These braised chicken thighs with hearts of palm and corn are a light, cozy dish, perfect for a winter night in. Made entirely in one pot and easy to prepare ahead of time, aside from a brief bit of prep, most of the cooking happens in the oven, giving you plenty of time to do something else while it braises.

This is one of my favorite dishes to make in the winter, when a cozy, brothy meal feels just right, and even in the summer, when fresh corn is at its peak. Since most of the cooking happens in the oven, it’s an easy dish to manage no matter the season. The chicken thighs are first pan-seared until the skin begins to crisp, then braised in the oven until the meat is fall-apart tender.

The hearts of palm and corn brighten the dish, adding texture, subtle nuttiness, and a bit more fiber and protein. As the chicken braises, the broth becomes deeply flavorful, so adding extra chicken stock is always an option if you like. As you’ll see, this dish is highly adaptable and easy to customize.

The Star of the Show: Hearts of Palm

I know this is a braised chicken dish, but the real star here is the heart of palm. The edible inner core of certain palm trees, these small white vegetables have a mild, slightly nutty flavor often compared to artichoke hearts.

They’re harvested from species like coconut, açaí, and palmetto palms in tropical regions and are typically sold canned or pickled in brine. Hearts of palm are rich in fiber, protein, and minerals, and they’re easy to find in most grocery stores.

You’ll often see them used raw in salads, but rarely cooked alongside meat. In this dish, however, they truly shine. Braised in the chicken broth with corn and finished with generous amounts of fresh cilantro, they create a light, bright, and deeply flavorful combination that elevates the chicken and broth.

Notes From the Kitchen

For a really flavorful broth, I always use bone-in, skin-on chicken thighs rather than the alternative. All that fat and those bones contribute a lot of richness to the broth. That said, you can absolutely use boneless, skinless chicken thighs if you prefer.

This dish can also be made entirely on the stovetop as a stew rather than braised. For that method, I pan-fry the chicken thighs, skin side down, until they are golden brown, the fat has rendered, and the skin naturally releases from the pan – just as it’s done in the braised version.

The main difference is that, after removing the thighs from the pan, I also remove the skin before returning the chicken to the pot with plenty of stock. The skin is then baked separately until crispy and served as a topping. You can find more details on this approach here.

When braising, I add just enough stock to cover the thighs without submerging the skin. That way, the skin crisps up in the oven. If you prefer a more soup-like consistency, making the dish on the stovetop and baking the skin separately is the better option.

Tips and Variations

If you’re making this in the summer, take advantage of fresh corn and add the kernels at the last minute. Canned corn will also always work just fine.

If you’re not a fan of cilantro, parsley makes a great substitute. And if hearts of palm aren’t available, artichoke hearts are an excellent alternative—they bring that same slightly briny, pickled flavor and tender texture that the hearts of palm contribute here.

For a little heat, add a couple of fresh chilies or a pinch of chili powder, and a squeeze of lemon just before serving adds a touch of acidity to cut through the richness of the broth and balance the flavors. If you don’t have chicken stock on hand, water works well too, since you’ll essentially be creating a quick stock from scratch.

When it comes to serving, you can’t go wrong with rice, but roasted potatoes would also make a wonderful accompaniment.

FAQs

Is this a braised dish or a stew?
It’s written as a braised chicken dish with a light broth, but it can easily become a stew. Simply add more chicken stock so the thighs are more fully submerged and cook it on the stovetop instead of the oven.

How much stock should I use?
For braising, add just enough stock to come up around the chicken without covering the skin. For a stew, remove the skin and bake separately, and add more stock until the chicken is mostly submerged and the broth becomes a bigger part of the dish.

Why does the recipe recommend bone-in, skin-on chicken thighs?
The bones add flavor to the broth, and keeping the skin on allows it to crisp when braised in the oven. If you’re making it as a stew, the skin can be removed and baked separately for texture.

What changes if I make it as a stew instead of braised?
The dish becomes more brothy, the chicken is fully submerged, and the skin is best treated separately so it stays crisp.

Does this recipe work well for leftovers?
Yes. Both the braised and stew versions reheat well, and the flavor continues to develop after resting.

If you make these braised chicken thighs with hearts of palm and corn, let me know in the comments. I’d love to hear from you!

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