This saucy braised chicken recipe will be your new favorite comfort meal. It’s braised until fork-tender and infused in a delicious, flavorful sauce, leaving you wanting more. All you need are some kitchen staples, and you’ll have this meal ready in no time. A combination of bright, savory, and herby flavors, everyone will be reaching for seconds.
Braising is a cooking method where the meat is simmered in a small amount of liquid for a long period of time until it becomes tender and flavorful. For more flavor, the meat is usually seared before braising, which is what we do here in this braised chicken recipe. It differs from stewing as the chicken is not submerged in liquid, so you still get delicious crispy skin on top of your chicken. Want something to soak up all that delightful sauce? Serve this chicken with my mashed cauliflower recipe or air fryer potato wedges recipe.
Key Ingredients You Need
- Chicken — You can use any cut of chicken for this braised chicken recipe. You can break down a whole chicken or simply buy a pack of breasts, thighs, or drumsticks.
- Onion — I use a regular medium onion, but you can swap for a yellow onion, sweet onion, or even red onion.
- Olives — The olives add a salty and tangy flavor to the dish.
- Herbs — I use fresh rosemary and dried oregano. Feel free to use all fresh or all dried herbs.
- Flour — This will help thicken the chicken broth into a saucy liquid as the chicken braises.
- Chicken broth — If possible, use a low sodium broth to control how salty the dish is. You can always add less salt if you’re using regular chicken broth.
How to Make Saucy Braised Chicken
Step 1: Season the chicken with salt a pepper. In a large skillet over medium heat, add the olive oil and sear the chicken in 2 batches until golden. Place the chicken in a 9" x 13” baking dish and set aside.
Step 2: In the same skillet, add the onions and cook until they have turned slightly translucent. Add the garlic and olives.
Step 3: Add the rosemary, oregano, tomato paste, and red pepper flakes and cook for another 2 minutes.
Step 4: Add the flour and cook for another minute, stirring constantly.
Step 5: Turn the heat low and slowly add the chicken broth while stirring. Continue to cook for another 2 minutes while stirring. Add the bay leaves and lemon juice.
Step 6: Pour the sauce over the chicken in the baking dish and nestle onions under and around. Roast for 45 to 60 minutes. Let the chicken rest for 5 minutes before serving.
Tips For This Recipe
- Make sure you place the chicken in a single layer. This ensures every piece of chicken is in touch with the sauce.
- You can broil the chicken at the end for a few minutes to make the chicken skin even crispier.
- If you have a large Dutch oven, you can make this saucy braised chicken in one pot instead of transferring the ingredients to a baking dish.
- Pat dry the chicken before seasoning, so the salt and pepper stick better to the chicken. It’ll also help you get a nicer sear on the chicken.
- Don't use bottled lemon juice for the sauce. Fresh lemons will make the sauce taste more bright, fresh, and flavorful.
Frequently Asked Questions
The most accurate way of making sure your chicken has cooked through is by using an instant-read thermometer. Make sure the internal temperature of the thickest part of the chicken is 165F.
If you have leftovers, store them in an airtight container for up to 4 days. Make sure to keep the liquid as well! The chicken will be even more flavorful when you reheat it the next day. You can reheat the chicken in the microwave or the oven.
Yes, you can. Once the braised chicken has cooled to room temperature, you can transfer it to a freezer-safe bag or container and freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
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Saucy Braised Chicken
Ingredients
- 1 chicken cut into 10 pieces (3 ½- to 4-pound)
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 medium onion thinly sliced
- 4 garlic cloves thinly sliced
- 1 cup pitted green olives cut in half
- 1 tsp rosemary fresh if possible
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 2 cups chicken broth
- 3 bay leaves
- Juice of 1 lemon
Instructions
- Preheat oven to 350 degrees and season chicken with salt a pepper. In a large skillet over medium heat add the olive oil and sear the chicken in 2 batches until golden, about 3 - 4 minutes per side. Place the chicken in a 9" x 13” baking dish and set aside.
- In the same skillet, add the onions and cook until they have turned slightly translucent. Add the garlic olives, rosemary, oregano, tomato paste, and red pepper flakes. Cook for another 2 minutes. Add the flour and continue to cook for another minute, stirring constantly.
- Turn the heat to low and add the chicken broth slowly while stirring. Continue to cook for another 2 minutes while stirring. Add the bay leaves and lemon juice.
- Pour the sauce over the chicken in the baking dish and nestle onions under and around. Roast for 45 to 60 minutes.
- Let the chicken rest for 5 minutes after it’s done and drizzle with the sauce.
Video
Notes
- Make sure you place the chicken in a single layer. This ensures every piece of chicken is in touch with the sauce.
- You can broil the chicken at the end for a few minutes to make the chicken skin even crispier.
- If you have a large Dutch oven, you can make everything in one pot instead of transferring the ingredients to a baking dish.
- Pat dry the chicken before seasoning, so the salt and pepper stick better to the chicken. It’ll also help you get a nicer sear on the chicken.
- Don't use bottled lemon juice for the sauce. Fresh lemons will make the sauce taste more bright, fresh, and flavorful.
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