Skillet Chicken and Winter Vegetables
Warm, hearty, and bursting with flavor, Skillet Chicken and Winter Vegetables is the ultimate one-pan comfort food for chilly evenings. This easy-to-make dish features perfectly seared bone-in, skin-on chicken thighs nestled among caramelized winter veggies like carrots, parsnips, Brussels sprouts, and shallots. Fresh rosemary and thyme infuse the dish with aromatic warmth, while a splash of chicken broth and a touch of butter create a luscious, savory sauce to tie everything together. Ready in under an hour, this wholesome meal is ideal for busy weeknights or relaxed family dinners. Serve straight from the skillet for a rustic presentation and enjoy the cozy vibes of this seasonal classic.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 medium carrots, peeled and chopped into 1-inch pieces
- 3 medium parsnips, peeled and chopped into 1-inch pieces
- 1 cup Brussels sprouts, trimmed and halved
- 4 medium shallots, peeled and halved
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs in the skillet skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the carrots, parsnips, Brussels sprouts, and shallots. Sauté for 5 minutes until the vegetables begin to soften and caramelize slightly.
Stir in the garlic and cook for 1 more minute until fragrant.
Pour in the chicken broth and add the rosemary and thyme. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the skillet for added flavor.
Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the vegetables.
Reduce the heat to medium-low and cover the skillet. Let the chicken and vegetables cook for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Uncover the skillet and add the butter, letting it melt into the broth. Stir gently to combine the rich flavors.
Serve the chicken thighs alongside the winter vegetables, spooning the flavorful pan juices over everything. Enjoy!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 10.1 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1013 mg | 22% | |
*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.
