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Skillet Chicken with Roasted Carrots
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Brief Description
Fresh flavors of lemon, thyme and parsley cooked into chicken, carrots and potatoes.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
http://blog.myfitnesspal.com/skillet-chicken-roasted-carrots/
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Tags:
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Notes:
Serves: 4 | Serving Size: 1 chicken breast, about 3/4 cup vegetables, and 1/2 cup sauce Per serving: Calories: 377; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 111mg; Sodium: 401mg; Carbohydrate: 30g; Dietary Fiber: 3g; Sugar: 7g; Protein: 46g Nutrition Bonus: Potassium: 593mg; Iron: 18%; Vitamin A: 73%; Vitamin C: 30%; Calcium: 16%
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Posted By: elicia62@gmail.com
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Posted On: May 16, 2017
Number of Servings:
Ingredients:
- 1 tablespoons - olive oil
- 4 - (6-ounce) skinless, boneless chicken breasts
- 3/4 teaspoons - kosher salt divided
- 1/2 teaspoons - black pepper divided
- 1 cups - baby carrots
- 5 - small red potatoes halved
- 1 tablespoons - chopped fresh thyme
- 1 - lemon thinly sliced and seeds removed
- 1 1/2 cups - whole milk divided
- 1 1/2 tablespoons - all-purpose flour
- 1 1/2 teaspoons - lemon zest
- 3/4 cups - unsalted chicken stock
- 1/3 cups - fresh flat-leaf parsley
Directions:
Preheat oven to 425°F.
Place a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan.
Place carrots and potatoes in a large oven-safe pan (or into oven-proof skillet), cut side down; sprinkle with thyme. Place pan in oven; bake at 425°F for 10 minutes.
Place chicken into pan with vegetables; top with lemon slices. Bake at 425°F for 12 minutes.
Remove pan from oven. Place chicken and vegetables on a plate.
Combine 1/2 cup milk, flour and lemon zest in a bowl. Return skillet to medium-high heat (do not wipe out skillet). Add flour mixture, remaining 1 cup milk and stock to pan, scraping pan to loosen browned bits; cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add chicken and vegetables to pan. Sprinkle with parsley before serving.
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