Best 6 Braised Chicken Thighs With Squash And Mustard Greens Recipes

Indulge in a culinary journey with our tantalizing braised chicken thighs, a medley of flavors that will delight your taste buds. Succulent chicken thighs are lovingly braised in a rich and savory broth, infusing them with irresistible tenderness. Nestled alongside the chicken are tender cubes of butternut squash, their natural sweetness perfectly complementing the savory chicken. To complete this harmonious dish, vibrant mustard greens add a peppery kick and a touch of bitterness that balances the richness of the chicken and squash. This delectable creation is not only a feast for the senses but also a wholesome and nutritious meal that is sure to satisfy.

In addition to the main recipe, we also offer variations to suit your preferences. Craving a touch of smokiness? Try our braised chicken thighs with chipotle and honey, where the sweet heat of chipotle peppers and the velvety sweetness of honey create a symphony of flavors. If you are a fan of classic comfort food, our braised chicken thighs with bacon and mushrooms will hit the spot. Crispy bacon and earthy mushrooms add a savory depth to the tender chicken, making it an irresistible dish that will warm your soul. And for those who love a pop of freshness, our braised chicken thighs with lemon and herbs will tantalize your palate with its bright and zesty flavors. The aromatic herbs and tangy lemon zest infuse the chicken with a refreshing lightness, making it a perfect choice for a summer meal.

Here are our top 6 tried and tested recipes!

ROASTED CHICKEN THIGHS WITH WINTER SQUASH

Roasted Chicken Thighs With Winter Squash image

Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something more unusual, an interplay of flavors that don't generally meet on the same sheet pan. This recipe is a little too fussy to count as a fast weeknight dish, but there is nothing difficult about any of the steps. And it's a fine introduction to delicata squash, if you haven't cooked with them yet. Unlike many other winter squash varieties, they have a thin skin and don't need to be peeled (just cut them in half and remove the seeds), making them as easy to prepare as they are sweet.

Provided by Melissa Clark

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges
4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon chopped sage
1 and 1/2 teaspoons coriander seed
1 and 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup maple syrup
3 tablespoons unsalted butter, cut into cubes
Large pinch chile powder
1 delicata or acorn squash (1 and 1/4 pounds), seeded and sliced into 1/4-inch-thick rings
1/4 cup thinly sliced scallions, white and light-green parts

Steps:

Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.
In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.
Heat oven to 425 degrees.
In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 33 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 812 milligrams, Sugar 12 grams, TransFat 0 grams

BRAISED MUSTARD GREENS

Braised Mustard Greens image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 slices bacon, chopped
3 bunches mustard greens, trimmed and chopped
2 tablespoons white vinegar
2 teaspoons sugar
Coarse salt
2 cups chicken broth

Steps:

In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.

CRISPY BRAISED CHICKEN THIGHS WITH CANNELLINI BEANS AND GREENS

Crispy Braised Chicken Thighs with Cannellini Beans and Greens image

Provided by Food Network

Categories main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons grapeseed or other neutral high-heat cooking oil
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 medium onion, thinly sliced
4 to 5 cloves garlic, rough chop
2 fresh parsley sprigs
2 fresh thyme sprigs
1/4 cup light-bodied dry white wine
1 pound dried cannellini beans, soaked overnight with a few tablespoons salt, or four 15-ounce cans cannellini beans, drained and rinsed
1 to 2 quarts rich chicken stock, as needed
4 to 5 cups roughly chopped or torn leaves of stemmed greens (such as kale, Swiss chard, mustard or beet greens)
Extra-virgin olive oil, lemon wedges and chopped fresh parsley leaves, for serving (optional)

Steps:

