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!
Ingredients
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 ½ cup low sodium chicken broth
- ¼ cup heavy cream
- 1 ½ 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
- ¼ cup dry white wine*
- 1 pound asparagus, trimmed
- 1 ½ tablespoons chopped fresh dill
- 1 tablespoon chopped fresh tarragon
Instructions
- Preheat oven to 400 degrees F.
- Season chicken thighs with salt and pepper, to taste.
- 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.
- 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.
- In a medium bowl, whisk together chicken broth, heavy cream, and flour; set aside.
- 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.
- Stir in wine and stock mixture, scraping any browned bits from the bottom of the skillet; bring to a simmer.
- 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.
- Serve immediately.
Notes
*Additional chicken broth can be used for white wine as a non-alcoholic substitute.