• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Foodcentric Life
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
menu icon
go to homepage
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Easter
    • About
    • Recipes
    • Living Well
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Chicken & Turkey

    Braised Italian Chicken Thighs

    Published: Feb 24, 2015 · Modified: May 10, 2022 by Sally Cameron · This post may contain affiliate links · 16 Comments

    1165 shares
    Jump to Recipe Print Recipe

    Made from economical chicken thighs and a few pantry items, braised Italian chicken thighs is a basic weeknight recipe in my kitchen. Healthy comfort food made easy. 

    Braised Italian chicken thighs in a shallow pan with vegetables.
    Braised Italian chicken thighs in a shallow pan with vegetables.

    Pick up chicken thighs and mushrooms at the store. From your pantry, use canned tomatoes and artichoke hearts, olive oil, garlic and onions. Fresh herbs are nice as a garnish, but you can use dried herbs for the cooking. A dried Italian blend is nice, but you can use basil, oregano, even thyme or rosemary.

    Jump to:
    • What is Braising?
    • Buying Chicken Thighs
    • Tools
    • Cooking Instructions
    • Serving Options
    • Leftovers
    • Dietary Notes
    • More Chicken Recipes
    • 📖 Recipe
    • 💬 Comments

    What is Braising?

    Braising is a classic, two step method of cooking. Sear or brown for good color, then simmer with a liquid for flavor and tenderness. Part of the time is hands off cooking, so you can get the rest of the meal ready. Cook some noodles or rice and toss a salad to balance things out, or serve them alone in a shallow bowl with the juices and veggies for a low-carb or Paleo dinner.

    Buying Chicken Thighs

    Chicken thighs come large and small. It depends on what is at the store. You'll have to eye it. If I buy 4 large at 2 pounds it will serve 3-4; 1 for me and 2 for my husband and an extra for a lunch. If you're used to chicken breasts please try thighs. The are tender and moist.

    Browning the chicken thighs.
    Browning the chicken thighs.

    Tools

    Choose a pan wide enough that you can get all of the chicken thighs in a single layer and deep enough that you can add the rest of the ingredients without it bubbling over. You will also need a tight fitting lid.

    The photo above is a 3 ½ quart Le Creuset brasier. A 5 ½ quart Le Creuset Dutch oven works too. It's a handy pan that you can do a lot more with than just this recipe because it is wide.

    Cooking Instructions

    Start by browning chicken thighs, skin side down, until golden. Remove from the pan. Sauté onion and garlic, then add artichoke hearts. Cook for a few minutes, then add tomatoes, mushrooms, broth and wine (if using) and herbs. Add chicken back into pan, cover and simmer until chicken is tender, about 20 minutes.

    Browned chicken with added vegetables in the pan.
    Browned chicken with added vegetables in the pan.

    Serving Options

    Choose either whole wheat noodles, brown rice noodles for a gluten-free option (this GF pasta is terrific), or zucchini noodles. For directions on how to make zucchini noodles, read this post. Another option - try combining half pasta noodles with half zucchini noodles.

    Braised chicken thighs in a pan with vegetables.
    Braised chicken thighs in a pan with vegetables.

    Leftovers

    Leftovers make a nice lunch the next day. Place chicken in an airtight container and top with the vegetables and sauce, it will keep for 3 days.

    Dietary Notes

    For Paleo or Whole30, swap broth for wine and skip the cheese. For low histamine, skip the tomatoes and swap broth for wine, and no cheese.

    More Chicken Recipes

    • For another great chicken thigh recipe try my easy baked teriyaki version.
    • If your family loves Italian-inspired meals, try this reader favorite, Easy Chicken Parmesan.

