Braised Chicken Thighs with Carrots and Potatoes

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.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 565kcal

Author Deborah Harroun

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.

Notes

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.

If you do want to use chicken breasts instead, I would suggest cutting the vegetables smaller. They will cook much faster, so I’d start checking for doneness around 20 minutes.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition