Braised Chicken With Vegetables
Braised Chicken with Vegetables is a comforting one-pot meal made with tender chicken thighs, hearty potatoes, carrots, cauliflower and more, slow-cooked in a flavorful broth. This easy, wholesome dish is perfect for busy weeknights or a cozy family dinner.
There’s something truly comforting about a homemade meal, especially when it’s one-pot goodness like this Braised Chicken with Vegetables. Braising is such a simple technique, but it creates a dish that’s full of flavor, with the chicken turning out incredibly tender while soaking up all the savory goodness of the vegetables and broth. It’s the kind of meal that feels so cozy, made with just a handful of ingredients you probably already have in your kitchen.
What I love most about this dish is how it brings together hearty chicken thighs, potatoes, carrots, celery root, cauliflower, and bell peppers into a rich, satisfying stew that’s perfect for any time of year. The braising process ensures the chicken is juicy and flavorful, while the vegetables soak up all the delicious flavors of the broth, creating a wholesome, comforting meal. Plus, it’s one of those dishes that actually gets better as it sits, making it perfect for leftovers the next day.
Even better, this Braised Chicken with Vegetables is a total crowd-pleaser and doesn’t take hours to prepare. You can serve it as a stew on a chilly day or as a main entrée for dinner. Either way, it’s a comforting dish that has all the flavors of home, and it’s sure to leave everyone feeling satisfied and nourished. It’s simple, hearty, and perfect for busy weeknights or lazy weekends when you just want something easy yet delicious.
Ingredients:
1 Tablespoon oil
salt, pepper
Chicken seasoning (dry herbs)
4-6 boneless, skinless chicken thighs, chopped into 1/2-1 inch pieces
1 onion, chopped
2-3 carrots, peeled and chopped
3 garlic cloves, minced
2/3 head of cauliflower, cut into florets
1 celery root, peeled and chopped into 1/2 inch pieces
4 cups water, divided
1 bell pepper, chopped
3-4 potatoes, chopped into 1 inch pieces
3-4 cups water, divided
fresh dill, parsley, chopped
How To Make Braised Chicken and Vegetables
Prep the ingredients. Heat the oil in a dutch oven to high heat. Add the chicken, season with salt, pepper and dry herbs. Cook until the chicken is mostly cooked through and slightly golden. 
If you want to use chicken breast for this recipe, cook the chicken, take it out of the pot and set it aside. Add it to the cooked vegetables at the very end, or your chicken will be really dry and leathery.
Add the onion, carrots and garlic to the chicken, reduce the heat to medium, season with salt and pepper and cook for about 5 minutes, until the vegetables have softened. 
Add the cauliflower and celery root. Pour in 2-3 cups of water. Season with salt. Bring the water to a boil, reduce to a simmer and cook for 5-7 minutes. 
Add the bell pepper and potatoes, pour in the remaining 1 cup of water, season once again with salt. The water should just barely cover the vegetables. Bring the water to a boil, reduce to a simmer and cook until the potatoes are cooked through, 12-17 minutes. 
You can serve this as a stew with the liquid, or drain most of the liquid off and serve this dish as an entree. Add the fresh herbs. You can also cook this dish in the oven at 350-400 degrees Fahrenheit, covered, until all the vegetables are tender.
Braised Chicken With Vegetables
Ingredients
- 1 Tablespoon oil
- salt pepper
- Chicken seasoning dry herbs
- 4-6 boneless skinless chicken thighs, chopped into 1/2-1 inch pieces
- 1 onion chopped
- 2-3 carrots peeled and chopped
- 3 garlic cloves minced
- 1/2 - 2/3 head of cauliflower cut into florets
- 1 celery root peeled and chopped into 1/2 inch pieces
- 3-4 cups water divided
- 1 bell pepper chopped
- 3-4 potatoes chopped into 1 inch pieces
- 4 cups water divided
- fresh dill parsley, chopped
Instructions
- Prep the ingredients.
- Heat the oil in a dutch oven to high heat. Add the chicken, season with salt, pepper and dry herbs. Cook until the chicken is mostly cooked through and slightly golden. (If you want to use chicken breast for this recipe, cook the chicken, take it out of the pot and set it aside. Add it to the cooked vegetables at the very end, or your chicken will be really dry and leathery.)
- Add the onion, carrots and garlic to the chicken, reduce the heat to medium, season with salt and pepper and cook for about 5 minutes, until the vegetables have softened.
- Add the cauliflower and celery root. Pour in 2-3 cups of water. Season with salt. Bring the water to a boil, reduce to a simmer and cook for 5-7 minutes.
- Add the bell pepper and potatoes, pour in the remaining 1 cup of water, season once again with salt. The water should just barely cover the vegetables. Bring the water to a boil, reduce to a simmer and cook until the potatoes are cooked through, 12-17 minutes.
- You can serve this as a stew with the liquid, or drain most of the liquid off and serve this dish as an entree. Add the fresh herbs.
Notes
11 Comments
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Lindsay
This recipe looks so good and easy, I think I will try it tomorrow.
I am going to be starting medical school soon, and I will be moving into a home where the tenants (also med students) cook for each other in weekly shifts… So I need a lot of ideas. School makes me nervous, and cooking for others on top of was filling me with all sorts of anxiety!
Your cooking is VERY much my style. Thanks for your nice and non-intimidating recipes!
olgak7
Good for you, Lindsay! I wish you all the best in medical school.
Jan Murry
This was so yummy – even better the second day. I had some chicken broth to use up so used it instead of water and adjusted the seasonings accordingly. Quick and yummy – thanks!
olga
Just made this … Delicious!!! great alternative to the traditional braised potatoes. My cauliflower turned to mush though, did i cook it too long?
Thanks Olga!
olgak7
If it turned to mush, then yes, you did overcook it, Olga. Maybe next time you can cut the cauliflower into bigger pieces, or simply don’t cook it as long. I hope that helps.
Ruslana
I have a question about the celery root. So I usually don’t cook with it so it might have been a mistake I made but like when the dish was ready I could still taste the fibrous twigs whatever they’re called sorry don’t know how to describe it the root, like is it supposed to be like that or was I supposed to cut it out? Cause I peeled it and just cut it into pieces. Thanks.
olgak7
Hi Ruslana!
The celery root is a lot more fibrous than potatoes. Did you use a food processor to puree the vegetables? You need a very good food processor to smooth it out really well.
Ruslana
Oh so the celery root needs to go through a food processor before adding it to the pot? Cause the recipe doesn’t specify that.
olgak7
No, sorry for confusing you, Ruslana. I was thinking of another recipe, not this one. I was thinking of the Celery Root Puree recipe the I have on my blog. For this recipe, the celery root cooks with the rest of the vegetables. I didn’t have any issues with mine. You do have to make sure to cut off all of the hard skin on the celery root. Check out this post, I have more detailed pictures of how to clean and cut the celery root.
Ruslana
Hi. So if I decide to do this in the oven do I need to place everything in at once or still do the chicken separately?
olgak7
I would still sear the chicken on the stove, add the onion, garlic and carrots, cook for 5 min and then add the rest of the ingredients and put it in the oven.
That is simply because the dish will have A LOT more flavor if you do this step. Also, the carrots cook longer than the rest of the vegetables to cook through. If you add them all at once, the carrots will still be hard when the rest of the vegetables are cooked through. I hope that helps:).