Braised Chicken Thighs

This simple and delicious Braised Chicken Thighs recipe features tender, juicy dark meat chicken with a crispy skin , slowly simmered in flavorful white wine and chicken broth based sauce.

Braised Chicken Thighs are easy to prepare and require only one pot. Chicken is seared first and then baked in the oven.

Here are more delicious chicken recipes on the blog: Creamy Mushroom Chicken, Italian Grilled Chicken, Slow Cooker BBQ Chicken Thighs, and Shredded Chicken Nachos.

Braising Chicken Thighs

Braised chicken thighs is one of my favorite ways to prepare bone-in, skin-on chicken thighs.

Braising is a cooking method where meat is pan fried and then cooked slowly in an air-tight container such as a Dutch oven or braiser, in the oven or stovetop.

By braising chicken thighs, chicken is incredibly tender. It is cooked slowly, so it retains moisture and capture oils from the skin.

In addition, it will also be incredibly flavorful because we are searing the seasoning into the meat and then cooking them in the seasoning and spices for an extended period of time.

Braised Chicken Thighs is a fairly fool-proof method that produces a rustic and lovely meal where the meat is tender, juicy and packed with taste, which is hard to achieve with many other cooking methods.

While braising sounds like a fancy word, you really just need about 15 minutes of active time when preparing this Braised Chicken Thighs recipe.

To braise chicken thighs, you will need a braiser, which is basically a Dutch oven that is less deep (which is what I use here), a Dutch oven, or a pot with a tight lid that is oven safe. If you don’t have a lid, you can wrap with aluminum foil as tightly as possible.

Ingredients

To make this basic braised chicken thigh recipe, you will need:

• Chicken thighs: I highly recommend using skin-on, bone-in thighs for the juiciest, most flavorful dish. The skin adds a lot of moisture, and cooking with the bone in adds richness to the meat. You can use bone-in, skin-on chicken breast, but dark meat has a richer flavor.
• Salt and pepper: Used to 1) season the thighs before browning to lock in the flavors, and 2) season the sauce before baking to bring it to life.
• Small onion: Sweet, yellow or white onions work best, sliced thin.
• Garlic: Use fresh cloves. Minced or whole, your choice.
• White wine: Avoid sweet white wine. I like to use sauvignon blanc, pinot noir, and chardonnay.
• Chicken broth: The base of the sauce. Low sodium broth gives you more control over the seasoning.
• Lemon juice: Freshly squeezed from lemons works best.
• Fresh thyme leaves: Fresh herbs work better than dried herbs to really bring flavor to this dish. Rosemary, oregano, basil, parsley and other herbs could also work.

How to Braise Chicken Thighs

To make this braised chicken thighs recipe, you will need a braiser that is at least 3.5 qt, or a Dutch oven, or a pot with a lid.

Step 1: Sear Chicken

Start by generously seasoning the chicken thighs with salt and black pepper on both sides. Don’t be afraid to load them up because the seasoning will penetrate the meat and bring a lot of yummy flavors.

Once chicken thighs are seasoned, heat braiser with vegetable oil. Once oil is hot, sear chicken thighs skin side down first, and then flip and sear on the other side.

Remove chicken and set aside.

At this point, braiser will have a tablespoon or two of oil from from the chicken skin, along with brown bits from searing the chicken. These are all flavor packed and I like to incorporate it into the sauce I’ll be making.

I leave the oil as is on the braiser but you can take some out if there’s a lot of it.

Add onions and garlic, and cook until onions are soft and garlic is fragrant. Avoid burning it.

Then deglaze the braiser by adding white wine while stove is on medium heat. Stir and scrap the pieces at the bottom. Add chicken broth and lemon juice, bring to a boil, and let it simmer for a minute.

Add a pinch of salt to open up the flavors.

Step 2: Oven Bake Chicken

Bring chicken back into the braiser and then place fresh thyme all over the top of the chicken thighs.

Send chicken thighs into the oven to bake at 400℉ for 30-35 minutes.

Chicken is done when the internal temperature reaches 165℉ when tested with a meat thermometer.

When braised chicken thighs are done, discard herbs and sprinkle the top with fresh ones if desired.

Braising is such as easy and delicious way to prepare chicken thighs to truly bring out the best flavors and textures. It’s really such an underrated way of cooking and should totally be done more often!

