One Pan Braised Chicken Thighs and Leeks
This One Pan Braised Chicken Thighs and Leeks is cozy, flavorful, and effortless. Tender, golden-browned chicken thighs simmer slowly with sweet, silky leeks, Dijon mustard, and herbs in a rich, savory broth. Everything comes together in one pan for a comforting dinner that’s elegant enough for guests yet simple enough for any night of the week. Serve over rice, pasta, mashed potatoes, or your favorite grains for a hearty, delicious meal you’ll crave all season long.
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Ingredients
- 6 chicken thighs bone in, skin on
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp thyme
- 1/4 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 4 leeks trimmed and chopped
- 3 garlic cloves minced
- 2 tsp dijon mustard
- 2 c. Chicken bone broth
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Mix together all the seasonings and set aside.
- Pat the chicken thighs dry on all sides and then coat well in the seasoning mix.
- Preheat oven to 325F.
- In a large oven-safe skillet (with a lid) over medium heat, add olive oil to the skillet and then place each chicken thigh skin side down. Cook about 3-4 minutes per side, making sure to get the skin nice and crispy.
- Add the dijon mustard, garlic, and leeks to the pan and stir a little. Sauté a few minutes.
- Pour bone broth all over and then top with fresh herbs.
- Cover and place in oven for 40-45 minutes.
- Serve over grains, rice, mashed potatoes.