Braised Chicken with Carrots and Onions
Simple, colorful, juicy and appetizing! This braised chicken with carrots and onions is quick and easy to prepare. Serve it on its own or with any side dish. Browning the chicken first adds flavor, while the vegetables keep the dish aromatic and succulent.
Updated : 07 September, 2026
Easy
About 20 min.
Ingredients
250 grams
Chicken fillet
1
Onions
1
Carrot
1
Bell pepper
1
Garlic
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use chicken breast or boneless thigh meat. One large chicken breast fillet will make approximately 2 servings. Rinse and peel the vegetables in advance.
Step 2
If the chicken is frozen, thaw it completely. Rinse the meat and pat it thoroughly dry so it browns properly in the pan. Cut the chicken into small pieces.
Step 3
Cut the onion into quarter rings.
Step 4
Cut the carrot into rounds or half-rounds, depending on its size.
Step 5
Remove the stem and seeds from the bell pepper. Cut the flesh into large pieces. Use peppers of different colors for a brighter dish, or choose any one color.
Step 6
Heat a frying pan thoroughly over medium heat and add the vegetable oil. Add the chicken and cook, stirring, until it has turned opaque and begun to brown on all sides.
Step 7
Add the onion and carrot to the chicken. Cook over low heat for 10 minutes, stirring occasionally. Season with salt and ground black pepper. Add any other spices you like.
Step 8
Add the bell pepper and minced garlic. Stir, cover the pan and braise for another 10 minutes, until the chicken is cooked through and the vegetables are tender.
Step 9
Serve the braised chicken on its own or with your favorite side dish. Garnish with fresh herbs, if desired.
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