Easy One-Skillet Chicken Thighs with Carrots

Easy one-skillet chicken thighs with carrots are cooked in a white wine and garlic sauce on top of the stove. Fresh parsley adds a finishing touch.

• 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

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

Step 2

Blot chicken thighs dry with paper towels; season with salt and black pepper.

Step 3

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

Step 4

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

Step 5

Cover, skillet 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 chicken centers should read at least 165 degrees F (74 degrees C). Transfer chicken and vegetables to a serving dish using a slotted spoon; reserve drippings in skillet.

Step 6

Whisk remaining 1 tablespoon water and cornstarch together in a small bowl until smooth; stir into the skillet and bring to a boil. Cook until thickened, stirring continuously, 3 to 5 minutes.