Name: Chicken Thigh Osso Buco Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 6 chicken thighs, boned-in and skin-on; Salt and freshly cracked black pepper; 2 tbsp avocado oil; 1 onion, chopped; 2 cloves garlic, chopped; 1 small carrot, peeled and diced; 1 celery stalk, chopped; 1 tsp dried rosemary; ½ tsp dried thyme; ½ cup dry white wine; 1 cup chicken stock; 1 tbsp tomato paste; Chopped fresh parsley, for garnish; Rice for serving

Jump to Recipe

If you’re looking for a cozy, homey dinner that feels both rustic and special, Chicken Thigh Osso Buco is exactly what you need. This dish takes inspiration from the classic Italian favorite but gives it a weeknight-friendly twist by swapping veal for juicy chicken thighs. The result is comfort food at its finest: tender chicken simmered in a savory sauce with a medley of aromatics, bright herbs, and a splash of crisp white wine—all ready to serve atop a bed of fluffy rice. Whether you’re hoping to wow your friends or simply treat yourself, Chicken Thigh Osso Buco will instantly become a beloved staple in your repertoire.

Chicken Thigh Osso Buco Recipe - Recipe Image

Ingredients You’ll Need

This Chicken Thigh Osso Buco comes together with a handful of everyday ingredients that work together to build deep, delicious flavor. Every item in this recipe pulls its weight, contributing richness, aroma, or a pop of color that makes the dish sing. Here’s what you’ll need:

Chicken thighs (bone-in, skin-on): These stay juicy during braising and infuse the sauce with hearty flavor.
Salt and freshly cracked black pepper: Essential for seasoning at every stage and layering flavor.
Avocado oil: Perfect for searing thanks to its high smoke point; olive oil is a fine substitute.
Onion (chopped): Adds a touch of sweetness and forms the aromatic base.
Garlic (chopped): Delivers pungency and warmth that makes the sauce irresistible.
Carrot (peeled and diced): Brings a gentle sweetness and lovely color to the sauce.
Celery stalk (chopped): Grounds everything with herbal freshness and classic depth.
Dried rosemary: Provides a woody, earthy aroma that makes the kitchen smell heavenly.
Dried thyme: Lends a subtle layer of peppery, lemony flavor to the sauce.
Dry white wine: Lifts the flavors and adds brightness; choose something you’d enjoy sipping.
Chicken stock: Deepens the richness while keeping the sauce perfectly saucy.
Tomato paste: Concentrated and full of umami, it gives the sauce a glossy, rich body.
Chopped fresh parsley (for garnish): A hit of fresh green flavor right at the end.
Rice (for serving): The perfect blank canvas for soaking up all that savory sauce.

How to Make Chicken Thigh Osso Buco

Step 1: Season the Chicken Thighs

The first step to flavorful Chicken Thigh Osso Buco is giving your chicken thighs a generous seasoning of salt and freshly cracked black pepper. Don’t be shy—this is the first layer of flavor for the dish, and it sets the stage for every savory, juicy bite to follow.

Step 2: Brown the Chicken

Heat the avocado oil in a large skillet over medium-high heat. Once the oil shimmers, add your chicken thighs, skin side down, and sear until golden brown on both sides, about 4 minutes per side. That deep golden crust gives incredible flavor and gorgeous color. When done, transfer the chicken to a plate lined with paper towels and set aside for now.

Step 3: Sauté Aromatics and Vegetables

Using the same skillet and all those marvelous browned bits, toss in the chopped onion, garlic, dried rosemary, and thyme. Stir until the onion just starts to soften, about 2 minutes—you want everything fragrant, not caramelized. Add the diced carrot and chopped celery, and cook for another 3 minutes. These veggies infuse the sauce with a subtle sweetness and classic osso buco character.

Step 4: Deglaze and Braise

Time for the magic! Pour in the dry white wine to deglaze the pan, scraping up any delicious browned bits from the bottom. Stir in the chicken stock and tomato paste. Let the mixture come to a gentle boil, ensuring the tomato paste dissolves. Nestle the browned chicken thighs back into the skillet, cover, and let everything gently braise over medium heat for about 15 minutes. The chicken soaks up all the flavors while becoming fork-tender.

