One-Skillet Chicken Thighs and Carrots

Follow our step-by-step guide on how to make One-Skillet Chicken Thighs and Carrots.

1. Step 1

   Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

2. Step 2

   In a 12-inch skillet, heat the butter and olive oil over medium heat. Once hot, add the chicken thighs and cook until browned, about 4 minutes per side. Remove the chicken from the skillet and keep it warm.

3. Step 3

   In the same skillet, add the carrots, onion, and minced garlic. Stir to coat the vegetables with the pan drippings and season with salt and pepper. Cook for 2 minutes.

4. Step 4

   Nestle the browned chicken thighs back into the skillet with the vegetables. Pour in the white wine and 2 tablespoons of water, then cook for an additional 2 minutes.

5. Step 5

   Cover the skillet, reduce the heat to low, and let it simmer until the carrots are fork-tender and the chicken is cooked through, about 20 minutes. The internal temperature of the chicken should reach at least 165°F (74°C).

6. Step 6

   Using a slotted spoon, transfer the chicken and vegetables to a serving dish, leaving the drippings in the skillet.

7. Step 7

   In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth. Stir this mixture into the skillet and bring to a boil. Cook, stirring continuously, until the sauce thickens, about 3 to 5 minutes.

8. Step 8

   Pour the thickened sauce over the chicken and vegetables, then sprinkle with fresh parsley before serving.