Skillet Chicken with Roasted Potatoes and Carrots

In this dish, the skillet is used in some clever ways. The chicken and vegetables get a head start on the stove, finish in the oven, then get briefly removed so a simple cream sauce can pick up all the roasted flavors in the pan.



  • 1 tbsp EVOO
  • 4 6-ounce skinless, boneless chicken breast halves
  • 3/4 tsp sea salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 8 ounces baby carrots
  • 8 ounces small red potatoes, halved
  • 1 tbsp chopped fresh thyme
  • 8 thin lemon slices
  • 1 1/2 cups whole milk, divided
  • 1 1/2 tbsp all-purpose flour
  • 1 1/2 tsp grated lemon rind
  • 3/4 cup unsalted chicken stock
  • 1/3 cup fresh flat-leaf parsley


  1. Preheat oven to 425°F.
  2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp 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, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake at 425°F for 10 minutes. Return chicken to pan; top with lemon slices. Bake at 425°F for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate.
  3. Combine 1/2 cup milk, flour, and rind in a bowl. Return pan to medium-high heat (do not wipe out pan). 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 tsp sea salt and 1/4 tsp pepper. Add chicken and vegetables to pan. Sprinkle with parsley. Serves 4 (serving size: 1 chicken breast half, about 3/4 cup vegetables, and 1/2 cup sauce).


I chose to serve this with Green Beans with Warm Mustard Vinaigrette.


  • 2 8-ounce packages microwave-in-bag green beans
  • 1 1/2 tsp cider vinegar
  • 1 tsp stone-ground mustard
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tsp EVOO


  1. Cook beans according to package directions. Combine vinegar, mustard, salt, and pepper in a bowl. Heat oil in a large skillet over medium-high heat. Add beans; sauté 3 to 4 minutes. Add mustard mixture; toss. Serves 4 (serving size: about 1 1/2 cup).



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