Lemon-Thyme Braised Chicken Thighs with White Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in a fragrant lemon-thyme sauce until the meat falls off the bone, served with a side of steamed vegetables. This american-inspired one pot ready in about 65 minutes pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (14 ratings) Prep: 15 min Cook: 50 min Serves 4 American cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
  2. Step 2: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 2 more minutes.
  3. Step 3: Remove chicken from skillet and set aside. Add 1 medium thinly sliced onion and 3 minced garlic cloves to the skillet, sautéing for 3 minutes until softened.
  4. Step 4: Pour in 1/4 cup dry white wine and 1/2 cup chicken broth, scraping up any browned bits from the bottom. Add 2 lemon slices and 2 tablespoons fresh thyme leaves, bringing to a simmer.
  5. Step 5: Return chicken thighs to the skillet, skin-side up, and nestle the lemon slices around them. Cover the skillet with a lid and transfer to a preheated oven at 375°F. Braise for 45 minutes until chicken is tender and cooked through.
  6. Step 6: Remove from oven, discard lemon slices, and serve with the pan sauce.

Frequently asked questions

How long does Lemon-Thyme Braised Chicken Thighs with White Wine take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Thyme Braised Chicken Thighs with White Wine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Lemon-Thyme Braised Chicken Thighs with White Wine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Thyme Braised Chicken Thighs with White Wine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Thyme Braised Chicken Thighs with White Wine?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes