This one pan, stove top Honey Glazed Chicken and Carrots dinner could be the answer to dinner tonight. A dinner all done in one pan and on the table in just half an hour. Serve it with some fluffy couscous or rice and dinner is served.
Looking for a little sweet with dinner tonight? Well, honey really brings it in this stove top chicken dish. It is all done in under 30 minutes, so makes for a very quick dinner on those evenings when you don’t have much time. We served this over couscous.
You’ve just got to love Quick Dinners, right? I have to say, most nights I really only have 30 minutes and that’s it. Days are busy with family, work, errands, pets and unexpected tasks that just keep popping up. Am I not wrong? You guys all know what it’s like.
That’s what makes this chicken dinner so great. It uses minimal basic ingredients and it’s on teh table in just over half an hour. Doesn’t that sound great. So, you need to dive into this dinner soon.
What To Serve with The Honey Glazed Chicken and Carrots
The great thing about this chicken dish is it’s even great on it’s own for a lower calorie and low carb dinner. But if you not watching those things, dive into some Crispy Oven Roasted Parmesan Potatoes,the Sauteed Wild Asparagus Couscous or even the Mediterranean Quinoa. And if you want bread on the side, make some Fluffy White Dinner Rolls.
Here’s some More Great Chicken Recipes You’ll Love
Honey Glazed Chicken and Carrots
Ingredients
- 4 chicken cutlets
- 2 large carrots peeled, sliced half ways and cut into 1/2 inch pieces
- 2-3 Spring onions finely chopped
- 1/4 Cup honey
- 2 Tablespoons Worcestershire sauce
- 3/4 cup chicken stock
- 2 Tablespoons olive oil
- 1 cloves Garlic crushed
- Small bunch of fresh chopped parsley
- Salt and pepper to taste
- 1 Teaspoon corn flour
- 1 Tablespoon cold water
Instructions
- In a large skillet, heat the olive oil and garlic. Stir for about a minute and add the carrots. Pour over the honey and Worcestershire sauce. Stir really well and cook over high heat for about a 2-3 minutes.
- Cover, reduce heat to low and let cook for a further 8-10 minutes. Turn heat back to high, uncover and toss in the spring onions, Give a good stir and add the chicken. Make sure the chicken gets completely coated in the pan juices then add the chicken stock and season with salt and pepper.
- Reduce heat back to low, cover and let cook for a further 5-7 minutes. In a small glass, whisk together the corn flour and water. Pour into the sauce and stir well until the sauce thickens. With heat on low, let cook a further minute or so and toss over the fresh chopped parsley. Can be served over rice or couscous.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
