Easy One-Skillet Chicken Thighs with Carrots

Chicken and carrots are cooked in a flavorful white wine and garlic sauce on top of the stove — perfect for those times you don't want to heat up the oven!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 249 Calories

Ingredients

• 2 teaspoons cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 1 pinch salt and ground black pepper to taste
• 2 tablespoons minced fresh parsley
• 6 boneless, skinless chicken thighs
• 2 tablespoons extra-virgin olive oil
• 1 pound carrots, cut into 2-inch pieces
• 3 tablespoons water, divided
• 0.5 cup dry white wine
• 0.5 onion, cut in 1/2-inch thick slices

Recipe Instructions

Step 1

Blot chicken thighs with paper towels and sprinkle with salt and pepper.

Step 2

Heat butter and olive oil in a 12-inch skillet over medium heat. Add chicken thighs and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.

Step 3

Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for 2 minutes. Nestle browned chicken thighs into vegetables; pour in wine and 2 tablespoons water and cook for an additional 2 minutes.

Step 4

Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Use a slotted spoon to transfer chicken and vegetables to a serving dish; reserve drippings in the skillet.

Step 5

Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps; stir into the skillet and bring to a boil. Cook until thickened, stirring continuously, 3 to 5 minutes.

Step 6

Pour sauce over chicken and vegetables. Sprinkle with fresh parsley to serve.