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Pan-Seared Chicken with Shallot and Carrots


This combination of sauteed vegetables and crisp, golden chicken thighs gets to the table in minutes.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, November 2008


  • 2 bone-in, skin-on chicken thighs
  • Coarse salt and ground pepper
  • 1 tablespoon all-purpose flour
  • 1 shallot, halved and thinly sliced
  • 2 carrots, thinly sliced
  • 1 tablespoon chopped fresh parsley, for garnish (optional)


  1. Season chicken with salt and pepper; sprinkle both sides with flour.

  2. Heat a medium skillet over medium-low. Place chicken, skin side down, in skillet, and cook (without turning) until skin is browned, 8 to 10 minutes.

  3. Turn chicken over, and push to one side of skillet. Add shallot and carrots to other side of skillet; season with salt and pepper. Cook, tossing vegetables occasionally, until chicken is opaque throughout and vegetables are tender, 10 to 12 minutes. Transfer chicken and vegetables to a plate; sprinkle vegetables with parsley, if desired.

Cook's Notes

Cooking the chicken and the vegetables in the same pan eliminates the need for extra oil. You can substitute 1/4 small red or yellow onion for the shallot.

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