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.
I've updated the post to include new pictures and a step-by-step video so that you can watch how this delicious dish is made
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Quick Look at the Recipe
- Ready in: About 55 minutes
- Servings: 4
- Difficulty: Easy
- Make-ahead friendly: Yes
- Taste: Savory and comforting dish featuring chicken, onions, creamy potatoes, and carrots in a rich chicken broth.
Ingredients - Here's What You'll Need
- 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 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.
How to Make This One-Pot Wonder
- Season chicken: Sprinkle salt and pepper on both sides of the chicken thighs, trimmed of excess fat.
- Brown chicken: Cook both sides of the chicken thighs in olive oil in a medium braiser or Dutch oven over medium-high heat until golden brown. This takes five to six minutes per side.
- Add veggies: Once the chicken thighs are nicely browned, remove them from the braiser. Then, add chopped onions, potatoes, carrots, salt, pepper, thyme, and paprika. Let the vegetables cook over medium-high heat for about 5 minutes.
- Add the flour: Next, sprinkle the flour over the vegetables and stir to combine. Allow to cook for about a minute.
- Wine: Next, add the wine and cook the mixture until the wine has evaporated. This takes a minute or two.
- Chicken broth: Once the wine has evaporated, I add the chicken broth and stir to combine all of the ingredients. Allow the mixture to come to a boil and thicken.
- Return the chicken: Finally, return the chicken to the pan. Cover and place in a preheated oven at 350°F for 30 minutes. Uncover the braiser and cook for an additional 10 minutes.
After 40 minutes, the chicken and vegetables were perfectly cooked. I removed the braiser from the oven and sprinkled some minced parsley over it as 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 a French baguette. You should definitely add this to your go-to list of chicken recipes. Yum!
PudgeFactor's Test Kitchen Tips
- Dry the chicken before adding it to the braiser. This will enhance skin browning and help minimize spatters on the stovetop.
- Use a splatter screen to further minimize spatters on the stovetop.
- Keep the chicken skin-side up while braising, and to ensure crispy skin, cook the dish uncovered in the oven for the last 10 minutes.
- Make sure the chicken rests on top of the vegetables rather than being submerged in the braising liquid.
- When browning the chicken, the sk
In Case You Were Wondering
If you prefer, you can use a large, oven-proof skillet or sauté pan with a lid instead of a braiser or 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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Recipe
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One-Pot Braised Chicken Thighs with Vegetables
Equipment
- Oven-proof braiser or Dutch oven with a lid
Ingredients
- 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, 340 grams) Honey Gold baby potatoes, quartered (See Tip 2)
- 2 ½ cups (12 ounces, 340 grams) baby carrots (See Tip 3)
- 1 Tablespoon all-purpose flour
- 1 teaspoon paprika (See Tip 4)
- ¼ teaspoon dried thyme
- ¼ cup (2 ounces, 57 grams) white wine (See Tip 5)
- 1 ½ cups (12 ounces, 340 grams) chicken broth (See Tip 6)
- Fresh minced parsley or chives for garnish (optional)
Instructions
- 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 medium braiser or 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, about 5 to 6 minutes more. Remove the chicken thighs.
- Add the onion to the pan; stir, scraping up any bits from the bottom. Add the potatoes, carrots, salt, pepper, thyme, and paprika; stir to combine. Cook for about 5 minutes. (See Tip 1)
- Add the flour and 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, then add the browned chicken, skin-side up, on top of the vegetables. Cover and bake in a preheated 350°F oven for 40 minutes, uncovering during the last 10 minutes.
- If desired, garnish with minced parsley or chives. Serve.
- Yield: 4 servings (See Tip 7)
Video
Tips/Notes
- 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.
Doreen Stuchinsky says
I love this recipe so much! I've done it with chicken, which was wonderful & I've also done it with pork, so so good! Everyone thoroughly enjoyed both.
Chula King says
So glad you liked the recipe Doreen!
Chula
Geddie Lojas says
Super easy and extremely delicious!! Made just as the recipe said except I happened to have skinless chicken thighs and it was still great. Doesn't take that long either so was perfect for a weeknight dinner.
Chula King says
So glad you liked the recipe!
Chula