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Braised Chicken Thighs blend homey, rustic comfort with exceptional flavor—the garlic (plenty of it!), herbs, and a generous glug of white wine give it an elevated taste, and the contrast between the crispy skin and tender, moist interior makes this Dutch oven chicken irresistible!

best braised chicken thighs recipe

Why You’ll Love This Oven-Braised Chicken Thigh Recipe

  • Juicy, Succulent Chicken. 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!)
  • Crispy Skin. Braising is about cooking in liquid, but it’s not just cooking in liquid. Searing the chicken before braising creates a crispy, golden brown skin, and making sure the chicken isn’t fully submerged while roasting helps it retain that crispiness.
  • Rich Flavors. The combination of herbs, garlic, onions, and wine, along with the initial sear and slow cooking method, adds so much depth and savory flavor. 
  • Easy to Prepare. With a relatively short list of simple ingredients (including many pantry staples!) and minimal prep time, this recipe is perfect for those evenings when you want to pop dinner in the oven and walk away. Like Chicken Fricassée, this is not a recipe that needs a lot of tending to once the initial steps are done.
  • One-Pot Recipe. Whenever I can make something in a single pot and avoid having a bunch of pans to wash, it’s a win! (For another chicken thigh recipe with minimal cleanup, try these Rosemary Chicken Thighs, which are made on a sheet pan.)
overhead view of braised chicken thighs with onions and carrots on platter

How to Make Braised Chicken Thighs

The Ingredients

  • Bone-In, Skin On Chicken Thighs. 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.
  • Onion and Carrot. These vegetables create a base of flavor for our braised chicken thighs.
  • Garlic. We don’t skimp here—this recipe uses 6 whole cloves. 
  • Fresh Herbs. Use rosemary, thyme, or sage.
  • Red Pepper Flakes. Feel free to add more or less, depending on your taste preferences.
  • White Wine. Choose a dry white wine that’s not the cheapest on the shelf, but not expensive either. I recommend a step or two above the cheapest option.
  • Low-Sodium Chicken Broth. Using low-sodium broth puts you in control of the flavor of the dish.
  • Fresh Parsley. A finishing touch for color and freshness.

Substitution Tip

Want to make braised chicken thighs without wine? Easy! Just add extra low-sodium chicken broth to replace the white wine.

The Directions

seared chicken thighs in Dutch oven
  1. Sear. Heat the oil in a Dutch oven or deep skillet set over medium-high heat and sear the seasoned chicken thighs skin-side down. 
overhead view of vegetables and seasonings in Dutch oven for chicken thighs
  1. Cook the Vegetables. Reduce the heat to medium and cook until they’re softened. Add the garlic, rosemary, and red pepper flakes.
pouring wine into Dutch oven for braised chicken thighs
  1. Deglaze. This captures the flavor of those delish stuck on bits! Simmer until the wine is reduced.
overhead view of braised chicken thighs in Dutch oven
  1. Finish. Start the chicken at 450 degree F oven for 5 minutes, then reduce the heat to 325 degrees F and braise the chicken thighs for 30 to 35 minutes. Thicken the juices on the stovetop and ENJOY!
overhead view of braised chicken thighs in Dutch oven

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.

Storage Tips

  • To Store. Refrigerate braised chicken thighs in an airtight container for up to 4 days.
  • To Reheat. Gently rewarm leftovers in a baking 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.

Meal Prep Tip

Get a head start on this recipe by cutting the onions and carrots a day or two in advance and storing them in an airtight container in the refrigerator.

oven-braised chicken thighs

Leftover Ideas

Leftover chicken thighs are a fabulous addition to a rustic meal bowl with Creamy Polenta and Oven Roasted Vegetables

What to Serve with Braised Chicken Thighs

braised chicken thighs with carrots and onions

Recipe 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.
  • Pat Dry Before Searing. To achieve a crispy skin, make sure to pat the chicken dry with paper towels before you sear it. Any excess moisture can prevent browning.
  • 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.
  • Let It Rest. Allow the chicken thighs to rest for a few minutes before serving to let the juices redistribute into the meat. The time you’ll need for thickening the sauce on the stovetop should be sufficient!
  • 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.
braised bone-in chicken thighs on platter

Braised Chicken Thighs

5 from 9 votes
Braised chicken thighs with vegetables and pan gravy is the ultimate cozy dinner. Easy, juicy and super flavorful, with irresistible crispy skin!

Prep: 10 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 20 minutes

Servings: 6 servings

Ingredients
  

  • 3 1/2 pounds bone-in, skin on chicken thighs about 6 to 8
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon canola oil, grapeseed oil, or similar neutral cooking oil
  • 1 large yellow onion peeled and 1/2-inch diced
  • 1 large carrot scrubbed and 1/2-inch diced
  • 6 garlic cloves minced (about 2 tablespoons)
  • 1 tablespoon chopped fresh rosemary, thyme, or sage
  • 1/4 teaspoon red pepper flakes
  • 2/3 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

Serving: 1(of 6)Calories: 559kcalCarbohydrates: 6gProtein: 38gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 220mgPotassium: 599mgFiber: 1gSugar: 2gVitamin A: 2022IUVitamin C: 5mgCalcium: 39mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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!5 stars

  2. 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. Thanks5 stars

  3. 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.5 stars