We spent this week cozied up in our little cabin in Sundance, Utah. The snow was halfway up the house and the temperatures hovered right around 20 degrees. These circumstances call for for some healthy comfort food, for sure, and what’s more comforting than One Pan Braised Chicken and Vegetables?
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A black cast iron skillet filled with One Pan Braised Chicken and Vegetables

Let’s Talk About Braising…

Braising is a cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot or pan at a lower temperature while simmering in liquid. Braising gives you the best of both worlds, beautifully browned meat and veggies that are also tender and flavorful from being simmered in broth and wine. That broth and wine also forms a beautiful sauce, really, it’s almost like gravy! 

For This Recipe We are Doing a “Quick Braise”

This one pan meal is what I call a quick braise. It uses the same technique of both wet and dry heats, but it’s all done on the cooktop in minutes instead of in the oven for hours. It’s still rich, still delicious, still tender and flavorful, just a bit less work and waiting!

A cast iron skillet withOne Pan Braised Chicken and Vegetables, surrounded by parsley and red dish towel

Making This Recipe Gluten or Grain Free:

This recipe does call for 3 teaspoons of flour. To make this recipe gluten free, use your favorite gluten free flour. I recommend Jovial Gluten Free Pastry Flour for GF cooking. To make this recipe grain free, I use cassava flour. It works very well!

A red dish towel and parsley on a wooden table with a black cast iron skillet filled with One Pan Braised Chicken and Vegetables

Fancier Than Your Usual Meat and Potato Meal…

I love the idea of serving this elegant meat and potato meal for small, colder weather dinner parties. Just keep in mind that when it comes to braising you shouldn’t go “too big”. Instead of doubling or tripling this recipe and cooking in a really large pan, I like to make 2 recipes at the same time but in 2 separate pans. It just seems to work out better, at least for me.

One Pan Braised Chicken and Vegetables

The Recipe: One Pan Braised Chicken and Vegetables

Tips and what you need: I make this braised chicken in a 1012″ cast iron skillet with lid, but you can also use a Dutch oven. As always you need a good knife. To make this recipe gluten free, I recommend Jovial Gluten Free Pastry Flour.. To make this recipe grain free, I use cassava flour.

5 from 2 votes
One Pan Braised Chicken and Vegetables
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Made in one pan, this rich, savory dinner takes about 30 minutes to make! To make this recipe gluten free, use your favorite gluten free flour. To make grain free use cassava flour.

Course: dinner
Keyword: braised chicken, chicken dinner, dairy free, gluten free, grain-free
Servings: 2 servings
Author: Linda Spiker
  • 10 ounces boneless, skinless chicken thighs or breasts, cut into 1" strips (I recommend thighs as they turn out more tender!)
  • 3/4 teaspoon smoked paprika
  • sea salt and freshly ground pepper to taste
  • 1 small organic red onion, peeled and coarsely chopped (about 1 cup)
  • 1 yukon gold potato (about 6 oz), peeled and cut into wedges (1/2" thick)
  • 4 medium sized carrots, peeled and cut into 3" pieces, then cut pieces in half lengthwise
  • 2-3 tablespoons olive oil
  • 3 teaspoons flour (of your choice, gluten and grain free recommendations in blog post above)
  • 2/3 cup white wine
  • 1 1/4 cup chicken broth
  • 1 teaspoon fresh thyme, leaves stripped from stems
  • 1 tablespoon fresh parsley, chopped, for garnish
Prep and begin to cook chicken
  1. Sprinkle chicken strips generously with paprika, sea salt and pepper. Heat 10-12" skillet on high heat for 60 seconds, when hot add 2 tablespoons olive oil (enough to coat bottom of pan) Allow 60 seconds for oil to heat.

  2. Add chicken strips to pan, turn heat to medium/high, cooking 3 minutes each side or until golden brown but not cooked through. Remove from pan, set on a plate

  3. While chicken cooks: Peel and cut onion, potato and carrots. Set aside.

  4. Add onions and carrots to pan, cook for 2-3 minutes. Add potato wedges. Sprinkle with sea salt and pepper. Cook, stirring frequently for 10 minutes, until veggies begin to soften and edges turn slightly golden. 

  5. Scoot veggies to the side of pan, add flour to pan and stir for one minute, stirring frequently. Then add wine, broth and chicken. Stir, turn heat up and bring to a simmer. 

  6. Once simmering, turn heat down (lower, but still simmering), cover and cook for 10-12 more minutes, or until veggies are soft enough to poke with a fork but still a little firm. While chicken and veggies cook, prepare thyme and parsley. 

  7. Turn off heat. Add thyme leaves to pan, replace lid and allow a few minutes for dish to "rest."

  8. Garnish with parsley, serve. Make sure to spoon that delicious sauce over the top!


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