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How to Braise Chicken Breasts

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5 from 3 reviews

Braised chicken breasts are tender, moist and flavorful. You can use virtually any form of liquid – dry sherry, dry white wine, broth, water – even tomato juice will work. Similarly, you can add in seasonings to your taste. In the ingredient list below, I keep it simple and just add a bay leaf. You could also toss it sprigs of fresh parsley, thyme, cilantro, rosemary, basil, etc. And, you can add some chopped vegetables (onion, garlic, carrot, celery) too!

  • Prep Time: 1 min
  • Cook Time: 22 mins
  • Total Time: 23 minutes
  • Yield: 4 braised breasts 1x
  • Diet: Gluten Free


  • Olive or vegetable oil
  • 4 boneless, skinless chicken breasts
  • 1/2 cup sherry, white wine or chicken broth
  • 1 bay leaf – or sprig of parsley, cilantro, rosemary, etc.


  1. Coat bottom of heavy large skillet (preferably cast iron) with olive oil and heat over high heat.
  2. Place chicken breasts in a single layer in hot skillet and cook for 1 minute or until lightly browned. Turn over and cook 1 minute.
  3. Add liquid and herb(s). Bring to a boil; reduce heat, cover and simmer until an instant read thermometer inserted into the thickest portion reads 160 to 165 degrees, 15 to 20 minutes.
  4. Remove chicken from pan and set aside to cool.
  • Author: Lee Clayton Roper
  • Category: cooking tip
  • Method: Braising
  • Cuisine: French