Chicken And Carrots
A hearty chicken and carrot dish featuring tender chicken, earthy mushrooms, and aromatic herbs, ideal for comforting family dinners or casual gatherings.
Ingredients
- Puritan oil ⓘ
- 2 whole chicken breasts, skinned, boned and cut into bite-sized pieces ⓘ
- 1/2 lb. mushrooms ⓘ
- 2 medium carrots, thinly sliced ⓘ
- 1 medium onion, finely chopped ⓘ
- 1 tsp. unsalted dry chicken bouillon powder ⓘ
- 1/4 tsp. thyme leaves ⓘ
- 1/4 tsp. pepper ⓘ
- 1 cup water ⓘ
- 1 Tbsp. flour ⓘ
- 2 egg yolks ⓘ
- 2 tsp. lemon juice ⓘ
Instructions
- In a large skillet over medium-high heat, heat 1 tablespoon of oil.
- Add the chicken pieces and cook until they lose their pink color and are tender, about 3 to 5 minutes, stirring frequently.
- Remove the chicken and set aside with a slotted spoon.
- In the same skillet, add the chopped onion and sliced carrots; cook until tender.
- Add the mushrooms if using and cook until browned.
- Stir in the chicken bouillon powder, thyme leaves, pepper, and water.
- In a small bowl, mix the flour with a little water to make a slurry, then stir into the skillet.
- Cook until the sauce thickens.
- In a small bowl, beat the egg yolks with lemon juice, then slowly whisk into the skillet to thicken further.
- Return the cooked chicken to the skillet and heat through before serving.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in lemon juice and herbs before cooking. You can substitute the mushrooms with other vegetables like bell peppers or zucchini. If you prefer a thicker sauce, add more flour to the slurry. Using fresh thyme instead of dried can enhance the taste. This dish pairs beautifully with baked rice for a complete meal.
Serving Suggestions
Serve this dish over a bed of fluffy rice or alongside crusty bread to soak up the delicious sauce. A light salad with vinaigrette can complement the richness of the chicken and carrots. For a complete meal, consider pairing it with sides like steamed green beans or roasted potatoes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water to keep the sauce from thickening too much. Alternatively, use a microwave, heating in 30-second intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Carrots contains roughly 889 calories, with 22g protein, 71g carbohydrates, and 58g fat. It is an excellent source of vitamin A (100% of the Daily Value), vitamin C (57% of the Daily Value), and protein (45% of the Daily Value). It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used instead of breasts for a juicier and more flavorful dish. Just ensure they are cooked until tender and reach the appropriate internal temperature.
Is there a vegetarian alternative to this recipe?
Absolutely! You can replace the chicken with firm tofu or seitan. Use vegetable broth instead of water, and add extra veggies like bell peppers or broccoli for a hearty vegetarian version.
How do I make this dish spicier?
To add some heat, incorporate crushed red pepper flakes or a pinch of cayenne pepper when adding the herbs. You can also serve it with a side of hot sauce for those who prefer to spice up their meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).