Braised chicken thighs make a hearty and flavorful meal cooked in one skillet.
Perfectly portioned chicken thighs are roasted on top of garlic butter veggies until the meat is tender and the veggies are perfectly caramelized.
This Braised Chicken Recipe Will Be On Repeat All Summer Because…
- Searing the chicken locks in all the tasty juices.
- Cooking veggies after the chicken adds extra savory flavor.
- This is a rich and satisfying meal that is quick and easy.
- Slow cooking ensures succulent and tender chicken.
Ingredients
Chicken: This recipe uses bone-in, skin-on chicken thighs. The bone adds extra flavor to the meat.
Vegetables: Brussels sprouts and cauliflower create a vibrant dish with delicious flavor!
Sauce: This savory gravy makes itself with the braising liquid of the chicken and butter. Lemon juice and dijon mustard pack in a lot of extra flavor.
Variations
This dish would be delish seasoned with Greek or Italian seasoning. Rosemary and thyme are excellent herbs for adding some earthy notes to chicken.
Try using boneless thighs, chicken breasts, or cutlets in this recipe. Be sure to adjust the cook time accordingly and check that the chicken reaches an internal temp of 165°F.
Try adding a little white wine along with the chicken broth. Use low sodium chicken broth or stock for special diets. Make the sauce extra creamy by stirring in a little heavy whipping cream in Step 5 if desired.
Experiment with low carb-friendly veggies such as onions, broccoli, mushrooms, tomatoes, zucchini, asparagus, or green beans. Or toss in leftover veggies, or leftover cooked chicken, to the skillet in Step 6 to make this recipe stretch a bit further.
How To Make Braised Chicken Thighs
- Pat chicken dry, sear in oil and transfer to a plate (recipe below).
- Cook veggies and garlic, then add broth, lemon juice, and Dijon mustard to the skillet.
- Nestle chicken thighs on top of the vegetables and bake.
Chicken should reach an internal temperature of 165˚F for safe consumption.
Serving And Storage Suggestions
- Braised chicken thighs are a full meal deal but pair perfectly with a simple salad, or cauliflower mushroom risotto.
- Chop chicken and veggies into small pieces, top a green salad, or wrap them into a low-carb tortilla for a grab-and-go meal.
- Keep leftover braised chicken thighs separate from the vegetables in covered containers in the fridge for up to 3 days.
- Reheat portions of both on the stovetop in a skillet, or in the oven wrapped in foil.
- Freeze portions separately in zippered bags for up to a month. Thaw overnight in the refrigerator before reheating.
Delish Sides For Chicken Thighs
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Braised Chicken Thighs
Equipment
Ingredients
- 2 pounds chicken thighs bone-in, skin on
- ½ teapoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups Brussels sprouts halved if large
- 4 cups cauliflower florets
- 2 cloves garlic minced
- ½ cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 425°F.
- Season chicken with salt and pepper.
- In a 12" oven-safe skillet, heat olive oil over medium-high heat. Add chicken, skin-side down, and brown for 4-5 minutes until skin is crisp. Remove from the pan and set aside on a plate.
- Melt the butter in the pan. Add vegetables and toss to coat. Cook for 2-3 minutes until starting to brown. Add garlic and cook for 30 seconds more.
- Add Dijon, lemon juice and broth and stir to mix. Season with salt and pepper to taste.
- Nestle the chicken thighs, skin side up, on top of the vegetables and transfer the pan to the oven.
- Bake 35-40 minutes or until chicken reaches 165°F and vegetables are tender.
Notes
- Refrigerate leftovers for 3 days in an airtight container.
- Freeze in zippered bags for up to one month. Thaw in the refrigerator before reheating.
- Reheat portions of both on the stovetop in a skillet, or in the oven wrapped in foil.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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