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Milk Braised Chicken ❤️ This is truly one of the best chicken dishes I have ever eaten. I know it sounds weird, but trust me! Braising and marinating in milk is one of my favorite things to do. I personally like serving it partially crispy rice for some added texture. This is perfect for a cozy date night or or even for meal prep!

If you loved this recipe, check out my Lemon Caper Chicken Thighs!

Why You’ll Love Milk Braised Chicken

The milk tenderizes the chicken, yielding in the juiciest chicken you’ve ever had. The milk also turns into a mouthwatering sauce, do NOT be alarmed by it separating! That is the whole point, it slightly curdles and those curds are so flavorful, I was fishing them out to eat them by themselves. By leaving the chicken skin uncovered you will get SUPER tender chicken meat and crispy skin which is a DREAM. I also love how versatile this recipe is, aside from the milk and the chicken you can play around with spices, herbs and what to serve it on! It is also very quick and relatively low maintenance.

milk braised chicken

How To Prepare Milk Braised Chicken

🧂 Sprinkle salt over the chicken’s skin and refrigerate for 1 hour. Pat dry and take your blow dryer on cool and dry for about 1 minute.

🔥 Preheat your pan on high for 2 minutes. Add in clarified butter or olive oil. Arrange the chicken skin side down. Lower heat to medium high. Sprinkle the allspice on the other side of the chicken.

🤎 Brown until deeply golden, about 4-5 minutes and flip. Then, brown another 2 minutes

🥘 Remove from pan. Then, add in pancetta and sautee 4-5 minutes

🧅 Add in onion, shallot, garlic, Fresno, rosemary, coriander, lemon zest, soy sauce and milk. Then, Arrange the chicken, and make sure the skin is completely uncovered.

🔥 Bake covered at 350F for 1 hour and uncovered for 20-25 minutes

🧈Add the clarified butter in an 8 inch sauté pan and arrange the rice. Press it in well. Then, let it brown for about 7-10 min on medium heat. Make sure it isn’t burning and flip over. Add olive oil. Let it brown another 7-10 min. Then, add Parmesan, salt and black pepper.

🍗 Lastly, serve the sauce on the bottom, then the rice, chicken, parsley and herbs.

Substitutions and Variations for Milk Braised Chicken

  1. You can use boneless & skinless chicken thighs, but make sure most of the chicken is submerged.
  2. Feel free to use Tamari instead of soy sauce for that deep savory flavor.
  3. As for spices, you can use any spices of your choice.
  4. You can use jasmine rice or any rice of your choice, instead of basmati.
  5. You can use bacon, instead of pancetta.

I highly recommend you use whole milk here, as the lower fat versions won’t yield the same results.

Milk Braised chicken

Chef Nadia’s Tips 🍗

  • Do not skip the browning part! This way you will get the crispy skin.
  • Salt brining the chicken makes it extra crispy, however, in a pinch you can just take your blow dryer on cool and dry the skin for 1-2 minutes.
  • Serve the sauce at the bottom so the skin doesn’t get soggy.

Similar Recipes

Common Questions

What other rice can I use?

You can use jasmine rice, short long grain, or any rice of your choice.

Can I use boneless and skinless chicken thighs?

You absolutely can. Just make sure most of the chicken is submerged.

What salt do you use for salt brining?

I use Kosher salt, but you can use your salt of preference.

What milk do you use to braise the chicken?

I used whole milk for this recipe, as lower fat milk won’t yield the same results.

Milk Braised Chicken

By Nadia Aidi
Prep 1 hour
Cook 2 hours
Total 3 hours
Servings: 4
Milk Braised Chicken ❤️ This is truly one of the best chicken dishes I have ever eaten. I know it sounds weird, but trust me! Braising and marinating in milk is one of my favorite things to do. I personally like serving it partially crispy rice for some added texture. This is perfect for a cozy date night or or even for meal prep!

Ingredients 

  • 8 chicken thighs, bone in & skin on
  • 2 1/2-3 cups whole milk
  • 1 lemon, zest
  • 3 oz pancetta
  • 1 shallot, large and chopped
  • 1 onion, chopped
  • 4 garlic cloves, thinly sliced
  • 1 Chile, I used Fresno, sliced
  • 3 tbsp soy sauce
  • 2 bay leaves
  • 1 sprig rosemary
  • 2 tsp all spice
  • 1 tsp coriander powder
  • salt and pepper , to taste
  • clarified butter , or olive oil for sautéing

Crispy Rice

  • 2.5 cups basmati rice, cooked
  • 2 tbsp butter, clarified
  • 1 tbsp olive oil
  • 3 tbsp Parmesan, grated
  • pepper , to taste
  • salt , to taste

Directions 

  • Sprinkle salt over the chicken’s skin and refrigerate for 1 hour. Pat dry and take your blow dryer on cool and dry for about 1 minute.
  • Preheat your pan on high for 2 minutes. Add in clarified butter or olive oil. Arrange the chicken skin side down. Lower heat to medium high. Sprinkle the allspice on the other side of the chicken.
  • Brown until deeply golden, about 4-5 minutes and flip. Then, brown another 2 minutes
  • Remove from pan. Then, add in pancetta and sautee 4-5 minutes
  • Add in onion, shallot, garlic, Fresno, rosemary, coriander, lemon zest, soy sauce and milk. Then, Arrange the chicken, and make sure the skin is completely uncovered.
  • Bake covered at 350F for 1 hour and uncovered for 20-25 minutes
  • Add the clarified butter in an 8 inch sauté pan and arrange the rice. Press it in well. Then, let it brown for about 7-10 min on medium heat. Make sure it isn’t burning and flip over. Add olive oil. Let it brown another 7-10 min. Then, add Parmesan, salt and black pepper.
  • Lastly, serve the sauce on the bottom, then the rice, chicken, parsley and herbs.

Nutrition

Calories: 1238kcal, Carbohydrates: 110g, Protein: 57g, Fat: 62g, Saturated Fat: 21g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 25g, Trans Fat: 0.4g, Cholesterol: 271mg, Sodium: 1243mg, Potassium: 1066mg, Fiber: 4g, Sugar: 11g, Vitamin A: 765IU, Vitamin C: 35mg, Calcium: 322mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American

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