Garlic Braised Chicken Thighs with Carrots

Garlic Braised Chicken Thighs with Carrots is gluten free, low carb, and Whole30 compliant. Served with a garlic thyme pan sauce.

Garlic Braised Chicken Thighs with Carrots

I found this recipe on Pinterest when searching for ways to use the carrots in our garden. This recipe was actually a meal from a Whole30 plan.  While a Whole30 is not exactly my style, I do appreciate some of the Whole30-friendly recipes.

The whole family eats this dinner every time I make it. The girls LOVE these roasted carrots! They typically will not eat carrots, but they can’t get enough of these. Roasting brings out the natural sweetness.

We did compare the grocery store baby carrots to those we grew in our garden, and the ones from our garden do taste better, but any carrot will do. The garlic thyme pan sauce here really elevates the dish, so don’t skip that part!

Gluten Free Garlic Braised Chicken Thighs

This recipe is naturally gluten free. It is also low carb and Whole30 compliant.

Looking for More Low Carb Recipes?

Check out these other low carb meals:
Low Carb White Chicken Chili
Grilled Shrimp with Spicy Lemon Garlic Sauce
Wisconsin Beer Cheese Soup
Cauliflower Crust Pizza
Simplified Chicken Tortilla Soup
Garlic Roasted Cauliflower
Chicken Parmesan Burgers {Bunless}
Haricots Verts with Shallots
Spicy Roasted Chicken
Southwestern Roasted Chicken

Looking for More Chicken Recipes?

Check out these other delicious Chicken meals:
Judy’s Swiss Cheese Sour Cream Chicken
Spicy Honey Brushed Chicken Thighs
Chicken Marbella
Chicken Street Tacos
Red Curry Rice Noodles with Chicken

Garlic Braised Chicken Thighs with Carrots

Garlic Braised Chicken Thighs with Carrots

A quick, healthy meal which combines braised chicken thighs with roasted carrots and a garlic thyme pan sauce.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4


  • olive oil
  • 1 – 1 1/2 pounds boneless (skinless chicken thighs)
  • salt and pepper to taste
  • bunch of fresh thyme (leaves removed and coarsely chopped)
  • 3 cloves of garlic (chopped fine)
  • 1 1/2 cups chicken stock/broth (divided)
  • 1 pound baby carrots or 5 whole carrots (peeled and cut into small pieces)
  • olive oil
  • salt and pepper to taste


  • Preheat oven to 350 degrees F.
  • Heat olive oil in a large saucepan or skillet that has a lid (set the lid aside for now).
  • Line a baking sheet with foil and place carrots on the foil. Toss with olive oil and season with salt and pepper. Bake the carrots for 20 – 25 minutes, turning and mixing them every 5 – 10 minutes so they brown evenly.
  • Meanwhile, place chicken “pretty side” down in hot skillet, sprinkle with salt and pepper, and sauté for 5 – 8 minutes, until browned on one side. Flip chicken and cook until brown on the other side, then add 1 cup of the chicken stock/broth to the pan.  Reduce the heat to medium-low and place the lid on the pan to allow the chicken to cook through. The stock will begin to reduce.
  • When chicken is cooked thoroughly (registers at least 165 degrees F with an instant-read thermometer/Thermapen), remove to a plate and set in a warm place (I put mine in the microwave NOT turned on!).
  • Add thyme, garlic, and remaining 1/2 cup chicken stock/broth to pan sauce, turning heat to high. Cook uncovered for about 5 minutes, or until the liquid thickens into a gravy.
  • Add the cooked chicken thighs back to the pan with the sauce.  Spoon sauce over the chicken.
  • To serve, pour sauce over both chicken and carrots. Sprinkle extra fresh thyme if desired.


Source: Adapted from Eat the cookie!
You’re Gonna Bake It After All
Keyword chicken, gluten free, low carb, main dish

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating