Easy One-Skillet Chicken Thighs with Carrots

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Blot chicken thighs dry with paper towels; season with salt and black pepper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add carrots, onion, and garlic to the same skillet, stirring to coat with 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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Whisk remaining 1 tablespoon water and cornstarch together in a small bowl until smooth; stir into drippings. Bring to a boil; cook until thickened, stirring continuously, 3 to 5 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Pour sauce over chicken and vegetables. Sprinkle with fresh parsley to serve.'}

📊 Nutrition Facts

Per serving (6 servings total)