Braised Chicken Thighs with Winter Vegetables
by Sarah Bates
Are you craving a warm, comforting dinner during these cooler months? This one-pot Braised Chicken Thighs with Winter vegetable meal will fill you and the family right up. Wholesome veggies like butternut squash, potatoes, and onions add tons of flavors to this easy chicken dish.
Home cooking doesn’t have to be difficult. After a long day of work, sometimes it’s tough to make your way to the kitchen to cook dinner, but with a little meal planning and some simple recipes, it definitely can be done! My favorite recipes tend to be those made in the slow cooker, sheet pan suppers, and one-pot meals. Easy to prep and easy to clean up, which is just my style.
Nutrition 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.
This Braised Chicken Thighs with Winter Vegetables recipe is so simple, you will want to add it onto your seasonal menu rotation. It’s a one-pan wonder starting with the chicken being seared in a Dutch Oven or large pot.
Let the 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.
We liked ours served over rice but you can skip that part if you’d like. Sprinkle the chicken with a bit more fresh oregano and dinner is served.
Key Ingredients for this Braised Chicken Thighs with Winter Vegetables
- Boneless Chicken Thighs
- Sweet Onion
- Butternut Squash
- Russet Potatoes
- Garlic
- Low Sodium Chicken Broth
Equipment you need to make this one pot chicken dinner
- Dutch Oven or Large Pot
- Tongs or Spatula
- Sharp Knife
- Vegetable peeler
Make sure to PIN IT!
For more information on Butternut Squash, check out our Produce Tips page!
Braised Chicken Thighs with Winter Vegetables
Equipment
Ingredients
- 1/4 cup all-purpose flour
- 6 boneless skinless chicken thighs
- 2 tablespoons olive oil divided
- 1 cup diced sweet 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
Instructions
- Place flour on plate and lightly dredge chicken in flour.
- Heat 1 Tbsp. oil in a large pot or Dutch Oven 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.
- Heat the remaining 1 Tbsp. oil 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 pot, 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.
