Chicken breast can be a little bland compared to other chicken cuts, but not when you braise it in this delightful broth! This is one of my favorite ways to let chicken breast take center stage in a meal without sacrificing flavor and a tender texture. This simple meal packed with flavor is ideal for even the pickiest of eaters. And with peas and carrots in the broth, at least one side is good to go. Suffice it to say there’s a lot to love about this meal. The advantage of braising chicken breasts in the oven is being able to set it and forget it. And that’s how we make these chicken breasts juicy, tender, and flavor-packed. 😋
What You’ll Need
How to Braise Chicken Breasts
Preheat the oven to 350℉ (180℃). Spice Mix – Mix the garlic and onion powders, paprika, salt, and pepper in a small bowl. (Photo 1) Prep Chicken – Pat the chicken breasts dry. Layer each breast between two pieces of plastic wrap or parchment paper and pound to a ½-inch thickness using a meat tenderizer. (That allows even cooking for a juicier breast.) Season the chicken generously with the spice mix on both sides. (Photo 2) Sear – Heat the oil over medium-high heat in a Dutch oven or large cast iron skillet. Add the chicken breasts, turning to brown on both sides (about 2 minutes per side). Remove and set aside. (Photos 3-4) Braising Seasonings – Melt the butter in the pan, then add the onions, garlic, and thyme. Saute for 2-3 minutes or until fragrant. Next, stir in the diced tomatoes and bouillon powder and cook for 5-6 minutes. (Photo 5) Sauce – Gradually pour in the white wine. Follow with the chicken broth and stir. Bring to a boil, and then add the carrots and celery. Simmer for about a minute, and adjust seasonings to taste. (Photos 6-7) Braise – Next, return the seared chicken breasts to the pan, cover it with a lid, and put it in the oven. Oven-braise the chicken for 40 minutes or until it’s tender and the internal temperature reaches 165℉ (75℃). To get gorgeously golden breasts, remove the lid during the last five minutes and broil them. (Photo 8) Rest – Take the chicken out of the oven and let it rest for 5-10 minutes. Serve – Sprinkle it with parsley, and serve it with your favorite veggies and mashed potatoes or rice.
Recipe Variations
Tips and Notes
Make-Ahead and Storage Instructions
You can complete all the stovetop steps a day ahead, store it in the fridge, and then finish braising it the next day. You can also braise, cool, and freeze this meal for up to three months. Leftover chicken stores well in the fridge for 3-5 days or freezes well for 2-3 months.
What Goes With Braised Chicken Breasts
Rice and pasta are always a great choice, but this also goes amazing with garlic mashed potatoes. The sauce makes a fantastic “gravy.” Sometimes, I amp up the veggies with parmesan-crusted asparagus or spicy green beans.
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