Italian Braised One Pot Chicken (Printable)

Tender chicken thighs braised with tomatoes, garlic, and herbs for a rich Italian meal.

# What You'll 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 tbsp dry white wine (optional)

→ Seasonings & Herbs

10 - 2 tbsp olive oil
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 1 tsp dried oregano
14 - ½ tsp dried thyme
15 - 1 tsp dried basil
16 - 1 bay leaf
17 - 2 tbsp chopped fresh parsley (for garnish)
18 - Zest of 1 lemon (optional)

# Directions:

01 - Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
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 5 minutes more. Remove chicken and set aside.
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 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 to a gentle simmer.
06 - Return chicken thighs to the pot, arranging them skin side up. Cover with lid, reduce heat to low, and braise for 40 minutes until chicken is tender and cooked through.
07 - Remove the lid and continue simmering uncovered for 10 minutes, allowing the sauce to reduce and thicken slightly.
08 - Discard the bay leaf. Sprinkle fresh parsley over the dish. Serve hot accompanied by polenta, crusty bread, or pasta.

# Expert Tips:

01 -
  • Everything happens in one pot so the sauce absorbs every bit of flavor from the chicken skin and vegetables
  • The meat falls off the bone while still holding its shape, making it perfect for scooping up with crusty bread
  • It tastes like it simmered all day but comes together in just over an hour
02 -
  • Do not rush the initial sear because that crispy skin and browned bits create the foundation of flavor
  • The braising liquid should barely bubble, never boil violently or the chicken will become tough
  • Let it rest covered for 10 minutes off the heat before serving so the sauce thickens naturally
03 -
  • Pat the chicken completely dry before seasoning or it will steam instead of sear
  • Room temperature chicken browns more evenly than cold straight from the fridge
  • Use a wooden spoon to scrape up every flavorful bit from the pot bottom after adding wine

Go back