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 one-pot recipe, ready in about 45 minutes, pairs chicken thighs, salt, and black pepper for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 chicken thighs, skin-on
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium red onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 lemon, sliced into rounds
• 2 tbsp leaves fresh thyme
• 1 tbsp fresh parsley, chopped

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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.