Braised Chicken Thighs have homey comfort food vibes, but the garlic (plenty of it!), herbs, and generous glug of white wine give it an elevated taste. The contrast between the crispy skin and tender, juicy interior makes this recipe irresistible!
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Juicy, succulent one-pot chicken.
With a relatively short list of simple ingredients (including many pantry staples!) and minimal prep time, this braised chicken thigh recipe is perfect for those evenings when you want to pop dinner in the oven and walk away. Like Chicken Fricassée and Crock Pot Chicken Thighs, this is not a recipe that needs a lot of tending to once the initial steps are done.
Braising allows the chicken thighs to cook low and slow in their own juices, resulting in moist, fall-off-the-bone tender meat. (This method is also amazing for Braised Short Ribs!) And while braising is about cooking in liquid, it’s not just cooking in liquid. Searing the chicken before braising creates a crispy, golden brown skin.
Best of all, it comes together in a single Dutch oven. Whenever I can make something in one pot and avoid having a bunch of pans to wash, it’s a win!
5 Star Review
“Family loved it. With such simple ingredients I was nervous of how it was going to turn out, but it was delicious.”
— Sandy —
Why You Need Bone-In, Skin-On Chicken Thighs
Boneless, skinless chicken is convenient—you’ll get no argument from me there! But for this braised chicken thigh recipe, you’ll need thighs with the bone and the skin intact.
Bone-in means the sauce will be more flavorful, and leaving the skin on is how you get that gloriously crispy exterior. I love chicken thighs because they’re juicy and succulent, whether it’s Air Fryer Chicken Thighs or Grilled Chicken Thighs, and they’re much harder to overcook than chicken breasts.
Recipe Variations
- Mediterranean Braised Chicken Thighs. Add pitted olives, capers, and sun-dried tomatoes to your braise, then serve with a squeeze of fresh lemon juice.
- Braised Chicken Thighs With Mushrooms. Add sliced cremini or wild mushrooms with the onions and carrots; cook until they’re browned and their juices evaporate.
- Braised Chicken Thighs With Potatoes. Nestle quartered red or Yukon gold potatoes in with the chicken before adding the broth and baking.
My Best Tips and Tricks
- Make Sure the Thighs Are Roughly the Same Size. This will ensure they cook evenly and for the same amount of time.
- Don’t Cover the Chicken With Liquid. You don’t want the chicken thighs to be completely submerged in liquid while braising. The skin needs to be above the liquid to get that irresistible crispiness.
- Use a Meat Thermometer. The best way to know your braised chicken thighs are fully cooked is to use a meat thermometer to check that the internal temperature reaches at least 165 degrees F.
- Swap Out the Wine if Needed. Want to make braised chicken thighs without wine? Easy! Just add extra low-sodium chicken broth to replace the white wine.
What to Serve with Braised Chicken Thighs
- Potatoes. Mashed potatoes are excellent for using up that glorious braising liquid—try this Garlic Mashed Potatoes Recipe.
- Vegetables. Mashed Cauliflower has mashed potato vibes, minus all the carbs! Or choose another veggie recipe that’s made in the air fryer or on the stovetop like Air Fryer Brussels Sprouts.
- Bread. Another way to soak up that liquid! Buy a crusty loaf from your favorite bakery, or try your hand at making Homemade Dinner Rolls or Rosemary Olive Oil Bread.
- Rice. Also a classic pairing with braised chicken thighs! Lemon Rice would be fabulous.
Braised Chicken Thighs
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Ingredients
- 3 ½ pounds bone-in, skin on chicken thighs about 6 to 8
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon canola oil, grapeseed oil, or similar neutral cooking oil
- 1 large yellow onion peeled and ½-inch diced
- 1 large carrot scrubbed and ½-inch diced
- 6 garlic cloves minced; about 2 tablespoons
- 1 tablespoon chopped fresh rosemary, thyme, or sage
- ¼ teaspoon red pepper flakes
- ⅔ cup white wine or additional low-sodium chicken-broth
- 1 to 2 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Position a rack in your oven so that a Dutch oven or similar large, deep skillet can fit inside of it. Preheat the oven to 450°F.
- In the Dutch oven or deep skillet, heat the oil over medium-high heat. Pat the chicken dry and season all over with the salt and pepper. Carefully place the chicken in the skillet skin-side down, arrange it so the thighs are not touching (you will probably need to cook them in 2 bathes). Cook until deeply golden, about 6 minutes, disturbing the chicken as little as possible (no need to brown the other side). Transfer to a plate. Repeat with remaining thighs.
- Add the onion and carrot. Reduce the heat to medium and cook until the vegetables begin to soften, about 5 minutes.
- Stir in the garlic, rosemary, and red pepper flakes, and let cook until fragrant, about 30 seconds.
- Increase the heat back to medium-high. Pour in the wine. With a wooden spoon, scrape along the bottom of the skillet to remove any stuck on bits. Set simmer until reduced by approximately half, about 3 or so minutes.
- Return the chicken to the skillet, along with any juices that have collected on the plate. Add enough chicken broth to come about halfway up the chicken. Increase the heat and bring the broth to a simmer.
- Transfer the skillet to the oven and bake uncovered for 5 minutes at 450°F, then reduce the oven temperature to 325°F. Continue baking uncovered for 30 to 35 minutes more, until the thighs are super tender—a thin, sharp knife should insert effortlessly. Remove the skillet from the oven, then transfer the chicken thighs to a serving platter. Use a slotted spoon scoop the onion and carrot around the chicken (don’t worry if there is still some onion left in the pan).
- Bring the juices in the skillet to a simmer over high heat. Let simmer for about 5 minutes, until slightly thickened. Spoon some of the drippings over the chicken and vegetables, reserving the rest to add to more servings as desired (or sop the liquid gold up with bread). Sprinkle with fresh parsley, then enjoy hot.
Notes
- TO STORE: Refrigerate braised chicken thighs in an airtight container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a roasting pan in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze chicken thighs with the sauce and vegetables in an airtight, freezer-safe storage container or freezer bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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I was actually just looking up how to braise chicken thighs and came across this and it looked so good that I decided I would try it with what I had. I had everything except fresh parsley but still DELICIOUS! I loved how the skin turns out after searing them skin side down. Thanks for the recipe!
Yay! Thank you Sarah!
Family loved it. With such simple ingredients I was nervous of how it was going to turn out, but it was delicious. I paired it with white rice and I braised red cabbage to add a serving of veg and round it out as a whole meal. Definitely a winner. Thanks
Yay! Thank you Sandy!
I made this recipe last night for 6 people and it was a huge success. My niece’s fiancé loved it so much he wanted the recipe! I did remove the skin however and put the sauce straight on to the flesh of the chicken (I don’t like chicken skin in it) but it was still juicy and delicious.
So happy to hear! Thank you Jaclyn!