Skillet Chicken with Roasted Potatoes and Carrots

The skillet is used in a few clever ways: Chicken and vegetables get a head start on the stove, finish in the oven, then come out briefly so a simple cream sauce can pick up all the roasted flavors in the pan.

Serves 4 (serving size: 1 chicken breast half, about 3/4 cup vegetables, and 1/2 cup sauce)

1 tablespoon olive oil

4 (6-ounce) skinless, boneless chicken breast halves

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

8 ounces baby carrots

8 ounces small red potatoes, halved

1 tablespoon chopped fresh thyme

8 thin lemon slices, seeds removed

1 1/2 cups whole milk, divided

1 1/2 tablespoons all-purpose flour

1 1/2 teaspoons grated lemon rind

3/4 cup unsalted chicken stock (such as Swanson)

1/3 cup fresh flat-leaf parsley 

1. Preheat oven to 425°.
2. Heat 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, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake at 425° for 10 minutes. Return chicken to pan; top with lemon slices. Bake at 425° 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 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley.

Nutritional Information

Calories 365

Fat 11.1 g

Satfat 3.2 g

Monofat 4.5 g

Polyfat 1.3 g

Protein 42 g

Carbohydrate 23 g

Fiber 3 g

Cholesterol 118 mg

Iron 2 mg

Sodium 673 mg

Calcium 156 mg

Sugars 9 g

Est. Added Sugars 0 g