Low-Temperature Braised Chicken Thighs with Lemon and Thyme

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Tender chicken thighs simmered gently with aromatic lemon and thyme until falling off the bone, requiring minimal attention for maximum flavor. This French-inspired one-pot recipe, ready in about 45 minutes, pairs chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1 lb bone-in, skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium, sliced red onion
• 3 cloves, minced garlic
• 1 cup chicken broth
• 1, sliced into rounds lemon
• 2 tbsp leaves fresh thyme
• 1 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Pat chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5 minutes until golden brown. Flip and cook for 2 minutes, then transfer to a plate.
2. Step 2: Add sliced red onion to the skillet and cook for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant. Pour in 1 cup chicken broth and lemon slices, scraping up browned bits from the pan.
3. Step 3: Return chicken thighs to the skillet, skin-side up. Sprinkle with 2 tbsp fresh thyme. Cover and transfer to a preheated oven at 325°F. Braise for 30 minutes. Remove lid, sprinkle with 1 tbsp chopped parsley, and cook uncovered for 5 minutes until chicken is cooked through and juices run clear.