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Recipe Detail

Skillet Chicken with Roasted Potatoes, Carrots and Green Beans

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Number of Servings:

Ingredients:

  1. 1 tablespoons - olive oil
  2. 1 tablespoons - butter
  3. 8 - chicken tenderloins (or 4 breast halves)
  4. 3/4 teaspoons - salt
  5. 1/2 teaspoons - freshly ground black pepper
  6. 3/4 cups - baby carrots
  7. 8 ounces - small red potatoes quartered
  8. 1 cups - whole or cut green beans (fresh, canned or thawed frozen)
  9. 1 tablespoons - chopped fresh thyme (or half that amount of dried thyme)
  10. 3/4 cups - milk
  11. 1 1/2 tablespoons - flour
  12. 3/4 cups - chicken broth
  13. - Italian seasoning
  14. 1/3 cups - fresh flat-leaf parsley optional, for garnish

Directions:

Preheat oven to 425 degrees F. Heat a large skillet over medium-high heat. Add oil and butter.

Sprinkle chicken with salt, pepper and Italian seasoning. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 more minutes. Remove chicken from pan and set aside.

Place carrots, green beans and potatoes, cut side down, into pan; sprinkle with thyme, salt and pepper. Place pan in oven; bake at 425° for 10 minutes. Return chicken to pan, settling it down in between vegetables. Bake at 425° for 12 more minutes.

Remove pan from oven. Place chicken and vegetables on a plate and set aside (leaving drippings / browned bits in skillet).

Place skillet back on stove-top over medium heat. Stir the flour into the drippings in skillet. Gently whisk in the milk, followed by the chicken broth., scraping the pan to loosen browned bits. Cook for 3 minutes, stirring and allowing to thicken.

Return chicken and vegetables into the skillet; sprinkle with parsley. Serve immediately.

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