This Braised Chicken Thighs with Winter Vegetables recipe is so simple you won’t believe it. It’s a one-pan wonder starting with the chicken being seared in a Dutch oven or large pot. After it’s browned, you’ll soften the vegetables, add broth and seasonings. Let your stove do the work and after 20 minutes later you’ve got a pot full of tender chicken and veggies and an incredibly flavorful sauce from the braising liquid.

Recipe and photography courtesy of Sarah of The Chef Next Door.

Braised Chicken Thighs with Winter Vegetables
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Braised Chicken Thighs with Winter Vegetables
Tags , , , ,
Servings 6 Prep Time 10minutes
Cook Time 35minutes
Servings 6 Prep Time 10minutes
Cook Time 35minutes
This Braised Chicken Thighs with Winter Vegetables recipe is so simple you won’t believe it. It’s a one-pan wonder starting with the chicken being seared in a Dutch oven or large pot. After it’s browned, you’ll soften the vegetables, add broth and seasonings. Let your stove do the work and after 20 minutes later you’ve got a pot full of tender chicken and veggies and an incredibly flavorful sauce from the braising liquid. Recipe and photography courtesy of Sarah of The Chef Next Door.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Just one cup of butternut squash nourishes the body with the recommended daily intake of vitamin A! Vitamin A is beneficial for your immune system, as it helps the body prevent illness and disease.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Just one cup of butternut squash nourishes the body with the recommended daily intake of vitamin A! Vitamin A is beneficial for your immune system, as it helps the body prevent illness and disease.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 1/4 cup all-purpose flour
  • 6 boneless, skinless chicken thighs
  • 2 tablespoons olive oil, divided
  • 1 cup diced onions
  • 2 cups peeled, cubed butternut squash
  • 2 cups peeled, cubed russet potatoes
  • 1 clove garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  1. Place flour on plate and lightly dredge chicken in flour.
  2. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes, flip and cook additional 3-4 minutes, or until brown on both sides. Remove from the pan and set aside.
  3. Heat the remaining 1 Tbsp. skillet in pot. Add onion and cook 5 minutes, or until softened. Add squash, potatoes and garlic and cook 5 minutes. Stir in broth, oregano, salt and pepper. Add chicken back to pan, tucking it into vegetables. Bring to a boil, reduce the heat to low and simmer, covered, 20 minutes, or until the chicken is cooked through. Sprinkle with additional chopped oregano, if desired.
Nutritional Value
Calories: 308 Fat: 9g Cholesterol: 79mg Carbohydrates: 35g Sodium: 324mg Fiber: 4g Protein: 22g Sugar: 3g Calcium: 3% DV Iron: 8% DV Fat: 9g Protein: 22g Carbohydrate: 35g Fiber: 4g Sodium: 324mg Sugar: 3g Calcium: 3%DV Iron: 8%DV
Braised Chicken Thighs with Winter Vegetables
Tags , , , ,
Servings 6 Prep Time 10minutes
Cook Time 35minutes
Servings 6 Prep Time 10minutes
Cook Time 35minutes
This Braised Chicken Thighs with Winter Vegetables recipe is so simple you won’t believe it. It’s a one-pan wonder starting with the chicken being seared in a Dutch oven or large pot. After it’s browned, you’ll soften the vegetables, add broth and seasonings. Let your stove do the work and after 20 minutes later you’ve got a pot full of tender chicken and veggies and an incredibly flavorful sauce from the braising liquid. Recipe and photography courtesy of Sarah of The Chef Next Door.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Just one cup of butternut squash nourishes the body with the recommended daily intake of vitamin A! Vitamin A is beneficial for your immune system, as it helps the body prevent illness and disease.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Just one cup of butternut squash nourishes the body with the recommended daily intake of vitamin A! Vitamin A is beneficial for your immune system, as it helps the body prevent illness and disease.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 1/4 cup all-purpose flour
  • 6 boneless, skinless chicken thighs
  • 2 tablespoons olive oil, divided
  • 1 cup diced onions
  • 2 cups peeled, cubed butternut squash
  • 2 cups peeled, cubed russet potatoes
  • 1 clove garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  1. Place flour on plate and lightly dredge chicken in flour.
  2. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes, flip and cook additional 3-4 minutes, or until brown on both sides. Remove from the pan and set aside.
  3. Heat the remaining 1 Tbsp. skillet in pot. Add onion and cook 5 minutes, or until softened. Add squash, potatoes and garlic and cook 5 minutes. Stir in broth, oregano, salt and pepper. Add chicken back to pan, tucking it into vegetables. Bring to a boil, reduce the heat to low and simmer, covered, 20 minutes, or until the chicken is cooked through. Sprinkle with additional chopped oregano, if desired.
Nutritional Value
Calories: 308 Fat: 9g Cholesterol: 79mg Carbohydrates: 35g Sodium: 324mg Fiber: 4g Protein: 22g Sugar: 3g Calcium: 3% DV Iron: 8% DV Fat: 9g Protein: 22g Carbohydrate: 35g Fiber: 4g Sodium: 324mg Sugar: 3g Calcium: 3%DV Iron: 8%DV

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