This easy one-skillet chicken dinner by Cooking Light could be ready in less than 40 minutes tonight. Fresh flavors of thyme, lemon and parsley highlight the wholesome ingredients — chicken, carrots and potatoes — featured in this dish. Serve with a side of whole-grain rice for a complete meal.
Skillet Chicken with Roasted Carrots Ingredients Directions Preheat oven to 425°F (218ºC). Place a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake for 10 minutes. Return chicken to pan; top with lemon slices. Bake for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate. Combine 1/2 cup (125ml) milk, flour and lemon zest in a bowl. Return pan to medium-high heat (do not wipe out pan). Add flour mixture, remaining 1 cup milk and stock to pan, scraping pan to loosen browned bits; cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley. Nutrition Information Serves: 4 | Serving Size: 1 chicken breast, about 3/4 cup vegetables, and 1/2 cup sauce Per serving: Calories: 377; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 111mg; Sodium: 401mg; Carbohydrate: 30g; Dietary Fiber: 3g; Sugar: 7g; Protein: 46g Nutrition Bonus: Potassium: 593mg; Iron: 18%; Vitamin A: 73%; Vitamin C: 30%; Calcium: 16%
