18 Delicious Braised Chicken Recipes for Every Occasion

Craving something cozy yet utterly delicious? Look no further! Our roundup of 18 Delicious Braised Chicken Recipes is here to save your dinner plans, offering everything from quick weeknight fixes to weekend comfort feasts. Whether you’re in the mood for something classic or adventurous, these recipes promise to delight your taste buds and bring warmth to your table. Let’s dive into the savory world of braised chicken!

Classic Braised Chicken with Vegetables

Diving into the heart of comfort food, there’s nothing quite like the aroma of braised chicken wafting through the kitchen. It reminds me of Sunday dinners at my grandma’s, where patience and love were the secret ingredients. Today, I’m sharing my take on this timeless dish, perfect for cozy nights in.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (for maximum flavor and juiciness)
• 1 cup diced carrots (sweet and vibrant)
• 1 cup sliced celery (crisp and fresh)
• 1 large onion, chopped (for a subtle sweetness)
• 3 cloves garlic, minced (aromatic and pungent)
• 2 tbsp rich extra virgin olive oil
• 1 cup chicken stock (homemade or high-quality store-bought)
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme (for an herby depth)

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Season the chicken thighs with salt and pepper, then sear them skin-side down in the pot for 5-7 minutes, until golden brown. Flip and sear the other side for 3 minutes. Remove and set aside.
3. In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 5 minutes.
4. Add the minced garlic and thyme sprigs, cooking for another minute until fragrant.
5. Return the chicken to the pot, nestling it among the vegetables. Pour in the chicken stock, ensuring it comes halfway up the sides of the chicken.
6. Bring to a simmer, then reduce the heat to low. Cover and let it braise for 45 minutes, until the chicken is tender and cooked through.
7. Remove the thyme sprigs and adjust seasoning if necessary before serving.

Out of the pot, this braised chicken is fall-off-the-bone tender, with vegetables that have soaked up all the savory goodness. Serve it over a bed of creamy mashed potatoes or with crusty bread to mop up the delicious juices.

Braised Chicken Thighs with Mushrooms and Garlic

Craving something cozy yet sophisticated for dinner? I recently whipped up this braised chicken thighs with mushrooms and garlic on a chilly evening, and it was the perfect comfort food with a gourmet twist. The aroma alone was enough to make my kitchen feel like a high-end bistro.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
• 2 tbsp rich extra virgin olive oil
• 8 oz cremini mushrooms, sliced thickly
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 cup homemade chicken stock
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Season chicken thighs generously with salt and pepper, then place them skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove and set aside.
4. In the same skillet, add the mushrooms and cook until they start to brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
7. Add the chicken stock and thyme, then return the chicken thighs to the skillet, skin-side up.
8. Transfer the skillet to the oven and braise for 25 minutes, or until the chicken is cooked through and tender.
9. Tip: For an extra crispy skin, broil for the last 2 minutes of cooking.
10. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Serve this dish over a bed of creamy mashed potatoes or rustic polenta to soak up the delicious sauce. The chicken is fall-off-the-bone tender, with a sauce that’s rich, earthy, and slightly tangy from the wine. Tip: A sprinkle of fresh parsley adds a bright contrast to the deep flavors.

Asian Style Braised Chicken with Soy Sauce and Ginger

Zesty flavors and aromatic spices come together in this Asian Style Braised Chicken with Soy Sauce and Ginger, a dish that’s become a staple in my kitchen. I remember the first time I tried it at a friend’s potluck, and I’ve been tweaking the recipe to perfection ever since.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (for juicy, flavorful meat)
• 2 tbsp rich, dark soy sauce
• 1 tbsp freshly grated ginger (for a spicy, aromatic kick)
• 2 cloves garlic, minced (for a pungent depth)
• 1 tbsp honey (for a subtle sweetness)
• 1 cup chicken broth (preferably homemade for richer flavor)
• 1 tbsp toasted sesame oil (for a nutty finish)
• 2 green onions, thinly sliced (for a fresh, crisp garnish)

Instructions

1. Heat a large skillet over medium-high heat and add the chicken thighs, skin-side down, to sear until golden brown, about 5 minutes. Flip and sear the other side for another 3 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
2. Remove the chicken and set aside. In the same skillet, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
3. Pour in the soy sauce, honey, and chicken broth, stirring to combine. Bring the mixture to a simmer.
4. Return the chicken to the skillet, skin-side up, and reduce the heat to low. Cover and braise for 25 minutes, or until the chicken is cooked through. Tip: Braising on low heat ensures the chicken stays tender.
5. Drizzle with toasted sesame oil and garnish with sliced green onions before serving. Tip: For an extra layer of flavor, let the chicken rest in the sauce for 5 minutes after cooking.

