Chicken with Lemon Honey and Carrots
Elevate your weeknight dinners with this vibrant and flavorful Chicken with Lemon Honey and Carrots recipe. Tender, golden-brown chicken thighs are braised in a sweet-tart sauce of fresh lemon juice, honey, and aromatic garlic, creating a perfect balance of flavors. Caramelized carrots add a natural sweetness and a delightful pop of color, while a touch of fresh thyme infuses an earthy, herbal note. This one-skillet dish comes together in just 40 minutes, making it a convenient yet impressive meal. Serve it over fluffy rice, quinoa, or with crusty bread to soak up every drop of the luscious, buttery sauce. Perfect for fans of sweet and savory dishes, this recipe is packed with wholesome ingredients and big, bold flavors!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 4 medium carrots
- 1 large lemon
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic cloves
- 0.5 cup chicken broth
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the carrots and cut them into thin sticks or diagonals, about 2-3 inches long.
Mince the garlic cloves and zest the lemon, followed by juicing it into a small bowl. Set aside.
Season the chicken thighs on both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs and sear for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the carrots for 4-5 minutes until they start to caramelize slightly.
Push the carrots to one side of the skillet and add the minced garlic. Cook for 1 minute, stirring frequently, until fragrant.
Add the chicken broth, lemon juice, and honey to the skillet. Stir to combine, making sure to scrape the bottom of the pan to deglaze. Let the liquid simmer for 2 minutes.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to medium-low and cover the skillet. Cook for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the carrots are tender.
Stir in the lemon zest, fresh thyme, and unsalted butter. Let the sauce thicken slightly by simmering uncovered for 1-2 minutes.
Taste and adjust seasoning with more salt, pepper, or a drizzle of honey, if needed.
Serve warm, garnished with additional thyme if desired. Pair with rice, quinoa, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 16.6 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
