Apple Cider Braised Chicken Thighs
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Apple cider braised chicken thighs bring together tender, juicy chicken and the sweet, tart notes of apples in a dish that feels like a warm hug on a chilly day. The recipe blends simplicity with sophisticated flavors, making it perfect for everything from casual weeknight dinners to holiday gatherings with loved ones.
What makes this dish truly special is the apple cider. Its natural sweetness is balanced by a subtle tang, creating the perfect base for braising. As it simmers, the cider transforms into a silky, flavorful sauce that fills your kitchen with the aroma of fall.
One of the best things about braised chicken thighs is their versatility. They pair beautifully with a range of sides, from buttery mashed potatoes to cheesy polenta, or even a vibrant arugula salad for a lighter touch. Whether you’re hosting friends or meal prepping for the week ahead, this recipe adapts effortlessly to your needs, making it a go-to option.
Ingredients
Chicken thighs: I recommend using skinless, boneless chicken thighs.
Onion: the onions are caramelized to add depth of flavor.
Garlic: fresh garlic adds lots of flavor along with the thyme and sage.
Apple cider: opt for a cider that has a nice balance of sweetness and tang.
Chicken broth: I used bone broth for added protein.
Flour: all purpose flour is used to thicken the sauce.
Apple: sliced apple is added to the dish right before it goes into the oven.
Seasonings: dried thyme, sage, salt and black pepper.
Equipment
Oven safe skillet
Cutting board and knife
Measuring cups and spoons
Spatula
Instructions
Preheat the oven to 425°F. Season chicken thighs with thyme, sage, salt and black pepper. Heat one tablespoon of oil in a large oven safe skillet over medium heat.
Add the chicken and sear for 5-7 minutes, flip and sear for another 5 minutes. Remove the chicken from the pan and set aside.
Note: the chicken does not need to be cooked all the way through. It will finish cooking in the oven.
Add butter and sliced onion to the pan. Sauté the onions, stirring everyone 1-2 minutes, until the onions soft and caramelized. This will take 15-20 minutes.
Note: if the onions start to dry out or start to burn, add a splash of chicken broth or white wine.
Add the garlic and sauté for one minute. Add the apple cider and chicken broth and bring to a simmer.
Create a slurry by whisking together corn starch and two tablespoons of water until smooth. Whisk the slurry into the sauce. Stir sauce until thickened.
Add the chicken back into the pan along with the apple slices. Transfer the pan to preheated oven and bake for 15 minutes, or until the apples are tender and the chicken reaches an internal temperature of 185°F.
What to Serve with Apple Cider Braised Chicken Thighs
Appetizers: Autumn Harvest Salad or Roasted Delicata Squash and Burrata Salad
Starches: Pumpkin Polenta or Creamy Mashed Potatoes
Vegetables: Maple Bacon Brussels Sprouts or Honey Roasted Carrots
Dessert: Pumpkin Coffee Cake
Tips
- Choose a quality apple cider:
- Don’t skip the searing:
- Don’t rush the onions:
- If you don’t want to use the oven:
Substitutions
Chicken thighs: you can use skin-on, bone-in chicken thighs or chicken breasts as a substitute for boneless skinless chicken thighs. However, you will want to adjust the bake time at end accordingly to ensure to reach an internal temperature of 165°F.
Onion: sweet, yellow or red onion can be used. Shallots would also make a sutable substitute.
Flour: an equal amount of corn starch can be used instead of flour for a gluten free option.
Seasonings: feel free to use fresh thyme and sage instead of their dried counterparts. If using fresh, use one tablespoon of each thyme and sage.
White wine: white wine can be used to help speed up the process of caramelizing the onions, as well as deglazing the pan before building the sauce.
More Recipes You’ll Love
- Sheet Pan Maple Mustard Chicken
- Tuscan Stuffed Chicken
- Broccoli Cheddar Stuffed Chicken
- Cilantro Lime Grilled Chicken
If you make this Apple Cider Braised Chicken Thighs, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Apple Cider Braised Chicken Thighs
Ingredients
- 4 boneless skinless chicken thighs fat trimmed
- 1 tbsp oil
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp butter
- 1 yellow onion thinly sliced
- 3 cloves garlic minced
- 1 cup apple cider
- 1 cup chicken broth
- 1 tbsp flour or corn starch
- 1 apple cut into wedges
Instructions
- Preheat the oven to 425°F. Season chicken thighs with thyme, sage, salt and black pepper. Heat one tablespoon of oil in a large oven safe skillet over medium heat.
- Add the chicken and sear for 5-7 minutes, flip and sear for another 5 minutes. Remove the chicken from the pan and set aside. The chicken does not need to be cooked all the way through as it will finish cooking in the oven.
- Add butter and sliced onion to the pan. Sauté the onions, stirring everyone 1-2 minutes, until the onions soft and caramelized. This will take 15-20 minutes. If the onions start to dry out or start to burn, add a splash of chicken broth or white wine.
- Add the garlic and sauté for one minute. Add the apple cider and chicken broth and bring to a simmer.
- Create a slurry by whisking together corn starch and two tablespoons of water until smooth. Whisk the slurry into the sauce. Stir sauce until thickened.
- Add the chicken back into the pan along with the apple slices. Transfer the pan to preheated oven and bake for 15 minutes, or until the apples are tender and the chicken reaches an internal temperature of 185°F.
