Braised Chicken Breasts

Content… What Is Braising? Recipe Ingredients How to Make It Recipe Variations Tips and Notes Make-Ahead and Storage Instructions What to Serve More Amazing Chicken Breast Recipes to Try

What Does Braising Chicken Breasts Mean?

Braising meat involves cooking it in a covered pot or Dutch oven low and slow in just enough liquid (broth, wine, etc., but not water) to barely cover. While most braised meats are cooked in the oven, you can certainly do it on the stovetop.

The advantage of braising chicken breasts in the oven is being able to set it and forget it. And that’s how we make these chicken breasts juicy, tender, and flavor-packed. 😋

What You’ll Need

1. Chicken Breast – Boneless, skinless chicken breast is easy to prepare and cooks a little faster, but you could certainly use the bone-in, skin-on variety. Just adjust the cooking time accordingly.
2. Seasonings – White pepper, garlic and onion powder, paprika, thyme, and bouillon powder are all you need in the spice department.
3. Fats – Butter and olive oil help us sear the chicken and saute the veggies, giving the whole dish a rich flavor profile. Of course, you can use ghee for a paleo-friendly version.
4. Veggies – Onion, garlic, carrots, tomato, and celery add a variety of flavors, aromas, and textures to this dish.
5. Liquids – Broth and white wine are at the heart of our sauce. The chicken will soak in their flavors as it cooks.

How to Braise Chicken Breasts

• Preheat the oven to 350℉ (180℃).
• Spice Mix – Mix the garlic and onion powders, paprika, salt, and pepper in a small bowl. (Photo 1)
• Prep Chicken – Pat the chicken breasts dry. Layer each breast between two pieces of plastic wrap or parchment paper and pound to a ½-inch thickness using a meat tenderizer. (That allows even cooking for a juicier breast.)
• Season the chicken generously with the spice mix on both sides. (Photo 2)
• Sear – Heat the oil over medium-high heat in a Dutch oven or large cast iron skillet. Add the chicken breasts, turning to brown on both sides (about 2 minutes per side). Remove and set aside. (Photos 3-4)
• Braising Seasonings – Melt the butter in the pan, then add the onions, garlic, and thyme. Saute for 2-3 minutes or until fragrant. Next, stir in the diced tomatoes and bouillon powder and cook for 5-6 minutes. (Photo 5)
• Sauce – Gradually pour in the white wine. Follow with the chicken broth and stir. Bring to a boil, and then add the carrots and celery. Simmer for about a minute, and adjust seasonings to taste. (Photos 6-7)
• Braise – Next, return the seared chicken breasts to the pan, cover it with a lid, and put it in the oven. Oven-braise the chicken for 40 minutes or until it’s tender and the internal temperature reaches 165℉ (75℃). To get gorgeously golden breasts, remove the lid during the last five minutes and broil them. (Photo 8)
• Rest – Take the chicken out of the oven and let it rest for 5-10 minutes.
• Serve – Sprinkle it with parsley, and serve it with your favorite veggies and mashed potatoes or rice.

Recipe Variations

1. Use a different cut of chicken. You could easily make this recipe with thighs or even legs. Simply adjust your cooking time accordingly and make sure the chicken cooks to the right internal temperature (165℉/75℃).
2. Add extra veggies. Feel free to toss other veggies into the sauce before braising. Asparagus, corn on the cob, or green beans would all taste great. 👌
3. Make it creamy. Add some heavy cream to the sauce towards the end of the braising period for an extra creamy sauce. 

Tips and Notes

1. Take the lid off during the last five minutes and broil the braised chicken breasts for a beautiful golden brown. 🤎
2. If you don’t have an oven-proof pan or Dutch oven, transfer the chicken and sauce to a baking dish to braise it. 
3. Don’t crank up the heat. If you braise the chicken at temperatures higher than 350℉ (175-180℃), it might cook a little quicker but will likely toughen. 

Make-Ahead and Storage Instructions

You can complete all the stovetop steps a day ahead, store it in the fridge, and then finish braising it the next day. You ​​can also braise, cool, and freeze this meal for up to three months. Leftover chicken stores well in the fridge for 3-5 days or freezes well for 2-3 months.

What Goes With Braised Chicken Breasts

Rice and pasta are always a great choice, but this also goes amazing with garlic mashed potatoes. The sauce makes a fantastic “gravy.” Sometimes, I amp up the veggies with parmesan-crusted asparagus or spicy green beans.

More Amazing Chicken Breast Recipes to Try

1. Stuffed Chicken Breast
2. Marinated Grilled Chicken Breast
3. Creamy Lemon Garlic Chicken Breast
4. Chicken Madeira
5. Chicken Tortellini Alfredo