Braised Chicken in the Oven with Crispy Skin: How to cook this delicious dish!

Braised Chicken in the Oven with Crispy Skin

Picture this: the aroma of perfectly braised chicken wafting through your kitchen, the skin golden and crisp, while the meat underneath is tender and succulent. If you’ve ever longed for a foolproof method to make chicken that’s both juicy and crispy, you’re in the right place.

Whether you’re cooking for a quiet family dinner or hosting friends, braised chicken with crispy skin is bound to impress. Let’s walk through every step so you can master this dish like a pro.

What Is Braising? A Beginner-Friendly Overview

Braising is a magical cooking technique that melds two basic methods: searing and slow cooking in liquid. The result? Meat that’s bursting with flavor and just melts in your mouth.

Here’s why braising is perfect for chicken: 

• It locks in moisture, so the meat stays juicy.
• The cooking liquid infuses the chicken with flavor.
• When done right, you get tender chicken with irresistibly crispy skin.

Even if you are a total novice at braising, have no fear. This recipe breaks it down step by step to make it quite easy to follow.

All Ingredients You’ll Need for Braised Chicken with Crispy Skin Recipe

Before you start, gather your ingredients. Here’s what you’ll need:

Chicken:

• Thighs or drumsticks: These cuts are ideal for braising because they’re rich in flavor and stay tender during long cooking times.

Aromatics

• Garlic (4–6 cloves): Adds depth.
• Onion (1 large, sliced): The foundation of many savory dishes.
• Fresh herbs (like thyme or rosemary): These elevate the dish’s flavor profile.

Braising Liquid:

• Chicken stock: A hearty base.
• White wine: Adds a subtle acidity that balances the richness.
• Optional: Lemon juice or Dijon mustard for brightness.

Seasonings:

• Salt and pepper: Essential for enhancing the natural flavors.
• Paprika or smoked paprika (optional): Adds color and a hint of smokiness.

Oil:

• Olive oil or neutral oil: to sear the chicken until golden.

You can always adjust the recipe with whatever you have at your disposal, but these fundamentals will get you started.

Prep that Chicken: The Secret to Success

Preparation is key. Follow these steps to get your chicken ready for that braise:

1. Dry the chicken with paper towels. This may be the most simple step, but it is essential in achieving that perfect, golden sear.
2. Season liberally: Sprinkle salt, pepper, and your spices of choice all over the chicken. Be liberal; this is where the magic happens.
3. Optional marinating: If time permits, take the time to marinate the chicken in a mixture of olive oil, garlic, and herbs for a few hours or overnight. This really gives the dish another layer

How to Get That Golden Brown Base

Searing is the first step to creating the crispy skin you’re after. Here’s how to do it right:

1. Choose the right pan: A heavy-bottomed skillet or Dutch oven works best for even heat distribution.
2. Warm the oil: Pour a tablespoon of oil into the pan and heat it over medium-high heat until it starts to shimmer.
3. Sear chicken, skin-side down: Place the chicken in the pan, skin-side down, being careful not to splash any of the hot oil. Cook, undisturbed, for 3-5 minutes.
4. Flip over and sear the other side: Cook an additional 2-3 minutes before pulling the chicken out of the pan to set aside.

Pro tip: Do not overcrowd the pan. If needed, do in batches to not compromise browning on each piece.

Building Flavor: Choosing the Right Aromatics and Braising Liquid

Once the chicken is nicely browned, it’s time to build those layers of flavors.

1. Sauté the aromatics: Add your garlic, onion, and fresh herbs to that same pan. Cook until fragrant and softened, about 3–4 minutes.
2. Deglaze the pan: Add in the braising liquid of your choice-chicken stock, white wine, or a combination of the two. Grab that wood spoon in hand and scrape up whatever browned bits are stuck to the bottom of the pan, ’cause that stuff’s full of flavor.
3. Customize your braise: Add a splash of lemon juice for brightness or a dollop of Dijon mustard for tang.

Braising in the Oven: Low and Slow for Tender Perfection

The real magic is in the oven.

1. Preheat your oven: to 350°F.
2. Combine everything: Return the seared chicken to the pan, nestling it into the aromatics and liquid. The liquid should come about halfway up the chicken, leaving the skin exposed.
3. Bake: Cover the pan tightly with a lid or foil and bake for 35–45 minutes. The low, slow heat tenderizes the meat while infusing it with flavor.
4. Check for doneness: The chicken is ready when it’s fork-tender and the internal temperature reaches 165°F

How to Get Crispy Skin After Braising

Here’s the secret to crispy skin: the broiler.

1. Remove the Chicken: Lift the chicken from the braising liquid and set it skin-side up on a rimmed baking sheet.
2. Broil on High: Broil on high for 3–5 minutes, or until the skin is golden and crispy. Keep watching to avoid burning.
3. Brush with Oil or Butter Optional: To make it even more shiny and crispy, lightly brush the skin with oil or melted butter before broiling.

Serving Suggestions and Pairings

A dish this flavorful deserves the perfect accompaniments. Here are some ideas:

• Side dishes: Creamy mashed potatoes, roasted vegetables, or a simple green salad pair beautifully with braised chicken.

• Sauce: Don’t waste the braising liquid! Strain it, reduce it on the stovetop, and serve it as a rich sauce.

• Presentation: Garnish with fresh herbs or a squeeze of lemon juice for a bright finish.

Common Mistakes to Avoid

Even simple recipes can go out of kilter if some techniques are not properly addressed. Here’s what to watch out for:

1. Skipping the Sear: It’s where flavor gets locked in, and the crispiness at the base forms. Never skip this!

1. Too Much Liquid: The liquid should reach halfway up the chicken, not cover it entirely.

1. Overcrowding the pan results in steaming instead of searing, so work in batches if need be.
2. Not watching the broiler: The broiler works fast. Watch the chicken so it doesn’t burn.

FAQs About Braising Chicken in the Oven

1. Can I use chicken breasts instead of thighs?
Yes, but be cautious. Breasts are leaner and can dry out more easily, so reduce the cooking time slightly.

2. What’s the best pot for braising?
A Dutch oven or any heavy-bottomed, oven-safe pan with a lid is ideal.

3. Can I make this recipe ahead of time?
Absolutely! Braised chicken reheats beautifully. Just crisp the skin under the broiler before serving.

4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F, then broil the skin to restore crispiness.

From Your Oven to the Table: A Dish Worth Sharing

This recipe isn’t just about cooking chicken—it’s about creating a memorable meal. By following these steps, you’ll end up with a dish that’s juicy, tender, and bursting with flavor, all while sporting perfectly crispy skin.

So, what are you waiting for? Gather your ingredients, preheat your oven, and give this braised chicken recipe a try. Your taste buds—and anyone lucky enough to share your table—will thank you.

Ready to take your cooking skills to the next level? Share your results in the comments, and don’t forget to bookmark this recipe for your next cozy night in.