This fabulously simple dish combines boneless chicken breasts, carrots and fresh thyme.

Serves 4


  • 1 1/2 Tbsp. olive oil
  • 1 pound chicken breasts, cut into 1" pieces and seasoned with salt and pepper
  • 4 scallions, sliced
  • 4 carrots, thinly sliced
  • 2 thyme sprigs, plus 1 1/2 tsp. chopped fresh leaves
  • 1/2 cup chicken stock
  • 1 Granny Smith apple, cut into matchsticks
  • 1/4 cup sour cream
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Dijon mustard
  • Salt and pepper


Total time: 30 minutes

In a skillet, heat 1 Tbsp. olive oil over high heat. Cook chicken pieces, 1 minute per side; set aside.

Cook 1/2 Tbsp. olive oil, 3 scallions, carrots and thyme, covered, over medium heat 4 minutes. Stir in chicken stock and Granny Smith apple; cook 1 minute.

Return chicken to skillet and simmer 3 minutes. Discard thyme sprigs; remove pan from heat. Stir in sour cream, soy sauce, Dijon mustard, remaining scallion and salt and pepper to taste.

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