Heart-Healthy Braised Chicken
Elevate your dinner routine with this flavorful and nourishing Heart-Healthy Braised Chicken recipe, a perfect choice for a delicious yet guilt-free meal. Tender boneless, skinless chicken thighs are seared to golden perfection and slowly simmered in a rich, aromatic broth infused with garlic, onions, and a medley of wholesome vegetables like carrots and celery. Low-sodium chicken broth and no-salt-added diced tomatoes keep this dish heart-smart, while dried thyme and a hint of fresh parsley deliver an herbal brightness that ties everything together. Ready in just an hour, this easy one-pot recipe is perfect for busy weeknights and pairs beautifully with brown rice or whole wheat couscous for a balanced, nutrient-packed dinner your family will love. Ideal for health-conscious cooks, it’s a comforting yet nourishing choice when you want something cozy and full of good-for-you ingredients.
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Recipe Information
Ingredients
- 8 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 piece large onion, sliced
- 4 pieces garlic cloves, minced
- 2 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes, no salt added
- 3 medium carrots, peeled and sliced
- 2 pieces celery stalks, sliced
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon freshly ground black pepper
Instructions
Season the chicken thighs lightly with freshly ground black pepper.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs to the skillet, in batches if necessary, and sear for about 5 minutes on each side until they are golden brown. Remove from the skillet and set aside.
In the same skillet, add the sliced onion and garlic. Sauté over medium heat for 3-4 minutes until the onion is translucent.
Add the sliced carrots and celery to the skillet. Continue to sauté for another 5 minutes until the vegetables start to soften.
Pour in the low-sodium chicken broth and the can of diced tomatoes, stirring well to combine.
Stir in the dried thyme and add the bay leaf.
Return the seared chicken thighs to the skillet, nestling them among the vegetables.
Bring the mixture to a gentle simmer, then cover the skillet with a lid.
Lower the heat to maintain a gentle simmer and cook for 30-35 minutes, or until the chicken is tender and cooked through.
Remove the bay leaf and discard.
Garnish the braised chicken with chopped fresh parsley before serving.
Serve the heart-healthy braised chicken with brown rice or whole wheat couscous for a complete meal.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 29.3 g | ||
| Protein | 220.3 g | 441% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 343 mg | 26% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3762 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
