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–+ servings
Braised Chicken thighs in a white casserole dish.

Best Braised Chicken Thighs Recipe (Tender & Flavorful)

Chef Dennis Littley
These tender braised chicken thighs are simmered to perfection in a rich sauce. An easy, comforting recipe that’s perfect for weeknights or Sunday dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Entree
Cuisine American, Italian - American
Servings 4
Calories 744 kcal

Equipment

  • Dutch Oven or deep oven proof skillet

Ingredients
  

  • 2 lbs chicken thighs skin on and bone-in
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 10 oz mushrooms -cut in half (buttons or baby bella)
  • 2 cups sweet onions -chopped
  • 2 cups carrots rough cut
  • 1 tablespoon garlic -finely chopped
  • 1 cup white wine -(optional) to deglaze the pan
  • 1 cup chicken stock
  • 28 oz San Marzano whole peeled tomatoes -crushed by hand
  • 2 tablespoon tomato paste
  • 2 teaspoon Italian seasoning
  • 1 tablespoon Italian parsley -finley minced for garnish

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Instructions
 

  • Preheat your oven to 350°.
  • Pat the chicken thighs dry with paper towels.
  • Brush the skin of the thighs with olive oil, then season generously with salt and black pepper.
  • Place a Dutch oven (or oven-proof deep skillet) over medium-high heat.
  • Add two tablespoons of olive oil to the hot pan, then add the thighs, skin-side down, to the pan. Cook for two minutes, watching to ensure the skin does not burn. Continue cooking an additional 4 - 5 minutes or until the skin is crisp and has good color.
    *As they cook, they will release fat, and it will naturally insulate the skin, but in the first few minutes, they can get too dark, so keep an eye on them.
  • Turn them over and sear the other side for 2-3, then remove the thighs from the pan.
  • Add the mushrooms to the pan and cook for 4-5 minutes.
  • Add the chopped onions and carrots to the pan and cook for 2-3 minutes.
  • Add the garlic and cook for 1-2 minutes until it becomes fragrant.
  • Add the white wine to deglaze the pan, then add the chicken broth. Mix to combine and cook for 1 minute.
  • Add the tomatoes, tomato paste, and Italian seasoning to the pan. Stir and bring the mixture to a light boil.
  • Add the chicken skin side up, on top of the sauce. Do not submerge them.
  • Place the pan on a rack in the lower third of the preheated oven and bake (uncovered) for 40-50 minutes, or until the internal temperature of the chicken reaches at least 165°F.
  • Garnish with chopped Italian parsley and serve with mashed potatoes, noodles, rice, or your favorite grain.

Notes

 
Recipe Variations
  • Mediterranean: Add olives, artichokes, and thyme.
  • French-style: Add pearl onions, potatoes, and red wine for a coq-au-vin vibe.
  • Asian-inspired: Soy sauce, ginger, and sweet chili sauce to add a completely different depth of flavor.
 
Chef Tips
  • Always pat your chicken dry before searing. Dry skin helps create the crispy skin we all love and makes for better browning.
  • Don’t overcrowd the pan when searing, or you’ll steam instead of brown.
  • Deglaze the pan with wine or broth right before adding the tomatoes, to release all the flavors.
 
Serving Suggestions
  • Serve over mashed potatoes, creamy polenta, or buttered noodles to soak up the sauce.
  • Pair with crusty bread and a side salad for a rustic, cozy dinner.
 
Can I Make Adjustments to the Recipe?
Absolutely. We used skin-on chicken thighs for that crispy chicken skin and rich flavor, but you can use skinless chicken thighs, boneless skinless chicken thighs, or even chicken breasts if that’s what you’ve got. Just reduce the cooking time slightly so they stay nice and juicy.
We made the recipe with white wine, but if you prefer to skip it, a splash of apple cider vinegar or more chicken stock will do the trick. Just keep a little acidity in there to balance the richness of the sauce.
For the vegetables, feel free to substitute whatever you have on hand. Celery, parsnips, or even a handful of baby potatoes would hold up well in the braise.
If you don’t have San Marzano tomatoes, any good-quality canned whole tomatoes will work. Just crush them by hand and toss them in; the sauce won’t mind.
 
How to Store and Reheat
Let the chicken cool completely, then store it in an airtight container in the fridge for up to 4 days.
To reheat, use the stove over low heat and spoon the sauce over the top to keep it juicy. Or pop it in the microwave, covered, for 1 to 2 minutes at a time until heated through.
You can freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating.
 
What if my chicken skin isn’t crispy after braising?
If the skin isn’t as crisp as you’d like, simply pop the pan under the broiler for a minute or two. Keep an eye on it so it doesn’t burn.
What’s the best cut of chicken to use for braising?
Bone-in, skin-on chicken thighs are the best choice. They have enough fat and connective tissue to stay moist during the long, slow cooking process, resulting in juicy meat and an extra flavorful sauce.
Do I need to brown the chicken before braising?
Absolutely. Browning the chicken skin first builds flavor and gives you those delicious brown bits (fond) that form the base of your sauce. Don’t skip this step.
Can I make braised chicken thighs ahead of time?
Yes! Braised dishes taste even better the next day, after the flavors have had a chance to meld together. Just reheat gently on the stovetop or in the oven.
What liquids can I use for braising chicken?
A: Chicken stock or broth is classic, but wine (white or red, depending on the flavor profile) adds depth. You can even use beer or cider for a fun twist.
How do I know when the chicken is done?
Braised chicken is ready when it’s fork-tender and the internal temperature reaches at least 175°F. Unlike chicken breast, thighs actually taste better when cooked for a longer period.

Nutrition

Calories: 744kcalCarbohydrates: 30gProtein: 44gFat: 46gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 224mgSodium: 1247mgPotassium: 1580mgFiber: 6gSugar: 16gVitamin A: 11328IUVitamin C: 31mgCalcium: 151mgIron: 5mg
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