Perfectly braised, the chicken falls off the bone with a sauce that’s a harmonious blend of savory, sweet, and spicy. Serve it over a bed of steamed jasmine rice to soak up every last drop of that delicious sauce.

Braised Chicken Legs with White Wine and Herbs

Sometimes, all you need is a comforting dish that feels like a warm hug, and that’s exactly what these braised chicken legs with white wine and herbs deliver. I remember the first time I made this dish; it was a chilly evening, and the aroma filling the kitchen was absolutely divine.

Ingredients

• 4 chicken legs, skin-on for that golden crispiness
• 2 tablespoons rich extra virgin olive oil
• 1 cup dry white wine, something you’d enjoy drinking
• 4 cloves garlic, minced for a pungent kick
• 1 tablespoon fresh rosemary, finely chopped for earthy notes
• 1 tablespoon fresh thyme leaves, for a subtle lemony flavor
• 1 cup chicken stock, homemade if possible for depth
• Salt and finely ground black pepper, to season perfectly

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for braising.
2. Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
3. Season the chicken legs generously with salt and pepper, then sear them skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes. Tip: Don’t overcrowd the pan to get a perfect sear.
4. Remove the chicken and set aside. In the same skillet, add the minced garlic, rosemary, and thyme, sautéing for about 1 minute until fragrant.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 3-4 minutes. Tip: This step builds the foundation of your sauce’s flavor.
6. Return the chicken to the skillet, add the chicken stock, and bring to a simmer.
7. Cover the skillet and transfer it to the preheated oven. Braise for 45 minutes, then uncover and cook for an additional 15 minutes to crisp up the skin. Tip: The chicken is done when it reaches an internal temperature of 165°F (74°C).

Let the dish rest for a few minutes before serving. The chicken will be fall-off-the-bone tender, with a sauce that’s rich and herbaceous. I love serving it over a bed of creamy polenta or with crusty bread to soak up all that delicious sauce.

Spicy Braised Chicken with Peppers and Onions

Last weekend, I found myself craving something hearty yet vibrant, a dish that could bring a little heat to the table without overwhelming the senses. That’s when I decided to whip up this Spicy Braised Chicken with Peppers and Onions, a recipe that’s become a staple in my kitchen for its perfect balance of flavors and simplicity.

Ingredients

• 1.5 lbs of skin-on, bone-in chicken thighs (for that juicy, flavorful bite)
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, thinly sliced (for a sweet, caramelized depth)
• 2 bell peppers (1 red and 1 green), sliced into strips (for color and crunch)
• 3 cloves of garlic, minced (for a pungent kick)
• 1 teaspoon of finely ground black pepper
• 1 teaspoon of smoked paprika (for a subtle, smoky undertone)
• 1/2 teaspoon of crushed red pepper flakes (adjustable for heat preference)
• 1 cup of low-sodium chicken broth (to braise the chicken to perfection)
• Salt to taste

Instructions

1. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
2. Season the chicken thighs generously with salt and black pepper, then place them skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same skillet, add the sliced onions and bell peppers. Cook, stirring occasionally, for about 5 minutes until they start to soften.
4. Add the minced garlic, smoked paprika, and red pepper flakes to the skillet. Stir for 30 seconds until fragrant.
5. Return the chicken thighs to the skillet, nestling them among the vegetables. Pour in the chicken broth, ensuring it comes halfway up the sides of the chicken.
6. Reduce the heat to low, cover, and simmer for 25 minutes, or until the chicken is cooked through and tender.
7. Uncover and increase the heat to medium. Let the broth reduce slightly for about 5 minutes, until the sauce thickens to your liking.

