Today, I'm sharing one of my new favorite go-to one pot weeknight meal. The key to this one pot chicken vegetable skillet is a very large oven-safe skillet. I used my favorite OXO skillet since it's large and holds a lot of food, plus it's oven-safe, which is the key to this recipe.
I loved using the whole baby tri-color carrots in this recipe. They are full of flavor and so rustic looking. I simply love them. My husband, on the other hand, couldn’t care less, and thinks a carrot is a carrot.
The tri-color carrots were delicious and the yellow and the purple ones taste just like an orange carrot! I promise. The same goes with the purple potatoes that I also used in this recipe. It also tastes just like a traditional potato.
Let's talk about cooking the one pot chicken vegetable skillet. You'll start the chicken breast on the stove-top by searing each side. Then you'll remove the chicken breast and add the carrots and potatoes to the skillet.
Place the skillet in the oven and let the vegetables roast. Then turn the vegetables and add in the chicken. Once the chicken and vegetables are cooked you'll remove the chicken and vegetables from the oven. And then return the skillet back on the stove-top and make a quick creamy pan gravy that compliments this dish so well!
I love that all I have to add to this meal is a salad and our dinner is complete. I typically prep the salad while the vegetables are in the oven roasting. This dinner even gives me time to do dishes and maybe even pour myself a glass of wine, too! So if you want to switch up dinner this week, I invite you to try this easy dinner recipe.
One Pot Chicken Vegetable Skillet Recipe
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 12 ounces tri-colored carrots
- 12 small multi-colored potatoes, halved
- 1 tablespoon fresh dill, chopped
- 1 cup whole milk, divided
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1/2 cup reduced sodium chicken stock
- 3 tablespoons fresh flat-leaf parsley, chopped
Preheat the oven to 425°F.
Heat a large skillet over medium heat and add the olive oil. Season chicken breast with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Add the chicken to the skillet and cook for 5 minutes until golden brown and then turn and cook an additional 2 minutes.
Remove the chicken from the skillet. Then place the carrots and potatoes (cut side down) in the skillet.
Place the skillet in the oven and bake for 18 minutes.
Return chicken to the pan and sprinkle with lemon juice and half the fresh dill.
Bake for an additional 12 minutes. Then remove the skillet from the oven. Place the chicken and vegetables on a plate and tent with foil.
Combine 1/2 cup of milk with the flour.
Place the skillet on the stove top, heat on high, and add flour mixture and the additional half cup of milk, and chicken stock.
Using a silicone whisk, scrape the pan and whisk to loosen the browned bits.
Cook the gravy for 3 minutes or until the sauce begins to thicken. Then season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and fresh dill and flat leaf parsley.
Mix well, then add the chicken and vegetables back to the pan.
Divide evenly among plates and top with additional cream gravy.
Le Creuset Skillet
Lodge Cast Iron Skillet
Wusthof Santoku Knife - 5 inch