Braised Chicken Thighs

By Lily | Last modified on Dec 18, 2025

Featured in: Main Dishes

Discover the comforting charm of braised chicken thighs cooked to tender perfection with a crispy, golden skin. This one-pan dinner features a vibrant lemon-garlic herb sauce that infuses each bite with bright, aromatic flavors, making it a delightful choice for cozy family meals or intimate gatherings.

Effortlessly elegant yet straightforward to prepare, this dish offers the perfect balance of juicy, fall-apart chicken and a luscious sauce that brings warmth and depth to your dinner table. Whether you’re new to braising or a seasoned home chef, these chicken thighs will quickly become a beloved staple in your recipe collection.

Why You’ll Love This Recipe

Juicy, tender chicken thighs with irresistibly crispy skin.
Flavorful lemon-garlic herb sauce that elevates the dish.
Simple one-pan method ideal for stress-free cooking.
Perfect for family dinners and meal prep with easy storage.

Ingredients

Olive oil: Provides a rich, fruity base to brown chicken and soften onions while enhancing flavor.
Chicken thighs (bone-in, skin-on): Offers moist, tender meat with crispy skin for a satisfying texture contrast.
Fine sea salt: Enhances flavor and helps to season the chicken evenly for a balanced taste.
Fresh ground black pepper: Adds a sharp, aromatic heat that complements the herbs and citrus.
Yellow onion (diced): Brings natural sweetness and depth to the braising sauce.
Low sodium chicken broth: Forms a flavorful, savory liquid base without overpowering the herbs or lemon.
Lemons (juiced): Imparts fresh, bright acidity to brighten and balance the rich sauce.
Garlic cloves (peeled and smashed or minced): Adds pungent, earthy notes that infuse the braise beautifully.
Fresh thyme sprigs: Provide earthy, slightly floral flavors that meld well with lemon and rosemary.
Fresh rosemary sprig: Contributes piney, woodsy aroma, enhancing the herbaceous character.
Cornstarch: Used to thicken the sauce, creating a luscious, velvety coating for the chicken.

Instructions

Preheat and prepare your skillet: Set your oven to 350°F and heat olive oil in a large oven-safe skillet over medium heat. Heating the skillet properly ensures even browning and starts building flavor foundation for the dish.
Season and brown the chicken: Pat chicken thighs dry and season both sides generously with sea salt and black pepper. Place them skin-side down in the hot oil and cook until the skin turns golden and crispy. Flip and cook an additional two minutes before removing them to a plate. This step locks in juices and creates a tasty texture contrast.
Sśft the onions and combine aromatics: Add diced onion to the skillet and sauté until softened and translucent, releasing natural sweetness. Stir in chicken broth, freshly squeezed lemon juice, smashed garlic cloves, thyme, and rosemary sprigs to build a fragrant, flavorful braising liquid.
Return chicken and bake: Place the chicken thighs back into the skillet, skin-side up, nestled in the lemon-garlic herb broth. Transfer the skillet to the preheated oven and bake for 40 to 45 minutes until the chicken is fall-apart tender, fully infused with herbaceous and citrus notes.
Thicken the sauce and serve: Remove chicken from the skillet and set aside. Whisk cornstarch into the hot pan sauce over medium heat, stirring constantly until it thickens to a glossy, luscious consistency. Spoon the rich sauce over the chicken and serve immediately to enjoy every flavorful bite.

You Must Know

Always pat chicken dry before seasoning to achieve crispy skin.
The cornstarch slurry is key for a perfectly thickened sauce without clumps.
Fresh herbs are preferable for vibrant flavor, but dried can be substituted carefully.

Storage Tips

Store leftover braised chicken thighs in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, freeze the cooled chicken in a freezer-safe container for up to 2 months, allowing space for sauce expansion.

Serving Suggestions

Serve these braised chicken thighs alongside creamy mashed potatoes or buttery polenta to soak up the flavorful sauce. Steamed green beans or roasted root vegetables add color and texture balance for a complete, satisfying meal.

Professional Tips

Use an oven-safe skillet like a braiser to seamlessly transition from stovetop to oven.
Trimming excess fat and drying chicken skin thoroughly prevents sogginess and promotes crispiness.
Allow the sauce to reduce slightly before adding cornstarch for a more concentrated flavor profile.

FAQs

Can I use boneless chicken thighs?: Yes, but bone-in offers more flavor and juiciness. Adjust cooking time as boneless thighs cook slightly faster.
What can I substitute for fresh herbs?: Dried thyme and rosemary can be used at one-third the amount; add earlier in cooking to release flavor.
How do I keep the skin crispy?: Pat chicken dry before cooking, do not overcrowd the pan, and place skin-side up while baking to retain crispiness.
Can I make this on the stovetop only?: Yes, simmer covered on low heat instead of baking, but the oven method yields more even cooking and tenderness.
Is cornstarch necessary?: The cornstarch ensures a silky, thickened sauce. You may skip it if preferred for a thinner broth.
Can I prepare this recipe ahead of time?: Absolutely, braised chicken often tastes even better the next day as flavors meld. Reheat gently to avoid drying out.
What sides complement braised chicken thighs?: Consider mashed potatoes, rice pilaf, roasted vegetables, or crusty bread to soak up the sauce beautifully.