Delight in the tender, fall-off-the-bone chicken, enveloped in a sauce that’s both spicy and sweet, with peppers and onions adding a satisfying crunch. Serve it over a bed of fluffy rice or with crusty bread to soak up every last drop of that delicious sauce.

Braised Chicken with Tomatoes and Olives

Believe it or not, the first time I made Braised Chicken with Tomatoes and Olives, it was a happy accident. I was rummaging through my fridge, trying to figure out what to do with the chicken thighs I had, and voila—this dish was born. It’s become a staple in my kitchen, especially when I want something hearty yet easy to whip up.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (for that juicy, flavorful bite)
• 2 tbsp rich extra virgin olive oil
• 1 cup diced yellow onion (for a sweet, aromatic base)
• 3 garlic cloves, minced (because what’s a dish without garlic?)
• 1 cup pitted Kalamata olives (their briny punch is irreplaceable)
• 2 cups ripe, diced tomatoes (the juicier, the better)
• 1 tsp finely ground black pepper (for a subtle kick)
• 1 tsp sea salt (to enhance all the flavors)
• 1 cup chicken broth (homemade or store-bought, as long as it’s good quality)
• 2 tbsp chopped fresh parsley (for a bright, herby finish)

Instructions

1. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
2. Season the chicken thighs with salt and pepper, then sear them skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the chicken and set aside. In the same skillet, add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
4. Stir in the tomatoes and olives, cooking for another 2 minutes to let the flavors meld.
5. Return the chicken to the skillet, nestling it into the tomato mixture. Pour in the chicken broth, bringing it to a simmer.
6. Cover and reduce the heat to low. Let it braise for 25 minutes, or until the chicken is tender and cooked through. Tip: Check occasionally to ensure the liquid doesn’t evaporate too quickly.
7. Garnish with fresh parsley before serving. Tip: Letting the dish rest for 5 minutes before serving allows the flavors to deepen.

When you take that first bite, the chicken should be fall-off-the-bone tender, with the tomatoes and olives creating a sauce that’s both rich and vibrant. I love serving this over a bed of creamy polenta or with crusty bread to soak up all the delicious juices.

Braised Chicken and Potatoes in Creamy Sauce

Finally, a dish that feels like a warm hug on a chilly evening! I stumbled upon this Braised Chicken and Potatoes in Creamy Sauce recipe during one of my late-night cooking experiments, and it’s been a staple in my kitchen ever since. The combination of tender chicken and creamy potatoes is simply irresistible.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups of Yukon gold potatoes, diced into 1-inch cubes
• 1 cup of heavy cream, rich and velvety
• 2 tbsp of unsalted butter, creamy and golden
• 1 tbsp of garlic, minced to aromatic perfection
• 1 tsp of fresh thyme leaves, fragrant and earthy
• 1/2 tsp of smoked paprika, for a subtle depth
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a large skillet over medium heat and melt the unsalted butter until it’s frothy and golden.
2. Add the bite-sized chicken pieces to the skillet, seasoning them with salt and freshly ground black pepper. Cook until the chicken is golden brown on all sides, about 5 minutes.
3. Stir in the minced garlic and fresh thyme leaves, cooking for another minute until fragrant.
4. Add the diced Yukon gold potatoes to the skillet, stirring to coat them in the butter and spices.
5. Pour in the heavy cream and sprinkle the smoked paprika over the mixture. Bring to a gentle simmer.
6. Reduce the heat to low, cover the skillet, and let it braise for 20 minutes, or until the potatoes are tender and the chicken is cooked through.
7. Remove the lid and let the sauce thicken for an additional 5 minutes, stirring occasionally.

Out of the oven, this dish boasts a creamy sauce that clings lovingly to each piece of chicken and potato. The smoky undertones from the paprika add a surprising depth, making it perfect served over a bed of steamed rice or with a side of crusty bread to soak up every last drop.

