Upgrade your dinner with flavorful braised chicken thighs, seasoned with lemon and cooked in chicken broth. Perfectly tender and packed with flavor, this dish is a straightforward yet luxurious treat for any occasion.
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I always search for new and delicious ways to make our weeknight dinners more exciting. This is definitely one of my favorite ways so far! This braised chicken is not only delicious but they only take about an hour to make. You can make this dish on a busy weekday or weekend, whichever your choice, to serve a delicious and comforting meal.
For this recipe, I seasoned my chicken thighs with lemon pepper seasoning and paprika. I browned the chicken on the stovetop and then finished it with potatoes, lemons, and chicken broth to make a tasty meal with a few ingredients and a little preparation. I like to serve this along with white rice.
Ingredients for Braised Chicken Thighs
- Chicken Thighs (skin-on, bone-in) – The main star of the dish, providing rich flavor and tenderness.
- Lemon Pepper Seasoning and paprika – Adds zestiness and a touch of smokiness to the chicken.
- Olive Oil – Used for searing the chicken and sautéing garlic, adding a layer of richness. Any neutral oil will do.
- Yukon Gold Potatoes – Offer a creamy, buttery texture that complements the chicken. You can also use russet potatoes or red potatoes.
- Garlic – Provides aromatic depth to the dish. Plus, I just love garlic!
- Chicken Broth – Creates a flavorful base for the braising liquid. I suggest using homemade broth or a low-sodium broth.
- Lemons (halved and wedges) – Adds brightness and tanginess, enhancing the overall flavor. I use the lemon wedges for garnish and presentation.
- Fresh Parsley – Serves as a garnish, adding a pop of color and freshness.
- Paper Towels
- Mixing Bowls
- Oven-Safe Braiser or Dutch Oven
- Tongs or Spatula
- Cutting Board
How to Braise Chicken Thighs
Preheat your oven to 350°F (175°C).
Pat the chicken thighs dry with a paper towel. Rub the lemon pepper seasoning, paprika, and 2 tablespoons olive oil all over the chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes.
In a large oven-safe braiser or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Place chicken thighs, skin-side down, in a pan. Cook for 4-7 minutes on each side until golden and crispy. Remove the chicken from the pot and set aside.
Add the potato wedges and garlic cloves to the braiser and cook for about 1-2 minutes, stirring occasionally. If the garlic starts to burn, add a Tablespoon of chicken broth to cool the pot and remove the stuck bits.
Return the chicken thighs to the pot, arranging them on top of the potatoes. Pour in the chicken broth. Squeeze the lemon halves over the top, evenly distributing the lemon juice over the chicken and potatoes. Add the lemon wedges into the braiser between the pieces of chicken.
Place the pot in the oven and cook, uncovered, for 35-40 minutes until you achieve a done chicken and soft potatoes.
Remove the pot from the oven and let it rest for a few minutes before serving.
Serve the chicken hot with a side of the braised potatoes. Garnish with parsley.
- Important step: Sear chicken thighs before braising to lock in flavor and create crispy skin.
- Quality Broth: Use a high-quality chicken broth for a richer, more flavorful sauce. Homemade is best, but a good store-bought option works too.
- Skin-On, Bone-In: Stick with bone-in, skin-on chicken thighs for maximum flavor and juiciness. Boneless, skinless thighs can become dry.
- Braising uncovered: Braise this dish, uncovered if you want the chicken skin to remain a little crispy. I know, braising usually means you cover the pot. Feel free to do so, your chicken just won’t have crispy skin on top.
- Use chicken broth or stock as the braising liquid. You can also add a bit of wine to the braising liquid for a different flavor profile.
- Add sprigs of rosemary, fresh thyme, or sage to the braising liquid for a herby touch.
- Incorporate some crushed red pepper flakes or a spoonful of sriracha for a bit of heat.
- For a creamy tomato dish, mix diced tomatoes and cream into the braising liquid for a richer, creamier texture.
How to store
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, place the chicken into a hot oven to warm through.
To freeze: After cooking and cooling, put the braised chicken and potatoes in a sealed container. Keep the container in the freezer. You can store the chicken and potatoes for up to 3 months. Defrost in the refrigerator before reheating in a warm oven to piping hot.
Side Dishes and Wine Selections
Here are some suggested side dishes.
Try Sauvignon Blanc, Pinot Grigio, Chardonnay, or light reds like Pinot Noir and Beaujolais for white wine with braised chicken thighs. These wines have a perfect balance of acidity and fruitiness.
The ideal oven temperature for braising chicken thighs typically ranges from 325°F to 375°F (163°C to 190°C). This temperature that should result in tender, juicy chicken thighs without drying them out.
Yes, you can use broth or stock. You can also add a bit of wine to the braising liquid for a different flavor profile.
To get crispy skin on braised chicken, use a hot skillet with oil and let it brown before flipping. Make sure the liquid only covers about ¾ of the chicken, and braise it uncovered.
Flavorful Braised Chicken Thighs
- Preheat your oven to 350°F (175°C).
- Pat the chicken thighs dry with a paper towel. Rub the lemon pepper seasoning, paprika, and 2 tablespoons olive oil all over the chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes.
- In a large oven-safe braiser or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 4-7 minutes on each side, or until they are golden and crispy. Remove the chicken from the pot and set aside.
- Add the potato wedges and garlic cloves to the braiser and cook for about 1-2 minutes, stirring occasionally.
- Return the chicken thighs to the pot, arranging them on top of the potatoes. Pour in the chicken broth. Squeeze the lemon halves over the top, evenly distributing the lemon juice over the chicken and potatoes. Add the lemon wedges into the braiser between the pieces of chicken.
- Transfer the pot to the preheated oven and braise, uncovered, for about 35-40 minutes, or until the chicken is cooked through, and the potatoes are tender.
- Remove the pot from the oven and let it rest for a few minutes before serving.
- Serve the chicken hot with a side of the braised potatoes. Garnish with parsley.
- Braise the chicken uncovered in the oven to ensure the chicken skin stays crispy.
- I prefer to use organic, air-chilled chicken in this recipe, as it does not leak a ton of liquid into the gravy, resulting in a more flavorful dish.