Braised Chicken Recipe

Cook up a lavish yet comforting and cozy meal with this braised chicken recipe. Pan-seared then left to simmer, the meat is tender and juicy with a slightly crispy edge. Each bite is filled with a rich mixture of savory, sweet, and spicy flavors, enhanced by soft and creamy potatoes.

cook TIME 35 mins
prep TIME 7 mins
total TIME 42 mins

Course: Main DishCuisine: American

Keyword: braised chicken, braised chicken recipe, how to make braised chicken

Servings: 4 servings

Calories: 461 kcal

Ingredients (14)

18 oz skin-on bone-in chicken thighs
20 oz baby potato halved
2 oz lemon thinly sliced
2 tbsp lemon juice
2 oz shallot quartered
2 garlic cloves
2 tbsp parsley chopped
3/4 cup unsalted chicken broth
1 tbsp olive oil
1 tbsp unsalted butter
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp ground black pepper
3/4 tsp salt divided into 1/2 tsp, 1/4 tsp

INSTRUCTIONS

Prep:

Slice the Shallot: Cut off the end and remove the papery skin. Then slice the shallot in half lengthwise, and again into quarters or any desired thickness.

Mince the Garlic: Separate the cloves then thinly slice them. Rock the knife over the sliced pieces a few times until they are finely minced.

Chop the Parsley: Remove the stems then gather the leaves and thinly slice them. Rock the knife over the sliced pile a few times until they are finely chopped.

Cook:

Microwave the Potatoes: In a microwave-safe bowl, put 20 oz baby potato, cover with a cling wrap, and microwave for 12 minutes.

A large grey bowl of baby potatoes covered with a plastic wrap

Slice the Chicken: Make a few shallow incisions across the length of 18 oz boneless chicken thighs.

A hand holding a raw chicken thigh with a knife making a small slit into it

Season the Chicken: Dry-rub 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp ground black pepper, and 1/4 tsp salt all over the chicken thighs.

A round plate containing four raw chicken thighs with black pepper, garlic powder, and paprika in the center

Pan-sear the Chicken: In a skillet over small heat, sear the chicken with 1 tbsp olive oil for 10 minutes. Start with the skin side down first.

A large black skillet cooking four chicken thighs whose skin is evenly browned

Pan-sear the Potatoes: Remove the chicken when done then put the potatoes in with the skin side up and pan-sear them for 7 minutes.

A large black skillet cooking baby potato halves laid upside down

Add the Remaining Ingredients: Add 2 minced garlic cloves, 2 oz shallot, 3/4 cup unsalted chicken broth, 2 tbsp lemon juice, 1/2 tsp salt, and 1 tbsp unsalted butter to the skillet.

A large black skillet cooking baby potato halves and quartered shallots

Put the Chicken Back In: Put the chicken back into the skillet, close the lid, then let everything simmer on small heat for 15 minutes.

Open the lid, add 2 oz lemon to the pan then garnish with 2 tbsp parsley. Transfer the food onto serving plates and serve hot.

A large black skillet cooking four chicken thighs with browned skin and four lemon wedges

Nutrition