Braised Boneless Chicken Thighs with Veggies

5 from 5 reviews

Stovetop Braised Boneless Chicken Thighs simmer slowly with vegetables and fresh thyme for a flavorful and healthy one pot meal.


  • 3 tablespoon olive oil, divided
  • 1 1/2 pounds boneless chicken thighs
  • pinch of salt
  • 3 leeks, white and light green portions only, chopped
  • 5 mushrooms, sliced — we used baby bella mushrooms
  • 3 carrots, peeled and sliced
  • 1 large clove garlic, minced
  • 1/2 cup dry rosé or white wine, divided
  • 1/2 cup low sodium chicken stock
  • 5 sprigs or so fresh thyme
  • 1 1/2 cups potatoes, cut into 1 inch pieces (see notes) 
  • 1 cup baby spinach (optional)
  • salt and pepper to taste


  1. Brown the chicken: Heat 1 tablespoon of the olive oil in a skillet or Copper Chef Pan, when it is hot, add about half the chicken to the pa along with a pinch of salt. Cook on one side for 4 to 5 minutes, then turn over to brown on the other side for 3 to 4 minutes. Remove the browned chicken to a platter, then repeat the process to brown the remaining chicken. Set the chicken aside as you start cooking the veggies.
  2. Sauté the leeks: add a tablespoon of olive oil to the pan, then stir in the leeks. Sauté on medium heat until they begin to soften, about 5 minutes.
  3. Add the mushrooms: stir in the mushrooms, cooking for a few minutes until they begin to “sweat” (they start to soften and give off some liquid). Stir in about half of the wine (1/4 cup), and let it cook down for a few minutes.
  4. Stir in the carrots, potatoes and the garlic, combining the vegetables thoroughly.
  5. Add the chicken thighs back into the pan, nestling the chicken on top of the vegetables. Pour in the chicken stock and remaining wine, and bring to a simmer. Cover, and simmer for 40 minutes. About halfway through (20 minutes into braising), gently stir the chicken and veggies a bit to combine them. Cover again, and finish braising the chicken.
  6. Finish the dish. After 40 minutes of braising, add the spinach, if using, along with salt and pepper to taste. Cover the dish, and simmer for a few more minutes. 
  7. Serve: To serve, scoop out some chicken and plate. Add extra veggies and braising liquid over the chicken to serve. Enjoy!


  • Leeks or onions: Generally, you can use onions in place of leeks if you don’t have leeks available. While that is the case here, I think you would loose some of the aromatics that flavor the dish, so I would encourage you to use leeks if you can.
  • Potatoes: the first time we made this braised chicken, we had some leftover grilled baby potatoes, which were cut in half. We added those near the end of cooking. Using raw potatoes, you want them cut small enough to cook and become tender. We like baby potatoes cut in half for this, but you can use a larger potato and cut into smaller pieces.
  • Mushrooms: You can use a bit more if you like. During a recent remake of the recipe, we added about 1/2 cup of baby shiitake mushrooms along with the 5 baby bellas.

Keywords: braised chicken thighs, boneless braised chicken thighs, braised chicken thighs with carrots and potatoes

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