Skillet Chicken with Creamy Spring Vegetables

Name: Skillet Chicken with Creamy Spring Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 - 6 servings
Ingredients: 6 bone-in; 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; 1 shallot; 3 carrots; 8 ounces cremini mushrooms; ¼ cup dry white wine*; 1 pound asparagus; 1 ½ tablespoons chopped fresh dill; 1 tablespoon chopped fresh tarragon

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 - 6 servings
Course
Main Course

Skillet Chicken with Creamy Spring Vegetables

Iris Warren

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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!

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Ingredients

Servings

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

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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.