Italian Braised One Pot Chicken (Printable)

Tender chicken thighs braised with tomatoes, garlic, and herbs in a rich Italian-style sauce. Simple, comforting, and made entirely in one pot.

# What You Need:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs (about 3.3 lbs)

→ Vegetables

02 - 1 large yellow onion, sliced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 red bell pepper, sliced

→ Liquids

07 - 14 oz canned diced tomatoes
08 - 1 cup low-sodium chicken broth
09 - 2 tablespoons dry white wine (optional)

→ Seasonings & Herbs

10 - 2 tablespoons olive oil
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon dried thyme
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - 2 tablespoons chopped fresh parsley (for garnish)
18 - Zest of 1 lemon (optional)

# How to Make It:

01 - Pat chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Place chicken thighs skin side down and sear until golden brown, about 5 minutes. Flip and cook another 5 minutes. Remove chicken from pot and set aside on a plate.
03 - Add onion, carrot, celery, and bell pepper to the same pot. Sauté for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute until fragrant.
04 - Pour in white wine if using, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce for 1 minute.
05 - Stir in diced tomatoes, chicken broth, oregano, thyme, basil, bay leaf, and lemon zest if using. Bring mixture to a simmer.
06 - Return chicken thighs to the pot, arranging them skin side up. Once liquid reaches a simmer, cover the pot and reduce heat to low. Braise gently for 40 minutes.
07 - Remove the lid and continue simmering uncovered for 10 minutes to allow the sauce to reduce and thicken slightly.
08 - Remove and discard the bay leaf. Sprinkle fresh chopped parsley over the top. Serve hot accompanied by polenta, crusty bread, or pasta.

# Expert Suggestions:

01 -
  • The sauce becomes this incredibly rich, velvety masterpiece while you basically do nothing but stir occasionally
  • Leftovers taste even better the next day, if they last that long in my house
02 -
  • Don't rush the searing step, that golden crust is where half the flavor lives
  • Keep the braise at a gentle simmer, never a rolling boil or the chicken will toughen up
03 -
  • Use a pot that's heavy and holds heat well, it makes a difference in the braise
  • Let the chicken rest for a few minutes before serving so the juices redistribute

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