CHICKEN WITH CARROTS RECIPES

EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS | ALLRECIPES

Easy One-Skillet Chicken Thighs with Carrots | Allrecipes image

Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.

Provided by Bibi

Categories Meat and Poultry Chicken Chicken Thigh Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 thigh, bone and skin removeds boneless, skinless chicken thighs
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound carrots, cut into 2-inch pieces
½ onion, cut in 1/2-inch thick slices
1 teaspoon minced garlic
½ cup dry white wine
3 tablespoons water, divided
2 teaspoons cornstarch
2 tablespoons minced fresh parsley

Steps:

Blot chicken thighs with paper towels and sprinkle with salt and pepper.
Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
Cover, 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 the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

Nutrition Facts : Calories 248.7 calories, CarbohydrateContent 10.6 g, CholesterolContent 53.1 mg, FatContent 15.7 g, FiberContent 2.5 g, ProteinContent 12.6 g, SaturatedFatContent 5.1 g, SodiumContent 120.2 mg, SugarContent 4.6 g

CREAMY CHICKEN AND CARROTS RECIPE: HOW TO MAKE IT

Creamy Chicken and Carrots Recipe: How to Make It image

Mushroom soup makes a creamy gravy for this tender chicken. “You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice,” suggests Valma O’Neill of Utica, Michigan.

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 05 minutes

Prep Time 5 minutes

Cook Time 04 hours 00 minutes

Yield 2 servings.

Number Of Ingredients 5

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
1/2 pound fresh baby carrots, cut in half lengthwise
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked rice, optional

Steps:

Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.

Nutrition Facts : Calories 320 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 713mg sodium, CarbohydrateContent 23g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 37g protein.

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