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Kimber Matherne
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This easy rustic Braised Chicken Breast is a classic, comforting dish that is always a hit! It combines a rich, aromatic sauce and chicken simmered to perfection, producing juicy and tender meat. This cozy family dinner is ideal for a weeknight meal or can be made extra special for gatherings.
this Recipe
The beauty of this braised chicken recipe lies in its simplicity and versatility. With just a few basic ingredients and minimal effort, you can create a dish bursting with flavor and sure to please even the pickiest eaters. I love serving braised chicken alongside creamy mashed potatoes, fluffy rice, or crusty bread to soak up the delicious sauce. Plus, leftovers taste just as tasty the next day, making it an excellent option for busy weeknights or a make-ahead entertaining option.
Why I LOVE this recipe!
- One pan recipe – The chicken and gravy come together in one pan making it an easy recipe to make and quick clean up!
- Fancy comfort food made easy – Braised chicken sounds intimidating, but it’s quite the opposite! There are just a few very simple steps of searing chicken, sauteing veggies, and deglazing the pan to create the sauce. Then it simmers for a short period and is ready to serve!
- Easy prep – This dish is nothing out of the ordinary or difficult to prepare. You’ll just chop the veggies and set up a simple dredge station for the chicken.
- Oh, so flavorful! – Braising allows the chicken to cook slowly in a flavorful sauce, resulting in tender, juicy meat infused with the rich flavors of herbs, spices, and aromatics.
What is braised chicken?
Braising chicken is a delicious and flavorful cooking technique. It involves first searing the chicken in a pan to create a crispy exterior and then slowly cooking it in a flavorful braising liquid until it becomes tender and juicy. Despite its fancy-sounding name, braised chicken is a simple and straightforward cooking method anyone can learn.
Recipe Notes
This white wine braised chicken breast recipe is as simple as promised! Just a few simple steps for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make braised chicken on the stove to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken breast – Boneless skinless chicken breasts are perfect for creating a juicy, tender meal. You could also use chicken thighs.
- Vegetables – Celery, carrots, and onions. I used baby carrots and sliced them, but any carrot will work.
- Garlic
- White wine – We’ll use this to deglaze the pan and lift up any flavor bits from the bottom. You could also substitute broth if preferred.
- Seasoning – Dried thyme, poultry seasoning, bay leaves, salt and pepper.
- Flour – The flour will be used to dredge the chicken before searing and any remaining flour will be added to the sauce to help thicken it as it simmers.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Braised Chicken Thighs – Follow the same recipe, but swap the chicken breasts for boneless skinless chicken thighs.
- Red Wine Braised Chicken with Tomatoes – Use a dry red wine to deglaze the pan. Then, add a can of diced tomatoes to the broth and simmer.
- Braised Chicken with Mushrooms– Add sliced mushrooms to the veggies when sauteeing.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make braised chicken breasts.
Dredge the chicken on all sides generously in the flour.
Heat 2 tablespoons of oil in a heavy, high-sided pan over medium heat. Once hot, add the chicken and let sear until golden brown, then flip and repeat. Remove and set aside.
Add the remaining oil to the pan with the diced veggies and saute. Add aromatics, seasoning, and remaining flour. Cook until the carrots have softened.
Add white wine to the pan, scrape brown bits. Add broth, bay leaves, and chicken. Simmer until chicken is cooked.
Recipe Tips
- Skip the wine – If you prefer not use cook with wine, you can swap for broth. Chicken or veggie broth both work!
- Don’t skip searing the chicken – This creates a delicious crust that helps seal in the flavor and creates all those brown, caramelized bits on the bottom of the pan that will mix into the gravy.
- Simmer low and slow – Chicken cooks quickly no matter how you prepare it. However, when you add it to the gravy, it’s best to cook it slowly over low heat to keep the chicken moist and tender. This also gives the flavors time to blend together, resulting in a rich and flavorful sauce.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-cut vegetables – When you’re short on time, grab a container of pre-cut vegetables to save time on prep.
