One-Pot Braised Chicken is a perfect recipe that’s simple and oh-so-good! In addition to tender chicken thighs, this chicken thigh recipe is filled with potatoes and carrots cooked in an out-of-this-world sauce. This comfort food is equally at home for weekday meals and special occasions.
This is an adapted recipe that Susan has made in the past. She kept telling me I should also make it, which I did. She was totally correct in that this delicious recipe was awesome.
Here’s What You’ll Need for The Braised Chicken Recipe
- The Chicken: I used bone-in skin-on chicken thighs. Chicken thighs tend to be significantly more tender than chicken breasts. This was definitely the case with this recipe.
The reason for using bone in and skin on thighs was that both the bones and the skin contribute significantly to the sauce when making the braised chicken.
In case you didn’t know, braising is the cooking method in which the meat is first browned at a high temperature and then cooked in a covered pan in cooking liquid.
- The Vegetables: The vegetables used in this recipe are typical of a dish such as this – onions, potatoes, and carrots. I used Honey Gold baby potatoes that I quartered and baby carrots.
- The Spices/Flavorings: To flavor this dish, I used paprika, dried thyme, Kosher salt and black pepper.
- The Liquids: I used white wine and chicken broth for the liquids.
- The Rest of the Ingredients: Bringing up the rear were olive oil and all-purpose flour. The flour contributed to the slight thickening of the sauce.
Here’s How I Made This One-Pot Wonder
- I started by sprinkling salt and pepper on both sides of the chicken thighs that I had trimmed of excess fat.
- Next, I cooked both sides of the chicken thighs in olive oil in a Dutch oven over medium-high heat until they were golden brown. This took five to six minutes per side.
- Once the chicken thighs were nicely browned, I removed them from the Dutch oven. Then, I added the chopped onions, potatoes, carrots, salt, and pepper to the Dutch oven.
I stirred the vegetables together, scraping up the bits from the bottom of the Dutch oven. I let the vegetables cook over medium-high heat for about 5 minutes.
- Next, I sprinkled flour, paprika, and dried thyme on the vegetables. I stirred to combine the ingredients and then added the wine.
I cooked the mixture until the wine had evaporated. This took a minute or two.
- Once the wine had evaporated, I added the chicken broth and stirred to combine all of the ingredients.
Finally, I placed the browned chicken, skin side up, on top of the vegetables. I covered the Dutch oven and placed it in a preheated 350°F oven for 40 minutes.
After 40 minutes, the chicken and vegetables were perfectly cooked. I removed the Dutch oven from the oven and sprinkled on some minced parsley for a garnish.
Just as Susan said, the one pan braised chicken with potatoes and carrots was delicious, and the sauce was out-of-this-world.
I served this comfort food with some green peas and freshly made Oat Rolls. You should definitely add this to your go-to list of chicken recipes. Yum!
Frequently Asked Questions
If you prefer, you can use a large, oven-proof skillet or saute pan with a lid instead of a Dutch oven.
There are enough potatoes and carrots to handle an additional one or two more chicken thighs. However, be sure to use a pan large enough to hold the additional chicken thighs without them being covered or submerged in the sauce.
If desired, you can use skinless and boneless chicken thighs in this recipe. However, the bone in the thighs adds to the richness of the sauce.
You can use chicken breasts in this recipe. However, chicken thighs tend to be more tender than chicken breasts.
I like to use the baby potatoes because of their size, the ease of quartering them, and their holding together during cooking. However, you can substitute Yukon gold potatoes or red potatoes.
You can use peeled and sliced carrots instead of the baby carrots. I like to use baby carrots because of their simplicity, i.e., no peeling or cutting!
You can substitute additional chicken stock or even lemon juice for the wine.
This recipe makes amazing leftovers!
Other One-Pot Meal Recipes
If you’re looking for other amazing one-pot meal recipes, I have you covered. Check out these amazing recipes:
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One-Pot Braised Chicken Thighs with Vegetables
- 4 bone in, skin on chicken thighs, trimmed of excess fat
- Kosher salt and black pepper to taste (See Tip 1)
- 1 Tablespoon olive oil
- 1 cup finely chopped onion (1 medium)
- 3 cups (12-ounces) Honey Gold baby potatoes, quartered (See Tip 2)
- 2 ½ cups (12-ounces) baby carrots (See Tip 3)
- 1 Tablespoon all-purpose flour
- 1 teaspoon paprika (See Tip 4)
- ¼ teaspoon dried thyme
- ¼ cup (2-ounces) white wine (See Tip 5)
- 1 ½ cups (12-ounces) chicken broth (See Tip 6)
- Fresh minced parsley or chives for garnish (optional)
- Preheat oven to 350°F.
- Season both sides of chicken thighs with salt and pepper. (See Tip 1)
- Heat 1 Tablespoon of olive oil in a Dutch oven over medium-high heat. Add the chicken thighs, skin side down. Cook until golden brown, 5 to 6 minutes. Turn and cook the other side until golden brown, another 5 to 6 minutes. Remove the chicken thighs from the Dutch oven.
- Add the onion to the Dutch oven; stir, scraping up bits from the bottom of the pan. Add the potatoes, carrots, salt and pepper; stir to combine. Cook for about 5 minutes. (See Tip 1)
- Add the flour, paprika and dried thyme. Stir to combine. Add the wine; stir and cook until the wine has evaporated, about one minute.
- Add the chicken broth; stir to combine. Bring to a boil; the browned chicken, skin side up on top of the vegetables. Cover and bake in a preheated 350°F oven for 40 minutes or until the potatoes and carrots are done.
- If desired, garnish with minced parsley or chives. Serve.
- Yield: 4 servings (See Tip 7)
- I used about ½ teaspoon of Kosher salt and ¼ teaspoon of black pepper for sprinkling on the chicken thighs. I added an additional ¼ teaspoon of Kosher salt and ¼ teaspoon of black pepper to the vegetables during cooking.
- You can substitute Yukon gold potatoes, baby red potatoes or red potatoes for the Honey Gold baby potatoes. I like to leave the potatoes unpeeled. However, if you prefer, you can peel the potatoes.
- You can substitute peeled and sliced carrots for the baby carrots.
- I used regular paprika, not smoked paprika.
- I used Chardonnay for the wine. If desired, you can substitute an additional ¼ cup of chicken broth for the wine.
- I used low sodium chicken broth. However, you can use regular chicken broth. Taste carefully for the salt level of the sauce.
- Leftovers, if any are delicious. Reheat in the microwave.