If you’re looking for a cozy, comforting dish that’s packed with rich, fall-inspired flavors, this Apple Cider Braised Chicken is a must-try. Tender chicken thighs simmered in a luscious apple cider sauce with aromatic herbs—this dish is pure comfort food. Trust me, you’ll want to make this on repeat!
Why You’ll Love Apple Cider Braised Chicken
This recipe is all about warmth, depth of flavor, and a touch of sweetness. Here’s why you’ll love it:
Deep, Rich Flavor
The apple cider creates a subtly sweet, tangy sauce that pairs beautifully with savory chicken.
One-Pan Wonder
Minimal cleanup and maximum flavor—everything cooks together in one pan.
Perfect for Cozy Nights
This dish is made for chilly evenings when you want something hearty and satisfying.
Make-Ahead Friendly
Flavors develop even more over time, making it a great meal-prep option.
Pairs Beautifully with Sides
Serve it over mashed potatoes, rice, or roasted veggies for a complete meal.
Ingredients in Apple Cider Braised Chicken
Here’s what makes this dish so flavorful:
Chicken Thighs
Juicy and tender, these hold up beautifully to slow braising.
Apple Cider
The star of the show, adding a natural sweetness and depth to the sauce.
Onion and Garlic
Aromatic essentials that enhance the dish’s savory base.
Fresh Herbs
Rosemary, thyme, or sage bring earthy warmth to the sauce.
Dijon Mustard
Adds a slight tang and complexity to balance the sweetness.
Chicken Broth
Deepens the flavor and creates a silky, rich sauce.
Butter or Olive Oil
For searing the chicken and adding richness.
Salt and Black Pepper
Simple seasonings that tie everything together.
Instructions
Let’s make this delicious braised chicken step by step:
Sear the Chicken
Heat oil or butter in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear them until golden brown on both sides. Remove and set aside.
Sauté the Aromatics
In the same skillet, add onion and garlic, cooking until fragrant and softened.
Deglaze with Apple Cider
Pour in the apple cider, scraping up any browned bits from the pan. This step infuses the sauce with deep, caramelized flavor.
Add the Broth and Herbs
Stir in the chicken broth, Dijon mustard, and fresh herbs. Bring to a gentle simmer.
Braise the Chicken
Return the seared chicken to the pan, cover, and let it simmer gently until the chicken is tender and infused with flavor.
Reduce the Sauce
Remove the chicken and let the sauce simmer uncovered for a few more minutes until slightly thickened.
Serve and Enjoy
Plate the chicken, spoon the sauce over the top, and serve with your favorite sides!
How to Serve Apple Cider Braised Chicken
This dish is incredibly versatile—here are some delicious serving ideas:
Over Mashed Potatoes
Creamy mashed potatoes soak up all that flavorful sauce beautifully.
With Rice or Quinoa
A wholesome grain base makes this dish extra filling.
Roasted Vegetables
Carrots, Brussels sprouts, or sweet potatoes complement the flavors perfectly.
Crusty Bread
For soaking up every last drop of that luscious sauce.
With a Side Salad
A fresh, crisp salad balances out the richness of the dish.
Additional Tips
Use Bone-In Chicken
For even more flavor, try bone-in, skin-on chicken thighs.
Let It Rest
Letting the chicken sit for a few minutes before serving allows the juices to redistribute.
Add Apples
For extra sweetness and texture, toss in sliced apples during the last 10 minutes of cooking.
Make It Creamy
Stir in a splash of heavy cream at the end for a velvety sauce.
Store and Reheat
Leftovers can be stored in an airtight container and reheated gently on the stove.
FAQ Section
Q1: Can I use chicken breasts instead of thighs?
A1: Yes, but thighs stay juicier during braising. If using breasts, reduce cooking time slightly.
Q2: Can I make this dish ahead of time?
A2: Absolutely! The flavors deepen over time, making it even better the next day.
Q3: What type of apple cider should I use?
A3: Go for pure, unsweetened apple cider for the best balance of flavors.
Q4: Can I make this in a slow cooker?
A4: Yes! Sear the chicken first, then add everything to a slow cooker and cook on low for 4-6 hours.
Q5: How do I thicken the sauce?
A5: Let it simmer uncovered for a few minutes, or stir in a cornstarch slurry if needed.
Q6: Can I freeze leftovers?
A6: Yes! Store in an airtight container and freeze for up to 3 months.
Q7: What herbs work best?
A7: Fresh rosemary, thyme, or sage are perfect for enhancing the dish’s warmth.
Q8: Can I add other vegetables?
A8: Absolutely! Mushrooms, carrots, or leeks would be delicious additions.
Q9: What’s the best way to reheat?
A9: Reheat gently on the stove over low heat to maintain moisture.
Q10: Can I make this dairy-free?
A10: Yes! Just use olive oil instead of butter and skip any cream additions.
Final Thoughts
Apple Cider Braised Chicken is a flavorful, cozy meal that’s perfect for any occasion. Whether you’re making it for a special dinner or just a comforting weeknight meal, it’s guaranteed to impress. Try it and let me know how you love it!
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Apple Cider Braised Chicken
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Braising
- Cuisine: American
- Diet: Gluten Free
Description
These Apple Cider Braised Chicken Thighs are the perfect cozy, fall-inspired dish. Tender, juicy chicken thighs are slow-braised in apple cider, aromatics, and fresh herbs, creating a rich, flavorful sauce. This easy one-pan meal is perfect for weeknight dinners and elegant enough for special occasions!
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup apple cider
- 1/2 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon dried rosemary
- 1 apple, thinly sliced (Honeycrisp or Granny Smith work well)
- 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)
Instructions
- Sear the Chicken:
- Pat chicken thighs dry and season with salt and pepper.
- Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
- Sear the chicken, skin-side down, until golden brown (about 4-5 minutes). Flip and cook for another 2 minutes. Remove from the skillet and set aside.
- Sauté the Aromatics:
- In the same skillet, add sliced onions and cook until soft and caramelized (about 5 minutes).
- Stir in minced garlic and cook for another 30 seconds until fragrant.
- Deglaze & Braise:
- Pour in the apple cider and chicken broth, scraping up any browned bits.
- Stir in Dijon mustard, apple cider vinegar, thyme, and rosemary.
- Return the chicken thighs to the skillet, skin-side up. Add the sliced apples around the chicken.
- Simmer & Cook:
- Reduce heat to low, cover, and simmer for 30 minutes until chicken is tender.
- For a crispy skin, place the skillet under the broiler for 3-5 minutes until golden.
- Optional Thickening:
- If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water, then stir it into the sauce and simmer until thickened.
- Serve & Enjoy:
- Garnish with fresh thyme and serve over mashed potatoes, rice, or roasted vegetables.
Notes
- For extra depth of flavor, add a splash of dry white wine before deglazing with cider.
- Use boneless, skinless chicken thighs for a lighter version—just reduce cooking time to 20-25 minutes.
- Pairs well with roasted Brussels sprouts, wild rice, or crusty bread to soak up the sauce!
Nutrition
- Serving Size: 1 thigh
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg