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!
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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.)
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
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.
Cook the Vegetables. Reduce the heat to medium and cook until they’re softened. Add the garlic, rosemary, and red pepper flakes.
Deglaze. This captures the flavor of those delish stuck on bits! Simmer until the wine is reduced.
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!
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.
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
Potatoes. Mashed potatoes are excellent for using up that glorious braising liquid—try this Garlic Mashed Potatoes Recipe or my Best 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 Sauteed Spinach or 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, or make a big pot of Instant Pot Brown Rice.
Recommended Tools to Make this Recipe
Dutch Oven. Although a deep skillet also works, a Dutch oven gives you a little more room for making braised chicken thighs!
Instant-Read Thermometer. This is the absolute best one and worth the purchase price. This inexpensive model still works well, though.
Slotted Spoon. Use this to remove the chicken thighs and vegetables from the pan.
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.
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Braised Chicken Thighs
Braised chicken thighs with vegetables and pan gravy is the ultimate cozy dinner. Easy, juicy and super flavorful, with irresistible crispy skin!
Course Dinner
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 6servings
Calories 559kcal
Author Erin Clarke / Well Plated
Ingredients
3 1/2poundsbone-in, skin on chicken thighsabout 6 to 8
2teaspoonskosher salt
1/2teaspoonground black pepper
1tablespooncanola oil, grapeseed oil, or similar neutral cooking oil
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.
