Low-Temperature Braised Chicken Thighs with Lemon and Thyme
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 ready in about 45 minutes pairs bone-in, skin-on 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Temperature Braised Chicken Thighs with Lemon and Thyme take to make?
Total time is about 45 minutes (10 min prep + 35 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 Low-Temperature Braised Chicken Thighs with Lemon and Thyme?
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 salt from drying out.
Can I substitute ingredients in Low-Temperature Braised Chicken Thighs with Lemon and Thyme?
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 Low-Temperature Braised Chicken Thighs with Lemon and Thyme 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 Low-Temperature Braised Chicken Thighs with Lemon and Thyme?
French 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
- ★★★★★
Perfect for a cozy dinner, the chicken was incredibly tender and the lemon-thyme combo was divine.
- ★★★★★
Cooked it for my family, they loved the lemon-thyme flavor and it was so easy to make.
- ★★★★☆
Slightly bland, maybe add a pinch more salt next time.
