Skillet Chicken and Winter Vegetables

Warm, hearty, and bursting with flavor, Skillet Chicken and Winter Vegetables is the ultimate one-pan comfort food for chilly evenings. This easy-to-make dish features perfectly seared bone-in, skin-on chicken thighs nestled among caramelized winter veggies like carrots, parsnips, Brussels sprouts, and shallots. Fresh rosemary and thyme infuse the dish with aromatic warmth, while a splash of chicken broth and a touch of butter create a luscious, savory sauce to tie everything together. Ready in under an hour, this wholesome meal is ideal for busy weeknights or relaxed family dinners. Serve straight from the skillet for a rustic presentation and enjoy the cozy vibes of this seasonal classic.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 3 medium carrots, peeled and chopped into 1-inch pieces
• 3 medium parsnips, peeled and chopped into 1-inch pieces
• 1 cup Brussels sprouts, trimmed and halved
• 4 medium shallots, peeled and halved
• 3 cloves garlic cloves, minced
• 1 cup chicken broth
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 1 tablespoon butter

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs in the skillet skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the carrots, parsnips, Brussels sprouts, and shallots. Sauté for 5 minutes until the vegetables begin to soften and caramelize slightly.

Step 4

Stir in the garlic and cook for 1 more minute until fragrant.

Step 5

Pour in the chicken broth and add the rosemary and thyme. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the skillet for added flavor.

Step 6

Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the vegetables.

Step 7

Reduce the heat to medium-low and cover the skillet. Let the chicken and vegetables cook for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Step 8

Uncover the skillet and add the butter, letting it melt into the broth. Stir gently to combine the rich flavors.

Step 9

Serve the chicken thighs alongside the winter vegetables, spooning the flavorful pan juices over everything. Enjoy!

Nutrition Facts

Serving size	(1840.1g)

Amount per serving	% Daily Value*
Calories	2354.8

Total Fat 144.9g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 518.9mg	0%
Sodium 4851.5mg	0%
Total Carbohydrate 142.4g	0%
Dietary Fiber 38.6g	0%
Total Sugars 44.5g
Protein 130.7g	0%

Vitamin D 2.2IU	0%
Calcium 443.6mg	0%
Iron 14.3mg	0%
Potassium 4651.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 21.8%

Carbs: 23.8%