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This simple braised chicken recipe with carrots and mushrooms is all about big flavor with minimal effort. Juicy, tender chicken braised with hearty veggies makes for a comforting one-pan meal that’s perfect for any day of the week.
Simple Braised Chicken Recipe
When the weather cools down, I crave a simple dish of braised chicken with mushrooms, carrots, and tomatoes. It’s the ultimate comfort food.
I love cooking, but like everyone else, I’m not a fan of the aftermath—oil splattering all over the cooktop (and my hands), greasy kitchen backsplash, countertop, and floor. As a clean freak, I end up mopping my entire kitchen every time I cook. Not fun.
For this simple braised chicken recipe, I use chicken quarters—drumsticks and thighs together. Each quarter is perfect for one serving, and there’s no chopping or cutting involved. Just simple, easy, and completely fuss-free. The result was incredibly delicious—crispy on the outside and tender on the inside. Plus, my kitchen stayed clean with no messy splatters. Be sure to check out my tips below to make this recipe perfect every time!
Why I Love This Recipe
- Comforting flavors. The tender chicken, juicy mushrooms, sweet carrots, and burst of freshness from the tomatoes come together perfectly. Every bite is like a warm, comforting hug, and the braising really brings out all the delicious flavors.
- Balanced and healthy. With lean chicken, fresh veggies, and low-sodium broth, this is a wholesome meal that doesn’t skimp on flavor or comfort.
- Simple and no-fuss. I love that with chicken quarters, I don’t have to chop or cut anything. It’s all about seasoning and cooking—just straightforward and simple, with no hassle.
- One pan, no mess. I’m all about a clean kitchen, and I hate dealing with oil splatters everywhere. This braised chicken recipe is cooked in one pan, so I don’t have to worry about cleaning up messes all over the cooktop, backsplash, and floor.
Ingredients You’ll Need
- Chicken – I used chicken leg quarters, but you can easily swap in chicken thighs or drumsticks if you prefer.
- Salt
- Black pepper
- Oil – I used olive oil, but you can also go with vegetable oil or canola oil if that’s what you have on hand.
- Shallots
- Carrots
- Mushrooms – I used shiitake mushrooms, but feel free to swap them with cremini or white button mushrooms.
- Chicken broth – I used low sodium chicken broth.
- Cherry tomatoes
- Parsley – You can swap it for fresh basil or thyme.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Braised Chicken
Alright, first things first: season the chicken with a good pinch of salt and black pepper. Heat up a frying pan over medium heat, then add the oil. Once it’s hot, toss the chicken in the pan. You should hear a nice sizzle!
Once the chicken starts to get that nice sear on the bottom, grab the lid and cover the pan. The lid helps keep the splatters contained but still lets the steam escape, so everything cooks evenly. It’s like a little magic trick for keeping your kitchen clean!
Keep searing the chicken for about 5 minutes, or until the outside gets that golden, crispy color. Then, flip it over and let the other side brown up the same way. You want both sides nice and golden—it’s where all the flavor is!
Once the chicken’s browned, take it out of the pan and set it aside. Now, grab a spoon and scrape up all those brown bits at the bottom—they’re packed with flavor! Add a little more olive oil to the pan, then toss in the shallots, carrots, and mushrooms. Let everything cook for about a minute, just enough to get it nice and fragrant. Then, add the chicken back in and pour in the chicken broth.
Now cover the pan with the lid and turn the heat down to low. Let it simmer for about 45 minutes, or until the chicken’s nice and tender. Don’t forget to flip the chicken halfway through to make sure it cooks evenly! Towards the end, toss in the cherry tomatoes, cover it up again, and let it cook for another 5 minutes. Give it a taste and season with a little more salt if needed. Then, sprinkle some fresh parsley on top, turn off the heat, and serve it up right away. Enjoy!
