One Pot Braised Chicken Thighs & Vegetables

Braising is a cooking technique that sears then simmers meat and vegetables in a yummy sauce, maximizing flavor and creating a homey meal for your table. This One Pot Braised Chicken Thighs & Vegetables dish is a one pot dream (and clean up!): tender, juicy, melt-in-your-mouth chicken thighs surrounded by creamy baby potatoes and earthy broccolini. Simple, delicious, and hassle-free!
5 from 4 votes
Total Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Course Evening
Cuisine American, Healthy


  • 2 tbsp Olive Oil (OO)
  • 2 whole Bone-In, Skin-On Chicken Thighs
  • TYL* Salt & Pepper (S&P), *to your liking
  • ¼ Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • ¼ cup Dry White Wine
  • 1 cup Chicken Stock
  • 1 tbsp Pine Nuts
  • 2 leaves Fresh Sage
  • ½ lb Mixed Baby Potatoes, halved
  • 1 bundle Broccolini
  • 1 tbsp Unsalted Butter (W30: Ghee)
  • ¼ cup Fresh Parsley, chopped
(P.S. Use this as a checklist!)


    • Sear chicken thighs and chop onion. Preheat oven to 400 degrees F. Season chicken thighs with S&P (don’t skimp!). Add 2tbsp. OO to Dutch Oven over stovetop on med-high and lay chicken in pot, skin-side down. Sear both sides 2-3 min. until golden brown. Chop onion while chicken is cooking.
    • Prepare vegetable medley for action. Remove chicken from pot and set aside (save that flavored oil!). Lower heat to medium and add onion, cooking for 5 min. (until softened). Meanwhile, mince garlic, wash and cut potatoes in half, wash broccolini and trim stalks (~1/2 in. off bottom), and chop parsley. Add garlic to pot for 1 min. (until fragrant). Deglaze with white wine (after you pour yourself a glass) and scrape up brown bits at bottom.
    • It's a one-pot chicken thigh dream! Stir in chicken stock, pine nuts, and sage leaves. Add chicken to pot and rest in liquid, skin-side up. Add baby potatoes and broccolini to pot, making a nest around the chicken.
    • You want a piece of this? Let roast in oven for 25-30 min. Remove and stir in butter and parsley. Serve immediately with parsley garnish. Bon appétit my friends!

    Notes & Tips

    • Who doesn’t love a little variation?  If you’re cooking for a table of picky eaters, then you’re in luck today! This recipe is totally versatile and will taste great with just about any vegetable. Need some swap ideas? Try spinach, kale, asparagus, carrots, or any variation of potato.


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      2 years ago

      5 stars
      Simple and delicious! Use it frequently for my meal prep. Make sure to pour the extra juice over the chicken. I have been filing up my meal prep containers with the juice and it makes the chicken extra moist when I reheat it for lunch. Can’t wait to try more!


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