Vinegar-Braised Chicken with Yogurt and Lemon Sauce

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

Tender chicken thighs slowly braised in a tangy vinegar sauce enriched with creamy yogurt and brightened by fresh lemon juice. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown them in the oil for 5 minutes per side until golden and crisp at the edges. Remove and set aside.
  2. Step 2: Lower the heat to medium and add 1 medium thinly sliced onion and 4 minced garlic cloves to the skillet. Sauté for 4 minutes until the onion is translucent and fragrant.
  3. Step 3: Pour in 1/4 cup white vinegar, scraping up browned bits from the pan. Cook for 2 minutes until the vinegar reduces slightly.
  4. Step 4: Stir in 1 cup chicken broth and bring to a simmer. Return the chicken thighs to the pan, cover, and braise over low heat for 25 minutes until cooked through and tender.
  5. Step 5: Remove the chicken again and stir 1/2 cup plain yogurt and 3 tbsp fresh lemon juice into the braising liquid. Cook uncovered for 3 minutes until the sauce thickens slightly and coats the back of a spoon.
  6. Step 6: Return the chicken to the skillet to warm through in the sauce for 2 minutes. Sprinkle 2 tbsp chopped fresh parsley on top before serving.

Frequently asked questions

How long does Vinegar-Braised Chicken with Yogurt and Lemon Sauce take to make?

Total time is about 55 minutes (15 min prep + 40 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 Vinegar-Braised Chicken with Yogurt and Lemon Sauce?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Vinegar-Braised Chicken with Yogurt and Lemon Sauce?

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 Vinegar-Braised Chicken with Yogurt and Lemon Sauce 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 Vinegar-Braised Chicken with Yogurt and Lemon Sauce?

Mediterranean chicken 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.

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