Crispy Braised Chicken Thighs: The Ultimate Comfort Food

Why You’ll Love This Recipe

  • Juicy, Succulent Chicken: Braising allows the chicken thighs to cook slowly in their own juices, resulting in tender, fall-off-the-bone meat.
  • Crispy Skin: Searing the chicken before braising creates a crispy, golden brown skin.
  • Rich Flavors: The combination of herbs, garlic, onions, and wine adds depth and savory flavor.
  • Easy to Prepare:

    With a short list of simple ingredients and minimal prep time, this recipe is perfect for busy weeknights.
  • One-Pot Recipe: Cooking everything in a single pot makes cleanup a breeze.


  • Bone-in, skin-on chicken thighs

  • Kosher salt
  • Ground black pepper
  • Canola oil or similar neutral cooking oil
  • Yellow onion
  • Carrot
  • Garlic cloves
  • Fresh rosemary, thyme, or sage

  • Red pepper flakes
  • White wine or additional low-sodium chicken broth
  • Low-sodium chicken broth
  • Fresh parsley


  1. Preheat oven to 450°F.
  2. Heat oil in a Dutch oven or deep skillet over medium-high heat.
  3. Pat chicken dry and season with salt and pepper.
  4. Place chicken in the skillet skin-side down and cook until deeply golden, about 6 minutes.
  5. Transfer chicken to a plate and add onion and carrot to the skillet.
  6. Reduce heat to medium and cook until vegetables begin to soften, about 5 minutes.
  7. Stir in garlic, rosemary, and red pepper flakes and cook until fragrant, about 30 seconds.
  8. Increase heat to medium-high and pour in wine.
  9. Scrape along the bottom of the skillet to remove any stuck-on bits and simmer until reduced by half, about 3 minutes.
  10. Return chicken to the skillet and add enough chicken broth to come about halfway up the chicken.
  11. Bring broth to a simmer and transfer skillet to the oven.
  12. Bake uncovered for 5 minutes at 450°F, then reduce oven temperature to 325°F.
  13. Continue baking for 30-35 minutes, or until chicken is tender.
  14. Remove chicken from the skillet and transfer to a serving platter.
  15. Bring juices in the skillet to a simmer over high heat and let simmer for about 5 minutes, until slightly thickened.
  16. Spoon some of the drippings over the chicken and vegetables and sprinkle with fresh parsley.
  17. Serve hot.

Recipe Tips

  • Make sure the chicken thighs are roughly the same size so they cook evenly.

  • Pat the chicken dry before searing to achieve a crispy skin.
  • Don’t cover the chicken with liquid while braising. The skin needs to be above the liquid to get that irresistible crispiness.
  • Let the chicken thighs rest for a few minutes before serving to let the juices redistribute into the meat.
  • Use a meat thermometer to check that the internal temperature of the chicken reaches at least 165°F.

Serving Suggestions

  • Mashed potatoes
  • Roasted vegetables
  • Sauteed spinach
  • Air fryer Brussels sprouts
  • Crusty bread
  • Rice


  • Refrigerate braised chicken thighs in an airtight container for up to 4 days.
  • To reheat, gently rewarm leftovers in a baking pan in the oven at 350°F or in the microwave.
  • Freeze chicken thighs with the sauce and vegetables in an airtight, freezer-safe storage container or freezer bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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