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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.

Reviews Add a comment

  • kutest
    9 APR, 2015
    This was great, super easy and all in one pan. I tripled the amount of carrots and shallots since I didn't want a carb (sigh). It was the perfect amount of food and cooking the carrots in with the chicken really tasted nice.
  • kutest
    5 SEP, 2012
    If you chicken thighs are thick you need to increase cooking time. My chicken too 40 mins to cook through. Otherwise great with mashed potatoes.
  • AnnieGB
    1 JUN, 2009
    My husband cooked this up for us tonight. He doubled the recipe. Yum! The carrots are scrumptious and the chicken was delish! He couldn't find the shallot, so he used green onions and it tasted fine.