Unlock the flavors of a comforting meal with these irresistibly tender braised chicken thighs, perfect for warming up your dinner on a chilly evening.
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If you are looking for a great chicken thighs recipe that is made with simple ingredients and yields tender meat, this is it! The braising process is key, and it does a great job of making such tender chicken,
This braised chicken recipe fills the kitchen with an inviting aroma and delivers a taste that’s both refined and deeply satisfying. Serve it as the star of the show at your next holiday meal or a simple weeknight dinner.
Perfect alongside a light salad, over fluffy cauliflower rice, or with a side of crusty bread to soak up the delicious sauce. Enjoy the process and the delightful meal! A perfect recipe that makes a main dish with depth of flavor, without too much hard work.
How to Make Braised Chicken Thighs
First, gather your ingredients.
Ingredients
For the best taste and a fabulous recipe that becomes a family favorite, always use the highest quality ingredients you have access to.
To make this braised chicken thigh recipe, you will need the following:
- Bone-in, skin-on chicken thighs
- Avocado oil
- Kosher salt
- Ground black pepper
- Paprika
- Shallots
- Garlic
- Green olives
- Baby bella mushrooms
- Fresh thyme
- Fresh parsley
- Chicken broth/ chicken stock
- Lemon juice
- Russet potatoes
Cooking Braised Chicken Thighs
Creating this dish is straightforward and rewarding, offering deep flavors with every bite.
Preparation
Begin by preheating your oven to 425°F, setting up for an effective moist cooking method.
Season the chicken thighs with salt, pepper, and paprika to enhance their natural flavors and achieve that golden brown crispy skin.
Sear the Chicken
In a large skillet or a dutch oven, heat some avocado oil over medium-high heat. Sear the chicken until each piece is beautifully golden brown, which locks in the juices and gives the skin a crispy texture.
Sauté Aromatics
Reduce the heat to medium and cook shallots, garlic, and olives. This step not only builds a foundation of flavors but also lets you scrape up the delicious bits from the bottom of the pan, adding a rich depth to the braising liquid.
Simmer with Mushrooms
Add the mushrooms along with fresh thyme and parsley. Stir occasionally, letting the herbs release their aromatic qualities into the dish.
Bake
Combine the chicken broth, lemon juice, and potatoes in the pan.
Nestle the chicken back in, skin side up, ensuring it’s submerged in the flavorful tomato sauce. Bring to a simmer before covering with an oven-safe lid and transferring to the hot oven.
Serve
After baking, let the dish rest for a few minutes in a warm kitchen, allowing the flavors to meld beautifully.
Sprinkle with fresh parsley and thyme right before serving, enhancing the presentation and adding fresh bursts of flavor.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Always use your best judgment when it comes to leftovers—if something looks or smells questionable, it’s safer not to risk it.
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Braised Chicken Thighs
Unlock the flavors of a comforting meal with these tender braised chicken thighs, perfect for warming up your dinner on a chilly evening.
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 tablespoons avocado oil divided
- 1 tablespoon Kosher salt divided
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 shallots peeled and thinly sliced
- 6 garlic cloves minced
- 1/2 cup green olives chopped
- 16 ounces baby bella mushrooms quartered
- 2 tablespoons chopped fresh thyme plus extra for garnish
- 2 tablespoons chopped fresh parsley plus extra for garnish
- 1 1/2 cups chicken broth
- 3 tablespoons lemon juice
- 1 1/2 pounds russet or idaho potatoes 3 medium, peeled and cut into 1 1/2-inch chunks
Instructions
- Preheat the oven to 425°F.
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Pat the chicken thighs dry with a paper towel and sprinkle both sides with a total of 2 teaspoons salt, pepper and paprika.
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Heat a wide oven-safe skillet with high sides over medium-high heat. Once hot, add 1 tablespoon of avocado oil and heat for 1 minute. Place the chicken thighs, skin-side down into the pan and cook for 5-7 minutes or until the skin is crisp and golden and releases easily from the pan. Use tongs to flip the chicken and cook on the other side for 2-3 minutes. The chicken won’t be cooked through at this point. Set chicken aside onto a plate. If your pan isn’t large enough, sear chicken in two batches.
- Turn the heat to medium-low. To the now-empty pan, add remaining 1 tablespoon avocado oil with the shallots, garlic and olives and cook for 2 minutes. Mix in the mushroom, thyme, parsley and remaining 1 teaspoon salt and cook for 5 minutes, stirring occasionally.
- Add the lemon juice, chicken broth and potatoes and mix together. Nestle in the chicken thighs (skin side facing up). Turn the heat to high and bring the liquid to a simmer. Cover the skillet with an oven-safe lid.
- Transfer the skillet to the oven and bake for 35 minutes or until the chicken is fully cooked (reaching at least 165°F on an instant-read thermometer) and the potatoes are fork tender.
- Remove the pan from the oven and allow to cool for a few minutes before sprinkling with extra parsley and thyme and serving.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
I find that the flavors get even better as it sits. I like to let it cool for 15-20 minutes so it’s
not piping hot, but still very warm, and you can taste all the flavors in the liquid.
You can swap the chicken broth with vegetable broth.
If you don’t have parsley, you can definitely swap it with another herb of choice.
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