Chicken and Vegetables with Milk Gravy
This easy recipe for chicken and vegetables with milk gravy cooks up all in one pot for an easy weeknight supper or a perfect Sunday dinner!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: American
Ingredients
Scale
- 2 pounds boneless chicken breast halves
- 1/2 cup flour, seasoned lightly with salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 large cloves garlic, peeled
- 1 cup white wine
- 1 cup chicken broth
- 2 cups baby carrots
- 8 ounces baby potatoes, cut in half if they are largish
- ¼ cup milk
- 1 tablespoon fresh thyme, plus extra for garnish
Instructions
- Dredge the chicken pieces in seasoned flour. Save the remaining flour to use later.
- Heat the butter and oil in a large, deep oven-safe skillet over medium high heat. Cook chicken in batches until lightly golden on both sides, about 2-3 minutes per side (it will finish cooking in the oven.) Remove to a plate.
- Add garlic to the pan and stir for a minute or two until starting to soften. Add wine, broth, and thyme and bring to a simmer.
- Return chicken to pan (you can put all of it in the pan – it doesn’t need to be in a single layer), nestle the baby potatoes and carrots around the chicken, put the lid on the pan and put it in the 350 degree oven for 45 minutes.
- Remove chicken and veggies from the skillet. Whisk in the milk and the reserved flour and simmer the sauce until it is thickened. If it gets too thick, thin it out with a little more milk and/or chicken broth.
- Place chicken and veggies on platter or plates, pour sauce on top and scatter on a thyme. Serve at once.