Creamy Chicken and Carrot Skillet
Ingredients
Tap the ingredients you have on hand
- 2 boneless, skinless chicken thighs≈ $6.40
- 1 tbsp olive oil≈ $0.15
- 1/2 onion, diced≈ $0.25
- 1/2 cup shredded carrots≈ $0.30
- 1 tbsp all-purpose flour≈ $0.25
- 1 cup milk≈ $1.30
- 1/2 tsp salt≈ $0.10
- 1/4 tsp pepper≈ $0.10
- 1 tbsp butter≈ $0.35
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Pat chicken thighs dry and season with salt and pepper.
- 2
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear for 5-7 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
- 3
Reduce heat to medium. Add butter to the skillet. Add diced onion and shredded carrots and sauté for 5-7 minutes until softened.
- 4
Sprinkle flour over the vegetables and stir well, cooking for 1 minute.
- 5
Gradually whisk in the milk, stirring constantly until the sauce thickens and is smooth.
- 6
Return the chicken thighs to the skillet, coating them in the creamy sauce. Simmer for 5-7 minutes to allow flavors to meld.
- 7
Adjust seasoning with salt and pepper if needed.
- 8
Serve hot.