This recipe for braised chicken with carrots and potatoes combines seared chicken thighs and tender vegetables in a single dish that makes for an easy and healthy dinner.
A complete meal with protein, starch and veggie all in one pot? That’s my idea of the perfect meal! When I’m looking for a simple one pot dinner option, I turn to pizza pasta, chili mac or this simple yet satisfying braised chicken.
I do a lot of one pot cooking. Why is that? The main reason is that by the time I’m done cooking dinner and everyone has finished eating the kitchen is a disaster. At the end of the day the last thing I want to do is spend an hour cleaning the kitchen. So the less dishes, the better. Which is why I turn to recipes like this braised chicken with carrots and potatoes.
How do you make braised chicken?
For this recipe, chicken thighs are browned and then braised in the oven with onion, carrots, Yukon gold potatoes and thyme. The braising liquid is chicken stock and white wine mixed with some smoked paprika and flour. The flour thickens the sauce as it bakes which creates a slightly smoky tasting gravy that makes this dish stand out from the rest. The potatoes take on a creamy texture from being slow cooked in the braising liquid.
Tips for braised chicken
- Be sure to choose bone-in skin-on chicken thighs for maximum flavor.
- Cut your potatoes and carrots into similar sized pieces so that they cook at the same rate.
- This dish can be made in advance, then reheated over low heat on the stove top just before serving.
- I find that the combination of chicken, potatoes and carrots makes for a complete meal. If you’d like, you can add a green salad or french bread on the side for heartier appetites.
How long should you braise chicken?
Chicken thighs take approximately 40 minutes to braise in the oven. Other cuts of meat, such as bone-in chicken breasts, may take longer to braise, depending on the size of the pieces of chicken.
Braised Chicken Variations
This is a basic recipe for braised chicken that you can add other ingredients to for a different flavor profile.
- Chicken: Instead of chicken thighs, try bone-in skin-on drumsticks, chicken legs or breasts.
- Potatoes: You can use red potatoes, purple potatoes or sweet potatoes in lieu of Yukon gold potatoes.
- Vegetables: I sometimes add other vegetables to the mix such as mushrooms or pearl onions. You can also add a stir a few handfuls of spinach or kale into the finished dish.
Once you try this braised chicken, you’ll find it on your regular dinner rotation! It uses ingredients that are commonly on hand and is sure to be a hit with family and friends.
More chicken recipes you’ll love
- Slow Cooker Chicken Cacciatore
- Bacon Wrapped Chicken
- Honey Mustard Chicken
- Chicken Santa Fe
- Pineapple Chicken
Braised Chicken with Carrots and Potatoes
Ingredients
- 4 large bone in skin on chicken thighs fat trimmed
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon olive oil
- 1 onion finely chopped
- 4 Yukon gold potatoes cut into 2 inch pieces
- 6 carrots peeled and cut into 1 1/2 inch slices
- 1 teaspoon smoked paprika
- 1 tablespoon all purpose flour can substitute whole wheat flour or gluten free flour
- 1 1/2 cups chicken stock
- 1/4 cup white wine
- 2 teaspoons minced fresh thyme
- 2 tablespoons minced fresh parsley
Instructions
- Preheat the oven to 350 degrees F.
- Season the chicken generously with salt and pepper.
- In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 4-6 minutes on each side. Transfer the chicken to a plate.
- Add the onion to the frying pan and stir. Add the potatoes and carrots. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes.
- Add the flour and stir to coat. Add the white wine, simmer until the wine has cooked off. Add the chicken stock and smoked paprika. Return the chicken to the pan and bring to a boil.
- Cover the pan, place in the oven and bake for 40 minutes, or until the chicken and vegetables are cooked through.
- Mix in the thyme. Taste and adjust the seasoning. Sprinkle with chopped parsley, then serve.
Notes
Nutrition
This post was published April 19, 2015 and was updated on May 19, 2019 with new content.
Shara says
Delicious! I googled “chicken thighs Dutch oven” and found this gem. Reminded me of my mom’s cooking. I didn’t have thyme, so skipped it and would have cooked it for maybe 5 minutes less.
Crystabelle Rodriguez says
Love this recipe! Made it tonight for my hubby and he loved it! 🙂 i added colored carrots and also chopped up jalapenos for a extra kick!!! Thank you!!
Linda Spediacci says
Can you use a Dutch oven for this recipe ?
Sara says
Yes that will work!
Jeanne says
OMG! This is the best! My fiance loves it!!!! Thank you for this!!!!
Christine says
This is so good! Super easy. Flavorful. Love it!
Vivian says
I love this recipe, it is so easy!! However , what if I run out of flour, is there any substitute?
Sara says
You can omit if needed, the sauce will just be thinner.
Heather Johnson says
I used corn starch instead of flour (hubby GF), it was absolutely delicious!
Sarah says
This was perfect for us! Delicious and luckily I had the ingredients at home I needed.
Danielle says
I only have boneless, skinless thighs. Is it still worth trying this recipe or should I wait until I have the right chicken?
Sara says
That should be fine you’ll just want to reduce the cook time a bit!
Carrie says
This is the first time I tried this recipe it was really good I added red peppers and bok choy and it was perfect everything came out perfect I use boneless thighs
Ed says
Excellent. Just one question: How do you get the chicken to look so good–that golden brown? I seared mine almost 30 minutes and it didn’t get that brown.
Sara says
It should only take about 5 minutes to brown! Make sure you’re using a heavy pan that’s really hot!
Lauren Chant says
SO GOOD
Mary says
I followed recipe basically to a “T”, using cast iron, a nice sauv blanc and needed to sub out Bone in chicken breast for thighs. It turned out beautifully.
In the future, I may give it a go slightly revising to add the thyme, parsley & a clove or 2 of smashed garlic during the cooking process. I tend to be a loon at times with thyme and garlic 😉
Glo says
Just made this tonight. Didn’t have wine, thyme, or parsley. So I just used 1/4 cup extra chicken stock and bay leaves. It came out a-ma-zing!
Mary says
Oops – I forgot to include pic – is it possible to do so?
Sara says
Unfortunately you can’t add a photo but I really appreciate your review!! Glad you enjoyed it.
Heidi says
This is EXCELLENT!!!!!
Sarah says
I have made this recipe a couple of times for my family, my little ones loved it and asked if I would make it again. It is divine as written. Thank you!
Geoffrey at Spoonabilities says
What a beautiful color you got on that chicken, and with the carrots and potatoes, this is comfort food for me.