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
- 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
- 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.
This post was published April 19, 2015 and was updated on May 19, 2019 with new content.
SO GOOD! Easy to follow, easy to prepare, and came out delicious. I added mushrooms and used sweet onion. I used my Dutch oven and it came out perfectly. This will definitely become a staple in my house!
Super easy and quite tasty recipe, I used boneless chicken breast vs the thighs with skin…so good and moist! I used a Dutch oven as well , the veggies and chicken were very tender, followed the stovetop instructions and then baked it for one hour on 350. Will def be making this again! Thank you for sharing!
Absolutely delicious. Definitely will be making this again and again. Thank you
By far one of my favorite meals, I’ve made this recipe more times than I can count. Like others, I cook this in a Dutch oven, same cooking time. I often toss in mushrooms and garlic or shallot. Delicious, highly recommend.
This is the second time I’ve made this recipe and it is easily one of my favorites. I follow it pretty closely. I like to use the whole onion and lots of fresh garlic. This time I added 8oz of chopped baby bella. I also like to add lots of fresh herbs; a sprig of rosemary, a few leaves of sage, lots of thyme, plus thyme and parsley for garnish.
There’s something about this recipe that feels like a warm hug to your insides. It feeds your soul. Will definitely be making it all through out autumn and winter.
Made this tonight. It was delicious. But for some reason, my chicken was fully cooked while my veggies were still nearly raw, I Put my thighs on a plate tented with foil and simmered my veggies for 15 minutes on the stovetop. Added back the thighs and broiled the whole dish for about 10 minutes. The dish was great! (Maybe the thermometer was too close to the bone?) In any case, in the end . . . dinner was a win!
What if you aren’t sure if your pan is ovenproof. I assume it can be transferred to a roasting pan and placed in the oven.
Yes it’s fine to transfer to a roasting pan!
What kind of wines do you recommend to cook this dish and other dishes with?
I use a Chardonnay or Sauvignon Blanc!
Thank you many times over for this recipe–simple perfection!
This recipe has been it in rotation for months now. I have tried it as written and with modifications based off what I had. You really can’t mess this baby up, it is so versatile. My husband recently found out he was allergic to potatoes so I’ve substituted celeriac and turnips for potatoes–totally recommend. I also just threw in some rinsed basmati rice with the broth and let it cook in oven for 40 minute time frame–OMG–I could not put my fork down. Maybe this recipe should come with a warning label, “homecoming so good you may never leave home again.” Lol, so goooood!
Would not recommend a dull peeler to my worst enemies, let alone a child. A sharp knife is a safe knife and that goes for kitchen tools as well. Just wanted to share this info because a lot of people think the reverse is true. Anyway, great recipe I made this with the addition of rosemary sprigs, lemon peel, and garlic in the oven!
I want to try this recipe tomorrow. Can I use white wine vinegar instead of white wine?
The vinegar would not work as a substitute I’d just use more chicken broth instead!
I made this last night for the family and it was very popular. Like other reviewers, I found it easy to substitute what I had in the kitchen for whatever I was missing. In this case, I didn’t have potatoes but did have fresh tortellini, so I threw that in about 10 minutes before it was all done, and gave it a stir after 5 minutes. I also used smoked paprika, which was good. I also used a Dutch oven instead of a pan. This is a great basic recipe for braised chicken and veggies, and I’ll use it frequently in the future. Thank you!!
Hi Sue, did you also put your dutch oven in the oven for 40 minutes? If not how long did it take in the oven?
Nice and easy I just changed a few things in the cooking side I have a nice Dutch oven so did it as one pot not 2 olive oil in Dutch oven medium hi heat with sprigs of rosemary and thyme In oil bring pan up to temp pull out rosemary and thyme sprigs after a few minutes allowing oil to pull out flavor brown of chicken 2 at a time then after chicken is browned toss in onion and garlic keep it moving for a minute or 2 so it dose not burn then de glaze pan with wine then follow steps one pan less mess and you don’t loose any of the yum Yums stuck to the bottom of the pan
Hi Dan, did you also put your dutch oven in the oven for 40 minutes? If not how long did it take in the oven?
This is so simple and so good. Everybody cleans their plates when this goes on the table. I’ve made it enough times to work with whatever I have in the fridge at the moment and it’s handled every alteration/addition perfectly. Thank you for the inspiration!
I found this recipe a few months ago and have made it at least 5-6 times since. It’s simple, delicious, and everyone loves it. I make no alterations to the recipe as none are needed. The chicken and the vegetables are done perfectly and the “gravy” is amazing as well. Thanks so much for posting the recipe. I’m looking forward to trying many other recipes on this site.
Love this. I made it a second time with what I had—chicken breasts instead of thighs, apple cider vinegar instead of white wine, Kettle chicken and mushroom bone broth. I also added half a lemon. So delicious. A very adaptable recipe!