Braised Chicken Thighs

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Tender and juicy Braised Chicken Thighs are seasoned and pan-seared, then baked with lightly sautéed vegetables in a delicious broth. This is the perfect warm and comforting family meal!

Chicken thighs always cook up so moist and flavorful! If you like making meals with chicken thighs as much as I do, try these Crispy and Juicy Air Fryer Chicken Thighs, this amazing Caramel Chicken, and flavorful Greek Lemon Chicken.

You are going to be blown away by how hearty and flavorful this braised chicken thighs dish turns out! The best part is, it’s already a complete meal with potatoes, carrots and a tasty gravy. Add some fluffy rolls, and you’ve got yourself a family dinner that can’t be beat!

The braised chicken is super juicy and incredibly tasty! In addition, you have a wonderful gravy with tender potatoes and carrots. The whole meal really is amazing! So impressive, your family is going to think you slaved the whole day cooking it up! It’s really so easy, though, and makes the perfect warm and cozy Sunday meal!

Ingredients Needed

The ingredients needed to make this braised chicken thighs recipe are simple and wholesome. You’ll need chicken, seasonings, some veggies, fresh herbs and a few pantry staples. You can find the measurements below in the recipe card.

Chicken Thighs: Be sure to use bone-in chicken thighs with the skin for maximum flavor and juiciness.
Salt & pepper: Enhances the flavor of the chicken.
Seasonings: A blend of dried oregano and thyme adds a wonderful taste to the chicken.
Olive Oil: For searing the thighs and sautéing the vegetables.
Yellow Onion: Adds a depth of flavor to the dish.
Potatoes: We’re adding gorgeous color by using yellow, purple and red potatoes.
Carrots: Complements the savory flavors in this meal with subtle sweetness.
Dry White Wine: Really brightens the dish! Feel free to sub with additional chicken broth, if preferred.
Chicken Broth: Chicken broth or chicken stock is the base of the gravy and gives it extra flavor. Use low-sodium to better control the amount of salt in the recipe.
Fresh Herbs: Add 2 sprigs fresh rosemary and 2 sprigs fresh thyme for fresh, herby flavor.
Flour: Helps to thicken the gravy.

How to Braise Chicken Thighs

There are a several different steps to making this dish, but the hands-on time is only about 15 minutes and when everything is done cooking, you’ll have a complete meal. With one bite, you’ll know the extra effort was well worth it!

Season Chicken: Preheat the oven to 375 degrees Fahrenheit. Pat the chicken thighs dry and then season with salt, pepper, oregano, and thyme.
Sear Chicken: Heat the oil in a large enamel coated braiser over medium high heat on the stove. Add the chicken thighs to the pot and sear the chicken for about 5 minutes on each side, until they are evenly browned. Remove the chicken from the pot.
Sauté Veggies: Add the onion, potatoes, and carrots to the pot and sauté the vegetables until they have softened slightly and begun to brown.
Add Broth, Chicken & Herbs: To the pot carefully pour in the white wine and chicken broth. Add the chicken back into the pot along with the sprigs of rosemary and thyme. The chicken should only be partially submerged.
Bake: Place in the oven and bake the chicken and vegetables uncovered for 30 to 40 minutes until the chicken is fully cooked and temping out to 165 degrees Fahrenheit. If the chicken is getting too dark, cover with the lid to finish cooking.
Thicken Broth: To thicken the cooking liquid into a gravy, add the flour along with 1 cup of the cooking liquid to a bowl and whisk any lumps out. Pour the flour mixture into the pot and stir to combine.
Serve: Serve the chicken with the vegetables and gravy and enjoy!

Tips for Making Braised Chicken Thighs

This braised chicken thighs recipe is so easy and pretty much foolproof. It is hard to mess up, but here are a few tips, so it’s perfect every time you make it!

Chicken: It’s best if your chicken thighs are all similar in size and shape. This will ensure all of the chicken cooks at the same rate.
Prepping the Chicken: Before cooking the chicken thighs, be sure to pat them dry with a paper towel. Then add the salt, pepper and other seasonings.
Substitute for Wine: You can substitute out the white wine for more chicken stock, broth or white wine vinegar if you aren’t wanting to use wine.
Checking for Doneness: Using a meat thermometer is the most accurate way to make sure that your meat reaches 165 degrees Fahrenheit.

Storing Leftovers

This whole dish is wonderful leftover! It keeps well for several days and can easily be reheated on the stovetop, in the oven or in the microwave for a quick lunch or dinner.

In the Refrigerator: Let the chicken, veggies and gravy cool completely before adding everything to an airtight container and storing in the fridge for up to 4 days.
In the Freezer: It is best to freeze the chicken thighs, veggies and gravy in a flat layer in a ziplock bag with the air completely removed. Properly stored when laying flat, freeze for up to 3 months. When ready to bake or reheat, let thaw in the refrigerator overnight.
To Reheat: Let your chicken thaw before cooking or reheating again. Reheat multiple servings in a baking dish in the oven until the meat thermometer reaches 165 degrees Fahrenheit.

More Chicken Thigh Recipes

If you are looking for more delicious ways to cook chicken thighs, then I’ve got the recipes for you! I love how that extra bit of fat on the thigh creates such wonderful flavor and helps the meat stay tender and moist. You’ll want to try them all!

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Preheat the oven to 375 degrees Fahrenheit. Pat the chicken thighs dry and season with salt, pepper, oregano, and thyme.
Heat the oil in a large enamel coated braiser over medium high heat on the stove. Add the chicken thighs to the pot and sear the chicken for about 5 minutes on each side, until they are evenly browned. Remove the chicken from the pot.
Add the onion, potatoes, and carrots to the pot and sauté the vegetables until they have softened slightly and begun to brown.
To the pot carefully pour in the white wine and chicken broth. Add the chicken back into the pot along with the sprigs of rosemary and thyme. The chicken should only be partially submerged.
Bake the chicken and vegetables uncovered for 30 to 40 minutes until the chicken is fully cooked and temping out to 165 degrees Fahrenheit. If the chicken is getting too dark, cover with the lid to finish cooking.
To thicken the cooking liquid into a gravy, add the flour along with 1 cup of the cooking liquid to a bowl and whisk any lumps out. Pour the flour mixture into the pot and stir to combine.
Serve the chicken with the vegetables and gravy and enjoy!

Serving: 1servingCalories: 577kcalCarbohydrates: 35gProtein: 28gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 143mgSodium: 1670mgPotassium: 1130mgFiber: 5gSugar: 6gVitamin A: 10882IUVitamin C: 16mgCalcium: 80mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Braised Chicken Thighs | The Recipe Critic