Mouthwatering and Irresistible Lemon-Garlic Braised Chicken Thighs are a fast dinner recipe packed with flavor. Chicken thighs are seared to crisp the skin and braised in the oven for succulent chicken and delicious sauce!
This delicious post was originally shared in February 2016 and has been updated in February 2018!
I love creating great tasting recipes that are quick and easy to make. Chicken is definitely a universal favorite. Chicken recipes posted on my Pinterest boards are gobbled up and repinned immediately! People do love their chicken! Today I’m sharing a favorite: Irresistible Lemon-Garlic Braised Chicken Thighs.
What is Braising?
Braising is a combination cooking method of searing meat at high heat on the stove top and then finished it, usually with vegetables added, in liquid in the oven. It is a very easy way to cook and creates a one pot meal that is full of flavor as well as moist, tender meat. It’s a wonderful method for less expensive cuts of meat filling them with flavor and rendering them very tender.
Why Braise Chicken?
Braising chicken in aromatic liquids infuses it with flavor while tenderizing it. Braising is a very easy cooking method with little active cooking involvement from the home chef, and it’s a fast way to get dinner on the table! Once the recipe comes out of the oven, dinner is served. These braised chicken thighs are a perfect example of why this cooking method is well-loved!
Chicken thighs are my absolute favorite part of a chicken. As much as people love chicken breasts for their low fat appeal, chicken thighs trump for flavor and great texture. When braisied they take on the flavors of the liquid they are cooked in and become fall-off-the-bone tender.
How to make Irresistible Lemon-Garlic Braised Chicken Thighs – Step by Step:
The first step in making this braised chicken thigh recipe is searing the chicken thighs on high heat to seal the juices and creat glorious cripsy skin! The chicken thighs are removed from the skillet and garlic and shallots added to cook briefly.
Lemon juice and chicken broth are added to deglaze the pan, the chicken is added back and the skillet is covered to cook in the oven for 20 minutes. Super simple. Potato wedges could be added to the skillet before going into the oven too. Or strain the pan juices after cooking and drizzle over the chicken with some Roasted Lavender Potatoes!
More Easy Chicken Recipes You’ll Love:
- Fast and Easy Sheet Pan Chicken Fajitas
- Salt and Pepper Roasted Chicken Thighs
- Mexican Chicken and Rice Skillet
If you’ve tried these Irresistible Lemon-Garlic Braised Chicken Thighs or any other recipe on BoulderLocavore.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to!
Irresistible Lemon-Garlic Chicken Thighs
- 8 bone-in skin-on Chicken Thighs
- ½ teaspoon Kosher Salt
- ½ teaspoon ground Black Pepper
- 2 tablespoons Olive Oil
- 1 tablespoon Unsalted Butter
- 6 Garlic Cloves , diced
- 1 cup chopped Shallot
- ½ cup Lemon Juice
- 1 cup Chicken Broth/Stock
- Preheat the oven to 350 degrees. Rinse chicken thighs and pat dry with a paper towel. Salt and Pepper on both sides.
- In a large oven-proof skillet with high sides and a lid (or a braising pan), melt the olive oil and butter over medium-high heat. Add the chicken thighs and brown on both sides. _Note: turning the thighs helps ensure the skin will not stick to the pan and separate from the chicken._Remove from the pan and set aside.
- Add the garlic and shallots to the pan and sauté until the shallots become limp; about 2-3 minutes.
- Add the lemon juice and chicken broth/stock to the pan and stir to remove any browned bits from the bottom of the pan. Bring to a simmer and add the chicken thighs back to the pan.
- Place the lid on the pan and put the pan in the pre-heated oven for 20 minutes. Remove the lid and cook for an additional 15 minutes or until the internal temperature of the chicken thighs reaches 160-165 degrees (it will continue to cook when removed from the oven).
- Remove chicken from the skillet. If desired, strain the cooking liquid through a sieve to drizzle over chicken when served.
These sound really really delicious. I am going to have to give this a try to change up dinner asap. I love anything with Lemon and garlic, YUM!
Dawn Lopez says
I love lemon and garlic flavors together with chicken so this recipe really DOES look irresistible. My family would probably think this was amazing too. I’ve never braised chicken before so it’s going to be a new cooking trick for me.
Do you remember that show Everybody Loves Raymond? The only meal the wife could make was lemon chicken. I think we’ve all got those special recipes that we really love to make. Hoping this lemon chicken becomes one of mine.
Toni Dash says
I DO remember the show but didn’t watch it regularly enough to know about the lemon chicken! This recipe is so easy I definitely could see it become a regular around the dinner table!
Cathi Crismon says
I can’t wait to share your recipe with my daughter. She is so good about making delicious meals for the family. I know she will love this meal. Thanks!
I have never tried braising! This recipe looks delicious! This may just be what is on the menu for the weekend.
This looks amazing. Screams summer to me .
This sounds really good. I love a great chicken recipe too. It’s one of my favorites. I can’t wait to give your recipe a try.
Mommy Moment says
I love braising meat. It makes it super tender and filled with flavor.
This Lemon Garlic chicken recipe sounds delicious!
Lisa Favre says
I always go for chicken breasts but I know the thighs can offer so much flavor and taste less dry. I will have to try your recipe out – lemon and garlic make for the best combination!
Jenna M Wood says
I usually only eat boneless white meat chicken, can this recipe be easily adapted? I love lemon anything and this looks like such a nice refreshing recipe for Spring.
Toni Dash says
I have only made it with chicken thighs which cook longer. My suggestion would be to cook the chicken breasts 3-4 minutes a side then about 15 minutes in the liquid. Use an instant read thermometer to monitor doneness (they need to be 165 degrees when measured in the middle). Chicken breasts can dry out even when cooked in liquid to be sure not to over cook them. Will you let me know how it turns out?