Serving Suggestions

Braised chicken thighs serve well with:

• Potatoes: Creamy Mashed Potatoes, Roasted Baby Potatoes, or Cheesy Garlic Scalloped Potatoes go incredibly well with it!
• Rice: Plain white or brown rice, easy instant rice from a box, or my delicious Mixed Vegetable Rice.
• Orzo: I love serving these with Creamy Parmesan Orzo.
• Salad: A simple salad or try this Fall Harvest Salad for a lighter, low-carb meal.
• Vegetable side dish: Garlic Sautéed Spinach, Roasted Zucchini with Garlic Parmesan, Roasted Butternut Squash, or Roasted Lemon Garlic Broccoli are good healthy options as well.

Variations and substitutions

This Braised Chicken Thighs recipe is a basic one. Feel free to mix it up with any of these variations and substitutions:

• Add vegetables: Place potatoes, carrots, parsnips, broccoli, mushrooms, or sweet potatoes around the meat before braising it in the oven. Cook time is the same as long as the braiser is not overloaded. Stick to about 2-3 cups of vegetables.
• Use other fresh herbs: Rosemary, parsley, sage, or oregano all work well in place of thyme.
• Boneless chicken thighs: Boneless thighs, with or without skin, work too. Brown them the same way, then start checking the temperature a little early since boneless pieces usually cook faster than bone-in. Skinless pieces won’t have crispy skin, but they will still turn out tender.
• Omit the wine: If you’d rather skip the wine, replace it with an equal amount of extra chicken broth. The sauce will taste a little milder, so finish it with a squeeze of extra lemon juice if you’d like some brightness.

Make Ahead, Storage, And Reheating

Make ahead: You can slice the onion and measure out the remaining ingredients up to a day ahead, then store them covered in the fridge. The braise itself needs only about 15 minutes of active time, so it is easy to cook fresh when you are ready to serve.

Storage: Let leftovers cool, then store them in an airtight container in the fridge with some of the sauce for 3 to 4 days.

Freezing: Freeze the cooled thighs with some of the sauce in a freezer-safe container for 2 to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm the thighs covered in a 350℉ oven until heated through to 165℉, or gently in a skillet over medium-low heat with a splash of broth. Uncover for the last few minutes to help the skin crisp back up. The microwave works in a pinch, though the skin will be softer.

Leftover ideas: Pull the meat off the bone and stir it into soup, like this Homemade Chicken Noodle Soup, or tuck it into a sandwich or wrap.

Tips And Tricks

Here are my best tips for getting crispy skin and a rich, silky sauce every time you braise chicken thighs.

• Pat the skin dry: Blot the skin with paper towels before seasoning. Dry skin browns faster and gets crispier.
• Do not crowd the pan: Leave a little space between the pieces while browning. Crowding traps steam, which keeps the skin pale and soft, so work in batches if you need to.
• Start skin side down and leave it alone: Let the skin brown without moving it around. It will release more easily from the pan once it is golden, so give it another minute if it sticks.
• Keep the skin facing up: When they go back into the pot, place them skin side up and try not to submerge the skin in the liquid. This helps the top stay crisp.
• Choose the right pot: Use an oven-safe braiser or Dutch oven with a tight-fitting lid. A heavy pot holds steady heat, and a snug lid traps moisture so the meat stays juicy. If you are using foil, crimp it tightly around the edges.
• Scrape up the browned bits: Those little brown bits on the bottom of the pot are packed with taste. Use the wine or broth to loosen them so they melt into the sauce.
• Use a thermometer: A meat thermometer takes the guesswork out. Dark meat is safe at 165℉, but many people like thighs extra tender and cook them closer to 175℉ to 185℉.
• Finish the sauce: If you want a thicker sauce, carefully move the meat to a plate and let the sauce reduce on the stovetop over medium heat for a few minutes. Then stir in a small pat of cold butter for a silky, glossy finish.
• Mind the hot handles: The pot, lid, and handles stay very hot after coming out of the oven. Drape a towel or oven mitt over the handle as a reminder.
• Let it rest: Let them sit in the pot for about 5 minutes before serving so the juices settle and the sauce thickens slightly.

ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍

More Chicken Recipes

• Chicken and Orzo
• Italian Grilled Chicken
• Creamy Mushroom Chicken
• Garlic Rosemary Chicken
• Sweet and Sour Chicken Meatballs