Braised Chicken with Apples and Cider

Having spent countless Sundays in the kitchen, I’ve come to realize that the best meals are those that bring a little comfort and a lot of flavor to the table. This braised chicken with apples and cider is one of those dishes that feels like a warm hug on a chilly evening, and it’s surprisingly simple to make.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry with paper towels
• 2 tbsp rich extra virgin olive oil
• 2 crisp, sweet apples (like Honeycrisp), cored and sliced into 1/2-inch wedges
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup fresh apple cider
• 1/2 cup low-sodium chicken broth
• 1 tbsp fresh thyme leaves
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for braising.
2. Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
3. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove and set aside.
4. In the same skillet, add the sliced onions and apples. Cook for 4-5 minutes, stirring occasionally, until they begin to soften.
5. Add the minced garlic and thyme, stirring for about 30 seconds until fragrant.
6. Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
7. Return the chicken thighs to the skillet, skin-side up, and bring the liquid to a simmer.
8. Transfer the skillet to the preheated oven and braise for 25-30 minutes, until the chicken is cooked through and the apples are tender.
9. Carefully remove the skillet from the oven (remember, the handle will be hot!) and let it rest for 5 minutes before serving.

Combining the tender, juicy chicken with the sweet and tangy apples creates a dish that’s both comforting and sophisticated. Serve it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up all the delicious sauce.

Braised Chicken with Root Vegetables

Gathering around the table for a hearty meal is one of my favorite ways to end the day, especially when it involves a dish as comforting as braised chicken with root vegetables. There’s something about the slow-cooked tenderness of the chicken paired with the earthy sweetness of the vegetables that feels like a warm hug on a chilly evening.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (for deep flavor and juicy meat)
• 1 tbsp rich extra virgin olive oil (for a fruity depth)
• 1 large yellow onion, thinly sliced (for a sweet, caramelized base)
• 3 cloves garlic, minced (for a pungent kick)
• 2 cups carrots, peeled and chopped into 1-inch pieces (for a vibrant color and sweet crunch)
• 2 cups parsnips, peeled and chopped into 1-inch pieces (for a nutty, earthy flavor)
• 1 cup low-sodium chicken broth (for a savory liquid base)
• 1 tsp finely ground black pepper (for a subtle heat)
• 1 tsp sea salt (to enhance all the flavors)
• 2 sprigs fresh thyme (for an aromatic touch)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for braising.
2. Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3 minutes. Remove and set aside.
4. In the same skillet, add the onion and garlic, sautéing for 2 minutes until fragrant and slightly translucent.
5. Add the carrots and parsnips, stirring to coat them in the oil and onion mixture, about 2 minutes.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
7. Return the chicken thighs to the skillet, nestling them among the vegetables. Add the thyme sprigs on top.
8. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Braise for 45 minutes, or until the chicken is tender and the vegetables are soft.
9. Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist chicken.

Unbelievably tender, the chicken falls off the bone, mingling beautifully with the sweet, caramelized vegetables. Serve this rustic dish over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up the delicious juices.

Braised Chicken with Spinach and Feta

Yesterday, I found myself craving something hearty yet fresh, a dish that could bridge the gap between comfort food and a light, nutritious meal. That’s when I decided to whip up this Braised Chicken with Spinach and Feta, a recipe that never fails to satisfy my cravings and impress my dinner guests.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs), patted dry with paper towels
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• 5 oz fresh baby spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat the olive oil in a large, deep skillet over medium-high heat until shimmering.
2. Season the chicken thighs with salt and black pepper, then place them skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same skillet, add the sliced onion and cook for 3 minutes until softened. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
5. Add the chicken broth, then return the chicken thighs to the skillet. Cover and reduce heat to low. Simmer for 25 minutes.
6. Uncover the skillet and stir in the chopped spinach, cooking just until wilted, about 2 minutes.
7. Sprinkle the feta cheese over the top and drizzle with lemon juice. Cover again for 1 minute to let the cheese soften slightly.
8. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to meld.

Now, the chicken is incredibly tender, falling off the bone, while the spinach adds a fresh, slightly bitter contrast to the rich, salty feta. Serve it over a bed of fluffy couscous or with crusty bread to soak up the delicious juices.

