The four most famous Chinese braised chicken dishes, typical national dishes in China, were analyzed for their free amino acids and 5’-nucleotides, and the equivalent umami concentration (EUC) and taste activity value (TAV) were calculated. Multivariate statistical analyses such as principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and hierarchical cluster analysis (HCA) were used to analyze the taste profiles of the four dishes. The results showed that there were great differences in the content of free amino acids in these dishes, among which Goubangzi smoked chicken had the highest total amino acid content (363.66–396.96 mg/100 g). According to TAV, glutamic acid and monophosphate (IMP) significantly contributed to the umami characteristics of Goubangzi smoked chicken and Daokou braised chicken, respectively. Electronic tongue analysis showed differences in the taste profiles of the four chicken dishes. PCA, PLS-DA and HCA could effectively distinguish these dishes. Their taste was not determined by single amino acids or free amino acids. The balance between umami, sweet and bitter amino acids and their synergistic effect with nucleotides led to differences in the taste characteristics of the braised chicken dishes. Sweetness, salty taste, sour taste, total amino acids, bitterness, glutamic acid, umami taste and umami amino acids, were important variables that influence the differences in the taste characteristics of the four braised chicken dishes.