Kitchen notes · a little help before you start
Rustic Braised Chicken Breast
Braised chicken with a generous spoonful of sauce makes a comforting plate. Carrots and celery soften into the savory wine-and-broth mixture, with thyme giving it a familiar fragrance.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Original yield
- Serves 8
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Braising
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Flour before searing
Dredge the chicken generously on all sides before browning each side in the hot oil.
2. Soften the vegetables
Cook onion, celery and carrots first, then add garlic, herbs and remaining coating flour as directed.
3. Scrape with the wine
Add white wine to the hot pan and loosen the browned bits with a wooden spoon or spatula.
Get to know the ingredients
Chicken breasts
The boneless, skinless breasts are browned first and removed before returning to simmer gently in the sauce.
Diced vegetables
Onion, celery and carrots are diced and sauteed in the remaining oil before the sauce liquids enter.
Bay leaves
Bay leaves join the broth before simmering and are removed from the dish before the sauce is served.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Rustic Braised Chicken Breast
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Sauce over the chicken
Remove the bay leaves and stir the sauce well, then serve the chicken warm with sauce spooned over it.
A little more help as you go
Use the remaining flour
The directions add any flour left from coating the chicken to the vegetables with the garlic and herbs.
Keep the braise covered
Reduce the simmer to low and cover the pan until the chicken is tender and the sauce thickens.
A few questions you might have
Does the chicken stay in while vegetables soften?
No, remove it after searing and return it only after adding the wine, broth and bay leaves.
What pan is called for?
The directions specify a Dutch oven or heavy, high-sided pan for browning and the covered simmer.
When should I add the broth?
After deglazing with white wine, add the broth and bay leaves, then nestle the chicken into the sauce.
Is the final cooking covered?
Yes, lower the heat and cover the pan for the final simmer until the chicken and sauce are ready.
Should the bay leaves remain in the serving sauce?
No, remove them after taking the pan off the heat, then stir the sauce before spooning it over chicken.
Any more cooking tips?
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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