Step 5: Finish and Serve

Taste your sauce and adjust with additional salt and pepper if needed. Sprinkle the Chicken Thigh Osso Buco with freshly chopped parsley for a pop of color and flavor, and serve immediately over a bed of rice. The sauce will be rich and the chicken irresistibly tender—exactly what you want for a comforting meal.

How to Serve Chicken Thigh Osso Buco

Garnishes

To finish this dish beautifully, a handful of chopped fresh parsley adds a bright, herbal note and an irresistible burst of color. If you’re feeling fancy, a little fresh lemon zest goes a long way to wake up the sauce just before serving.

Side Dishes

Traditionally, Chicken Thigh Osso Buco pairs perfectly with a scoop of fluffy white rice, which soaks up every drop of the luscious sauce. If you’d like to change things up, creamy polenta, garlic mashed potatoes, or even a hunk of rustic bread would be equally wonderful alongside this hearty stew.

Creative Ways to Present

Don’t be afraid to get playful! Try serving the Chicken Thigh Osso Buco family-style, right from the skillet, or plate it individually for a more elegant touch. For an extra-special meal, add a finishing dollop of gremolata (a mix of parsley, lemon zest, and garlic) for classic Italian flair.

Make Ahead and Storage

Storing Leftovers

Chicken Thigh Osso Buco is one of those dishes that tastes even better the next day. After cooling to room temperature, store leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to develop, making each reheated bite even more delicious.

Freezing

This dish freezes surprisingly well, making it a great option for meal prep. Simply cool the Chicken Thigh Osso Buco completely, then transfer into freezer-safe containers. It will keep beautifully in the freezer for up to two months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, place the chicken and sauce in a skillet or saucepan over low to medium heat, adding a splash of chicken stock if needed to loosen up the sauce. Cover and heat gently until the chicken is warmed through—this helps keep it tender and juicy. You can also reheat portions in the microwave, but be sure to use a cover to prevent splatters and help retain moisture.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs work well, though they may cook a little faster and won’t provide quite as much depth of flavor in the sauce. Bone-in, skin-on thighs deliver the most classic Chicken Thigh Osso Buco experience.

What can I use instead of white wine?

If you prefer not to cook with wine, simply substitute with additional chicken stock and add a teaspoon of white vinegar or lemon juice for brightness. The result is just as delicious and still full of layered flavor.

Can I make this dish ahead of time?

Absolutely! Chicken Thigh Osso Buco actually improves as it sits, making it a fabulous make-ahead choice for entertaining or meal prep. Reheat gently and garnish just before serving.

What vegetables can I add or substitute?

This recipe is flexible—try adding diced bell pepper, mushrooms, or a handful of spinach for variation. Just be mindful to finely chop your veggies so they melt into the sauce and don’t overpower the chicken.

Is this recipe gluten-free?

Yes, as written, Chicken Thigh Osso Buco is gluten-free, especially if you serve it with rice or polenta. Just check your chicken stock to make sure there aren’t any gluten-containing additives.

Final Thoughts

I hope you try this Chicken Thigh Osso Buco soon—it’s hearty, flavor-packed, and truly comforting, whether you’re cooking for guests or for yourself. Each step builds irresistible character and warmth, just like the best home-cooked meals should. Don’t be surprised if this becomes your go-to “wow” dish for years to come!

Chicken Thigh Osso Buco Recipe

★★★★★

5.3 from 15 reviews

Author: Mariam
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

An elegant and flavorful twist on the traditional Osso Buco using chicken thighs instead of veal shanks. This Chicken Thigh Osso Buco is a comforting and hearty dish perfect for a cozy dinner at home.

Instructions

Season the chicken: Season the chicken thighs with salt and pepper.
Sear the chicken: Heat avocado oil in a skillet over medium-high heat. Sear the chicken thighs until golden brown, about 4 minutes per side. Transfer to a paper-lined plate.
Sauté the vegetables: In the same skillet, add onion, garlic, rosemary, and thyme. Sauté until the onions soften, about 2 minutes. Add carrots and celery, and cook for an additional 3 minutes.
Deglaze the pan: Pour in white wine, chicken stock, and tomato paste. Stir to combine and bring to a boil.
Cook the chicken: Return the seared chicken thighs to the skillet. Cover and simmer over medium heat until the chicken is cooked through, approximately 15 minutes. Season with salt and pepper to taste.
Finish and serve: Garnish with chopped parsley and serve the Chicken Thigh Osso Buco over rice.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian