Braised Chicken & Fall Vegetables

A rustic chicken dinner doesn't get much easier than this. You can make the entire meal in one skillet, which makes cleanup a breeze. We've used a combination of parsnips and carrots to give this dish a variety of colors and flavors, but you could replace the parsnips with additional carrots if you'd like.

Braised Chicken & Fall Vegetables
Photo: Jacob Fox
Active Time:
35 mins
Total Time:
55 mins
Nutrition Profile:


  • 2 tablespoons olive oil

  • 1 ½ pounds boneless, skinless chicken thighs, trimmed and halved

  • 1 teaspoon salt, divided

  • 1 teaspoon ground pepper, divided

  • 6 cloves garlic, minced

  • 1 shallot, thinly sliced

  • 1 pound carrots, peeled, halved lengthwise, and cut into 2-inch pieces (3 cups)

  • 1 pound parsnips, peeled, quartered lengthwise, and cut into 2-inch pieces (3½ cups)

  • 1 pound Brussels sprouts, trimmed and halved

  • 1 teaspoon smoked paprika

  • ½ cup dry white wine

  • 1 cup low-sodium chicken broth, divided

  • 5 sprigs fresh thyme or ½ tsp. dried


  1. Preheat oven to 450°F.

  2. Heat oil in a large ovenproof skillet, such as cast-iron, over medium-high heat. Pat chicken dry with paper towels. Sprinkle the chicken with ½ tsp. each salt and pepper. Cook until browned on both sides, about 5 minutes total. Transfer the chicken to a clean plate and set aside.

  3. Add garlic and shallot to the pan; cook, stirring often, until fragrant, about 1 minute. Add carrots, parsnips, Brussels sprouts, smoked paprika, and the remaining ½ tsp. each salt and pepper. Cook, stirring occasionally, until the vegetables are browned but still crisp, 6 to 8 minutes (add a little water, if necessary, to prevent scorching). Stir in wine, scraping the pan to loosen browned bits. Stir in broth. If using fresh thyme, tie the sprigs together with butcher's twine or secure in a cheesecloth bag. Add the thyme bundle to the pot, gently pressing into the liquid (or sprinkle in the dried thyme).

  4. Transfer the pan to the oven. Bake for 10 minutes. Nestle the chicken into the vegetable mixture and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F and the vegetables are tender, about 10 minutes longer. Remove and discard the thyme sprigs, if using. Stir the vegetables before serving.


Cut the vegetables into pieces of about the same size to ensure even cooking. Look for small to medium parsnips—avoid purchasing large ones because they often have tough, woody cores.


Butcher's twine or cheesecloth

To make ahead

Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)

261 Calories
10g Fat
22g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 2 ½ oz. chicken + about ¾ cup vegetables
Calories 261
% Daily Value *
Total Carbohydrate 22g 8%
Dietary Fiber 6g 21%
Total Sugars 7g
Protein 19g 38%
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 57mg 19%
Sodium 405mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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