Braised Chicken in the Oven with Crispy Skin
Make tender, flavorful braised chicken with crispy skin in the oven. A simple, delicious recipe for the perfect weeknight dinner.
Ingredients
- 4 bone-in skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 cup chicken broth
- ½ cup dry white wine or extra broth
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves or ½ tsp dried
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley for garnish
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C).
- Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, and smoked paprika.
Step 2: Sear the Chicken
- Heat olive oil and butter in a large oven-safe skillet or Dutch oven over medium-high heat.
- Place the chicken skin-side down and sear for 4-5 minutes until golden brown. Flip and cook for another 2 minutes. Remove and set aside.
Step 3: Build the Flavor
- In the same pan, sauté the onion for 2-3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- Stir in the Dijon mustard, thyme, and white wine, scraping up any browned bits from the pan.
- Pour in the chicken broth and bring to a simmer.
Step 4: Braise in the Oven
- Return the chicken to the pan, skin-side up. Cover with a lid or foil and transfer to the oven.
- Braise for 45 minutes, then remove the lid and cook for an additional 15 minutes to crisp up the skin.
Step 5: Finishing Touches
- Remove from the oven and drizzle with lemon juice. Let the chicken rest for 5 minutes before serving.
- Garnish with fresh parsley and serve with roasted vegetables or mashed potatoes.
Notes
Nutrition Information (Per Serving)
- Calories: 480
- Total Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 130mg
- Protein: 45g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 4g
- Sodium: 720mg