Looking for juicy, flavorful chicken that is also simple to make? This braised chicken breast with vegetables is tender, savory and easy enough for beginner cooks. The chicken is marinated, dredged in flour, pan-seared and then simmered with carrots, celery root and onion in a light tomato sauce.
It is a handy recipe for a busy week. The chicken marinates overnight (or at least a couple of hours), so the cooking itself is quick and straightforward. The vegetables cook in the same skillet, which gives you a complete dish in one pan.
Braised Chicken with Vegetables
Ingredients
- 1 3/4 lb (800 g) boneless, skinless chicken breasts, about 7 oz (200 g) per person
- 1 large (about 5 oz / 150 g) onion
- 2 medium (about 7 oz / 200 g total) carrots
- 1 small (about 5 oz / 150 g) celery root (celeriac)
- 3 1/2 tablespoons (50 ml) tomato sauce
- 1 handful (about 3/4 oz / 20 g) fresh flat-leaf parsley, chopped
- 1 small can (about 7 oz / 200 g) peas, drained
Other ingredients
- vegetable oil and olive oil, for marinating and frying, as needed
- salt, black pepper and paprika, to taste
- dried seasoning blend (such as Italian herbs), to taste, for the marinade
- all-purpose flour, for dredging the chicken
- water, as needed
Instructions
- Marinate: Cut the chicken breasts into portions and season them with oil, olive oil, salt, pepper, the dried seasoning blend and paprika. Marinate in the refrigerator, ideally overnight or for at least 2 hours.
- Prep the vegetables: Dice the onion, carrots and celery root.
- Sear: Dredge the chicken lightly in flour and pan-fry it in a little oil for about 5 minutes per side until golden.
- Vegetables: Remove the chicken and cook the diced vegetables in the same skillet, stirring occasionally, for about 10 minutes.
- Sauce: Stir in the tomato sauce, season, and add enough water to come partway up the chicken and vegetables. Return the chicken to the skillet, cover and simmer over low heat for about 20 minutes, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Finish: Add the parsley and peas and cook for 5 more minutes.
Braised Chicken with Vegetables – Video Recipe
This braised chicken with vegetables is an easy, flavorful dinner that works well for the whole family. Serve it warm with rice, potatoes or pasta.
Frequently Asked Questions (FAQ)
- How long does this chicken keep in the refrigerator? In a covered container it keeps for 3–4 days.
- What can I use instead of chicken breasts? Boneless, skinless chicken thighs are juicier, but they may need a little longer to cook. Chicken is done at an internal temperature of 165°F (74°C).
- Why does chicken turn out dry, and how can I prevent it? Dry chicken is usually overcooked. Stick to the cooking times and check the internal temperature with a thermometer.
- Can I make this ahead and just reheat it? Yes, the dish reheats well on the stovetop or in the oven.
The recipe is based on a version by Kuhinja za 10, adapted by the We Cook With Love team.
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