These easy Braised Chicken Thighs are a fun switch from our regular rotation of rotisserie chicken, chicken parmesan, and crispy chicken wings, all of which are fabulous, but that we make often. The chicken thighs are first pan seared, then braised in chicken broth with a touch of heavy cream, a little vinegar, and lots of fennel, onion, and shallot.
We’ll add fresh herbs, lemon zest, and lemon juice to brighten up the flavors, then serve over creamy mashed potatoes (you can skip this, but if you do we highly recommend having some crusty baguette on standby to sop up that delicious braising sauce).
The chicken thighs are so tender, so juicy, and so flavorful! Even if you’re skeptical of fennel, this easy dinner recipe is a winner!!
For more easy weeknight chicken thigh recipes (I love how quickly they cook!) try my pan-seared chicken with Dijon pan sauce, chicken thighs with white beans and kale, or my juicy grilled chicken thighs next! Or check out all of my poultry recipes!
Ingredients For Braised Chicken Thighs
- 1 1/2 lbs chicken thighs! I’m using boneless skinless thighs, but you can certainly use bone-in skin on.
- Extra virgin olive oil
- 2 fennel bulbs, fronds reserved, thinly sliced
- 1 large onion, thinly sliced
- 2 shallots, thinly sliced
- 3 garlic cloves, finely chopped
- Kosher salt
- Freshly ground black pepper
- Low-sodium chicken broth or stock, about ½ cup
- ¼ cup heavy cream
- 2 Tbsp sherry vinegar
- Fresh lemon juice and lemon zest
- Fresh thyme or oregano, plus chives or chopped parsley for serving
What Is Braising?
We absolutely love braising meats, and chicken fares particularly well! You’ll begin by pan searing, then add liquid to the pan and cook until the meat, poultry, or seafood becomes tender. The end result is not just a beautiful piece of chicken (in this case), but a beautiful braising liquid to be spooned on top.
This is often why many braises (think pot roast, short ribs, shredded or pulled meats) are best served over mashed potatoes. To better absorb that beautiful braising sauce! Some braises finish cooking in an oven (often slow braising), but because chicken thighs are much smaller than, say, short ribs or pork shoulder, they can cook completely on the stove top (fast braising).
We love to use this Staub braiser with lid!
How To Braise Chicken Thighs
Season chicken thighs generously on both sides with Kosher salt and black pepper, then brown in a large skillet with olive oil or butter. (If using skin-on thighs, make sure to cook chicken skin side down.) The chicken will finish cooking in liquid, but for now just transfer it to a large plate.
Next, sauté thinly sliced fennel, onion, and shallot in the skillet. Season with salt and pepper, stir, then add garlic, fresh herbs (thyme or oregano), and lemon zest for added flavor. When the veggies have softened, add chicken stock, heavy cream, and sherry vinegar, then bring to a boil.
Return the chicken to the pan, tossing once to coat both sides with the sauce. Cover the skillet tightly, then simmer over medium-high heat until chicken reaches an internal temperature of 165 F, about 6-9 minutes (depending on the thickness of the chicken).
Finish the sauce with a squeeze of fresh lemon juice, then serve immediately with chopped fresh parsley or chives.
Our Favorite Side Dishes
We love serving braised chicken thighs over garlic mashed potatoes. If you need a vegetable, we love crispy roasted brussels sprouts or Sicilian cauliflower!
Here, we’re serving the braised chicken thighs with a simple arugula salad. Toss with a pinch of flaky sea salt and a generous drizzle of aged balsamic vinegar. Easy, light, and a beautiful contrast to the sweet onions and fennel.
The chicken is so tender and juicy! You may think you don’t like fennel, but it is so similar in flavor and texture to the sweet sautéed onions — if you are a fan of caramelized onions, there’s a strong chance you’ll love this dish!
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More chicken recipes to try!
- Chicken Provencal
- Spinach Stuffed Chicken Breasts
- Green Chicken Chili Soup
- Za’atar Roasted Chicken
- Rich & Creamy Marry Me Chicken
Tell Us What You Think!
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Juicy Braised Chicken Thighs with Onion & Fennel
Ingredients
- 3 Tbsp olive oil
- 1½ lb chicken thighs, boneless, skinless
- 2 large fennel, fronds removed, peeled, cored, and thinly sliced (you can reserve the fronds for garnish, if you like)
- 1 medium onion, thinly sliced
- 2 medium shallots, thinly sliced
- 3 garlic cloves, finely chopped
- 2 tsp Kosher salt, divided
- ½ tsp freshly ground black pepper, divided
- ½ cup low-sodium chicken stock
- ¼ cup heavy cream
- 2 Tbsp sherry vinegar
- 1 lemon, zested and juiced
- 2 Tbsp oregano, or thyme, finely chopped
- Parsley or chives, for serving
- Flaky sea salt
Instructions
- Brown the chicken: Season thighs with 1 tsp kosher salt and ¼ tsp black pepper. Heat 3 Tbsp olive oil (or butter) in a large skillet over medium-high heat. Cook half the thighs 4 minutes per side, until they release easily (skin-side down if using skin-on). Transfer to a plate and repeat.
- Cook the vegetables: Add fennel, onion, and shallot to the skillet. Season with remaining salt and pepper. Stir in garlic, 2 Tbsp oregano (or thyme), and lemon zest. Cook 6–8 minutes, until softened. Add ½ cup chicken stock, ¼ cup heavy cream, and 2 Tbsp sherry vinegar; bring to a boil.
- Braise: Return chicken to the pan, turning to coat. Cover and simmer until cooked through and the internal temperature reaches 165°F / 74°C, about 6–9 minutes.
- Finish: Add a squeeze of lemon juice and garnish with parsley or chives and flaky sea salt. Serve immediately.
Nutrition
I made this last night with your garlic mashed potatoes and brussel sprouts. It was delicious! The lemon zest during cooking and juice at the end really made it shine.
Thank you!
Onto sheet pan fajitas!
What a fabulously composed meal! Agree, the lemon makes the dish! xo, Ari
Just made this for my anniversary after snagging some fennel at the farmers’ market, it was sooo good. Very tender and flavorful. It’s so easy to make, as well! Served with sauteéd baby artichokes and lemony greens.
That sounds absolutely fantastic, Nicole! We love that this is easy, but so impressive in flavor. xo, Ari
I come back to this recipe when I’m looking for a simple and delicious chicken dinner idea. Thank you for sharing
Isn’t it surprisingly delicious?! I haven’t made this one in a while, but it’s a great reminder that I need to! Ari