Damn Delicious

Skillet Chicken with Creamy Spring Vegetables

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!

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!

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 - 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!

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!

15 minutes40 minutes

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.

Notes:

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

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22 comments

  1. Rated 5 out of 5

    SKILLET CHICKEN WITH CREAMY SPRING VEGETABLES is now one of my family favorites.
    Chunghah has given me hope that healthy food can be delicious too! You have also reminded me why I love to cook.

    Thanks for your inspiration!

  2. This was amazing! Thank you for a great recipe!

  3. This was a restaurant quality meal i could make at home! Thanks! I have been having to cook whole food meals for hubby because of fibromyalgia this was a great recipe so he could feel like he was spoiled by eating something good for him!

  4. I normally don’t comment on recipes, but I made this last night and it was soooo good! The chicken came out perfectly, but honestly my favorite part was probably the creamy sauce; the dill and tarragon addition totally kicked it up a notch.

  5. Came out amazing, my one year old loved it! I love the colors, and the creaminess of the sauce. We used orange, white, and cosmic purple carrots to really amp it up

  6. This was SO DELICIOUS!  Definitely restaurant quality. Thanks!

  7. Very good! And easy. It’s a keeper.

  8. I doubled the amount of wine and simmered to reduce. Added all the veggies at one time. The veggies took longer to cook then stated in the recipe. Also added 1/2 cup of frozen peas at the end.
    Excellent meal, thank you Chungah!

  9. WOW!! This is one of the best recipes I’ve ever tried! Absolutely delicious! Thank you for the recipe! It is restaurant quality!

  10. Delicious! I love your recipes! I substituted boneless pork chops because it’s what I had on hand. This recipe fits my low carb eating plan.

  11. I there another green veggie that I can use? I am not a fan of Asparagus, thank you so much for the
    wonderful recipes, I am a huge fan, and I brought your book on Amazon, I love it!

    • You can substitute green beans or broccoli! 🙂

      • Hi. Loved this recipe ! I substituted thawed frozen artichokes, squeezed out the liquid before adding to the skillet. Added the wine and sautéed , then added the broth mixture.  This recipe is a keeper ! Thank you! 

  12. I try to watch my cholesterol what can I use beside cream.

  13. Sorry you are coming up when our weather is so gloomy! But this looks like the perfect PNW April food, comfy enough for the cold green enough for the spring!

  14. Hi! I love your recipes, and I subscribe, but what I would really like to see are the Nutritional Values of your recipes! That would be awesome! After losing 71 pounds, and almost at my goal, I tend these days to only pin recipes with NV. Thanks!

  15. hope you enjoy your trip, thank you for this recipe, a single skillet is even better than a sheet pan! Love all of these flavors in one, and nice that you add cream to the chicken, nice