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.
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Holly’s Recipe Highlights
- 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.
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.
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.
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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Equipment
Ingredients
- 2½ to 3 pounds bone-in skin-on cut-up chicken pieces
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 large onion sliced
- 6 cloves garlic sliced
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary slightly crushed
- 1¼ cups chicken broth more as needed
- ½ cup apple juice
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken
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