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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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!
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!
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.
The Recipe: One Pan Braised Chicken and Vegetables
Tips and what you need: I make this braised chicken in a 10–12″ 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.
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.
- 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
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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.
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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
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While chicken cooks: Peel and cut onion, potato and carrots. Set aside.
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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.Â
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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.Â
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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.Â
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Turn off heat. Add thyme leaves to pan, replace lid and allow a few minutes for dish to "rest."
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Garnish with parsley, serve. Make sure to spoon that delicious sauce over the top!
MAY I PLEASE ASK A FAVOR?
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So easy, and such a simple weeknight comfort dinner! I love those creamy caramelized veggies!
I love anythig braised, especially chicken and one pan meals are the best!
This looks just fabulous! I can taste the flavors just looking at it–can’t wait to make this for my family!
You had me at braised!! So much good flavor here and all in just one skillet! Love it!
This looks fantastic! I can’t wait to try it!
Wow, that looks delicious! I love how easy is sounds, too. 🙂
Drooling at these photos! This looks so good and so comforting.
Thanks jean!
Such a simple & tasty meal. Perfect for busy week nights.
Such an elegant yet simple tasty meal!
I bet this would also be an easy one to change up a bit with different herbs.. cilantro.. chopped rosemary..
I can’t wait to make this one.. and then play with some different healing herbs..
All great ideas carol!
I love your chicken recipes and can’t wait to try this one! This recipe looks perfect!
Aw, I love that wine and paprika and the soft veggies, how lovely.
Looks absolutely delicious! And I love how easy it is! Another great recipe 🙂
Yum I love a good skillet meal, and thyme makes everything so delicious too!
This looks delicious! I love meals that you can make in one pan!
I have been craving an easy roast chicken recipe with veggies… I am so happy I found your braised chicken recipe. Can not wait to make this tonight in my cast iron skillet!
Yummy and easy to make…I want some right now!
Love that this meal is made in one pan. It sounds delicious!
Such a great, classic dinner and so easy!
This looks so delicious! I love that it’s all made in one pan. I’ve got enough dishes as is. Can’t wait to try this!
Thanks Erin!
Amazing and so delicious on a cold cozy night!