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Braised Chicken with Spring Vegetables

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Braised Chicken with Spring Vegetables is a delightful dish that brings together tender chicken and vibrant seasonal veggies in a rich, flavorful broth. Perfect for family gatherings or cozy dinners, this recipe captures the essence of spring and transforms simple ingredients into an unforgettable meal. The combination of fresh carrots, green beans, and baby potatoes not only adds color but also enhances the dish’s overall taste, making it a sure hit at any table.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 cups fresh carrots, chopped
  • 2 cups green beans, trimmed
  • 1 lb baby potatoes, halved
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Prep your ingredients by washing and chopping all vegetables into bite-sized pieces.
  2. Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then sear for about 5 minutes on each side until golden brown. Remove from pot.
  3. Add diced onions and minced garlic to the pot; sauté until onions are translucent (about 3-4 minutes).
  4. Pour in the chicken broth and stir in dried thyme, scraping up any browned bits from the bottom of the pot.
  5. Return seared chicken to the pot along with carrots, green beans, and baby potatoes. Stir gently to coat everything in the broth.
  6. Cover and simmer on low heat for 30-35 minutes until chicken is cooked through and flavors meld.

Nutrition

Keywords: Feel free to swap out chicken for turkey or add other seasonal vegetables like asparagus or peas. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on the stove over low heat.

Find it online: https://timeforkitchen.com/delightful-braised-chicken-with-spring-vegetables-recipe/