Braising transforms simple ingredients into something deeply satisfying through the magic of slow, gentle cooking. This braised chicken with tomato and potatoes recipe creates a complete one-pot meal where tender chicken falls off the bone and potatoes soak up rich tomato broth. The technique couldn’t be simpler—sear the chicken to develop flavor, build a savory tomato base, then let everything simmer together until the kitchen fills with the aroma of herbs and caramelized vegetables.
What makes braising so appealing is how hands-off the process becomes once everything hits the pot. After an initial burst of activity browning the chicken and building the base, the covered pot does all the work while you handle other tasks. The result is chicken that practically melts away from the bone and potatoes that have absorbed every bit of savory tomato flavor from the braising liquid.
Why You’ll Love This Braised Chicken with Tomato and Potatoes
This recipe delivers restaurant-quality results using basic ingredients and straightforward techniques. The bone-in, skin-on chicken thighs provide rich flavor and stay incredibly moist during the long cooking time. The rendered chicken fat becomes part of the sauce, adding depth you simply can’t achieve with boneless cuts.
The tomato-based braising liquid creates a sauce that tastes like it’s been simmering all day. Tomato paste concentrates the tomato flavor while diced tomatoes provide texture and acidity. Chicken broth adds savory depth and keeps everything moist as it cooks. These simple components combine into something much greater than their individual parts.
Potatoes cooked directly in the braising liquid become incredibly flavorful as they absorb the tomato sauce. They transform from simple starch into a side dish that rivals the chicken for attention. The potatoes also help thicken the sauce naturally as they release some of their starch during cooking.
This dish improves with time, making it perfect for advance preparation. The flavors meld and deepen as it sits, and the potatoes continue absorbing sauce even after cooking stops. Leftovers often taste better than the freshly made version, which makes this ideal for meal prep or making ahead for busy weeknights.
Ingredients for Braised Chicken with Tomato and Potatoes
I prefer bone-in, skin-on chicken thighs for braising because they provide maximum flavor and remain moist throughout the cooking process. The skin crisps beautifully during searing and protects the meat from drying out. Choose thighs that are similar in size for even cooking.
The Protein:
- 2 lbs bone-in, skin-on chicken thighs (approximately 4-6 thighs)
- Salt and black pepper, to taste
The Vegetables:
- 2 tablespoons olive oil
- 1 large yellow onion, sliced or diced
- 3-4 medium potatoes (Yukon Gold or Red), cut into 1.5-inch chunks
- 3 cloves garlic, minced
The Braising Liquid:
- 1 can (14.5 oz) diced tomatoes with juices
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano or thyme
- 1 bay leaf
The Finish:
- Fresh parsley, chopped
- Optional: A handful of kalamata olives or capers for Mediterranean twist
Ingredient Notes:
Yukon Gold potatoes hold their shape perfectly during long braising without falling apart. Their naturally buttery texture and thin skin mean you don’t need to peel them, saving prep time. Red potatoes work similarly well with a slightly firmer texture. Avoid russet potatoes since they tend to break down and become mushy during extended cooking.
Canned diced tomatoes provide consistent flavor year-round and break down nicely into the sauce. I use the whole can including all the juices since that liquid becomes part of the braising medium. San Marzano tomatoes offer superior flavor if you want to elevate the dish, though standard canned tomatoes work perfectly fine.
Tomato paste adds concentrated tomato flavor and helps thicken the sauce. Cooking it briefly before adding liquid removes any tinny taste and brings out its natural sweetness. This small step makes a noticeable difference in the final sauce quality.
The combination of oregano and bay leaf provides classic Mediterranean aromatics without overwhelming the tomato and chicken flavors. Dried herbs work better here than fresh since they release flavor slowly during the long cooking time. Fresh thyme can substitute for dried if you have it on hand—use about 3 sprigs.
How to Make Braised Chicken with Tomato and Potatoes
Braising succeeds when you build layers of flavor before adding liquid. Each step contributes to the depth and complexity of the final dish.
Sear the Chicken: Pat the chicken thighs completely dry with paper towels—moisture prevents browning. Season both sides generously with salt and black pepper, pressing the seasonings into the meat and skin. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat until it shimmers. Place the chicken thighs skin-side down without crowding the pan. Let them cook undisturbed for 5-7 minutes until the skin turns deeply golden and releases easily from the pan. Flip each piece and sear the other side for about 2 minutes. Transfer the chicken to a plate, leaving behind all the rendered fat and browned bits.