Secrets To Perfectly Flavorful Braised Chicken
- I love using chicken leg quarters for this recipe. The skin crisps up beautifully while the meat stays juicy and tender. Plus, bone-in cuts add so much more flavor!
- I always make sure to get that golden-brown crust on both sides of the chicken. It adds so much flavor and really sets the tone for the entire dish.
- I love adding shallots, carrots, and mushrooms. They not only add tons of flavor but also create a tasty base for the chicken to braise in. I sauté them for a minute before adding the chicken and broth—that’s when the magic really starts to happen.
- I’ve learned not to rush this step! Braising on low heat helps the chicken get super tender and flavorful. Trust me, it’s worth the wait.
Frequently Asked Questions
I wouldn’t recommend using chicken breast for braising. While you can use it if you need to, I find that bone-in, skin-on pieces like chicken thighs, chicken drumsticks or leg quarters work much better. The skin and bone really help keep the chicken juicy and tender, while chicken breasts can dry out faster during the braising process.
Yes, you can use regular chicken broth, but just be careful with the salt since it’s usually saltier. I’d suggest adjusting the seasoning as you go and tasting after you add the broth to get it just right.
The chicken is ready when it’s nice and tender, and the meat easily pulls away from the bone. If you’re not sure, you can always check with a meat thermometer—165°F (74°C) is the sweet spot for fully cooked chicken.
Yes! If you’d rather use a slow cooker, just brown the chicken in a skillet first, then transfer it to the slow cooker with the veggies and broth. Cook it on low for about 4-6 hours until the chicken is nice and tender.
Cool the chicken and store it in an airtight container. It’ll last up to 3 days in the fridge, or freeze it for up to 3 months. Add some braising liquid for extra moisture when reheating!
This recipe is only 352 calories per serving.
What To Serve With Braised Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Braised Chicken
Ingredients
- 2 chicken leg quarters
- salt
- black pepper
- 1 tablespoon oil
- 6 shallots , or 1/2 small onions, peeled
- 4 carrots, peeled
- 6 fresh Shiitake mushrooms
- 1 cup low-sodium chicken broth
- 8 cherry tomatoes, or grape tomatoes
- salt, to taste
- chopped parsley leaves
Instructions
- Season the chicken with salt and black pepper. Heat a frying pan over medium heat and add the oil. Place the chicken in the pan.
- As soon as the chicken starts to sear, cover the frying pan with its lid. The lid traps splatters while allowing steam to escape and air to circulate.
- Continue to pan-sear the chicken for about 5 minutes, or until the surface is brown and crispy. Then, turn the chicken over and brown the other side until both sides are golden brown.
- Transfer the chicken out of the frying pan. Scrape off the brown bits in the pan, then add some olive oil, followed by the shallots, carrots, and mushrooms. Sauté the ingredients for about 1 minute, then add the chicken and pour in the chicken broth.
- Cover the frying pan with its lid and lower the heat to low. Simmer the chicken for about 45 minutes, or until it reaches your desired doneness. Be sure to turn the chicken to the other side during the braising. Add the cherry tomatoes towards the end, cover the lid, and braise for another 5 minutes. Season with salt to taste, garnish with chopped parsley, turn off the heat, and serve immediately.
Notes
- I love using chicken leg quarters for this recipe. The skin crisps up beautifully while the meat stays juicy and tender. Plus, bone-in cuts add so much more flavor!
- I always make sure to get that golden-brown crust on both sides of the chicken. It adds so much flavor and really sets the tone for the entire dish.
- I love adding shallots, carrots, and mushrooms. They not only add tons of flavor but also create a tasty base for the chicken to braise in. I sauté them for a minute before adding the chicken and broth—that’s when the magic really starts to happen.
- I’ve learned not to rush this step! Braising on low heat helps the chicken get super tender and flavorful. Trust me, it’s worth the wait.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for this awesome recipe. I’ve made it numerous times already and loving it everytime. I didn’t even need to use chicken broth, just add water and it’s still so flavourful!