Provençal Herb Chicken Skillet

Crisp-skinned chicken thighs braised over tender baby potatoes, sweet carrots, and fragrant herbs de Provence in white wine broth.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: French
• Difficulty: Easy
• Cost: $2.90/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• one-pot
• comfort food
• healthy
• classic

Ingredients

• 1.5 pound chicken thighs (boneless, skinless, trimmed)
• 1 pound red potatoes (baby, halved)
• 3 carrots (medium, sliced diagonally into 1/2-inch coins)
• 1 cup chicken broth (gluten-free)
• 2 tablespoon olive oil
• 1 tablespoon herbs de Provence
• 2 clove garlic (minced)
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 1 tablespoon lemon juice (freshly squeezed)

Instructions

1. Season chicken thighs all over with herbs de Provence, 1/2 teaspoon of the salt, and black pepper.
2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat, add chicken thighs, and brown for 4 minutes per side; transfer to a plate.
3. Add halved baby red potatoes, sliced carrots, and minced garlic to the skillet, stirring for 2 minutes.
4. Pour in chicken broth and remaining 1/4 teaspoon salt, scraping up the browned bits, then nestle the browned chicken thighs back into the pan among the vegetables.
5. Cover tightly with a lid, reduce heat to medium-low, and simmer for 14 minutes until potatoes and carrots are tender and chicken is cooked through (internal temperature reaches 165°F).
6. Remove from heat, drizzle fresh lemon juice over the chicken and vegetables, and spoon the savory pan juices over everything before serving.

Notes

Boneless thighs stay exceptionally moist and reheat wonderfully for leftover lunches.

Nutrition (per serving)

• Calories: 374
• Protein: 36.9 g
• Carbohydrates: 26.9 g
• Fat: 16.2 g
• Fiber: 3.4 g
• Sodium: 841 mg
• Saturated Fat: 3.3 g
• Sugar: 3.7 g
• Cholesterol: 144 mg