For a richer flavor, use bone-in, skin-on chicken thighs. You may need to increase the cooking time slightly. Feel free to add other vegetables to the skillet, such as potatoes, parsnips, or mushrooms. If you don't have white wine on hand, you can substitute chicken broth. Serve with a side of crusty bread to soak up the delicious sauce.
Easy One-Skillet Chicken Thighs with Carrots
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS63
Succulent chicken thighs, kissed with golden-brown perfection, mingle with sweet carrots and aromatic onions in this effortless one-pan creation. Simmered in a delicate white wine sauce, it's a complete and comforting meal ready in under an hour.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol53 mg
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Fiber3 g
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Protein13 g
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Saturated Fat5 g
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Sodium120 mg
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Sugar5 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPat the chicken thighs dry with paper towels. Season generously with salt and pepper. (2 minutes)
02
StepIn a large, 12-inch skillet, melt the butter with the olive oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate and set aside. (10 minutes)
03
StepAdd the carrots, onion, and garlic to the skillet, stirring to coat with the pan drippings. Season with salt and pepper. Cook for 2 minutes, stirring occasionally. (5 minutes)
04
StepNestle the browned chicken thighs back into the skillet amongst the vegetables. Pour in the white wine and 2 tablespoons of water. Bring to a simmer, then reduce heat to low, cover the skillet, and simmer for 20 minutes, or until the carrots are fork-tender and the chicken is cooked through. An instant-read thermometer inserted into the thickest part of the chicken should read at least 165°F (74°C). (25 minutes)
05
StepTransfer the chicken and vegetables to a serving platter using a slotted spoon, leaving the drippings in the skillet.
06
StepIn a small bowl, whisk together the remaining 1 tablespoon of water and the cornstarch until smooth. Pour the cornstarch slurry into the skillet with the drippings. Bring to a boil over medium heat, stirring constantly, until the sauce has thickened, about 3-5 minutes. (5 minutes)
07
StepPour the thickened sauce over the chicken and vegetables. Garnish with fresh parsley before serving.
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Melvina Wintheiser
Apr 17, 2025I added mushrooms and it was even better!
Annabell Roob
Nov 7, 2024This recipe is so easy and delicious! My family loved it!
Jewel Gutkowski
Oct 24, 2024The sauce is amazing! I will definitely be making this again.
Izaiah Walter
Sep 19, 2024I used bone-in chicken thighs and it was so flavorful!