Go Back
Looking for an easy weeknight recipe? Try this flavorful Chicken with Potatoes and Vegetables in a light cream sauce.

Skillet Chicken with Potatoes and Vegetables

One pot chicken and vegetables topped with an easy and tasty cream sauce.
No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Hezzi-D

Ingredients

  • 1 T. olive oil
  • 4 6 ounce chicken breast halves
  • 1 teaspoon salt
  • 1 teaspoon 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 teaspoon thyme
  • 8 thin lemon slices seeds removed
  • 1 c. skim milk divided
  • 2 Tablespoons flour
  • 1 c. chicken broth
  • 2 teaspoon pepper

Instructions

  • Preheat the oven to 425 degrees.
  • Heat a large skillet over medium high heat. Add oil and swirl to coat.
  • 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.
  • Place the carrots and peppers in the skillet and sprinkle with thyme. Place in the oven and bake for 15 minutes.
  • Add the chicken to the pan and top with the lemon slices. Return to oven and bake for 15 minutes.
  • Remove the pan from the oven and remove the chicken and vegetables to a plate.
  • Combine 1/2 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.
  • Pour the sauce over top of the chicken and vegetables and serve.

Notes

Recipe adapted from Cooking Light, January/February 2016.