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Braised Chicken with Potatoes and Chive Butter Sauce

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  35 min
  • Calories: 399
Braised Chicken with Potatoes, shallots, lemons in a white braiser with Chive Butter Sauce

If you’ve been on the fence about chicken thighs, this absolutely delicious braised chicken thigh recipe might just win you over. And if you’re already a fan? Get ready to love them even more.

Perfect Chicken Thighs + Perfect Potatoes = The Perfect One-Pot Dinner

Moist, tender chicken thighs, rich with the flavor of their essential chicken-ness, enhanced simply by fresh garlic, shallots and lemon—what could be better than that? Well, what if you pair that perfect braised chicken with buttery, melt-in-your-mouth baby potatoes and a good dose of butter and chives to finish it all off! And what if the whole beautiful thing came together in one big pot? That perfect, dreamy, classic dinner? That’s this braised chicken recipe.

potatoes, lemon, chicken thighs, chives, shallots, butter, chicken stock, olive oil, salt and pepper

What is Braised Chicken?

You know what braised chicken is—you’ve surely eaten it before. But what is braising, exactly? And how is braised chicken different from roast chicken? These are all really great questions! And while you don’t necessarily need to understand these nuances in order to follow this braised chicken thigh recipe, understanding exactly what’s going on in your oven, or your pot, can help you feel a lot more confident in the kitchen. Let’s answer all of your most urgent questions about braising:

  • What is braising? To be technical about it, braising is a "moist-heat cooking method" which just means that braised food is cooked—either on the stove top or in the oven—low and slow, with some liquid added and a lid on. It’s the ideal way to cook a cut of skin-on chicken (like a chicken thigh) because it draws out the chicken fat slowly, and results in super moist finished product.
  • How is braised chicken different from roast chicken? Remember how we said that braising is a “moist-heat” cooking method? That’s because whatever you’re braising—in this case, chicken thighs—will always be cooked covered with a lid or at least some tightly-wrapped foil. That cover traps liquid as it turns to steam, creating a warm and moist cooking environment. Roasting, on the other hand, is a dry-heat cooking method. The heat is high, but when you roast something, you don’t cover it so the surface area of the food—veggies, or chicken or even a whole turkey—is exposed to the dry heat of the inside of your oven as it cooks. Both methods have a time and a place, but braising is our favorite way to cook chicken thighs because they just turn out so moist, tender and intensely flavorful.
  • Do I need a special pot for braising? Sort of! You need a pot with a lid that fits. A Dutch oven is ideal. In a pinch, you could just cover an oven-safe pot with a tightly fitted piece of tin foil, though, if you don’t have a good lidded pot.
potatoes cooked al dente drained in a white colander.
8 chicken thighs browned in a white braiser
Shallots and potatoes in a garlic, butter, chive sauce in a white braiser
a white braiser filled with browned chicken, potatoes, shallots, lemon and a chive butter sauce.

A Few Classic Ingredients Yield A Truly Classic Chicken and Potatoes Dinner

This braised chicken recipe is all about the wonderful, rich flavor of chicken—it’s really a celebration of just how great chicken can truly be when cooked with a bit of care. We don’t want any ingredients that hide or take away from the chicken itself—its crisp skin and tender, moist meat—so we’re keeping it as classic as can be. All you’ll need to make this braised chicken recipe are:

  • Chicken thighs
  • Baby Yukon Gold potatoes
  • All the fresh alliums: garlic, chives, shallots
  • Lemons
  • Chicken stock
  • Butter
baby yukon gold potatoes and shallots in a braiser with a chive butter suace

How To Make This Hearty Braised Chicken

Warming, cozy and a bit elegant, this simple braise is basically a one-pot meal. Pair it with a simple green salad, and dinner is served.

  1. Boil the potatoes until they’re almost fork-tender—start checking them after about ten minutes. This is a job you could do ahead of time, because they’ll get cooked again in the pot with the chicken thighs.

  2. Brown! Brown the seasoned chicken thighs in a little oil, so the skin gets brown and crisp. You can do this in the same pot you’ll use to braise the whole dish, FYI, but you might need to work in batches.

  3. Simmer! Tuck the chicken thighs, potatoes, garlic, shallots and lemon into the pot, pour stock over it all and get the liquid simmering.

  4. Time to braise! Lid on, and into the oven! Braise for about 40 minutes, or until your meat thermometer says the thighs are done—look for a reading of 165°F. If you are a chicken skin lover, double the chicken stock and leave the lid off. This will help the skin stay crispy while cooking.

  5. Finish by adding a little butter and fresh chives to the pan to create a pan sauce from all of those gorgeous golden juices.

