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Irresistible Skillet Chicken with Carrots in Just 30 Minutes

skillet chicken with carrots
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A quick and flavorful skillet chicken dish with carrots and red onion, perfect for an easy weeknight meal.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken breasts, sliced into cutlets (or bite-size pieces)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil (or avocado oil)
  • 3–4 medium carrots, sliced into coins (about 2 1/2 cups)
  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, minced
  • 3 tbsp soy sauce (or coconut aminos)
  • 2 tbsp honey (or brown sugar)
  • 1 tbsp apple cider vinegar (or lemon juice)
  • 1/4 cup chicken broth (or water)
  • 1 tbsp butter (optional, for glossy finish)
  • 2–3 green onions, sliced (for topping)

Instructions

  1. Pat chicken dry. Season with salt, pepper, paprika, and garlic powder.
  2. Heat oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden and cooked through. Transfer to a plate.
  3. Add carrots to the skillet (add a small splash of broth if needed). Sauté 5–6 minutes until just tender.
  4. Add red onion and cook 2–3 minutes until softened. Stir in garlic for 30 seconds.
  5. Stir in soy sauce, honey, vinegar, and broth. Simmer 1–2 minutes to thicken slightly.
  6. Return chicken to the skillet and toss to coat with the carrots/onions and sauce. Simmer 1–2 minutes. Stir in butter (optional) for a silky, glossy finish.
  7. Top with sliced green onions and serve hot.

Notes

  • Use coconut aminos for a gluten-free option.
  • Brown sugar can replace honey for a different sweetness profile.
  • Add extra broth if the sauce thickens too much.

Nutrition

Keywords: skillet chicken with carrots, chicken and carrots skillet, chicken with red onion, easy weeknight chicken, quick chicken skillet, chicken veggie skillet

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