Savory Chicken and Veggie Skillet

Savory Chicken and Veggie Skillet is a delicious oven-braised meal.

This is one of my new favorite recipes! It starts with chicken thighs browned in bacon drippings. Then, they are oven-braised in chicken stock with carrots, asparagus, crisped bacon, thyme, and a balsamic splash that adds sweet and savory flavors. The pan juices are simply divine drizzled on the chicken and the vegetables. A flourish of fresh minced thyme finishes things off with its herby goodness.

Savory Chicken and Veggie Skillet

Adapting a Recipe

The original recipe, uses a stove top braising method. But this version uses boneless, skinless chicken thighs, which I didn’t realize until I opened my package of bone-in skin-on thighs. But no fear, the ever-resourceful cook is here! So I turned to another recipe I love, Braised Lemon Chicken & Potatoes, which uses bone-in thighs. Plus, I like crispy chicken skin; popping the skillet in a 400-degree oven was the best way to accomplish that.

Cornstarch vs Arrowroot Powder – The original recipe also boasts being dairy-free, gluten-free, and Whole30 compliant. That version uses a tablespoon each of arrowroot powder and water as the thickener. I used chicken stock and cornstarch instead, which is also gluten-free.

Pearl Onions – I also omitted the six ounces of frozen pearl onions the recipe suggested because I’m not a fan. My daughter once commented that they’re like eating eyeballs, and I tend to agree. But if you are a fan, you can add those when with the carrots. FYI – there’s no need to thaw them first.

Other Ideas – I think halved fingerling potatoes would be delightful in this dish. But you must ensure your skillet is big and deep enough for the extra volume. You might need a little extra broth to cover them during the braising step.

Serving Size – Most recipes using chicken thighs consider one thigh the servings size. The ones I purchased were actually on the small side, however one is still fine for a smaller appetite. You should plan on two thighs for heartier appetites.

Chicken Thigh Recipes

If you’re a fan of chicken thighs and want more ideas, check out these crock pot variations.

Crock Pot Thai Chicken Thighs

Tender chicken thighs simmered in the crock pot with a delicious Thai peanut sauce and topped with toasted sesame seeds and sliced green onion.

Check out this recipe

Crockpot Chicken and Vegetables

Tender chicken thighs with crispy skin, baby potatoes, carrots, and onion served with a lemon-thyme flavored gravy.

Check out this recipe

Savory Chicken and Veggie Skillet

Golden-brown chicken thighs with bacon, carrots, asparagus, and thyme in a savory balsamic pan sauce

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

• 1 tbsp olive oil extra virgin
• 3 slices bacon diced,
• 1 tsp garlic minced
• 6 chicken thighs bone-in, with skin
• kosher salt & freshly ground pepper to season chicken
• 2 1/4 cups chicken stock divided
• 2 tbsp balsamic vinegar
• 2 cups carrots sliced 1/4′ thick I purchased sliced "carrot chips"
• 5 sprigs fresh thyme plus 1 Tbsp. minced
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups asparagus cut into fourths, (thin to medium stalks work best)
• 1 1/2 tsp. cornstarch

Instructions

• Heat oven to 400 degrees.
• Heat 1 tbsp olive oil in a skillet. Add diced bacon and cook over medium heat, stirring frequently, until bacon starts to get crispy. Add minced garlic to the pan and sauté for an additional 30 seconds. Remove the bacon and garlic and set aside. Leave bacon drippings in skillet.
• Pat chicken thighs dry and season with salt and pepper.
• Place chicken thighs skin-side down and cook to a golden brown. Flip and cook a few minutes on other side (the chicken will finish cooking in the oven.)
• Remove chicken thighs and pour off excess grease. Add a splash of stock and stir over medium heat to deglaze the pan.
• Add thighs, carrots, chicken stock, balsamic vinegar, 1/2 tsp. each salt and pepper. Nestle thyme sprigs into chicken and veggies. Bring to a simmer. Bake, uncovered, in oven for 15 minutes.
• Nestle asparagus into skillet and sprinkle bacon/garlic mixture over chicken and veggies. Bake for 10 minutes.
• Remove the chicken and veggies from the pan. Whisk together remaining 1/4 cup of chicken stock and cornstarch. Bring pan juices to a simmer and whisk in the cornstarch mixture, stirring until juices thicken. Serve chicken and veggies with sauce and minced thyme.

Other Exciting News

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