Heat the oil in a Dutch oven or pot (at least 4 inches high and large enough to hold the chicken thighs in a single layer; see Cook's Note) over medium-high heat.
Thoroughly pat dry the chicken thighs and sprinkle both sides with salt and pepper, seasoning the skins generously. Place the chicken thighs skin-side down in the pot and cook, undisturbed, until the skins are dark golden, about 8 minutes. They will sizzle a lot but don't worry and do not move the chicken thighs. If the pot starts to smoke or smells like the chicken is burning, reduce the heat a little (see Cook's Note).
Flip chicken thighs and cook the other side until browned, about 5 minutes. Transfer the chicken to a wire rack set in a rimmed baking sheet.
Reduce the heat to medium and add the onions to pot. Cook, stirring, until translucent, 5 to 7 minutes. Add the garlic and herbs and cook, stirring, until the onions and garlic are lightly browned. Add the wine, scraping up the browned bits from the bottom of the pot (the wine will help loosen the bits).
IF USING CANNED BEANS: Return the chicken thighs, skin-side up, to the pot, nestling them between the onions. Add enough chicken stock to cover the onions and garlic and about 3/4 up the chicken thighs, letting the chicken skin sit above the stock. Increase the heat to bring to a boil, then reduce the heat and simmer the chicken for 25 minutes.
Remove 2 to 3 chicken thighs from the pot. Add the beans and stir into the stock. Reposition the chicken thighs in the pot on top of the beans so the chicken skin remains exposed. Return the 2 to 3 chicken thighs to the pot, skin-side up. Add more stock to cover the beans, if necessary. Bring to a boil, reduce to a simmer and cook for 10 minutes. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, 8 to 10 more minutes.
IF USING DRIED BEANS: Add the soaked dried beans to the onions and garlic in the pot. Add enough chicken stock to cover the beans by about 2 inches. Increase the heat, bring to a boil, then reduce the heat and simmer for 45 minutes.
Return the chicken thighs, skin-side up, to the pot, nestling them in the beans slightly so that the skin isn't submerged. Simmer, uncovered, until the beans are tender, adding more stock if the beans start to get too dry, for another 35 minutes. Taste the beans and add salt and/or pepper, to taste. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, about 10 minutes.
Ladle the beans and greens into shallow bowls then top with the chicken thighs. Add a drizzle of olive oil (for the omega-3 balance!), squeeze of lemon and chopped fresh parsley.

EMERIL'S BRAISED CHICKEN THIGHS

Emeril's Braised Chicken Thighs image

"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 1h10m

Number Of Ingredients 13

Ingredients

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

Steps:

Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

BRAISED CHICKEN THIGHS WITH GREENS AND OLIVES

Braised Chicken Thighs With Greens and Olives image

In this quick and comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens. When they're in season, pleasantly bitter dandelion greens are lovely here. But any structured greens with a tendency to wilt when cooked, like escarole, kale and even Swiss chard, will work here, so feel free to use whatever you have on hand. Olives and raisins, tossed in at the very end, add some salty and sweet notes. Round out the meal with a loaf of crusty bread - it's perfect to sop up this brothy braise.

Provided by Colu Henry

Categories dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1/2 red onion or 2 to 3 medium shallots, thinly sliced (about 1 cup)
2 garlic cloves, thinly sliced
Pinch of red-pepper flakes (optional)
1 to 2 bunches sturdy greens, such as dandelion, escarole, Swiss chard or kale, roughly chopped (about 8 cups)
1 1/2 cups chicken stock, plus more as needed
1/3 cup green olives, pitted and roughly chopped
2 tablespoons raisins
2 tablespoons finely chopped Italian parsley (optional)
Flaky salt, for serving (optional)

Steps:

Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes, if using, and cook for 30 seconds more.
Add chopped greens to the pan and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.
Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley, if using, and serve. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 26 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams

QUICK-BRAISED CHICKEN WITH GREENS

Quick-Braised Chicken With Greens image

There's a family of dishes that are both tangy and cozy: hot and sour soup, braised collard greens, puttanesca, brisket and now, this pot of braised chicken and greens. Its bite comes from hot pickled peppers and their brine, while the comfort comes from browned onions, tomato paste, cumin and chicken broth - and the knowledge that you can make this dish quickly with boneless thighs and any dark, leafy greens in your fridge. Eat the stew on top of something starchy to soak up the broth; it's especially good with crunchy olive oil-fried toast (see Tip).

Provided by Ali Slagle

Categories dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
Kosher salt (Diamond Crystal)
1/2 cup sliced hot pickled peppadew, cherry or pepperoncini peppers, and 2 tablespoons brine reserved, plus more to taste
1/4 cup tomato paste
1 tablespoon light or dark brown sugar, plus more to taste
1 teaspoon ground cumin
4 cups chicken broth
1 1/2 to 2 pounds boneless, skinless chicken thighs
1 1/2 pounds (1 to 2 bunches) dark leafy greens, such as kale, Swiss chard or escarole, de-stemmed and coarsely chopped
Fried toast (see Tip), pasta, boiled or mashed potatoes, mashed cauliflower, or grains, for serving

Steps:

In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.

Tips:

Choose the right chicken thighs. Look for thighs that are evenly sized and have a good amount of meat on them. Avoid thighs that are too fatty or have a lot of skin.
Season the chicken thighs generously. This will help to develop flavor and prevent the chicken from drying out.
Brown the chicken thighs in a large pot or Dutch oven over medium-high heat. This will help to seal in the juices and create a flavorful crust.
Add the squash, mustard greens, and broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the chicken is cooked through and the vegetables are tender.
Serve the braised chicken thighs with rice, mashed potatoes, or your favorite side dish.

Conclusion:

This braised chicken thighs with squash and mustard greens is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the vegetables are cooked to perfection. The mustard greens add a slightly bitter flavor that complements the sweetness of the squash. This dish is sure to please everyone at your table.