Braised Chicken

This braised chicken has crispy skin, tender meat, and a flavorful pan sauce. With one pot, big flavor, and cozy dinner energy, this easy braise delivers restaurant-style results straight from your oven.

pot of Easy Braised Chicken with a spoon taking a piece out

Flavor: Herbs and sweet onions simmer together with the pan drippings to create a rich, comforting dish.
Why Make it: Sear once, braise in the same pot, and the oven does the work with fewer dishes and dependable tenderness.
Serving Suggestions: I love serving this over mashed potatoes, buttered noodles, rice, alongside roasted vegetables, or whatever starch I have on hand to soak up every last spoonful of that delicious pan jus.

broth , rosemary , garlic , oil , onion , chicken , butter , seasoned salt , salt , thyme , apple juice with labels to make Easy Braised Chicken

Ingredients You’ll Need

Chicken: Use bone-in, skin-on thighs or drumsticks (or similarly sized pieces) so they stay juicy while braising.
Seasoning: Seasoned salt gives a quick all-in-one flavor, or swap with kosher salt, paprika, and garlic powder. Crushing rosemary boosts its aroma, or use Italian seasoning or fresh herbs for a brighter touch.
Braising Liquid: Use low-sodium broth for better salt control. Apple juice adds subtle sweetness. Add a splash of white wine for a savory twist.
Variations: For a heartier braise, add mushrooms or carrots with the onions, or stir in a teaspoon of Dijon for a gentle tang. Sliced apples added near the end boost the apple flavor, and a squeeze of lemon at the table brightens the pan juices.

cooking chicken to make Easy Braised Chicken

cooking onions , garlic and seasonings to make Easy Braised Chicken

adding broth to pot with onions to make Easy Braised Chicken

adding chicken to broth and onions in pot to make Easy Braised Chicken

How to Braise Chicken

Pat the chicken dry and season (full recipe below).
Brown the chicken in a skillet with butter. Remove.
Sauté the onion, garlic, and herbs in the same skillet. Add the broth and apple juice. Place chicken in the skillet.
Cover and bake.

Pat the chicken dry to brown, not steam.
Don’t move it while searing so the skin turns golden.
Keep the braising liquid shallow, about one third up the chicken.
Balance a slightly sweet sauce with a pinch of salt or a splash of vinegar.
Use an instant-read thermometer and remove at 165°F.
Simmer thin pan sauce on the stove to reduce and thicken.
For extra crisp skin, uncover early and rotate the pot for even browning.

Leftovers That Stay Juicy

Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Reheat in a covered skillet with a splash of broth or covered in a 325°F oven until hot. Uncover the last few minutes to help the skin re-crisp.

More One Pot Chicken Comforts

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Preheat oven to 425°F.
Pat the chicken dry. Season all sides with seasoned salt and pepper.
Heat the oil and butter in a Dutch oven or large oven proof skillet over medium-high heat. Add the chicken skin-side down and brown 4–5 minutes without moving. Flip and brown the second side 2–3 minutes. Transfer to a plate and set aside.
Add the onion and cook for 3–4 minutes until it begins to soften. Add the garlic, thyme, and rosemary and cook for 1 minute more.
Pour in the chicken broth and apple juice, scraping up any browned bits.
Nestle the chicken pieces skin-side up into the liquid. The liquid should come about one-third up the sides of the chicken. Add more or less broth as needed.
Cover and bake for 30 minutes. Uncover and bake an additional 10 to 15 minutes or until the chicken reaches 165°F and the skin is lightly browned.
Spoon the pan juices over the chicken before serving.

Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken

Cuisine American

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