Skillet Chicken with Potatoes and Vegetables
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
One pot chicken and vegetables topped with an easy and tasty cream sauce.
  • 1 T. olive oil
  • 4 (6 ounce) chicken breast halves
  • 1 t. salt
  • 1 t. black pepper
  • 4 carrots, cut in half then sliced into 2 inch pieces
  • 8 ounces red skinned potatoes, quartered
  • 1 pepper, cut into 1 inch pieces
  • 1 t. thyme
  • 8 thin lemon slices, seeds removed
  • 1 c. skim milk, divided
  • 2 T. flour
  • 1 c. chicken broth
  • 2 t. pepper
  1. Preheat the oven to 425 degrees.
  2. Heat a large skillet over medium high heat. Add oil and swirl to coat.
  3. Sprinkle the chicken with salt and pepper. Add the chicken to the pan and cook for 4 minutes per side or until golden. Remove from pan and place on a plate.
  4. Place the carrots and peppers in the skillet and sprinkle with thyme. Place in the oven and bake for 15 minutes.
  5. Add the chicken to the pan and top with the lemon slices. Return to oven and bake for 15 minutes.
  6. Remove the pan from the oven and remove the chicken and vegetables to a plate.
  7. Combine ½ cup milk and flour. Return pan to medium high heat. Add flour mixture, remaining milk, and chicken stock, scraping pan to loosen browned bits and cook for 3 minutes. Stir in the pepper.
  8. Pour the sauce over top of the chicken and vegetables and serve.
Recipe adapted from Cooking Light, January/February 2016.
Recipe by Hezzi-D's Books and Cooks at