A weeknight-friendly braise that smells like home: bone-in, skin-on chicken thighs simmered in a savory broth until the meat pulls easily from the bone and the sauce tastes like it’s had all day to develop. This method gives you crispy browned skin initially and meltingly tender meat after a low simmer — ideal when you want comfort without fuss. If you like quick chicken dinners with big flavor, you can contrast the texture here with the snappy finish of air-fryer boneless chicken thighs for a different weeknight approach.
Why you’ll love this dish
Braised chicken thighs are the sort of recipe that makes weeknights feel special without demanding hours in the kitchen. Bone-in, skin-on thighs bring more flavor and stay juicy through the slow cooking. The short ingredient list — onion, garlic, broth, soy, and paprika — keeps things pantry-friendly and budget-wise, while the one-pot technique reduces cleanup.
“Perfectly browned skin, a rich pan sauce, and fork-tender thighs — this became our go-to Sunday dinner in minutes.” — home cook review
This recipe is great for:
- Weeknight family dinners when you want comfort fast.
- Meal-prep: the flavors actually improve after a day in the fridge.
- Entertaining small groups; braises can sit warm and still taste great.
The cooking process explained
Think of braising as two stages: a high-heat sear to build flavor, then a gentle simmer to tenderize. First, you brown the thighs skin-side down to render fat and create a golden crust. Next, softened onions and garlic are deglazed with broth and soy sauce, which pick up those fond bits to flavor the sauce. Finally, the chicken returns to the pot skin-side up to cook low and slow until the internal temperature reaches the recommended 175–185°F for fall-off-the-bone tenderness. If you want a glossy, concentrated sauce, finish it uncovered to reduce.
What you’ll need
- 4 chicken thighs, bone-in and skin-on recommended (about 2–2.5 lb total). Boneless or skinless can work — see variations.
- 2 tablespoons olive oil (or another neutral oil).
- 1 medium onion, chopped (yellow or white).
- 2 garlic cloves, minced.
- 1 cup chicken broth (low-sodium preferred).
- 1 tablespoon soy sauce (adds umami; use low-sodium to control salt).
- 1 teaspoon paprika (smoked or sweet, depending on preference).
- Salt and pepper, to taste.
- Fresh herbs (thyme or rosemary) for garnish.
Ingredient notes and swaps:
- Broth: chicken broth is classic. For richer flavor, use half chicken broth and half dry white wine.
- Soy sauce: can swap tamari for gluten-free.
- Paprika: smoked paprika adds depth; sweet paprika keeps it milder.
Step-by-step instructions
- Heat a Dutch oven or a wide, heavy pot over medium heat. Add the olive oil and let it warm until shimmering.
- Pat the chicken thighs thoroughly dry with paper towels. Season both sides with salt and pepper. Dry skin browns better.
- Place chicken thighs skin-side down in the hot pot. Brown without moving for 4–6 minutes until the skin is deep golden. Flip and brown the other side 4–6 minutes. Transfer thighs to a plate.
- Reduce heat to medium-low. Add the chopped onion to the pot and sauté until translucent, about 4–5 minutes. Stir occasionally so it softens without color.
- Add the minced garlic and cook 30–60 seconds until fragrant. Don’t let it burn.
- Pour in the chicken broth and soy sauce, scraping the bottom of the pot with a wooden spoon to release browned bits. Stir in the paprika.
- Return the chicken thighs to the pot, placing them skin-side up. Bring the liquid to a gentle simmer. Cover, reduce heat to low, and simmer for 30–40 minutes. Chicken should be tender and reach an internal temperature between 175–185°F.
- For a thicker sauce, remove the chicken to a plate and simmer the sauce uncovered until reduced to your liking. You can finish the sauce with a knob of butter for shine.
- Garnish with fresh thyme or rosemary before serving.
Timing: from start to table is about 50–60 minutes. Use an instant-read thermometer to confirm doneness.
Best ways to enjoy it
This braise pairs beautifully with mashed potatoes, creamy polenta, or buttered egg noodles to soak up the sauce. For lighter options, serve over steamed rice or with roasted root vegetables and a crisp green salad. If you want inspiration for alternative baked or roasted thighs to serve alongside different sides, check this guide to easy baked chicken thighs for complementary side ideas and textures.
Plating tips:
- Spoon sauce over the chicken rather than under it to keep the skin crisp.
- Add a sprig of fresh herb and a lemon wedge for brightness.
- Serve family-style in the pot for a rustic presentation.
