Skillet Chicken with Roasted Carrots


  • 4 (6-oz.) skinless, boneless chicken breasts
  • 3/4 Tsp. Kosher Salt
  • 1/2 Tsp. Black Pepper
  • 1 Cup Baby Carrots
  • 5 Small Red Potatoes, Halved
  • 1 Tbsp. Chopped Fresh Thyme
  • 1 Lemon, Thinly Sliced
  • 1 1/2 Cups Whole Milk
  • 1 1/2 Tbsp. All-Purpose Flour
  • 1 1/2 Tsp. Lemon Zest
  • 3/4 Cup Unsalted Chicken Salt
  • 1/3 Cup Parsley



  1. Preheat oven to 425°F.
  2. Place large skillet over medium-high heat and place DuraChef® Non-Stick Cooking Sheet in skillet. Sprinkle chicken with half of the salt and pepper. Add chicken to pan and cook until golden brown. Remove chicken from pan.
  3. Place carrots and potatoes, cut down the sides, in pan. Sprinkle with thyme. Place pan in oven at 425°F for 10 minutes. Return chicken to pan and top with lemon slices. Bake at 425°F for 12 minutes. Remove pan from oven and place chicken and vegetables on plate.
  4. In mixing bowl, combine 1/2 cup of milk, flour, and lemon zest. Return pan to medium high heat. Add flour mixture, remaining milk, and chicken stock to pan. Cook 3 minutes. Stir in remaining salt and pepper. Add chicken and vegetables to pan. Sprinkle with parsley and serve.


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