30 Minute Braised Chicken
Transform your weeknight dinners with this quick and flavorful 30-Minute Braised Chicken recipe. Perfectly seasoned bone-in, skin-on chicken thighs are first seared to golden, crispy perfection, then gently braised in a savory blend of chicken broth, aromatic garlic, sweet onions, and optional white wine. Infused with subtle notes of dried thyme and smoky paprika, this one-pan dish delivers a rich, comforting sauce finished with a touch of butter for a luxurious texture. Ready in just half an hour, this recipe is ideal for busy evenings without sacrificing bold flavors. Serve it with your favorite sides and garnish with fresh parsley for a restaurant-quality presentation. Whether you're hosting guests or treating your family, this braised chicken is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups chicken broth
- 0.5 cups white wine (optional)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels, and season both sides with salt and black pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Place the chicken thighs, skin-side down, in the skillet and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook for another 2 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Cook for 3-4 minutes until softened, stirring occasionally.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Stir in the dried thyme and paprika.
Return the chicken thighs to the skillet, skin-side up, and bring the liquid to a gentle simmer.
Cover the skillet with a lid and let the chicken braise for 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Once the chicken is cooked, remove it from the skillet and whisk the butter into the sauce to create a glossy finish.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve the braised chicken topped with the sauce and garnished with fresh parsley.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 3702 mg | 161% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.8 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2023 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
