Easy One-Skillet Chicken Thighs with Carrots

1 . Stage

Blot chicken thighs with paper towels and sprinkle with salt and pepper.

2 . Stage

Heat butter and olive oil in a 12-inch skillet over medium heat. Add chicken thighs and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.

3 . Stage

Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for 2 minutes. Nestle browned chicken thighs into vegetables; pour in wine and 2 tablespoons water and cook for an additional 2 minutes.

4 . Stage

Cover, 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 the center should read at least 165 degrees F (74 degrees C). Use a slotted spoon to transfer chicken and vegetables to a serving dish; reserve drippings in the skillet.

5 . Stage

Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps; stir into the skillet and bring to a boil. Cook until thickened, stirring continuously, 3 to 5 minutes.

6 . Stage

Pour sauce over chicken and vegetables. Sprinkle with fresh parsley to serve.