    📖 Recipe

    Italian Braised Chicken Thighs

    Sally Cameron
    With chicken thighs and a few pantry items you can have this satisfying dish on the table in no time.  Serve over brown rice noodles, zucchini noodles or rice. If not using wine in cooking, increase broth to 1 ¼ cups. As chicken thighs vary in size, you may have to eye it at the market and choose pieces over the weight. 
    3.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Italian
    Servings 4
    Calories 673 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • 2 ½ pounds bone-in, skin on chicken thighs
    • ¼ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon granulated garlic
    • 1 tablespoons olive oil
    • ½ medium onion, chopped ¾ cup
    • 6 ounces quartered canned artichoke hearts about half a can, drained
    • 3 cloves garlic finely chopped
    • 2 teaspoons dried herbs Italian blend, oregano, or basil
    • 1 pinch red pepper flakes
    • ¾ cup chicken broth low sodium
    • ½ cup red wine optional, or use more broth
    • 1 15 ounce can diced tomatoes
    • 8 ounces small mushrooms quartered

    Optional garnishes

    • 2 teaspoons fresh chopped parsley or oregano optional
    • 2 tablespoons grated Parmesan optional, skip for dairy-free

    Instructions
     

    • Trim excess fat and skin from chicken thighs. Season chicken with salt, pepper and granulated garlic. Heat olive oil in a pan large enough to hold the chicken flat in a single layer over medium heat. Use a 5 ½ quart Dutch oven, 3 ½ quart brasier, or 3-4 quart saute pan. Add the chicken skin side down and cook until the skin has a golden crust, about 5 minutes. Remove the chicken to a plate or rimmed baking pan.
    • Drain excess chicken fat but leave a little. Add onion to the pan. You should hear a light sizzle when the onion hits the surface. Cook onion until soft, about 2-3 minutes. Turn the heat down if needed so the onion does not burn. Add the artichokes hearts, garlic, dried herbs, and red pepper and cook 1-2 minutes. Add the wine and broth and cook 2-3 minutes.
    • Add the tomatoes to the pan and stir to mix them in. Nestle the chicken thighs into the vegetables and add the mushrooms. Turn the heat up until the pan is bubbling. Place the lid on the pan, turn heat to low and cook until the chicken reaches an internal temperature of 165°, 18-20 minutes. Sprinkle with fresh herbs and Parmesan.

    Nutrition

    Calories: 673kcalCarbohydrates: 10gProtein: 44gFat: 48gSaturated Fat: 12gTrans Fat: 1gCholesterol: 238mgSodium: 546mgPotassium: 815mgFiber: 2gSugar: 3gVitamin A: 238IUVitamin C: 4mgCalcium: 74mgIron: 3mg
    Tried this recipe?Let us know how it was!
    « Balsamic Roasted Red Onions
    Cream of Broccoli Soup (dairy free vegan option) »

    Reader Interactions

    Comments

    1. Maggie says

      October 20, 2020 at 6:26 pm

      I made this in my own little way tonight and we really enjoyed it! Some small tweaks and adds include using Marsala wine instead of red wine, marinated artichoke hearts, adding a little butter to the pan to fry the chicken, and finishing the sauce with a little heavy cream. The sauce is a little thin, but i actually think next time, i'll shred the thighs so the meat and sauce really meld together. Thanks for the recipe!

      Reply
    2. Sara says

      March 19, 2018 at 10:15 am

      How do I keep the browned skinned from sticking to the pan? So frustrating, I always seem to have this problem. What is the trick to browning the thighs without leaving the skin behind, stuck to the pan? Thanks for your help....

      Reply
      • Sally Cameron says

        March 20, 2018 at 2:11 pm

        Hi Sara. What kind of a pan are you using? Have you tried a bit of non-stick spray, or a non-stick pan? Do you use a little olive oil in the pan to cook them in? The pan I use is a Le Creuset, which is enamel coated cast iron, and don't have a sticking problem. Also, be sure to get a good crisp skin on the thighs before you try to turn them. That should help them release easily to turn. Please let me know if this helps.

        Reply
    3. Lisa Jones says

      July 03, 2016 at 10:09 am

      Would this dish freeze well?

