This skillet chicken with carrots & potatoes are pan seared quickly and then slow roasted and the result is dinner that is juicy, succulent and falls off the bone.
Tired of boring old chicken?
Not this recipe!
The chicken is nestled in a cast iron skillet in a flavorful white wine sauce and paired with honey gold bite-size potatoes and tender carrots. Doesn’t that sound delicious?
It’s that good. The carrots are sweet yet crisp and the potatoes, buttery and soft.
This dinner is healthy and pulls together easily. I usually always have a pack of chicken in my fridge.
And carrots are always in the vegetable bin with two growing teens in my family.
I always have potatoes on hand whether they are russet or individual bite-size potatoes.
Really any kind of vegetable would work well in this dish. Asparagus, sweet peppers or any root vegetable would be delicious. Butternut squash would be fabulous!
This skillet dinner is an easy dinner for two and easy to pull together for a midweek meal.
Is skillet chicken with carrots and potatoes healthy?
Absolutely! There is no guilt serving this dinner because it uses white wine and Herbs de Provence for flavor. This recipe uses two slices of bacon for salty flavor so no oil or butter is needed. The leftover bacon grease serves as a way to quickly sear the chicken and to coat the potatoes so they caramelize to a golden brown.
Should I use a cast iron skillet for this recipe?
Any skillet pan that is oven safe is your best bet, but I prefer a cast iron skillet or even a cast iron enameled skillet. They are heavy and the perfect work horse for searing on the stove and then roasting in the oven. Cleaning a cast iron skillet is also easy.
What ingredients will I need for this recipe?
For this recipe you’ll need a few pantry staples such as Herbs de Provence, white cooking wine and chicken broth. Pick these ingredients up on your next trip to the grocery.
Chicken. You’ll want to make sure you pick up bone in, skin on chicken breasts because when cooked on the bone, the resulting flavor is moist and amazing.
Bacon. My go-to brand of bacon is Oscar Meyer, but any bacon will do. You’ll chop up a few slices to easy pan frying.
Carrots. We always have the minis in the fridge and either the long bunch or the mini carrots will do for this recipe.
Potatoes. Grab a bag of the honey gold petit one bite potatoes. They cook up fast and are melt in your mouth soft and delicious.
How to make this skillet chicken with carrots and potatoes:
Dredge the chicken. Mix together the flour and Herbs de Provence and coat each chicken breast.
Fry the bacon. Chop two pieces of bacon and fry until crispy and set aside. Use the bacon grease to sear the chicken breasts on each side for few minutes until browned.
Make the sauce. Remove the chicken to make the sauce. Add the flour, broth and wine and scrap all those goodies on the bottom of the cast iron skillet. Then return the chicken to the pan.
Bake the chicken. Place the potatoes and carrots in the pan and bake the chicken breasts for about 40 minutes until the chicken is cooked through and the carrots and potatoes are golden brown.
Serve. Your family will thank you for the most delicious and juicy dinner.
Try these recipes cooked in a skillet
- Chorizo & Chicken Rice Skillet
- Skillet Grilled Romaine Hearts with Homemade Caesar Dressing
- Ruby Red Grapefruit Honey Glazed Skillet Chicken
- Easy Iron Skillet Apple Pancake
Skillet Chicken with Carrots & Potatoes
- 2 slices bacon, chopped
- 2 chicken breasts, skin-on, bone in
- 1/4 cup flour, reserving 1 tablespoon
- 1 tablespoon Herbs de Provence
- 1/2 cup white cooking wine
- 1 cup chicken broth
- 6 carrots, peeled
- 10-12 honey gold one bite potatoes
- Preheat the oven to 350°F.
- Mix together the flour and Herbs de Provence. Dredge both sides of each chicken breast in the flour mixture and set aside.
- Using a cast iron skillet over medium heat sauté the bacon until crispy. Remove the bacon bits from the skillet using a slotted spoon and transfer to a paper towel lined plate.
- Transfer the chicken to the cast-iron skillet and brown each side in the bacon grease until golden brown, about 4 minutes a side.
- Transfer the chicken from the skillet to a plate and add a tablespoon of the reserved flour and mix well. Next, add the white wine and chicken broth slowly scraping up the bits from the bottom of the pan. Simmer the sauce until it begins to thicken slightly.
- Return the chicken breasts and bacon to the skillet and add the carrots and potatoes as well. Place the chicken in the oven for 40 minutes or until the chicken is cooked through.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
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