Storage and reheating tips
- Refrigeration: Store cooled chicken and sauce in an airtight container for 3–4 days.
- Freezing: Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over low heat until the internal temperature reaches 165°F. Add a splash of broth if the sauce has thickened too much. To crisp the skin after reheating, place under a hot broiler for 1–2 minutes, watching closely.
Food safety note: Never leave cooked chicken at room temperature for more than 2 hours. Use an instant-read thermometer to confirm safe reheating.
Pro chef tips
- Always pat the skin dry. Moisture prevents proper browning.
- Don’t overcrowd the pan when browning. Work in batches if needed so each thigh makes good contact with the pot.
- Brown skin-side down first to render fat and get color; that fond is essential for sauce flavor.
- Use a heavy pot (Dutch oven or stainless steel) to hold steady heat and build fond.
- If sauce tastes flat, a teaspoon of Dijon or a splash of vinegar at the end brightens it.
- To thicken quickly, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into simmering sauce; cook 1–2 minutes.
Creative twists
- Mediterranean: Add a can of crushed tomatoes, olives, and a splash of red wine. Finish with parsley and lemon zest.
- Asian-inspired: Swap paprika for five-spice, replace half the broth with coconut milk, and finish with lime and cilantro.
- Mustardy braise: Stir in 1–2 tablespoons whole-grain mustard to the sauce for tang and depth.
- Low-carb: Serve over cauliflower mash or roasted Brussels sprouts.
- Oven braise: After browning, pour in liquid, cover, and transfer to a 325°F oven for 30–40 minutes for hands-off cooking.
FAQ
Q: Can I use boneless, skinless thighs instead?
A: Yes. Boneless, skinless thighs cook faster (about 20–25 minutes simmering) and won’t develop crispy skin. Reduce overall cooking time and check for doneness earlier.
Q: Why aim for 175–185°F instead of the lower 165°F often cited for chicken?
A: Thigh meat benefits from higher finishing temperatures for connective tissue breakdown; 175–185°F yields tender, falling-off-the-bone texture. Dark meat is safe at 165°F but may be less tender if stopped there when braising.
Q: Can I make this ahead and reheat for a party?
A: Absolutely. Flavors often improve overnight. Reheat gently on the stovetop to 165°F and finish briefly under the broiler if you want to refresh the skin.
Q: How do I fix a sauce that’s too salty?
A: Add unsalted broth or a splash of water, a squeeze of lemon, or a small peeled potato simmered in the sauce for 10 minutes (remove before serving) to absorb some salt.
Q: Is an instant-read thermometer necessary?
A: It’s highly recommended. It removes guesswork and ensures safe, consistent results, especially when aiming for the tender range of 175–185°F.
Q: Can I double the recipe for a crowd?
A: Yes. Use a larger pot and brown in batches. Keep an eye on liquid levels; you may need to increase broth slightly but not necessarily double it if the pan is large.
Braised Chicken Thighs
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs (about 2–2.5 lb total) Boneless or skinless can work – see variations.
- 2 tablespoons olive oil (or another neutral oil)
- 1 medium onion, chopped (yellow or white)
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium preferred) For richer flavor, use half chicken broth and half dry white wine.
- 1 tablespoon soy sauce Adds umami; use low-sodium to control salt.
- 1 teaspoon paprika Smoked or sweet, depending on preference.
- to taste Salt and pepper
- for garnish Fresh herbs (thyme or rosemary)
Instructions
Preparation
- Heat a Dutch oven or a wide, heavy pot over medium heat. Add the olive oil and let it warm until shimmering.
- Pat the chicken thighs thoroughly dry with paper towels. Season both sides with salt and pepper. Dry skin browns better.
Browning the Chicken
- Place chicken thighs skin-side down in the hot pot. Brown without moving for 4–6 minutes until the skin is deep golden. Flip and brown the other side for 4–6 minutes. Transfer thighs to a plate.
Cooking the Sauce
- Reduce heat to medium-low. Add the chopped onion to the pot and sauté until translucent, about 4–5 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it burn.
- Pour in the chicken broth and soy sauce, scraping the bottom of the pot with a wooden spoon to release browned bits. Stir in the paprika.
Finishing the Dish
- Return the chicken thighs to the pot, placing them skin-side up. Bring the liquid to a gentle simmer. Cover, reduce heat to low, and simmer for 30–40 minutes.
- For a thicker sauce, remove the chicken to a plate and simmer the sauce uncovered until reduced to your liking.
- Garnish with fresh thyme or rosemary before serving.