Name: Braised Chicken Thighs
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 6 bone-in, skin-on chicken thighs ((about 2.5 pounds)); 1 teaspoon kosher salt; ½ teaspoon coarse ground black pepper; ½ teaspoon smoked paprika; 2 tablespoons olive oil ((or another cooking oil)); 1 cup diced yellow onion ((1 medium onion)); 4 cloves garlic, minced; ½ cup dry white wine, or more broth ((I recommend sauvignon blanc, pinot grigio, or an unoaked chardonnay)); 1 cup chicken broth ((low sodium preferred)); 1 tablespoon Dijon mustard; ½ teaspoon dried thyme leaves ((or 1 teaspoon fresh)); ½ teaspoon dried crushed rosemary ((or 1 teaspoon fresh rosemary, chopped)); ½ cup chicken broth; 3 tablespoons all-purpose flour ((see note)); 1 tablespoon fresh parsley, chopped ((for garnish))

Recipe Overview

Why you’ll love it: Braised chicken thighs are rich with flavor, incredibly tender, and have a way of elevating any weeknight dinner to make it feel a little special—especially when you make a gravy with the braising liquid and serve with mashed potatoes!

How long it takes: 1 hour 15 minutes
Equipment you’ll need: deep skillet with lid or Dutch oven
Servings: 6

Cooked, seasoned chicken thighs simmer in gravy inside a black Dutch oven, garnished with chopped herbs.

quietly Impressive Chicken

If you’ve never braised food before, prepare to be wowed by these braised chicken thighs! (And then prepare to make braised beef and braised lamb shanks, because you are going to want to use this cooking method for EVERYTHING.)

Braising sounds fancy, but it’s secretly one of the easiest ways to make dinner taste incredible.

What makes this recipe special:

Budget-friendly: Bone-in, skin-on chicken thighs are an affordable protein option, and most of the other ingredients for these braised chicken thighs are kitchen staples.
Big, cozy flavor: Infused with deep, complex flavors, it’s a dish that somehow manages to be cozy and rustic all while feeling elevated and special at the same time.
Melt-in-your-mouth chicken: The slow, low-heat cooking process breaks down the thighs’ connective tissues, yielding melt-in-your-mouth tenderness. (My slow cooker Moroccan chicken thighs are also super tender thanks to low-and-slow cooking.)
Hands-off cooking: Once it’s in the oven, your work is basically done.

A plate with braised chicken thigh in gravy, mashed potatoes, and asparagus spears.

About Braising

Braising, a classic cooking technique, uses a two step process, combining dry and moist heat to coax the best flavors and texture from your food. Basically, it’s the best of both worlds type of thing. The food is first seared or browned, which gives it fabulous caramelization, and then it’s cooked slowly in liquid to further develop the flavors and, in the case of meats, break down the connective tissue to make it ultra tender and juicy.

Ingredient Notes

Chicken thighs: Bone-in, skin-on thighs are ideal for braising. The bone adds depth to the flavor, and the fat renders from the skin which gives the sauce a savory richness. Boneless skinless chicken breast would get overcooked and too dry. Even if you’re normally a fan of white meat, I would urge you to give this recipe a try. You’ll be amazed at how much flavor chicken has when you use this cooking method.
Seasonings: I use kosher salt, ground black pepper, and smoked paprika to bring out the best in the chicken thighs.
Olive oil: A couple tablespoons of cooking oil is needed to sear the chicken.
Onion and garlic: These two alliums form the backbone of flavor for this recipe. I usually use a yellow cooking onion but you could substitute shallots if you like. You can easily adjust the amount of garlic to your preference.
Chicken broth: Low sodium chicken broth is an umami-rich liquid for braising, and using low sodium broth allows you control over the dish’s saltiness. It forms the base of the gravy.
Dry white wine: Pinot grigio and sauvignon blanc are two good options. Avoid using sweet wines. You can use extra broth if you prefer to skip the alcohol.
Dijon mustard: The tangy, slightly spicy and sharp flavor livens up the braising liquid.
Dried herbs: Dried rosemary and thyme lend an earthy, herbaceous flavor. If you happen to have fresh herbs on hand, you can use those instead.
All-purpose flour: You’ll need a few tablespoons to thicken the gravy. If you prefer, cornstarch could be substituted to make this recipe gluten-free.
Fresh parsley: Garnish the chicken with chopped fresh parsley for a bright, fresh finish and a pop of color.

