Braised Chicken and Root Vegetables

Name: Braised Chicken and Root Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 3 servings
Cuisine: French
Ingredients: 1.5 pound chicken breast (boneless, skinless); 2 tablespoon olive oil; 1 yellow onion (medium, chopped); 3 clove garlic clove (minced); 2 carrots (medium, peeled, sliced); 2 parsnips (medium, peeled, sliced); 1 celery (sliced); 2 cup vegetable broth; 1 teaspoon dried thyme; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon fresh parsley (chopped)

Tender chicken breasts braised with aromatic vegetables in a savory herbed broth, creating a deeply flavorful and satisfying one-pot meal perfect for chilly evenings.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 3
Cuisine: French
Difficulty: Medium

Dietary

Dairy-Free
Soy-Free
Nut-Free
Egg-Free
Gluten-Free
High-Protein
Paleo
Whole30

Ingredients

1.5 pound chicken breast (boneless, skinless)
2 tablespoon olive oil
1 yellow onion (medium, chopped)
3 clove garlic clove (minced)
2 carrots (medium, peeled, sliced)
2 parsnips (medium, peeled, sliced)
1 celery (sliced)
2 cup vegetable broth
1 teaspoon dried thyme
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon fresh parsley (chopped)

Instructions

Pat the chicken breasts dry and season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes per side until lightly browned. Remove chicken and set aside.
Add the remaining 1 tablespoon olive oil to the pot. Add the chopped yellow onion, minced garlic cloves, sliced carrots, sliced parsnips, and sliced celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Stir in the dried thyme, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a simmer.
Return the seared chicken to the pot, nestling it among the vegetables. Cover the pot and transfer to a preheated oven at 375°F (190°C). Braise for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
Carefully remove the pot from the oven. Let rest for a few minutes before serving. Garnish with chopped fresh parsley, if desired.

Notes

This dish reheats beautifully for easy meal prep. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 405
Protein: 52.8 g
Carbohydrates: 24.3 g
Fat: 11.2 g
Fiber: 6.8 g
Sodium: 760 mg
Saturated Fat: 2.4 g
Sugar: 7.5 g
Cholesterol: 128 mg