Skillet Chicken with Carrots & Potatoes
These skillet roasted chicken breasts are pan seared quickly and then slow roasted and the result is dinner that is juicy, succulent and falls off the bone.
- 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.