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Home » Dinner » Braised Chicken with Carrots and Potatoes

Published: May 19, 2019 Last Modified: May 19, 2019 By Sara 78 Comments

Braised Chicken with Carrots and Potatoes

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Braised Chicken with Carrots and Potatoes Recipe | One Pot Meal | Chicken with Potatoes #chicken #chickenthighs #onepot #potatoes #carrots #dinner #dinneratthezoo

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.

Braised Chicken with Carrots and Potatoes Recipe | One Pot Meal | Chicken with Potatoes #chicken #chickenthighs #onepot #potatoes #carrots #dinner #dinneratthezoo Braised Chicken with Carrots and Potatoes Recipe | One Pot Meal | Chicken with Potatoes #chicken #chickenthighs #onepot #potatoes #carrots #dinner #dinneratthezoo

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

  • Slow Cooker Chicken Cacciatore
  • Bacon Wrapped Chicken
  • Honey Mustard Chicken
  • Chicken Santa Fe
  • Pineapple Chicken
Braised chicken thighs with carrots and potatoes in a skillet.
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4.97 from 31 votes

Braised Chicken with Carrots and Potatoes

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.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 573kcal
Author Sara Welch

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
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

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

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Filed Under: Dinner, Gluten Free, One Pot Meals

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    Comments

    1. Bradlee Clegg says

      December 7, 2020 at 6:51 pm

      Chicken thighs were on sale, so I googled recipes for bone in thighs.

      WOW!

      This was very good. And I knew I’d found the right blog for my tastes when you said it was a protein, starch, and veggies all in one pot! I apprecited that you specifically said that gf flour could be used for the sauce.

      Reply
    2. Bridget says

      November 22, 2020 at 8:46 pm

      I’m excited to try this recipe. I don’t have an oven. Can I cook it on a stove?

      Reply
      • Sara says

        November 22, 2020 at 10:20 pm

        Yes cover the pot and simmer over medium low heat!

        Reply
        • Elizabeth says

          February 2, 2021 at 12:07 pm

          Hi. How long would you cook it on the stovetop?

          Reply
          • Sara says

            February 2, 2021 at 2:55 pm

            I’d simmer for 35-40 minutes over medium low heat!

            Reply
    3. Earl says

      November 9, 2020 at 12:29 pm

      What if I don’t have white wine. Can I sub heavy cream ?

      Reply
      • Sara says

        November 9, 2020 at 8:34 pm

        I’d use more chicken broth, if you want to use heavy cream stir it in towards the end of the cooking time!

        Reply
    4. Ariana says

      November 5, 2020 at 9:52 pm

      5 stars
      Made this for dinner tonight. I added garlic, cayenne pepper, mushrooms, and put half regular and half sweet potatoes in. It turned out absolutely delishous! I will be adding this to my regular recipes. So easy and quicker than many other dutch oven dinners. I even made extra hoping for leftovers and it was all devoured tonight! Thank you for sharing this lovely recipe.

      Reply
    5. Lindsey says

      October 26, 2020 at 10:32 am

      Going to try this tonight! Just wondering if I want to add more chicken thighs (6-8 maybe), should I increase cooking time? Do you think my potatoes and carrots be over cooked?

      Reply
      • Sara says

        October 26, 2020 at 3:14 pm

        I think it’s fine to keep it as is so long as the chicken thighs are in a single layer and not piled on top of each other!

        Reply
    6. Shara says

      August 11, 2020 at 8:16 pm

      5 stars
      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.

      Reply
    7. Crystabelle Rodriguez says

      August 7, 2020 at 7:57 pm

      5 stars
      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!!

      Reply
    8. Linda Spediacci says

      July 17, 2020 at 12:33 pm

      Can you use a Dutch oven for this recipe ?

      Reply
      • Sara says

        July 17, 2020 at 3:33 pm

        Yes that will work!

        Reply
    9. Jeanne says

      June 6, 2020 at 5:50 am

      OMG! This is the best! My fiance loves it!!!! Thank you for this!!!!

      Reply
    10. Christine says

      June 1, 2020 at 4:44 pm

      This is so good! Super easy. Flavorful. Love it!

      Reply
    11. Vivian says

      April 30, 2020 at 12:22 pm

      I love this recipe, it is so easy!! However , what if I run out of flour, is there any substitute?

      Reply
      • Sara says

        April 30, 2020 at 2:12 pm

        You can omit if needed, the sauce will just be thinner.

        Reply
      • Heather Johnson says

        June 8, 2020 at 5:28 am

        I used corn starch instead of flour (hubby GF), it was absolutely delicious!

        Reply
    12. Sarah says

      April 20, 2020 at 11:39 am

      5 stars
      This was perfect for us! Delicious and luckily I had the ingredients at home I needed.

      Reply
    13. Danielle says

      April 19, 2020 at 6:24 am

      I only have boneless, skinless thighs. Is it still worth trying this recipe or should I wait until I have the right chicken?

      Reply
      • Sara says

        April 19, 2020 at 8:46 pm

        That should be fine you’ll just want to reduce the cook time a bit!

        Reply
      • Carrie says

        April 20, 2020 at 3:32 pm

        5 stars
        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

        Reply
    14. Ed says

      April 13, 2020 at 1:15 pm

      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.

      Reply
      • Sara says

        April 13, 2020 at 1:56 pm

        It should only take about 5 minutes to brown! Make sure you’re using a heavy pan that’s really hot!

        Reply
    15. Lauren Chant says

      April 4, 2020 at 6:28 pm

      5 stars
      SO GOOD

      Reply
    16. Mary says

      March 4, 2020 at 6:19 pm

      5 stars
      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 😉

      Reply
    17. Glo says

      January 4, 2020 at 2:43 pm

      5 stars
      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!

      Reply
      • Mary says

        March 4, 2020 at 6:22 pm

        5 stars
        Oops – I forgot to include pic – is it possible to do so?

        Reply
        • Sara says

          March 5, 2020 at 10:23 am

          Unfortunately you can’t add a photo but I really appreciate your review!! Glad you enjoyed it.

          Reply
    18. Heidi says

      January 2, 2020 at 10:10 am

      5 stars
      This is EXCELLENT!!!!!

      Reply
    19. Sarah says

      November 7, 2019 at 3:30 pm

      5 stars
      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!

      Reply
    20. Geoffrey at Spoonabilities says

      May 20, 2019 at 3:15 pm

      What a beautiful color you got on that chicken, and with the carrots and potatoes, this is comfort food for me.

      Reply
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