This cozy skillet chicken thighs dish is a one-pan wonder! Juicy chicken is cooked with sweet carrots and hearty potatoes, making dinner both simple and tasty.
You’ll love how easy it is to clean up after this meal, and the smell while it cooks? Oh my goodness, it’s heavenly! I often get hungry just thinking about it! 😋
Key Ingredients & Substitutions
Chicken Thighs: I love bone-in, skin-on thighs because they stay juicy while cooking. If you’re looking for a healthier option, boneless, skinless thighs or even chicken breasts can work. Just adjust the cooking time, as they cook faster.
Carrots: Use regular orange carrots for the sweetest flavor, but feel free to mix in other varieties like rainbow or baby carrots. If you don’t have fresh carrots, frozen ones can be used, though they may cook faster.
Potatoes: Yukon golds or reds are great for their creamy texture, but you could substitute with russet or fingerling potatoes. If you’re feeling adventurous, even sweet potatoes can add a fun twist!
Herbs and Spices: Dried thyme and rosemary add wonderful flavor, but if you’re fresh out, Italian seasoning can be a good substitute. I often add a pinch of red pepper flakes for a bit of heat, too!
Chicken Broth: Low-sodium chicken broth is my go-to for better flavor control. If you’re in a pinch, vegetable broth or even water can work, although the flavor might not be as rich.
How Do I Achieve Crispy Chicken Skin?
Getting that deliciously crispy skin on the chicken is all about technique! Here are some tips that have worked wonders for me:
- Pat dry: Before seasoning, make sure to pat the chicken thighs dry with a paper towel. This helps achieve a good sear.
- Hot skillet: Make sure your skillet is hot and the oil is shimmering before adding the chicken. This ensures a nice crisp.
- Don’t overcrowd: Leave space around each piece of chicken to allow proper airflow. Overcrowding can trap steam and make the skin soggy.
- Cook skin side down first: Always start with skin side down for maximum crisp. Give it the time it needs to get brown and crunchy!
By following these tips, you’ll have perfectly crispy chicken thighs paired with tender veggies for a comforting dinner!
Skillet Chicken Thighs with Carrots and Potatoes
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 4 large carrots, peeled and cut into chunks
- 4 medium Yukon gold or red potatoes, cut into chunks
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp dried rosemary
- 1 cup chicken broth
- 1 tbsp fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 40 minutes to cook, for a total of about 55 minutes. You’ll spend a little time getting everything ready and then let the skillet do all the work, giving you a flavorful and filling meal with minimal fuss!
Step-by-Step Instructions:
1. Seasoning the Chicken:
Start by seasoning the chicken thighs generously with salt, black pepper, paprika, and half of the dried thyme and rosemary. This will ensure the meat has a great flavor throughout.
2. Searing the Chicken:
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, carefully add the chicken thighs skin-side down. Cook them for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and brown the other side for about 4-5 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Cooking the Vegetables:
In the same skillet, add the chopped carrots, potatoes, and minced garlic. Stir the veggies around to coat them in the delicious bits left from the chicken, which adds extra flavor.
4. Adding Herbs and Broth:
Sprinkle the remaining thyme and rosemary over the vegetables, seasoning them with salt and pepper to taste. Then, pour in the chicken broth, making sure to scrape the bottom of the pan to release any tasty browned bits that are stuck.
5. Combine and Simmer:
Now, carefully nestle the chicken thighs back into the skillet on top of the veggies, skin-side up. Reduce the heat to medium-low, cover the skillet with a lid, and let everything simmer for about 25-30 minutes. This will allow the chicken to cook through, reaching an internal temperature of 165°F (74°C), and the vegetables to become tender.
6. Finishing Touch:
Once everything is cooked, remove the lid and increase the heat to medium-high for a few minutes. This will help reduce the cooking liquid a bit, and you can spoon the flavorful juices over the chicken and vegetables for extra taste.
7. Serve and Enjoy:
Optional, but highly recommended: garnish your dish with freshly chopped parsley for a pop of color and fresh flavor. Serve warm and enjoy this comforting, hearty meal!
This dish is a perfect cozy dinner, and it brings a wonderful mix of colors and flavors to your table. Happy cooking!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will work, but you’ll want to reduce the cooking time since they cook faster. Aim for about 20-25 minutes of simmering until they reach an internal temperature of 165°F (74°C).
What Should I Do If I Don’t Have Chicken Broth?
If you’re out of chicken broth, you can substitute it with vegetable broth or even water. Just keep in mind that using broth will enhance the flavor of the dish more than water would!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, either warm them gently on the stove or microwave, adding a splash of broth or water to keep the chicken moist.
Can I Add Other Vegetables?
Definitely! Feel free to add vegetables like green beans, peas, or bell peppers. Just adjust the cooking time slightly, as different veggies may cook at different rates.