- Use store bought gravy – Instead of making the gravy from scratch, swap for a jarred chicken gravy. After cooking the veggies, simply add the gravy and chicken to the pan and simmer until cooked through.
Freezer Meal Instructions
Making this braised chicken recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
- After the chicken and gravy have cooled, transfer to a freezer safe bag or container.
- Store in the freezer. When ready to serve, thaw in the fridge overnight.
- Reheat in the oven or on the stove until heated through.
What to Serve with Braised Chicken
Since this protein based dinner has the delicious flavors of rustic flavors, it will pair well with many of your favorite comfort food side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Garlic Parmesan Mashed Potatoes
- Lemon Rice
- BEST Ever Garlic Bread
White Wine Braised Chicken Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Braised Chicken Bowl – Add leftovers to a grain bowl with quinoa, rice, or cauliflower rice with broccoli.
- Braised Chicken Poutine – Top crispy fries with chopped braised chicken, smother it with gravy, and add cheese curds on top!
- Braised Chicken Casserole – Shred any leftover chicken, toss with cooked rice or noodles, top with crushed crackers, and bake until warm and bubbly.
Recipe FAQ’s
How long does it take to braise chicken?
Depending on the piece of chicken, it will take between 20-40 minutes to braise. For this recipe, the boneless skinless chicken breast takes about 20 minutes!
Why is my braised chicken tough?
Once it’s in the sauce, the key to braising chicken is to simmer it low and slow until the internal temperature reaches 165 degrees F. If you simmer or boil to rapidly, this will result in a tough chicken breasts.
Do you sear chicken before braising?
Typically, yes, you should sear chicken before braising. The helps develop a crust on the chicken and creates a more flavorful sauce from the drippings that accumulate in the pan.
More EASY Chicken Dinner Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
- Cowboy Chicken
- Easy Chicken Cordon Bleu Casserole
- Smothered Chicken Breast with Gravy
- Baked Caesar Chicken
Rustic Braised Chicken Breast
By: Kimber Matherne
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Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
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Ingredients
- 4 boneless skinless chicken breasts, about 2.5 pounds
- ⅓ cup flour
- 3 tablespoons olive oil
- 1 large onion, diced (about 1½ cups)
- 1 cup diced celery
- 1 cup diced carrots
- 4 garlic cloves, pressed
- ¼ teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 cup dry white wine, or cooking wine
- 24 ounces chicken broth, (3 cups)
- 2 bay leaves
Instructions
Dredge the chicken on all sides generously in the flour. Heat 2 tablespoons of oil in a dutch oven, or heavy high sided pan over medium heat. Once hot add the chicken and let sear 2-4 minutes or until golden brown, then flip and repeat.
Once seared on both sides, remove from pan and set aside.
Add the remaining tablespoon of olive oil to the pan along along with the diced onion, celery, and carrots. Saute for 5-8 minutes then add the garlic, poultry seasoning, thyme, and any additional flour from coating the chicken and continue to cook for 2-3 more minutes stirring regularly or until carrots start to soften.
Deglaze the pan with the white wine by pouring it into the hot pan and using a wooden spoon or spatula to gently scrape any brown bits from the bottom of the pan and stirring to combine. Add the chicken broth and bay leaves then nestle the chicken back into the sauce and bring to a simmer.
Reduce heat to low, cover the pan and simmer for 15-20 minutes or until chicken is tender and cooked through and the sauce has thickened. Remove from heat, remove bay leaves from the dish, and stir the sauce well. Serve chicken warm with sauce spooned over the top.
Last step!Share a picture on Instagram and tag me at @easyfamilyrecipes!
Recipe Notes
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Nutrition Information
Calories: 273kcal (14%), Carbohydrates: 9g (3%), Protein: 32g (64%), Fat: 9g (14%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 92mg (31%), Sodium: 504mg (22%), Potassium: 678mg (19%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 2782IU (56%), Vitamin C: 5mg (6%), Calcium: 33mg (3%), Iron: 1mg (6%)