Sauté Aromatics: Keep all that flavorful chicken fat in the pan—it’s liquid gold for building sauce. Add the sliced onion to the hot pan and cook for 3-5 minutes, stirring occasionally, until the pieces soften and start turning translucent. The onion will pick up some of the brown color from the pan. Add the minced garlic and stir constantly for about 1 minute until it becomes fragrant but doesn’t brown.
Deglaze: Stir the tomato paste into the onion and garlic mixture. Cook for about 1 minute, stirring constantly, until the paste darkens slightly and smells sweet rather than raw. Pour in the chicken broth and diced tomatoes with their juices all at once. Use a wooden spoon to scrape the bottom of the pan vigorously, releasing all those caramelized bits stuck to the surface. These browned pieces dissolve into the liquid and provide deep, savory flavor.
Combine: Add the potato chunks, dried oregano or thyme, and bay leaf to the tomato mixture. Stir everything together to distribute the seasonings. Nestle the seared chicken thighs back into the pan, arranging them skin-side up so the crispy skin stays above the liquid line. Try to keep the skin exposed to air so it maintains some texture during braising. Spoon some of the liquid and vegetables around the chicken.
Braise: Bring the liquid to a gentle simmer—you should see small bubbles breaking the surface but not a rolling boil. Cover the pan with a tight-fitting lid and reduce the heat to low. Let everything simmer gently for 30-35 minutes without lifting the lid frequently. The chicken is done when it reaches an internal temperature of 165°F and the potatoes are fork-tender. The meat should be pulling away from the bone slightly.
Thicken (Optional): If you prefer a thicker, more concentrated sauce, remove the lid for the last 10 minutes of cooking. The liquid will reduce slightly and intensify in flavor. Watch carefully to prevent the sauce from reducing too much and becoming overly salty.
Serve: Remove the bay leaf and discard it. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley for color and a bright herb note. Serve in shallow bowls with plenty of the tomato broth and crusty bread for soaking up every last drop.
If the chicken seems done but the potatoes need more time, remove the chicken and keep it warm while the potatoes finish cooking. You can return the chicken to the pot just before serving.
What to Serve with Braised Chicken with Tomato and Potatoes
This dish already includes protein, starch, and vegetables in one pot, but certain sides enhance the meal by adding textural contrast or cutting through the richness.
Crusty Bread: A warm baguette or rustic Italian bread is essential for mopping up the savory tomato broth. The crispy crust and soft interior soak up the sauce perfectly without falling apart. This might be the most important accompaniment since letting any of that flavorful liquid go to waste would be tragic.
Steamed Green Beans: Simple green beans cooked until just tender with a squeeze of lemon provide a fresh, crisp contrast to the soft braised chicken and potatoes. The bright green color also adds visual appeal to the plate.
Arugula Salad: Peppery arugula dressed with lemon juice and olive oil cuts through the richness of the braised dish. The sharp, slightly bitter greens refresh your palate and provide a textural contrast to the tender chicken.
Roasted Asparagus: Asparagus spears roasted until slightly charred add an elegant touch and provide a firmer vegetable element. The slight char flavor complements the deep tomato sauce without competing with it.
Sautéed Spinach: Quickly wilted spinach with garlic adds a nutritious green element that pairs naturally with tomatoes. The mild, earthy flavor supports the main dish without overwhelming it.
Polenta: Creamy polenta serves as an alternative starch that soaks up the tomato sauce beautifully. The smooth, corn-based side provides a different texture than potatoes while serving the same purpose of absorbing all that delicious braising liquid.
Couscous: Light, fluffy couscous offers a neutral backdrop that lets the tomato sauce shine. It cooks in minutes and provides a grain option for those who want something different from potatoes.
Pro Tips & Variations
Crispy Skin Maintenance: Keep the chicken skin above the liquid line during braising by propping the thighs against each other or the side of the pot. For extra crispy skin, place the finished dish under the broiler for 2-3 minutes before serving.
Flavor Depth: Add a splash of red wine when deglazing the pan for additional complexity. The wine adds acidity and depth that elevates the sauce. Use about 1/2 cup and let it reduce by half before adding the broth and tomatoes.
Mediterranean Variation: Stir in a handful of kalamata olives and capers during the last 10 minutes of cooking. These briny ingredients add a distinctly Mediterranean character and complement the tomatoes beautifully.
