Easy One-Skillet Chicken Thighs with Carrots

Ingredients

• 6 boneless, skinless chicken thighs
• 1 pinch salt and ground black pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 pound carrots, cut into 2-inch pieces
• 0.5 onion, cut in 1/2-inch thick slices
• 1 teaspoon minced garlic
• 0.5 cup dry white wine
• 3 tablespoons water, divided
• 2 teaspoons cornstarch
• 2 tablespoons minced fresh parsley

Steps

1. Blot chicken thighs dry with paper towels; season with salt and black pepper.
2. Heat butter and olive oil in a 12-inch skillet over medium heat. Add chicken thighs; cook until browned, about 4 minutes per side. Transfer chicken to a plate; keep warm.
3. Add carrots, onion, and garlic to the same skillet, stirring to coat with drippings. Season with salt and black pepper; cook for 2 minutes. Nestle browned thighs into vegetables. Add wine and 2 tablespoons water; cook 2 minutes.
4. Cover skillet, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into chicken centers should read at least 165 degrees F (74 degrees C). Transfer chicken and vegetables to a serving dish using a slotted spoon; reserve drippings in skillet.
5. Whisk remaining 1 tablespoon water and cornstarch together in a small bowl until smooth; stir into drippings. Bring to a boil; cook until thickened, stirring continuously, 3 to 5 minutes.
6. Pour sauce over chicken and vegetables. Sprinkle with fresh parsley to serve.