Name: Easy One-Skillet Chicken Thighs with Carrots
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 6 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; 0.5 onion, cut in 1/2-inch thick slices; 1 teaspoon minced garlic; 0.5 cup dry white wine; 3 tablespoons water, divided; 2 teaspoons cornstarch; 2 tablespoons minced fresh parsley

Easy One-Skillet Chicken Thighs with Carrots Recipe

Cook Time: 40 minutes

Ingredients

6 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
onion, cut into -inch-thick slices
1 teaspoon minced garlic
cup dry white wine
3 tablespoons water, divided
2 teaspoons cornstarch
2 tablespoons minced fresh parsley

Directions

Blot the chicken thighs dry with paper towels and season them with salt and black pepper.
Heat the butter and olive oil in a 12-inch skillet over medium heat. Once the oil is hot, add the chicken thighs and cook until browned, about 4 minutes per side. Transfer the chicken to a plate and keep it warm.
In the same skillet, add the carrots, onion, and garlic. Stir well to coat the vegetables in the chicken drippings. Season with salt and pepper and cook for 2 minutes.
Place the browned chicken thighs back into the skillet, nestling them among the vegetables. Pour in the wine and 2 tablespoons of water, and cook for another 2 minutes.
Cover the skillet, reduce the heat to low, and simmer for about 20 minutes, or until the carrots are fork-tender and the chicken juices run clear. The internal temperature of the chicken should reach at least 165F (74C) when measured with an instant-read thermometer.
Transfer the chicken and vegetables to a serving dish using a slotted spoon. Reserve the drippings in the skillet.
In a small bowl, whisk together the remaining 1 tablespoon of water and cornstarch until smooth. Stir this mixture into the drippings in the skillet. Bring the sauce to a boil and cook for 3 to 5 minutes, stirring continuously, until it thickens.
Pour the thickened sauce over the chicken and vegetables. Garnish with fresh parsley before serving.

Nutrition Facts (per serving)

Calories: 249
Total Fat: 16g (20% DV)
Saturated Fat: 5g (26% DV)
Cholesterol: 53mg (18% DV)
Sodium: 120mg (5% DV)
Total Carbohydrate: 11g (4% DV)
Dietary Fiber: 3g (9% DV)
Total Sugars: 5g
Protein: 13g (25% DV)
Vitamin C: 8mg (9% DV)
Calcium: 41mg (3% DV)
Iron: 1mg (6% DV)
Potassium: 397mg (8% DV)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Naomi Weisz

10/06/2025 01:52:54 PM

I wasn't expecting much from this meal - but it was quite delicious! The only change I made was to eliminate the oil. The butter felt like enough for me. It was flavorful, filling, and relatively healthy! Can't wait to make it again.

Lyric Daniel

05/21/2023 11:38:09 PM

I omitted the oil per other suggestions, used sherry wine instead of white and used chicken broth instead of water. It still was a win.

Mary Ann B

05/16/2022 08:40:36 PM

I followed the recipe exactly. It was delicious. I made a little more liquid than called for.. I made it again and added some potatoes that I had on hand and it was a whole meal. I use bone in, skin on thighs.

Susan P

10/06/2020 05:47:14 PM

I was not expecting much from this recipe, like other reviewers, but thought I would give it a try... and it surprised me. It wasn't off the charts, but really good...even though I only used chicken broth in place of the wine (not fond of wine in my recipes). It was very simple and would recommend if you need to use up chicken thighs or if you need a somewhat healthy meal.

Denise Watson

10/02/2020 06:13:35 PM

This dish is simple and fast to make. I substituted the carrots for sweet potatoes which I boiled (just enough to soften), peeled and sliced like carrots and let it simmer in the pot with the rest of the food. Very tasty.

hates to cook

10/29/2024 04:28:47 PM

Simple and yummy. Big hit with the fam! I omitted oil and the added sage and thyme to the chicken but otherwise made as is.

Tyler Rodriguez

05/07/2024 01:13:13 AM

Quick, flavorful, and highly recommended.

nat

03/21/2024 11:27:10 AM

We really enjoyed this meal! I added rice to it to round it out but besides that I left it as is.

RedSyrup8132

07/30/2023 03:31:33 AM

Made this, kinda messed up a bit on one thing: I did cut the carrots into 2-inch pieces but I did not slice them in half length wise like how they look in the picture. So they didn't fully cook in the skillet, ended up microwaving them afterwards for 3 minutes (1100 watt microwave) and that solved it. Also added dried thyme with the salt and pepper to the veggies.

SmartPlum6353

05/01/2023 12:25:35 AM

This recipe is excellent just as it is. Although I salted it as directed, we did add a little more at the table. A new favorite!

BlueSnap1365

05/05/2022 02:38:41 AM

The first time I made this dish, I didn't have any white wine. I used honey lemon bourbon. It was delicious. I made it again tonight with wine. It was good, but it is much better with the honey lemon bourbon. It has more depth and flavor.

Angelwords

06/14/2021 05:49:50 PM

I thought this was just average. A better one which I rate 5 star is Skillet Chicken Thighs with Carrots and Potatoes.

Nancy H

03/25/2021 02:37:26 AM

Very good! Next time I’ll eliminate the oil.

Lora Wade McKinney

03/10/2021 10:38:09 AM

This rated a four star review because it was quick and easy and shows flexibility. We found it a bit bland, I think rosemary would jazz it up a bit. But it is a recipe that can be manipulated to reflect whatever flavor is preferred.