Braised Chicken with Lemon and Artichokes

Dinner parties are my favorite way to unwind, and nothing says comfort like a dish that simmers to perfection while you catch up with friends. This Braised Chicken with Lemon and Artichokes is a testament to the magic of slow cooking, blending tangy and savory flavors in a way that feels both sophisticated and homey.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry with paper towels
• 1 tbsp rich extra virgin olive oil
• 1 cup frozen artichoke hearts, thawed and patted dry
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• 1 large lemon, thinly sliced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden brown. Flip and sear for another 3 minutes. Remove chicken and set aside.
4. In the same skillet, add artichoke hearts and garlic, sautéing for 2 minutes until fragrant.
5. Pour in white wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 3 minutes.
6. Add chicken broth and lemon slices, bringing to a simmer.
7. Return chicken to the skillet, skin-side up, and transfer to the oven. Braise for 25 minutes, or until chicken is cooked through.
8. Sprinkle with fresh parsley before serving.

With each bite, the chicken melts off the bone, infused with the bright acidity of lemon and the earthy depth of artichokes. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of the savory sauce.

Braised Chicken with Coconut Milk and Curry

Finally, a dish that brings the warmth of the tropics to your kitchen without requiring a passport. I stumbled upon this Braised Chicken with Coconut Milk and Curry recipe during a rainy weekend, and it’s been a staple in my home ever since. The combination of creamy coconut milk and aromatic curry spices transforms simple chicken into a meal that’s both comforting and exotic.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp fragrant curry powder
• 1 can (13.5 oz) rich, creamy coconut milk
• 2 tbsp vibrant, fresh cilantro, chopped
• 1 tbsp golden honey
• 1 tbsp zesty lime juice
• 2 cloves garlic, minced to perfection
• 1 tbsp freshly grated ginger
• 1 tbsp smooth, extra virgin olive oil
• 1/2 tsp fine sea salt

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and grated ginger, sautéing until fragrant, approximately 1 minute, stirring constantly to prevent burning.
3. Season the chicken pieces with fine sea salt and add them to the skillet, browning on all sides, about 5 minutes total.
4. Sprinkle the curry powder over the chicken, stirring well to coat each piece evenly.
5. Pour in the coconut milk, honey, and lime juice, stirring to combine all ingredients thoroughly.
6. Reduce the heat to low, cover the skillet, and let the chicken braise for 25 minutes, or until the chicken is tender and the sauce has thickened slightly.
7. Stir in the chopped cilantro just before serving to add a fresh, herby brightness to the dish.

When you take your first bite, the tender chicken practically melts in your mouth, enveloped in a sauce that’s the perfect balance of sweet, spicy, and creamy. Serve it over a bed of fluffy jasmine rice or with a side of roasted vegetables for a meal that’s as beautiful as it is delicious.

Braised Chicken with Peaches and Basil

Over the years, I’ve found that the best dishes come from the heart and a little bit of experimentation. This braised chicken with peaches and basil is a testament to that, combining sweet, savory, and herbal notes in a way that’s become a summer staple in my kitchen.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry with paper towels
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 3 ripe peaches, pitted and sliced into wedges
• 1/2 cup dry white wine
• 1 cup chicken stock, preferably homemade
• 1/4 cup fresh basil leaves, torn
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove and set aside.
5. In the same skillet, add the sliced onion and cook until softened, about 3 minutes. Tip: Scrape up any browned bits from the chicken for extra flavor.
6. Add the minced garlic and cook until fragrant, about 30 seconds.
7. Arrange the peach wedges around the skillet, then pour in the white wine and chicken stock. Bring to a simmer.
8. Return the chicken thighs to the skillet, skin-side up, and transfer to the preheated oven.
9. Braise for 25 minutes, or until the chicken is cooked through and the peaches are tender. Tip: The chicken is done when an instant-read thermometer reads 165°F (74°C) at the thickest part.
10. Sprinkle with torn basil leaves before serving. Tip: Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Now, the magic of this dish lies in the juicy peaches that soften into a sweet sauce, contrasting beautifully with the savory, crispy-skinned chicken. Serve it over a bed of creamy polenta or alongside a crisp green salad for a meal that sings of summer.

Braised Chicken with Lentils and Carrots

Perfect for those cozy evenings when you’re craving something hearty yet wholesome, this braised chicken with lentils and carrots has become my go-to comfort dish. It’s a recipe that reminds me of my grandmother’s kitchen, where the aroma of simmering spices filled the air, promising a meal that was both nourishing and deeply satisfying.

Ingredients

• 1.5 lbs of bone-in, skin-on chicken thighs (for that juicy, flavorful bite)
• 1 cup of dried green lentils (rinsed and picked over for any debris)
• 2 large carrots, peeled and diced into 1/2-inch pieces (for a sweet, earthy crunch)
• 3 cloves of garlic, minced (because everything’s better with garlic)
• 2 tbsp of rich extra virgin olive oil (for sautéing to perfection)
• 4 cups of low-sodium chicken broth (homemade if you have it, for the best flavor)
• 1 tsp of finely ground black pepper (to add just the right amount of heat)
• 1 tsp of sea salt (to enhance all the wonderful flavors)
• 1 bay leaf (for that subtle, herbal note)

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Season the chicken thighs with salt and pepper, then place them skin-side down in the pot. Cook until the skin is golden brown and crispy, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the diced carrots and minced garlic, sautéing until the carrots begin to soften and the garlic is fragrant, about 3 minutes.
4. Add the rinsed lentils, chicken broth, and bay leaf to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat to low.
5. Return the chicken thighs to the pot, nestling them into the lentils. Cover and simmer gently for 25 minutes, or until the lentils are tender and the chicken is cooked through.
6. Remove the bay leaf and discard. Taste and adjust seasoning with additional salt and pepper if needed.

Serve this dish hot, with the chicken thighs atop a bed of the tender lentils and carrots. The lentils will have absorbed all the delicious flavors from the chicken and broth, resulting in a dish that’s rich, comforting, and utterly satisfying. Spoon some of the cooking liquid over each serving for extra moisture and flavor.

Braised Chicken with Bacon and Brussels Sprouts

Dinner time at my house means gathering around the table for something hearty and flavorful, and this Braised Chicken with Bacon and Brussels Sprouts dish is a recent favorite. It’s the perfect blend of smoky, savory, and slightly sweet, with a story behind it—I first made it on a chilly evening when I was craving comfort food with a twist.

Ingredients

• 4 slices thick-cut bacon, chopped into 1-inch pieces
• 4 bone-in, skin-on chicken thighs
• 1 pound Brussels sprouts, trimmed and halved
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the extra virgin olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. Season the chicken thighs with salt and pepper. In the same skillet, sear the chicken skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
4. Add the Brussels sprouts and onion to the skillet, cooking until they begin to soften, about 5 minutes. Stir in the garlic, thyme, and smoked paprika for 1 minute until fragrant.
5. Whisk together the chicken broth, maple syrup, and Dijon mustard. Pour over the vegetables, scraping up any browned bits from the bottom of the pan.
6. Return the chicken and bacon to the skillet, nestling them into the vegetables. Bring to a simmer, then transfer to the oven. Braise for 25 minutes, or until the chicken is cooked through.
7. Tip: For extra crispy skin, broil for the last 2 minutes of cooking. Tip: Let the dish rest for 5 minutes before serving to allow the flavors to meld. Tip: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Serve this dish straight from the skillet for a rustic presentation, or plate it over a bed of creamy polenta to soak up the delicious sauce. The chicken is fall-off-the-bone tender, with the Brussels sprouts caramelized to perfection and the bacon adding a smoky crunch. So good, you’ll be scraping the skillet clean!

Braised Chicken with Oranges and Rosemary

This morning, as I sipped my coffee and watched the sunrise, I couldn’t help but think about the comforting aroma of braised chicken wafting through the kitchen. It’s one of those dishes that feels like a warm hug, especially when paired with the bright, citrusy notes of orange and the earthy fragrance of rosemary.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry with paper towels
• 1 tbsp rich extra virgin olive oil
• 1 large navel orange, thinly sliced (seeds removed)
• 2 tbsp fresh rosemary leaves, finely chopped
• 1 cup low-sodium chicken broth, simmering
• 1 tbsp honey, for a touch of sweetness
• 1/2 tsp finely ground black pepper, for a subtle kick
• 1/2 tsp sea salt, to enhance flavors

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for braising.
2. Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
3. Season the chicken thighs with sea salt and black pepper, then place them skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 3 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Remove the chicken and set aside. In the same skillet, arrange the orange slices in a single layer and sprinkle with rosemary.
5. Return the chicken to the skillet, skin-side up, on top of the oranges. Pour the simmering chicken broth around the chicken, avoiding the skin to keep it crispy.
6. Drizzle the honey over the chicken, then transfer the skillet to the oven. Braise for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Let the chicken rest for 5 minutes before serving. Tip: This allows the juices to redistribute, ensuring moist meat.