Braised Chicken with Potatoes, shallots, lemons in a white braiser with Chive Butter Sauce
Braised Chicken with Potatoes, shallots, lemons in a white braiser with Chive Butter Sauce

Tools You’ll Need

4 Easy Chicken Thigh Recipes To Try

Braised Chicken with Potatoes, shallots, lemons in a white braiser with Chive Butter Sauce

A Chicken Recipe To Share, To Love, To Pass Down

This braised chicken thigh recipe is the kind of thing that we just know we’ll be making for decades. It’s comforting, simple, and it just hits the spot. Make it twice, and you’ll have it memorized. If you make it, let us know how you like it. Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Braised Chicken with Potatoes and Chive Butter Sauce

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  35 min
  • Calories: 399


  • 6-8 Chicken Thighs, bone-in, skin-on, about 3 lbs
  • 2 tbsp olive oil
  • 1/2 lb baby Yukon potatoes
  • 2 tsp salt
  • 1 tsp pepper, freshly cracked
  • 6 cloves garlic, thinly sliced or roughly chopped
  • 2 large shallots, peeled and quartered
  • ⅓ cup chicken stock
  • 4 tbsp butter
  • 2 lemons (1 juiced + 1 sliced)
  • 2 tbsp Chives, finely chopped


  1. Heat oven to 400°F.
  2. Bring a pot of salted water to a boil and boil the potatoes until barely fork tender (they will continue to cook in the oven with the chicken). Drain and set aside to cool. Once they cool, cut them in half.
  3. Heat the olive oil in a large braiser set over medium high heat. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper.
  4. Place the chicken skin side down in the braiser for 4-5 minutes without disturbing them to brown. (This may need to be done in 2 batches) Flip the chicken over, skin side up.
  5. Nestle the potatoes, garlic, shallots and lemon slices in between the chicken pieces.
  6. Pour in the chicken stock and bring to a simmer. Place the lid on the braiser and set in the oven for 35 minutes until the internal temperature of the chicken reads 165°F with an instant read thermometer.
  7. Remove from the oven add the butter to the pan, drizzle with lemon juice and sprinkle with chives. When the butter is melted and incorporated into the sauce, it is ready to be served over rice or couscous.

Nutrition Info

  • Per Serving
  • Amount
  • Calories399
  • Protein23 g
  • Carbohydrates10 g
  • Total Fat31 g
  • Dietary Fiber1 g
  • Cholesterol132 mg
  • sodium299 mg
  • Total Sugars1 g

Braised Chicken with Potatoes and Chive Butter Sauce

Questions & Reviews

Join the discussion below.

  • george rauch

    can i use lime instead of lemon

    We wouldn't recommend that in this recipe.

  • No Name

    I had to look up the word "braiser." And I guess, who knows because the definition is in French, it's a skillet?


    It's similar to a dutch oven. In the "Tools you'll need" Section we link to a braiser so you can take a look.

  • Kelly

    Could you make this with skinless thighs? Obviously the added crisp, yummy bits from the skin would make this even better, but I have boneless, skinless thighs on hand, and would prefer not making another trip to store.

    Sure! Boneless, skinless chicken won't need to cook as long so keep that in mind. Hope you enjoy!

  • Barbara Evans

    Can BONELESS chicken thighs be used?

    Yes! Boneless thighs are very forgiving, but they will likely take less time than bone in!

  • Scott Miller

    This dish already has potatoes, why serve it over rice or couscous?

    It's delicious to have rice or couscous soak up some of the sauce. You definitely can just serve it as is without rice or couscous. Hope you enjoy Scott!

  • Diane Bartholomew

    My husband and I tried this recipe for dinner tonight! He must have said at least 10 times during dinner, this recipe is definitely a keeper! It is SO good and tastes like something you would get at a very nice restaurant! I don't like to entertain, especially a dinner, but with this recipe, I would feel very comfortable serving it!

    Thanks Diane, so happy you both loved it!

  • Rachel

    Incredible recipe. It's going in our winter rotation for sure. I added about 1C of chicken stock and it turned out perfectly saucy. We added crusty bread in lieu of the rice or couscous. Enjoy!

    Thanks Rachel, we are so happy that you loved it!

  • Lindsay Powers

    Fantastic recipe! Loved the lemony flavor. Added chopped baby carrots to ours :)

    Thanks Lindsay, glad you enjoyed it. Carrots sound like a yummy addition!

  • JimmyB

    I made this last night and it was good. Even my picky eater praised it. My thighs were huge so I only used 4 and put them in a 12" cast iron skillet. I used those little fingerling potatoes. I cut them in half long ways and put them in the microwave for a few minutes instead of boiling. Since I was not planning to cook rice I upped the potatoes to a pound. I used all the other ingredients as stated. I put the pan in a 375° oven uncovered for 35 minutes. I added a bit more broth in case it dried out. Ironically when all was said and done after dinner my picky eater said that the next time we should serve this with rice. I had not even mentioned that rice was suggested in your instructions. As far as my tastes go I think the next time I will reduce the lemon juice a bit. Thank you for sharing this recipe.

    Thanks Jimmy, we are glad you enjoyed it! We love to hear when a picky eater is happy!

  • Jake Barnes

    WHAT?? This recipe is a KEEPER! I am continually impressed by your recipes, and they make an appearance in our family's weekly menu every week. But I had to come back to this and leave a review. Every detail is perfect. The potatoes! The sauce! The chicken (though I did pop the chicken under the broiler at the end to crisp it up)! And it does seem odd at first glance to also serve rice or couscous, but with that wonderful sauce, you really do want something to soak it all up. Thank you!!

    Thank you Jake, we are so happy you loved it!