These irresistible Braised Chicken Thighs are tender and juicy with crispy skin and a flavorful lemon-garlic herb sauce. An easy one pan dinner that feels elegant but comes together effortlessly – perfect for cozy nights in!
Craving even more chicken? Make sure to try these chicken recipes: Creamy Chicken Noodle Soup, Garlic Herb Roast Chicken and this yummy Chicken Piccata!
Braised Chicken Thighs Recipe
There’s nothing quite like a cozy chicken dinner to bring everyone to the table, and these Braised Chicken Thighs are about to become your new favorite! Tender, juicy chicken is seared until golden brown, then simmered in a lemon-garlic herb sauce that’s bursting with flavor. It’s simple enough for a weeknight yet impressive enough to serve to guests.
The best part? Everything comes together in one pan! With minimal prep and ingredients you probably already have on hand, this recipe delivers restaurant-worthy results without any fuss. Serve it with mashed potatoes, side salad or homemade crescent rolls to soak up every drop of that rich, savory sauce.
Why You’ll Love This Braised Chicken Thigh Recipe
Braised chicken thighs are comfort food at its best! Easy, flavorful and totally satisfying. Here’s why you’ll want to make this one again and again:
- Incredible Flavor: Fresh lemon, garlic and herbs infuse the chicken with bright, savory goodness in every bite.
- Perfectly Tender: The braising process ensures fall-apart tender chicken that stays juicy and moist.
- One-Pan Wonder: Fewer dishes mean less cleanup and more time to enjoy your meal.
Whether it’s Sunday dinner or a cozy midweek meal, this recipe is a guaranteed crowd-pleaser!
What You’ll Need
So few ingredients for a dish with such BIG flavor! Take a look and I think you’ll find you just need to add some herbs and chicken to your grocery shopping list. Here’s a quick look at what you’ll need and, as always, you can find the full printable recipe card at the end of the post.
What are the substitutions that I can make?
- Chicken thighs – Another option is to use bone-in, skin-on chicken breast. You would only need three in place of the thighs. Depending on the thickness of the breast, you may need to adjust your cooking time accordingly.
- Olive oil – Avocado oil makes a good alternative.
- Chicken broth – Chicken stock is also an option, as well as chicken bullion mixed with water. You can use low-sodium broth if you prefer.
How To Make Braised Chicken Thighs
Tender, flavorful, and downright irresistible, these Braised Chicken Thighs are pure comfort! Simmered in a lemon-garlic herb sauce, every bite is rich, savory, and satisfying. This recipe couldn’t be easier! A quick sear and a slow bake do all the hard work for you.
Let’s take a quick look at how to make this recipe and as always, you can find the full printable recipe card at the end of this post.
- Season chicken on both sides with the salt and pepper. Heat oil in a large oven-safe skillet over medium heat.
- Place the chicken skin down and brown chicken.
- Turn over and cook for an additional two minutes. Remove and set aside.
- Add the onion to the skillet and cook until translucent.
- Stir in the chicken stock, lemon juice, garlic cloves, thyme, and rosemary.
- Add the chicken back in, skin side up. Bake at 350°F for 40 to 45 minutes. Transfer the chicken to a plate and set aside.
- Whisk the cornstarch into the pan over medium heat.
- Continue cooking until the sauce has thickened.
- Serve the chicken with the sauce and enjoy.
Storage Information
- Refrigerator: Braised Chicken Thighs should be stored in an airtight container in the refrigerator for 3 to 4 days.
- To Freeze: Cool completely and place chicken thighs in a freezer-safe container. Leave room for the sauce to expand in the container and freeze for up to 2 months. Defrost in the refrigerator overnight before reheating.
- To Reheat: Place in an oven-safe dish and place in a preheated oven at 350°F for 15-20 minutes or until thoroughly heated.
Variations To Try
- Toss in carrots, potatoes, or mushrooms before baking for a complete one-pan meal.
