Braised Chicken Thighs Recipe

This one-dish meal is hearty and flavorful, not to mention super filling. It feeds my whole family, and I usually have enough leftovers for a lunch or two. This chicken tastes equally delicious (if not better) on the second day. Another thing I love is how healthy it is! With plenty of protein and herby veggies, you can feel good about making this for your family. You probably won’t feel bad about adding a carby side. 😆 Then, we add chicken broth, white wine, and plenty of herbs and veggies to the pan and put the whole shebang in the oven where the chicken can finish cooking in the juicy broth. The result is extraordinarily flavorful chicken that packs oven-crisped skin with fall-off-the-bone meat. 🤤

Recipe Ingredients

How to Braise Chicken Thighs

Prepare Chicken Thighs

Preheat oven to 350℉ (180℃). Seasonings – Mix onion powder, garlic powder, salt, pepper, and paprika in a small bowl. (Photo 1) Prep Chicken – Pat your chicken thighs dry with a paper towel and then season thoroughly with the spice mix. (Photo 2) Sear – In a large cast iron or Dutch oven, heat the oil over medium-high heat. Next, brown the seasoned chicken thighs in the hot oil, turning them brown on all sides. Remove the chicken and set aside. (Photos 3 & 4)

Prepare the Broth

Saute – Add the butter (or olive oil) to the pan. Once the butter melts, add your onions. Then, add the onions, garlic, and thyme to the pan and cook for about 2-3 minutes until fragrant. (Photo 5) Tomatoes – Next, add your diced tomatoes and bouillon powder. Cook for about 5-6 minutes. (Photos 6 & 7) Liquids – Gradually pour in your white wine and chicken broth. Stir, bring to a boil, and add your carrots and celery. Let simmer for about a minute. (Photos 8 & 9) Taste Test – Do a quick taste test and adjust the seasoning to taste.

Braise the Chicken Thighs

Assemble – Next, return the browned chicken thighs to the pan, cover them with a lid, and place them in the oven. Braise for 40 minutes or until the thighs are tender and your meat thermometer reads 165ºF (75ºC) for the internal temperature. You can remove the lid in the last five minutes and broil the chicken to give it a nice brown color. (Photo 10) Serve – Take it out of the oven and let it rest for a few minutes. Then garnish with parsley and serve with your favorite veggies, mashed potatoes, or rice.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

You can save time with this braised chicken thighs recipe in a few ways.

Serving and Storage Instructions

Serve braised chicken thighs straight out of the oven with your favorite sides. Remember to drizzle that brothy sauce over the whole plate. Yum! 😋 Refrigerate leftover braised chicken thighs in an airtight container for up to three days. You can also freeze braised chicken thighs for up to three months. Let it cool completely, then store it in a freezer-safe container or resealable plastic bag. When reheating braised chicken thighs, do so gently to prevent them from drying out. Reheat in a covered dish in the oven on low or in a skillet with some water or broth.

What Goes With Braised Chicken Thighs

My two top faves are jasmine rice and garlic mashed potatoes because they benefit from the fantastic broth. You could just do some extra veggies if you are avoiding carbs, though. Parmesan-crusted asparagus is an excellent choice. For dessert, indulge in some cozy peach cobbler. 😍