Make deeply flavored, incredibly tender braised chicken in under an hour. This one-pot recipe is a family favorite and makes great leftovers!
Although this braised chicken recipe is a complete meal, you can serve it with a side of crusty bread and a salad, for honestly, the most incredible meal.
If you love this braised chicken recipe, you’re going to love my grilled chicken souvlaki and my easy balsamic chicken, too!
Ingredients
This braised chicken is made with a host of hearty ingredients that soak up the broth and yummy flavors.
- Salted butter: Adds richness and enhances the overall flavor of the dish.
- Chicken thighs: Bone-in, skin-on thighs are ideal for braising because they stay juicy, develop a crispy golden skin, and add depth to the broth.
- Garlic powder: Infuses a mild, savory garlic flavor into the dish without the risk of burning fresh garlic during browning.
- Thyme sprigs: Leaving the sprigs whole let’s you pick them out easily before serving.
- Yellow onion: White or sweet onions can also work.
- Carrots: I like to cut them into larger chunks so they don’t turn to mush.
- Baby yellow potatoes: Hold their shape well when braised and soak up the rich, savory broth. If you’re using larger potatoes, cut them into smaller chunks.
- Dry white wine: Chardonnay, Sauvignon Blanc, or Pinot Grigio work best for deglazing the pan, adding acidity.The alcohol cooks off and leaves the sauce bright and delicious.
- Chicken broth: This infuses the braising liquid. Use homemade or low-sodium broth for the best flavor control.
- Cornstarch: Helps thicken the sauce at the end of cooking, creating a velvety texture.
- Lemon slices: A squeeze of fresh lemon at the end brightens up the sauce.
See recipe card for quantities.
Instructions
Follow this simple process and learn to make this incredible braised chicken recipe:
- Step 1:Season chicken thighs with salt, pepper, and garlic powder.
- Step 2: Melt butter in a skillet or Dutch oven over medium heat. Cook chicken skin-side down for 6-7 minutes until golden, then set aside.
- Step 3: Add onion, potatoes, carrots, thyme, wine, and broth to the pan, scraping up brown bits.
- Step 4: Return chicken to the pan, skin-side up, with liquid covering halfway. Cover and bake for 35-40 minutes, until chicken reaches 165°F and veggies are tender. Remove chicken and veggies to a platter; discard thyme.
- Step 5: Whisk 1 cup broth with cornstarch, then add back to the pan.
- Step 6: Thicken the sauce, then serve with chicken and garnish with lemon slices.
Hint: If you can, use a Dutch oven with a heavy bottom/base like this one. It will hold the heat well, prevent easy burning, and cook the chicken efficiently.
Substitutions
Swap out ingredients based on what you have at home – here are a few alternatives that really work.
- Potatoes: Try sweet potatoes, parsnips, or turnips instead.
- Carrots: Parsnips, sweet potatoes, or zucchini work well, too.
- Thyme: Go for rosemary, oregano, or Italian seasoning.
- White wine: Swap with more chicken broth, vegetable broth, or apple cider vinegar (for acidity).
- Chicken thighs: You can also make this with bone-in chicken breasts, drumsticks, or even pork chops!
Variations
Add to this braised chicken recipe by creating a variation on this classic:
- Herb variation: Use fresh rosemary, oregano, or sage in place of thyme.
- Spicy: Add a pinch of crushed red pepper flakes or chili powder to the seasoning mix.
- Vegetarian version: Replace the chicken with hearty vegetables like mushrooms, cauliflower, or tempeh for a plant-based alternative.
- Citrusy: Add orange slices instead of lemon to the sauce.
- Root veggie blend: Swap out the carrots and potatoes for a mix of parsnips, turnips, and rutabaga.
- Balsamic glaze: Drizzle balsamic vinegar over the vegetables before roasting.
- Creamy: Stir in a splash of heavy cream or coconut milk at the end to make the sauce richer and creamier.
Equipment
For this recipe, you’ll need a skillet or Dutch oven for searing and braising, a spatula for scraping brown bits, and tongs for handling the chicken.
I like to use my trusty whisk for mixing cornstarch, and I find using a meat thermometer to check chicken doneness is safest.
Storage
Store any leftover braised chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chicken for up to 3 months.
To reheat, thaw in the refrigerator if frozen, then place the chicken in a casserole dish or on a sheet pan. Heat in a 350°F oven for 10-15 minutes, or until fully warmed.
FAQ
Yes, you can make this ahead of time and freeze it for convenience on busy days. Prepare as directed and when you’re ready to eat allow your braised chicken and vegetables to thaw overnight. Heat in a 350°F oven for 10-15 minutes or until the internal temperature of the chicken reaches 165°F.
Yes, you can cook this recipe in a slow cooker. Sear the chicken and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
Yes, boneless chicken thighs will work, but adjust the cooking time since they cook faster than bone-in thighs. Aim for about 25-30 minutes in the oven.
Looking for other recipes like this? Try these:
Recipe
Braised Chicken
Tender, melt-in-the-mouth braised chicken is the perfect meat + veg meal and the only recipe you’ll ever need!
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Servings: 6 people
Calories: 402kcal
Ingredients
- 2 Tablespoons salted butter
- 6 bone-in skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 4-6 sprigs thyme
- 1 yellow onion about 1 cup, sliced
- 3-4 carrots peeled and roughly chopped into 1-inch pieces
- 1 pound baby yellow potatoes
- 1 cup dry white wine chardonnay, sauvignon blanc, pinot grigio
- 2 cups chicken broth
- 4 Tablespoons cornstarch
- Lemon slices for serving optional
Instructions
Preheat oven to 400 degrees F.
In a braising pan, cast iron skillet, or Dutch oven over medium heat, melt the butter. Season both sides of your chicken thighs with salt, pepper, and garlic powder and set aside.
Place the chicken thighs in the skillet or Dutch oven, skin side down, and cook for 6-7 minutes until golden. Use tongs to remove from the pan and set aside.
Add the onion, potatoes, carrots, thyme, wine, and chicken broth making sure to use a spatula to scrape the brown bits from the bottom of the pan.
Nestle the chicken thighs back into the pan (or Dutch oven) skin side up, ensuring that the liquid comes about half to ¾ of the way up the chicken.
Cover with a lid or foil and transfer to the oven preheated to 400 degrees F. and bake for 35-40 minutes or until the chicken has reached 165° and the carrots and potatoes are easily pierced with a fork.
Remove the chicken and vegetables to a serving platter and discard the thyme sprigs. Remove 1 cup of the broth that’s left behind and whisk together with the cornstarch.
Pour the cornstarch mixture back into the pan and whisk well until the sauce has slightly thickened. Serve the sauce with the chicken and garnish with lemon slices.
Nutrition
Calories: 402kcal | Carbohydrates: 12g | Protein: 36g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 129mg | Sodium: 1214mg | Potassium: 764mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5258IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg
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