- Try sage, oregano, or parsley for a different flavor profile.
- Stir in a splash of cream or a dollop of sour cream after thickening the sauce for a rich, velvety finish.
- Add a pinch of red pepper flakes or a drizzle of hot honey for extra warmth and depth.
What is the best kind of pan to use for this dish?
A cast-iron pan would be the best skillet to use as it evenly disperses its heat. If you don’t have a cast-iron skillet, an enamel-coated skillet or a shallow Dutch oven would be the next best option.
How can I get the skin to be crispier?
To make the skin extra crisp, turn on the broiler for 1-2 minutes at the end of baking. Be sure to keep an eye on them, as with the broiler, things can quickly burn. You just want to achieve crispiness, not burn them.
Can I use a boneless skin-on chicken thigh?
A bone-in thigh is the best, as the bone helps the meat retain its moisture better throughout the baking portion of the cooking process. However, if you want to use a boneless skin-on thigh, you can. You may need to reduce the cooking time as boneless meats tend to cook faster than bone-in meats.
Can I add other vegetables to the pan while it is braising?
Yes, if you would like to add carrots, fingerling potatoes, or mushrooms to the pan with the chicken while it braises, that is fine. Just be mindful of the space in the pan and the amount of broth you have. Extra vegetables will absorb more of the broth during the cooking process.
What should I serve with my Braised Chicken Thighs?
Such a versatile recipe and it goes with so many of our favorite side dishes. Here are a few of our favorites to serve alongside this chicken:
Trish’s Tips
- Don’t skip the browning step. Searing the chicken thighs adds incredible flavor and texture to the dish!
- Fresh thyme and rosemary give the sauce a bright, aromatic finish. Feel free to swap in your favorite herbs. Parsley and sage would also be delicious.
- If the sauce gets too thick, stir in a little extra broth to loosen it up. Too thin? Make a quick slurry with cornstarch and water and whisk in.
More Favorite Chicken Recipes
Braised Chicken Thighs
Ingredients
- 2 tablespoons olive oil
- 6 chicken thighs bone-in skin-on
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 1 small yellow onion diced
- 2 cups low sodium chicken broth
- 2 lemons juiced
- 6 garlic cloves peeled and smashed OR minced
- 3 sprigs thyme
- 1 sprig rosemary
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350°F. Heat the oil in a large oven-safe skillet over medium heat.2 tablespoons olive oil
- Season your chicken on both sides with the salt and pepper. Place the chicken skin down into the skillet and cook until the chicken skin browns. Flip the chicken and cook for an additional two minutes. Transfer the chicken to a plate and set aside.6 chicken thighs, 1 teaspoon fine sea salt, 1 teaspoon fresh ground black pepper
- Add the onion to the skillet and cook until it has softened. Stir in the chicken stock, lemon juice, garlic cloves, thyme and rosemary.1 small yellow onion, 2 cups low sodium chicken broth, 2 lemons, 6 garlic cloves, 3 sprigs thyme, 1 sprig rosemary
- Add the chicken back in, skin side up. Bake for 40 to 45 minutes until the chicken is fall-apart tender. Transfer the chicken to a plate and set aside.
- Whisk the cornstarch into the pan over medium heat. Continue cooking until the sauce has thickened. Serve the chicken with the sauce and enjoy.1 tablespoon cornstarch
Notes
- Refrigerator: Braised Chicken Thighs should be stored in an airtight container in the refrigerator for 3 to 4 days.
- To Freeze: Cool completely and place chicken thighs in a freezer-safe container. Leave room for the sauce to expand in the container and freeze for up to 2 months. Defrost in the refrigerator overnight before reheating.
- To Reheat: Place in an oven-safe dish and place in a preheated oven at 350°F for 15-20 minutes or until thoroughly heated.
Tools and Equipment (affiliate links): Braiser | Glass Mixing Bowls | Whisk
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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