      Reply
      • Sally Cameron says

        July 03, 2016 at 10:41 am

        I'm not sure Lisa. I've never tried to freeze it. It probably would be fine. Then thaw completely the refrigerator overnight, maybe 24 hours, slowly, and reheat in a 350° oven for about 30 minutes covered with foil. Before heating allow the dish to stand out of the refrigerator on the counter for at least 30 minutes, up to 60 to get the chill off. It will heat faster, better.

        Reply
    4. linda abrams says

      December 01, 2015 at 9:48 pm

      could this work with bone in chicken breasts?

      Reply
      • Sally Cameron says

        December 02, 2015 at 12:57 pm

        Hi Linda, yes it should work with bone-in chicken breasts as well. I would do 4 pieces. Cook them to 160° and the last 5 degrees, to 165°, will happen with carry over cooking. That way you will have nice moist chicken breasts. For faster cooking you could cut them in half crosswise.

        Reply
    5. Mike Whitson says

      March 12, 2015 at 6:47 pm

      Great dish! I love the rich flavor and variety of ingredients. I made this last weekend and the whole family enjoyed it. I have been enjoying the leftovers even more (I did make a double batch ;).

      Reply
    6. Ryan says

      March 01, 2015 at 11:12 pm

      Made up a double batch of this at the fire house tonight. It's a keeper. Will definitely be a regular meal here from now on out.

      Reply
      • Sally Cameron says

        March 02, 2015 at 2:46 am

        Love to hear that Ryan! Happy firefighters are a good thing!

        Reply
    7. Mary@SiftingFocus says

      February 27, 2015 at 3:30 am

      Looks fabulous Sally. I will definitely be making it. This is my kind of dish!

      Reply
    8. Amy Rising says

      February 27, 2015 at 2:52 am

      Hi Sal - just made your Braised Italian Chicken Thighs and serving to the family over zucchini noodles! I know they will love it,,,may become the new family favorite!

      Thanks!
      Amy

      Reply
    9. Brenna Rastrelli says

      February 25, 2015 at 12:40 am

      Wow something new that I can't wait to try, perfect for cold rainy weather!

      Reply
      • Sally Cameron says

        February 25, 2015 at 3:00 am

        Exactly what I was thinking Brenna. Its warm and sunny here is California, but I watch the news and think of all my friends across the country with so much cold weather and snow. Hope you will report back after you make it. Sure is easy and tastes so good. Thanks for your comment.

        Reply
    10. Madonna/aka/Ms. Lemon says

      February 24, 2015 at 7:07 pm

      I pinned your braised chicken - it made my mouth water.

      Reply
      • Sally Cameron says

        February 24, 2015 at 7:15 pm

        Thanks Madonna! The leftovers are good too. I finished one up for dinner last night and piled all of the veggies over green beans. No noodles needed, although I have done it with the zucchini noodles and even a combine of half zucchini and half brown rice. All good.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

    More about me →

    Easter Recipes

    • Bark bites on a round display plate for serving.
      Chocolate Bark Recipe (bark bites)
    • pork tenderloin with blackberry sauce
      Pork Tenderloin with Blackberry Sauce
    • hard boiled eggs
      How to Make Perfect Hard Boiled Eggs (Easy Peel)
    • seared salmon with raspberry
      Pan Seared Salmon With Raspberry Sauce
    • crispy seared duck breast
      How to Cook Crispy Duck Breast
    • green beans almondine
      Green Beans Almondine with Lemon

    Popular Recipes

    • stamed salmon
      A Quick Lesson on How To Steam Salmon
    • Mushroom Duxelles
      Classic French Mushroom Duxelles
    • Chicken Marsala
      Chicken Marsala Recipe (without cream)
    • creamy cauliflower soup
      Smooth and Creamy Cauliflower Soup
    • white chicken chili
      Easy White Chicken Chili
    • easy chicken parmesan
      Easy Chicken Parmesan Recipe

    Footer

    as seen on

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility policy

    Newsletter

    • Sign Up! for emails and updates

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.