Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Skillet Chicken with Roasted Carrots

A one-pan chicken dinner with roasted red potatoes and carrots, fresh thyme and lemon, finished with a light, creamy lemon pan sauce.

Skillet Chicken with Roasted Carrots


Servings: 4
Prep Time: About 15 minutes
Cook Time: About 35 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 4 (6-ounce) boneless, skinless chicken breasts
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 cup baby carrots
  • 5 small red potatoes, halved
  • 1 tablespoon chopped fresh thyme
  • 1 lemon, thinly sliced and seeds removed
  • 1½ cups whole milk, divided
  • 1½ tablespoons all-purpose flour
  • 1½ teaspoons grated lemon zest
  • ¾ cup unsalted chicken stock
  • ⅓ cup chopped fresh flat-leaf parsley

Instructions:

  1. Preheat oven to 425°F.
  2. Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
  3. Season the chicken with ¼ teaspoon salt and ¼ teaspoon black pepper.
  4. Add the chicken to the skillet and cook for about 5 minutes, or until golden brown. Turn and cook for another 2 minutes. Transfer the chicken to a plate.
  5. Add the carrots and potatoes to the skillet, placing the potatoes cut-side down. Sprinkle with the fresh thyme.
  6. Transfer the skillet to the oven and roast for 10 minutes.
  7. Return the chicken to the skillet and arrange the lemon slices over the chicken.
  8. Return to the oven and bake for another 12 minutes, or until the chicken is cooked through and the vegetables are tender.
  9. Transfer the chicken and vegetables to a plate and keep warm.
  10. In a small bowl, whisk together ½ cup milk, flour and lemon zest until smooth.
  11. Place the same skillet over medium-high heat. Do not wipe it out—the browned bits will flavor the sauce.
  12. Add the flour mixture, remaining 1 cup milk, and chicken stock. Scrape the bottom of the skillet to loosen the browned bits.
  13. Cook for about 3 minutes, stirring, until the sauce begins to thicken.
  14. Stir in the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
  15. Return the chicken, potatoes and carrots to the skillet and spoon some of the creamy lemon sauce over the chicken.
  16. Sprinkle with fresh parsley and serve.

Tip: Use an ovenproof skillet large enough to keep the potatoes and carrots in a fairly even layer. Browning the potatoes cut-side down before roasting gives them much better color.

Source: Not provided