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roast chicken and vegetables with jus in a cast iron skillet

Chicken and Vegetables with Lickworthy Sauce (Jus)

Staci at Random Sweets
You'll want to use every last drip of the tangy jus in this simple yet impressive, one-pan dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 2
Calories 675 kcal

Equipment

  • 9-inch or larger cast iron skillet, sauté pan, or braising pan

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 2 carrots (or 3 if they are small), sliced into bite-sized pieces
  • 4 small to medium red potatoes, diced into bite-sized pieces , less potatoes if they are large
  • 1 small white or yellow onion, diced finely, or half of a larger onion
  • 2 garlic cloves, minced, 3 cloves of you like more garlic flavor
  • 3 a few whole sprigs of fresh thyme
  • 1 Tbsp dijon mustard
  • 1½ cups chicken stock or broth or water
  • salt and pepper
  • olive, vegetable or canola oil
  • 1 Tbsp salted butter

Instructions
 

  • Heat oven to 350℉ on bake mode. Season chicken breasts with salt and pepper. 
  • Heat a cast iron skillet (at least 9") over medium/high heat on the stovetop, and when hot, add the oil. Sear chicken breasts on both sides until it forms a golden brown crust. Remove from the pan and set aside.
  • Let your pan get hot again and add the sliced potatoes and carrots to the juices and brown bits on the bottom of the pan. Cook until you see color forming on the edges of the veggies, about 5 minutes. 
  • Add garlic cloves, onion and a few sprigs of thyme, cooking until softened and fragrant.
  • Add 1⁄2 cup chicken stock or water to the pan and add the chicken back to the pan, resting on top of the vegetable mix. 
  • Place the pan in the oven for 15-20 minutes, until chicken internal temperature reaches 165 degrees. Remove from oven and place chicken and vegetables on a serving dish. Tent with foil.
  • To the pan, add 1 cup of chicken stock, mustard, a few sprigs of thyme and butter. Cook on the stovetop, stirring, until all is incorporated and slightly thickened. Taste and season. Serve the jus (sauce) on the side or pour over the chicken.

Nutrition

Calories: 675kcalCarbohydrates: 81gProtein: 59gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 164mgSodium: 1166mgPotassium: 3119mgFiber: 10gSugar: 12gVitamin A: 10545IUVitamin C: 50mgCalcium: 112mgIron: 5mg
Keyword carrots, cast iron skillet, chicken breast, one-pan, potatoes, thyme

All text and images © Staci Mergenthal • Random Sweets

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