Italian Braised One Pot Chicken (Printable)

Tender chicken braised with tomatoes, garlic, and herbs in a rich Italian-style sauce. Easy one-pot comfort food.

# 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 tablespoons dry white wine (optional)

→ Seasonings & Herbs

10 - 2 tablespoons olive oil
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - 1 teaspoon dried oregano
14 - ½ teaspoon dried thyme
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - 2 tablespoons chopped fresh parsley (for garnish)

→ Optional

18 - Zest of 1 lemon

# How-To Steps:

01 - Pat chicken thighs dry with paper towels and season both sides generously with salt and 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 for 5 minutes more. Remove chicken from pot and set aside.
03 - Add onion, carrot, celery, and bell pepper to the same pot. Sauté for 5 minutes until softened and beginning to caramelize. Add 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 gentle simmer.
06 - Return chicken thighs to the pot, arranging them skin side up. Cover with lid and reduce heat to low. Braise gently for 40 minutes until chicken is tender and cooked through.
07 - Remove the lid and increase heat slightly. Simmer uncovered for 10 minutes to allow the sauce to reduce and thicken slightly.
08 - Discard the bay leaf. Sprinkle with fresh parsley and serve hot alongside polenta, crusty bread, or pasta.

# Expert Advice:

01 -
  • Everything happens in one pot, which means maximum flavor and minimum cleanup
  • The chicken becomes impossibly tender while developing this gorgeous golden skin
  • The sauce thickens into something youll want to spoon over everything
02 -
  • Pat the chicken really dry before seaming, otherwise youll steam instead of crisp that skin
  • Don't rush the searing step, those browned bits are the foundation of your flavor
  • Let the braise happen at a gentle bubble, not a rolling boil
03 -
  • Crowd the chicken too much and it will steam instead of brown, work in batches if needed
  • Use a wine you'd actually drink, since the flavor concentrates during cooking

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