Herb Enhancement: Add fresh rosemary sprigs along with the bay leaf for a more aromatic braising liquid. Remove them before serving since rosemary needles can be unpleasant to bite into.
Vegetable Additions: Toss in chunks of bell pepper, zucchini, or carrots with the potatoes. These vegetables add color, nutrition, and textural variety without complicating the recipe.
Boneless Adaptation: If using boneless, skinless thighs, reduce the braising time to 20-25 minutes. The chicken will cook faster without the bone, though you’ll lose some of the rich flavor that bones provide.
Spice Level: Add red pepper flakes with the garlic for gentle heat that builds throughout the dish. Start with 1/2 teaspoon and adjust based on your heat preference.
Make-Ahead Strategy: Prepare the entire dish a day ahead and refrigerate. The flavors improve dramatically overnight. Reheat gently on the stovetop, adding a splash of broth if the sauce has thickened too much.
Storage & Reheating Tips
Store leftover braised chicken with all the sauce and vegetables in an airtight container in the refrigerator for up to 3 days. The potatoes will continue absorbing the tomato sauce as it sits, becoming even more flavorful. This is one of those rare dishes that actually improves with time.
For reheating, I prefer using the stovetop to maintain the texture of the chicken skin and sauce. Place everything in a skillet or pot over medium-low heat, add a splash of chicken broth or water if the sauce seems too thick, and heat gently until warmed through. Stir occasionally to prevent sticking.
Microwave reheating works for individual portions but can make the chicken skin rubbery. If using the microwave, heat in 1-minute intervals at 70% power, stirring between intervals. The sauce reheats well but you’ll lose the textural appeal of the crispy skin.
This dish freezes reasonably well for up to 2 months, though the potatoes may become slightly grainy after thawing. Freeze in portion-sized containers, thaw overnight in the refrigerator, and reheat gently on the stovetop. Add fresh herbs before serving to brighten the flavors.
The leftover sauce makes an excellent base for pasta or risotto. Shred any remaining chicken and toss it with cooked pasta and some of the tomato sauce for a quick second meal.
Common Questions
Can I use chicken breasts instead of thighs? Chicken breasts work but tend to dry out during the long braising time. If using breasts, reduce the cooking time to 25-30 minutes and check for doneness at 165°F. Thighs remain more forgiving and flavorful for braising applications.
What if my sauce is too thin? Remove the lid for the last 10-15 minutes of cooking to allow reduction. You can also mash a few potato chunks against the side of the pot to release starch that will thicken the sauce naturally. For a quicker fix, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering liquid.
Can I make this in a slow cooker? Yes, sear the chicken and sauté the aromatics in a skillet first, then transfer everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker produces incredibly tender chicken but you’ll lose some of the sauce concentration you get from stovetop braising.
Why are my potatoes falling apart? You may be using the wrong potato variety. Russets break down during long cooking. Stick with Yukon Gold or red potatoes that hold their shape. Also ensure your potato chunks are at least 1.5 inches—smaller pieces are more likely to disintegrate.
Can I add other vegetables? Absolutely. Carrots, bell peppers, celery, and zucchini all work well. Add harder vegetables like carrots with the potatoes at the beginning. Add softer vegetables like zucchini during the last 15 minutes to prevent them from becoming mushy.
This braised chicken with tomato and potatoes brings comfort food satisfaction with minimal active cooking time. The gentle braising creates fall-off-the-bone tender chicken surrounded by flavor-soaked potatoes in rich tomato sauce. Give this recipe a try when you want a complete meal that mostly takes care of itself while filling your home with incredible aromas.
Braised Chicken with Tomato and Potatoes
Ingredients
Equipment
Method
- Pat chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until skin is golden and crispy. Flip and sear for another 2 minutes. Remove and set aside.
- In the same pan with the chicken fat, add onion and cook for 3-5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 1 minute. Pour in chicken broth and diced tomatoes, scraping the bottom of the pan to release browned bits.
- Add potato chunks, oregano or thyme, and bay leaf to the sauce. Nestle seared chicken back into the pan, skin-side up, keeping crispy skin above the liquid line.
- Bring liquid to a gentle simmer. Cover pan with a tight-fitting lid and reduce heat to low. Simmer for 30-35 minutes, or until potatoes are fork-tender and chicken reaches 165°F.
- Optional: Remove lid for the last 10 minutes of cooking if you prefer a thicker sauce.
- Discard bay leaf. Garnish with fresh parsley and serve in shallow bowls with crusty bread.
