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.
Great recipe! You are right, this was a quick weeknight meal that was as easy as your chili mac or pizza pasta.
Love this recipe, I already have all the ingredients so I know what I am making for dinner tomorrow!!
Yummy. I have a lot of chicken in my freezer so I could make this for dinner tomorrow.
Now THIS is what you call comfort food!! Can’t wait to try this on the weekend! Thanks for sharing 🙂
Oh, I am so excited with this recipe. I don’t have chicken thigh, but I do have some chicken quarters, so I will use that instead. Everything else, I’ll follow to the T, I’m sure it will be a glorious dinner tonight.
Excellent. Will make again for sure.
Had thawed out 2 chicken thighs and found your recipe. I had all the ingredients on hand. I used pearl onions and I buy small bottles of red and white wine for cooking. Followed the recipe with adjustments to amounts and it was a lovely one dish meal. Had some cornbread muffins to serve with it. Thank you for a super recipe! My husband loved it.
Delicious. Really really good.
So excited to find this recipe! Had all the veggies and happened to pick up a package of chicken thighs. Using up stock from thanksgiving too 👊🏻 Can’t wait to eat.
Hope you enjoy!
Making tonight! Think I can just use a Dutch oven for the whole process?
I don’t have wine, and I’m making it for the whole family so I am not sure how the kids would react to the taste the wine provides (I realize the alcohol cooks off ☺️) would it be alright to substitue the wine for apple juice with a splash of vinegar?? Or will this destroy the tast of this dish?
I would just omit it altogether!
If you don’t have wine, replace it with a little more chicken stock and a squeeze of lemon.
I loved this recipe so much, and I’m staying at a friends and wanted to make it for them but their oven is broken.. Is it possible to cook this without finishing in the oven?
Yes, just simmer it on the stove, covered, on low heat until the chicken is done!
Loved this recipe! The best dish I’ve made so far! Tasted like it came from a restaurant!
Can you cover with aluminum foil if it don’t have an oven safe lid?
Yes, that will definitely work!
Thanks! You think it would be okay in a cast iron skillet? It’s the only one I have that can go in the oven
Yes, a cast iron skillet would be fine! Just cover the top with foil if you don’t have a lid
Your recipes look delicious! Can’t wait to try!
I made it tonight… Delicious and definitely not boring!
Glad to hear you liked it!
One pot meals are the way to go! Looks delicious!
This is totally my kind of food!!! Also, did you make that wine cork tray??
The wine cork board came from a rummage sale, it was like $2! All of my props come from garage, antique or rummage sales 🙂
Easy enough, and I have all the ingredients on hand (except I have red potatoes). I will have to make this some time this week!
One pot meals are THE way to go! Loving this easy recip!
I adore one-pan cooking too and this dish is just perfect for Spring! Bright, gorgeous and healthy too!