Name: Skillet Chicken Thighs with Carrots and Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 pound bone-in chicken thighs; 1.5 teaspoons paprika; 1.5 teaspoons salt, or more to taste; 1 teaspoon ground black pepper, or more to taste; 2 tablespoons vegetable oil; 0.75 pound baby carrots; 0.5 pound baby potatoes, halved; 0.5 onion, sliced; 1 cup chicken broth, divided; 1 tablespoon cornstarch

Skillet Chicken Thighs with Carrots and Potatoes

Cook Time: 50 minutes

Servings: 4

Calories: 350 per serving

Ingredients

1 pound bone-in chicken thighs
1 teaspoons paprika
1 teaspoons salt (or more to taste)
1 teaspoon ground black pepper (or more to taste)
2 tablespoons vegetable oil
pound baby carrots
pound baby potatoes, halved
onion, sliced
1 cup chicken broth, divided
1 tablespoon cornstarch

Directions

Step 1: Season the chicken thighs with paprika, salt, and black pepper.

Step 2: Heat vegetable oil in a skillet over medium-high heat. Place chicken thighs, skin-side down, in the skillet. Cook without moving the chicken until the skin is golden brown, around 7 to 9 minutes.

Step 3: Flip the chicken thighs and cook for an additional 3 to 5 minutes until browned. Remove from the skillet and set aside.

Step 4: Add the halved baby potatoes, cut side down, to the skillet. Cook over medium-high heat until they are golden brown, about 3 to 5 minutes.

Step 5: Add the baby carrots and sliced onion to the skillet. Cook until the onions become soft and translucent, around 8 to 10 minutes.

Step 6: Pour in cup of chicken broth, stirring to scrape up the browned bits from the bottom of the skillet.

Step 7: Dissolve the cornstarch in the remaining cup of chicken broth. Pour the mixture into the skillet and stir well to combine.

Step 8: Place the chicken thighs back over the vegetables. Cover the skillet and cook for 25 to 30 minutes, until the carrots are tender and the chicken is fully cooked through. The juices should run clear, and an instant-read thermometer inserted near the bone should read 165F (74C).

Step 9: Season with additional salt and pepper to taste if needed. Serve hot.

Recipe Tip

Small chicken thighs work best for this recipe.

Nutrition Facts (per serving)

Calories: 350
Total Fat: 19g (25% Daily Value)
Saturated Fat: 4g (20% Daily Value)
Cholesterol: 72mg (24% Daily Value)
Sodium: 1298mg (56% Daily Value)
Total Carbohydrate: 22g (8% Daily Value)
Dietary Fiber: 5g (16% Daily Value)
Protein: 22g (43% Daily Value)
Vitamin C: 16mg (18% Daily Value)
Calcium: 54mg (4% Daily Value)
Iron: 3mg (14% Daily Value)
Potassium: 675mg (14% Daily Value)

* 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

Michael Garcia

09/28/2025 03:13:14 PM

I stuck to the ingredient list exactly, but ended up using 2.5lbs of chicken and more veggies, so I had to make extra broth - not quite double, but close. And let me tell you, it turned out fantastic. I had to cook it for a bit longer due to the increased amount, but the result was totally worth it. It's such a straightforward recipe and makes for a delicious meal, so without a doubt, I'll be making it again.

Melissa Mitchell

09/26/2025 12:06:27 PM

I utilized an electric skillet for precise temperature control. I cooked 4 chicken thighs along with diced regular carrots and bite-sized pieces of russet potatoes. Some reviewers suggested it needed more seasoning, like salt, additional herbs, and perhaps swapping chicken stock for wine. For a thicker consistency, I recommend adding water as the final step after the other ingredients are cooked, as adding it earlier made my dish too thick.

Michelle Hernandez

09/28/2025 05:26:40 PM

I made this dish for the first time tonight, and it was a big hit with my family. Taking inspiration from other reviews, I made a few tweaks using my BBQ pitmaster tools. Instead of vegetable oil, I opted for Wagyu Beef Tallow Spray from Cornhusker Kitchen (available on Amazon), which added a wonderful richness. Some comments mentioned the recipe being a bit bland, so I decided to skip the paprika, salt, and pepper and used a dry rub called Blanco - Steak and Everything Else Seasoning from Meat Church. It's essentially an SPOG blend with a hint of buttery flavor. I generously seasoned the chicken thighs with it. Before adding the potatoes, I gave them a quick spray of beef tallow and a sprinkle of Blanco. I repeated the seasoning with Blanco after adding the carrots and onions. The dish turned out perfectly. As Matt Pitman of Meat Church often emphasizes in his videos, don't be afraid to make a recipe your own and add your personal touch.

Donald Scott

09/28/2025 03:25:01 AM

Review rewritten: The chicken I cooked was smaller than expected, so I decided to brown it for 5 minutes on each side. To enhance the dish, I added 1 cup of broth and a splash of cooking sherry to make more gravy. I also sautéed minced garlic along with the onions. This recipe turned out delicious, and I will definitely be making it again. Yum!

Brenda Evans

09/27/2025 04:57:48 AM

Fantastic! I enhanced the sauce by deglazing with 1/4 cup of white wine and added some baby Bella mushroom slices along with the carrots and onions. I opted for beef broth instead of chicken, as that's what I had on hand, and used boneless, skinless thighs. This dish turned out really well and I would definitely make it again for guests. You can easily customize it by adding ingredients like asparagus, broccoli, and baby spinach leaves, and it will still be delicious.

Robert Cruz

09/28/2025 01:04:49 AM

I tried following the recipe but it turned out to be a burnt and oily disaster. Next time, I'll reduce the amount of oil by half, switch to Canola oil instead of Vegetable oil, and adjust the cooking heat to medium instead of medium-high.