Italian Braised One Pot Chicken (Printable)

Tender chicken braised with tomatoes, garlic, and herbs for a rich Italian-style meal.

# What's Needed:

→ Poultry

01 - 8 bone-in, skin-on chicken thighs (about 3.3 lbs)

→ Vegetables

02 - 1 large yellow onion, sliced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 red bell pepper, sliced

→ Liquids

07 - 14 oz canned diced tomatoes
08 - 1 cup low-sodium chicken broth
09 - 2 tablespoons dry white wine (optional)

→ Seasonings & Herbs

10 - 2 tablespoons olive oil
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon dried thyme
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - 2 tablespoons chopped fresh parsley for garnish
18 - Zest of 1 lemon (optional)

# How to Make It:

01 - Pat chicken thighs thoroughly dry with paper towels. Season generously on both sides with salt and pepper, pressing seasoning into the meat.
02 - Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Place chicken thighs skin side down and sear until deep golden brown, about 5 minutes. Flip and cook another 5 minutes. Remove chicken and set aside on a plate.
03 - Add onion, carrot, celery, and bell pepper to the same pot. Sauté for 5 minutes until vegetables begin to soften. Add garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Pour in white wine if using, scraping up any browned bits from the bottom with a wooden spoon. Let the wine bubble and reduce for about 1 minute.
05 - Stir in diced tomatoes, chicken broth, oregano, thyme, basil, bay leaf, and lemon zest if using. Bring the mixture to a gentle simmer.
06 - Return chicken thighs to the pot, arranging them skin side up. The liquid should come about halfway up the chicken. Cover with a tight-fitting lid, reduce heat to low, and braise for 40 minutes until chicken is tender and cooked through.
07 - Remove the lid and increase heat slightly. Simmer uncovered for 10 minutes to allow the sauce to reduce and thicken naturally.
08 - Discard the bay leaf. Transfer chicken to a serving platter. Spoon the thickened vegetable sauce over the chicken. Sprinkle generously with fresh parsley. Serve hot accompanied by polenta, crusty bread, or pasta.

# Tips for Success:

01 -
  • The chicken becomes fall-off-the-bone tender while developing incredible depth
  • Everything cooks in one pot, meaning minimal cleanup and maximum flavor absorption
  • The sauce creates itself while you barely lift a finger, perfect for lazy weekends
02 -
  • Patting the chicken completely dry before searing is non-negotiable if you want that crispy golden skin
  • Don't rush the initial vegetable sauté, as those browned bits become the foundation of your sauce's complexity
  • The sauce will continue to thicken as it stands, so don't worry if it looks a bit thin at first
03 -
  • Use bone-in, skin-on thighs without exception, as the bones add essential depth and the skin protects the meat from drying out
  • Let the chicken come to room temperature for 30 minutes before searing for more even cooking and better browning

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