Skillet Chicken with Creamy Spring Vegetables — Damn Delicious

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Skillet Chicken with Creamy Spring Vegetables

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.

Skillet Chicken with Creamy Spring Vegetables

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

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!

Ingredients:

  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 1/2 cup low sodium chicken broth
  • 1/4 cup heavy cream
  • 1 1/2 tablespoons all-purpose flour
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 3 carrots, peeled and cut into 1/3-inch diagonal slices
  • 8 ounces cremini mushrooms
  • 1/4 cup dry white wine*
  • 1 pound asparagus, trimmed
  • 1 1/2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh tarragon

Directions:

  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.

*Additional chicken broth can be used for white wine as a non-alcoholic substitute.

Did you Make This Recipe?

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