Recipe Tip

A Dutch oven or heavy-bottomed pot with a tight-fitting lid is ideal for even heat distribution and retaining moisture during braising. However, don’t think this means you need an expensive pan. Lodge cast iron performs just as well as those fancy French brands and it’s much more affordable. You can also buy off-brand Dutch ovens for a fraction of the price. Dutch ovens last a lifetime!

How to Make This Recipe

Prepare. Preheat your oven to 350ºF. Trim the chicken thighs to remove excess skin and pat dry with paper towels. Season both sides with the salt, pepper, and paprika.

Sear the chicken. Heat the olive oil in a large, deep skillet or Dutch oven set over medium-high heat. Once the oil is shimmering and hot, carefully set the chicken thighs in the pan skin side down. Cook undisturbed for 5 or 6 minutes, or until the skin is golden brown and releases fairly easily from the pan. Flip and briefly sear the other side, about 2 to 3 minutes. The chicken won’t be cooked all the way through. Repeat with the remaining chicken, transferring the browned chicken to a plate.

Cook the aromatics. Once the chicken has been browned, reduce the heat to medium and stir in the onion. Cook until it softens, then stir in the garlic and cook for a minute, or until it’s fragrant.

Deglaze and finish the braising liquid. Pour the wine into the pan with the vegetables; let it sit for a few seconds, then take a wooden spoon and start scraping the browned bits from the bottom of the pan. Incorporating those bits into the liquid makes it extra flavorful! Simmer for 2 minutes, then stir in the broth, mustard, and herbs.

Bake. Nestle the chicken thighs into the liquid with the skin facing up. Cover the pan, put it into the preheated oven, and bake for 45 minutes, or until the chicken reaches an internal temperature of at least 175ºF.

Make the gravy. Carefully remove the chicken thighs and transfer them to a clean plate or serving platter. Set the pot with the juices over medium-high on the stove. Be careful because the handles will remain hot for awhile! Whisk together ½ cup of broth and 3 tablespoons of flour in a small bowl or liquid measuring cup, then gradually pour this mixture into the pan juices, stirring constantly. Cook until the gravy has thickened to the desired consistency. Taste the gravy and adjust the seasonings, if necessary.

Raw chicken thighs in a bowl surrounded by small bowls of spices, chopped onions, minced garlic, olive oil, mustard, vinegar, and fresh herbs on a white surface.

Raw, seasoned chicken thighs arranged in a clear glass bowl on a light-colored surface.

Serve. Plate the braised chicken thighs, and serve with the gravy. Add a sprinkle of fresh parsley for garnish.

Easy Recipe Variations

Give it Mediterranean flavor. Swap in oregano for the thyme and rosemary, and add quartered kalamata olives, lemon zest, and a splash of lemon juice to the braising liquid.
Switch up the seasoning blend. Try my all purpose seasoning, homemade Italian seasoning, or another blend you have on hand. Cajun seasoning would take this recipe in a whole new direction. (Take note of whether your seasoning blend contains salt or not. If it does, omit the salt in this recipe.)
Add veggies. Add sliced carrots, parsnips, or potatoes to the pot during braising to turn your braised chicken thighs into a one pot meal that would be similar to roasted chicken or pot roast.

What to Serve With Braised Chicken Thighs

Mashed potatoes. The rich chicken gravy is perfect with my crockpot mashed potatoes and Instant Pot mashed potatoes. Mashed red potatoes are wonderful, too, and you don’t have to peel the potatoes first!.

Rice or noodles. Instant Pot basmati rice has a mild nuttiness that’s delicious with this recipe, or keep it low carb with cauliflower rice. The chicken could be served on tender cooked egg noodles, too.

Veggies. While the oven is occupied, make air fryer asparagus or sautéed spinach. Sautéed Brussels sprouts or German red cabbage would be great choices, too.

Dessert. Put a baking dish of apple blueberry crisp or pear crisp with ginger into the oven to bake right along with the chicken. A warm dessert topped with a melting scoop of vanilla ice cream is the perfect ending to this cozy meal.

A spoon pours gravy over a piece of cooked chicken served with asparagus and rice on a white plate.

Storage & Reheating

Refrigerate: Store braised chicken thighs and leftover pan gravy in an airtight container and refrigerate for 3 to 4 days. Keeping the chicken in the braising liquid or gravy will help it stay moist and tender.

Freeze: For longer storage, freeze the chicken thighs with the gravy in freezer-safe containers or freezer bags for up to 3 months. Thaw in the refrigerator before reheating.

Reheat: Warm the chicken and gravy in a baking dish covered with foil in a 325ºF oven. The chicken thighs will be ready to eat when the internal temperature reaches 165°F. You can also use the microwave, but I find that the oven does a better job heating evenly.

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Braised Chicken Thighs