Braised Chicken Thighs

My husband has asked me to start posting how I cook certain things that he and the family like. I like to cook simply, with easy ingredients that I can throw together and have a meal in 30 minutes or less.

Braised Chicken Thighs


  • 1-2 lbs boneless skinless chicken thighs (or as many as your skillet will hold)
  • 2 tsp olive oil
  • 1-2 cups chicken broth
  • salt and pepper to taste


  • Heat the oil in a skillet over medium/high heat til the oil shimmers. Place chicken in pan and brown each side for about 4-5 minutes. You want a nice crisp brown on both sides. Lower the heat to low, and pour in chicken broth until it comes up 1/2 to 3/4 up the sides of the chicken, do not submerge. Cover with a tight lid and cook for 12 minutes. You can check for doneness with a meat thermometer. (165 for chicken thighs)
  • Move the chicken to a plate and tent with foil to rest for 10 min. Serve with rice, vegetables, etc.

    Paula McClure

    Gonna use your recipes when Glenn goes out of town! Sounds easy, fast, & YUMMY!


    Can I do tenderloins like this? I would have to cut down the cook time though right?


    I’m sure you can! I would definitely check them after 5 minutes in the liquid.

    Sarah Liberti

    I’m trying this tonight. Thanks Maryann 🙂

Comments are closed.