These Braised Chicken Thighs with Carrots and Potatoes combine juicy chicken thighs with tender potatoes and carrots, all covered in a rich, savory gravy. This is an easy chicken dinner that is made in one pan for a comforting, hearty meal.
For another one pan comforting chicken dinner, try this Chicken and Rice.
When I think of simple, comforting, nourishing dinners, dinners like these Braised Chicken Thighs with Carrots and Potatoes come to my mind. This recipe has a simple ingredient list, is made in one pan, and is filled with veggies and protein. This is the kind of dinner I crave to eat over and over again.
And now that the weather is starting to change, I really can turn to comforting dinners like this one every night! I love that it packs a lot of flavor with only a few ingredients. And this is one that is perfect for kids and adults!
Ingredients
- Spices: You can really use any spice mixture you want, but I used salt, Italian seasoning, smoked paprika, and garlic powder. It will probably look like a lot of spices, but you want that for great flavor.
- Chicken: For the best results, you’ll want to use boneless, skinless chicken thighs. They take longer to cook than breasts, so your carrots and potatoes will have time to cook through. If you do want to use breasts, you’ll want to cut your vegetables smaller so that they will cook faster.
- Onion: This just adds flavor.
- Flour: You will need a little bit of flour to thicken up the gravy that everything cooks in. I use all-purpose flour.
- Broth: You can use chicken broth, but I actually really love to use chicken bone broth for this. Not only does it give a deeper flavor, but it adds more protein.
- Carrots & Potatoes: I like to use small red potatoes, and I also like to use full size carrots that I cut down. You could use baby carrots, but you still might need to cut them in half lengthwise, depending on their size. If using baby potatoes, you’ll want to cut them in half or fourths, depending on their size.
How to Make Braised Chicken Thighs
STEP 1: Combine your seasoning mix in a small bowl, then season all sides of the chicken.
STEP 2: Heat the oil in a large skillet over medium-high heat, then add the chicken in a single layer. You are not cooking the chicken, but just wanting to brown it up nicely. Once browned on one side, flip and brown the other side. Then remove the chicken from the skillet.
STEP 3: Reduce the heat, and then add the onions to that same skillet. Cook, stirring, until they have softened. Then sprinkle the flour over the onions and cook for another minute.
STEP 4: Stir in the broth. Let this cook together until the sauce has thickened.
STEP 5: Stir the carrots and potatoes into the gravy in the pan.
STEP 6: Add your chicken thighs into the skillet. You want to nestle them into the vegetables, trying to keep them in a single layer. Put the lid on the skillet then bake at 400ºF for 35-45 minutes, or until the chicken is cooked through and the vegetables are tender.
Tips and Tricks
The chicken is technically done at 165ºF, but I like to cook chicken thighs until they are around 185ºF for the perfect texture. Thighs work really well in this recipe because they can be cooked a little longer, ensuring the vegetables have time to cook through.
You want to make sure you are using a large skillet that has an oven safe lid. You could use a Dutch oven, as well. I use this 5-quart cast iron skillet.
I usually get about 8 boneless thighs in 2 pounds, which means each serving is 2 thighs plus vegetables and gravy. Most adults will usually want 2 thighs for a serving, but most kids will usually want one.
More Comforting Chicken Dinners
Chicken Orzo Bake
Chicken Pot Pie Pasta
Crunchy Mayo Chicken
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Braised Chicken Thighs with Carrots and Potatoes
Ingredients
- 2 teaspoons salt
- 2 teaspoons Italian seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 2 pound boneless, skinless chicken thighs trimmed
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1/4 cup flour
- 1 cup chicken broth or bone broth
- 1 pound red-skinned potatoes halved or quartered
- 1 pound carrots halved and cut into 1 1/2-inch pieces
Instructions
- Preheat the oven to 400ºF.
- In a small bowl, combine the salt, Italian seasoning, smoked paprika, and garlic powder. Season the chicken thighs with the seasoning mix evenly on all sides.2 teaspoons salt, 2 teaspoons Italian seasoning, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 2 pound boneless, skinless chicken thighs
- Place a large skillet over medium-high heat. Add the oil, and once hot, add the chicken in a single layer. Cook for a few minutes, until browned on the bottom, then flip and brown on the other side. (You don’t need to cook the chicken through – you just want a good browning on it.) Remove the chicken from the skillet.2 tablespoons olive oil
- Turn the heat down to medium and add in the diced onion. Cook, stirring as it cooks, until the onion is softened.1 medium yellow onion
- Sprinkle the flour over the onion. Stir the flour into the onion, cooking for a minute. Then pour in the broth. Continue to cook until the mixture thickens slightly.1/4 cup flour, 1 cup chicken broth or bone broth
- Add the potatoes and carrots to the skillet, and stir to combine, then nestle the chicken into the vegetables. Place a lid on the skillet, then transfer to the preheated oven.1 pound red-skinned potatoes, 1 pound carrots
- Cook until the chicken is cooked through and the vegetables are tender, 35-45 minutes.
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