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Overhead photo of oval dish of Chicken Osso Buco
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5 from 9 votes

Chicken Osso Buco

This Chicken Osso Buco is rich, comforting and over the top full of flavor!
Prep Time35 mins
Cook Time45 mins
Total Time1 hr 20 mins
Course: Main Dish
Cuisine: Italian
Keyword: Osso Buco, Chicken, Comfort Food
Servings: 6 servings
Calories: 673kcal
Author: Mary Ann Dwyer


  • 8 skin on chicken thighs
  • 1/2 cup all-purpose flour
  • kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 2 Tbsp. butter
  • 2 cups yellow onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 3 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1/2 tsp. thyme leaves
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 3/4 cup dry white wine
  • 2 Tbsp. tomato paste
  • 2 14.5-oz. cans diced fire roasted tomatoes, undrained
  • 1 cup chicken stock
  • 1 Tbsp. finely grated lemon zest
  • 2 Tbsp. fresh flat-leaf parsley, finely chopped


  • Preheat oven to 400 degrees.
  • Rinse chicken thighs, pat dry with a paper towel and season both sides with salt and pepper. Place flour in a shallow bowl, and dredge each thigh lightly in flour making sure to shake off the excess.
  • In a large skillet, heat 2 Tbsp. olive oil over medium high heat. Add four chicken thighs to the pan and cook 3 minutes per side, until lightly browned. Remove thighs to baking dish large enough to hold all 8 chicken thighs. Add the remaining 2 Tbsp. olive oil and repeat with the other 4 chicken thighs.
  • Pour off all but 1 Tbsp. of the olive oil and add 2 Tbsp. butter over medium heat. When butter is melted add onion, carrots, celery, garlic, oregano, thyme, salt and pepper. Cook until softened and lightly browned, stirring occasionally, about 20 minutes.
  • Add the wine and increase the heat to medium high. Cook for 3-4 minutes, scraping up any brown bits until the wine is reduced.
  • Stir in the tomato paste, then add the tomatoes and the broth and bring to a boil. Pour the mixture over the chicken thighs. Cover the baking dish tightly with heavy duty aluminum foil.
  • Bake at 400 degrees for 45 minutes or until meat is no longer pink. Before serving add the lemon zest and the parsley. I like to serve over pasta, mashed potatoes or polenta.


Calories: 673kcal | Carbohydrates: 24g | Protein: 36g | Fat: 46g | Saturated Fat: 13g | Cholesterol: 201mg | Sodium: 745mg | Potassium: 899mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4528IU | Vitamin C: 25mg | Calcium: 98mg | Iron: 4mg