Skillet Chicken with Creamy Spring Vegetables
- Skillet Chicken with Creamy Spring Vegetables
- Recipe
- Ingredients
- Instructions
One pan winner winner chicken dinner! The chicken comes out amazingly crisp tender with carrots, mushrooms and asparagus all cooked in the best herb cream sauce!
Our suitcases are packed.
Even Butters fell asleep in his suitcase. I think he thought we were leaving him behind.
Little does he know he’s coming to Seattle with us!
We’re going on a quick weekend trip, and I’ve packed two of his raincoats.
But before we hop on this 6am flight, I am sharing my favorite Spring recipe yet!
It’s been a minute since I shared a skillet chicken dinner, right?
So that’s what we have here, plus all of our favorite spring veggies and herbs.
One skillet. One pan. And the best herb cream sauce ever.
Recipe
Yield: 4 – 6 servings
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F.
2. Season chicken thighs with salt and pepper, to taste.
3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
4. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set chicken aside and keep warm.
5. In a medium bowl, whisk together chicken broth, heavy cream, and flour; set aside.
6. Add garlic and shallot to the skillet, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in carrots and mushrooms until just tender, about 4-5 minutes.
7. Stir in wine and stock mixture, scraping any browned bits from the bottom of the skillet; bring to a simmer.
8. Stir in asparagus until crisp tender, about 3-4 minutes. Stir in dill and tarragon until fragrant, about 1 minute; season with salt and pepper, to taste. Return chicken to the skillet.
9. Serve immediately.
