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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.
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
- You can use boneless & skinless chicken thighs, but make sure most of the chicken is submerged.
- Feel free to use Tamari instead of soy sauce for that deep savory flavor.
- As for spices, you can use any spices of your choice.
- You can use jasmine rice or any rice of your choice, instead of basmati.
- You can use bacon, instead of pancetta.
Chef Nadia’s Tip
I highly recommend you use whole milk here, as the lower fat versions won’t yield the same results.
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
You can use jasmine rice, short long grain, or any rice of your choice.
You absolutely can. Just make sure most of the chicken is submerged.
I use Kosher salt, but you can use your salt of preference.
I used whole milk for this recipe, as lower fat milk won’t yield the same results.
Equipment
- Large oven-safe skillet, or braiser with lid
- 8-inch sauté pan, (for rice)
- Hair dryer, (cool setting)
- tongs
- spatula
Ingredients
Chicken
- 8 chicken thighs, bone-in and skin-on
- 1 tsp course kosher salt, per lb
- 2 tbsp clarified butter, or olive oil
- 2 tsp allspice
- 3 oz pancetta, diced
- 1 large onion, chopped
- 1 large shallot, chopped
- 4 garlic cloves, thinly sliced
- 1 Fresno chile, sliced
- 1 sprig rosemary
- 1 tsp coriander powder
- 1 lemon, zest only
- 3 tbsp soy sauce
- 2 ½ cups whole milk
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Crispy Rice
- 2 tbsp clarified butter
- 2 ½ cups basmati rice, cooked
- 1 tbsp olive oil
- 3 tbsp Parmesan cheese, grated
- Salt and black pepper, to taste
Instructions
- Prep the Chicken: Sprinkle 1 tsp salt per lb generously over chicken skin; refrigerate for 1 hour. Remove from refrigerator and pat dry. Dry skin using a hair dryer on the cool setting for 1 minute.8 chicken thighs, 1 tsp course kosher salt
- Preheat Oven: Preheat oven to 350°F.
- Sear the Chicken: Heat a large oven-safe skillet or braiser over high heat for 2 minutes. Add clarified butter or olive oil. Place chicken skin-side down. Reduce heat to medium-high. Sprinkle flesh side with allspice. Sear until deeply golden brown (4-5 minutes). Flip and sear for 2 minutes. Remove chicken from pan and set aside.2 tbsp clarified butter, 2 tsp allspice
- Build the Braise: Add pancetta to the rendered fat in the skillet; sauté 4-5 minutes. Add onion, shallot, garlic, Fresno chile, rosemary, coriander, lemon zest, soy sauce, milk, and bay leaves. Stir to combine.3 oz pancetta, 1 large onion, 1 large shallot, 4 garlic cloves, 1 Fresno chile, 1 sprig rosemary, 1 tsp coriander powder, 1 lemon, 3 tbsp soy sauce, 2 ½ cups whole milk, 2 bay leaves
- Bake the Chicken: Return chicken to the pan, skin-side up, ensuring skin remains above the liquid line. Cover and bake for 1 hour. Remove lid and bake for an additional 20-25 minutes. You want an internal temperature of 175°F–185°F
- Make the Crispy Rice: While chicken finishes, cook your rice according to instructions. Heat 2 tablespoons clarified butter in an 8-inch sauté pan over medium heat. Add cooked rice and press firmly into an even layer. Cook undisturbed until bottom is browned (7-10 minutes). Flip the rice. Add 1 tablespoon olive oil. Cook until second side is browned (7-10 minutes). Season with parmesan, salt, and black pepper.2 tbsp clarified butter, 2 ½ cups basmati rice, 1 tbsp olive oil, 3 tbsp Parmesan cheese, Salt and black pepper
- Serve: Spoon sauce onto plates. Top with crispy rice and chicken. Garnish with chopped parsley.Fresh parsley
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can’t speak highly enough of this recipe. Such unique flavor. Just delicious.
That’s wonderful to hear Breanna! Thank you so much 😊
I am fascinated by the different flavors and combinations that you offer… LOVE your style!
I am cooking this right now and can’t wait, but I need one clarification. Do I cook it one hour covered and an addition 20-25 minutes uncovered? Or are the 20-25 minutes included in the one hour.
Thank you!!
Hey Ellen! Thank you so much! That’s so sweet! So, with the chicken you will cook it covered for one hour and then uncovered and additional 20-25 minutes. You want the internal temperature to be between 175°F–185°F. I updated the recipe card to make sure that was better explained. I hope you like it!