Save time & money with our NEW Meal Planner!

Save time & money with Meal Planner!

Skillet Chicken With Roasted Carrots

Published September 7, 2018
2 minute read
Skillet Chicken with Roasted Carrots
Published September 7, 2018
2 minute read
In This Article

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

  • 1 tablespoon olive oil
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 cup (50g) baby carrots
  • 5 small red potatoes, halved
  • 1 tablespoon chopped fresh thyme
  • 1 lemon, thinly sliced and seeds removed
  • 1 1/2 cups (350ml) whole milk, divided
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 teaspoons lemon zest
  • 3/4 cup (175ml) unsalted chicken stock
  • 1/3 cup (10g) fresh flat-leaf parsley

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% 

 

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

About the Authors

Meet the people behind the post

Related articles

More inspiration for you

9 minute read
Learn the basics of home cooking with our guide, covering essential tips, techniques, and
8 minute read
Learn the signs of low fiber intake, easy ways to boost your fiber naturally,
5 minute read
Get help reducing mealtime stress—plus, maybe even help you save some time and money,
7 minute read
MyFitnessPal now offers three membership options to help you get there in a way
In This Article
Recent posts
9 minute read
Learn the basics of home cooking with our guide, covering essential tips, techniques, and
8 minute read
Learn the signs of low fiber intake, easy ways to boost your fiber naturally,
5 minute read
Get help reducing mealtime stress—plus, maybe even help you save some time and money,