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.

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Braised chicken thighs with carrots and potatoes in a skillet.

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.

Seared chicken thighs in a skillet.

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.

Cooked carrots and potatoes in a pan.

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.

Chicken thighs, carrots and potatoes in a blue pan.

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.

A plate with braised chicken, carrots, potatoes and parsley.

More chicken recipes you’ll love

4.96 from 62 votes

Braised Chicken with Carrots and Potatoes

AuthorSara Welch
Braised chicken thighs with carrots and potatoes in a skillet.
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.
Time
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course Dinner
Cuisine American
Serves 4 servings

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

Little Helpers: If your kids are old enough to safely handle a vegetable peeler they can peel the carrots. I have a dull peeler that I let my 4 year olds use with supervision.
Make Ahead: The carrots and onion can be prepped a day in advance.

Nutrition

Calories: 573kcal | Carbohydrates: 43g | Protein: 32g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 144mg | Sodium: 326mg | Potassium: 1623mg | Fiber: 8g | Sugar: 7g | Vitamin A: 15695IU | Vitamin C: 33.2mg | Calcium: 119mg | Iron: 8.7mg

This post was published April 19, 2015 and was updated on May 19, 2019 with new content.

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Comments

  1. 5 stars
    Great recipe! You are right, this was a quick weeknight meal that was as easy as your chili mac or pizza pasta.

  2. 5 stars
    Love this recipe, I already have all the ingredients so I know what I am making for dinner tomorrow!!

  3. 5 stars
    Now THIS is what you call comfort food!! Can’t wait to try this on the weekend! Thanks for sharing 🙂

  4. 5 stars
    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.

  5. 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.

  6. 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.

  7. 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?

  8. 4 stars
    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?

      1. 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

      2. Yes, a cast iron skillet would be fine! Just cover the top with foil if you don’t have a lid

    1. The wine cork board came from a rummage sale, it was like $2! All of my props come from garage, antique or rummage sales 🙂

  9. 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!

  10. I adore one-pan cooking too and this dish is just perfect for Spring! Bright, gorgeous and healthy too!