Just imagine the tender chicken, infused with the citrusy sweetness of oranges and the aromatic rosemary, falling off the bone. Serve it over a bed of creamy polenta or with crusty bread to soak up the delicious sauce.

Braised Chicken with Eggplant and Tomatoes

Finally, a dish that feels like a warm hug on a busy weeknight—Braised Chicken with Eggplant and Tomatoes. I stumbled upon this recipe during a summer visit to my aunt’s farm, where the eggplants were so fresh they practically gleamed under the sun. It’s become my go-to for using up those end-of-season tomatoes, too.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (for deeper flavor)
• 1 large globe eggplant, cubed into 1-inch pieces (firm and shiny)
• 3 ripe Roma tomatoes, diced (juicy and vibrant)
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, thinly sliced (sweet and crisp)
• 3 garlic cloves, minced (aromatic and pungent)
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup chicken stock (homemade or low-sodium)
• 1 tbsp fresh thyme leaves (fragrant and earthy)

Instructions

1. Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
2. Season the chicken thighs with salt and pepper, then sear them skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove and set aside.
3. In the same pot, add the sliced onion and sauté for 4 minutes until translucent. Tip: Scrape up the browned bits from the chicken for extra flavor.
4. Add the minced garlic and cubed eggplant, cooking for another 5 minutes until the eggplant begins to soften.
5. Stir in the diced tomatoes and thyme, cooking for 2 minutes until the tomatoes start to break down.
6. Return the chicken to the pot, nestling it into the vegetables. Pour in the chicken stock until the liquid comes halfway up the chicken.
7. Bring to a simmer, then reduce the heat to low. Cover and braise for 35 minutes, or until the chicken is tender and cooked through.
8. Tip: For a thicker sauce, remove the lid and simmer for an additional 10 minutes.
9. Finally, adjust seasoning with salt and pepper if needed. Tip: Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Serve this comforting braise over a bed of creamy polenta or crusty bread to soak up the rich, tomato-infused sauce. The chicken falls off the bone, and the eggplant melts into the dish, creating a harmony of textures that’s utterly satisfying.

Braised Chicken with Pears and Thyme

Nothing beats the comfort of a one-pot meal that fills your kitchen with aromatic bliss. Today, I’m sharing a dish that combines the sweetness of pears with the savory depth of braised chicken, a recipe that’s become a staple in my home during the cooler months.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 firm but ripe Bartlett pears, cored and cut into wedges
• 4 sprigs fresh thyme, plus extra for garnish
• 1 cup low-sodium chicken broth
• 1 tbsp honey
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
2. Season chicken thighs with sea salt and black pepper, then place them skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove chicken and set aside.
3. In the same skillet, add the thinly sliced onion and cook for 3 minutes, stirring occasionally, until softened.
4. Add pear wedges and thyme sprigs to the skillet, cooking for 2 minutes until the pears just begin to soften.
5. Pour in chicken broth and honey, stirring to combine. Bring the mixture to a simmer.
6. Return the chicken thighs to the skillet, skin-side up, nestling them into the pear and onion mixture. Cover and reduce heat to low. Simmer for 25 minutes, or until the chicken is cooked through.
7. Remove the lid and increase the heat to medium. Cook for an additional 5 minutes to reduce the sauce slightly.
8. Garnish with additional fresh thyme before serving.

Zesty and comforting, this braised chicken with pears and thyme offers a delightful contrast of flavors and textures. The chicken is fall-off-the-bone tender, while the pears add a soft, sweet counterpoint. Serve it over a bed of creamy polenta or alongside a crisp green salad for a complete meal.

Conclusion

Just like that, we’ve shared 18 mouthwatering braised chicken recipes to spice up your meal planning! Whether you’re cooking for a cozy night in or a festive gathering, there’s something here for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below. And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover!

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