I first made this cider-braised chicken on a blustery October night and it quickly became a house favorite. The thighs braise into fall-off-the-bone tenderness while apple cider reduces into a slightly sweet, savory pan sauce studded with rich caramelized onions and fragrant herbs. It’s simple enough for a weeknight, elegant enough for a small dinner, and forgiving if you’re distracted by life — which makes it a go-to in my kitchen. For another easy chicken idea when you want low-effort comfort, check out this 5-ingredient crock pot chicken collection.
Why you’ll love this dish
This recipe hits several home-cooked sweet spots: minimal ingredients, big flavor, and forgiving technique. Chicken thighs deliver connective-tissue richness that stands up to the cider’s acidity, while slow caramelization of onions creates a deeply savory base. It’s an economical, family-friendly meal that’s perfect for cool evenings, a casual weekend supper, or when you want something comforting without a lot of hands-on time.
“Warm, cozy, and full of flavor — the cider gives it a subtle sweetness without being cloying. We served it over mashed potatoes and couldn’t stop the compliments.” — a quick kitchen-test review
How this recipe comes together
Start by slowly caramelizing the onions in olive oil so they develop deep color and sweet flavor. Brown seasoned chicken thighs right in the same skillet to build more savory fond. Pour in apple cider and tuck in fresh thyme and rosemary; the cider deglazes the pan and reduces into a glossy sauce as the chicken finishes cooking covered. The total active time is mostly browning and stirring; then you let the braise do the rest.
What you’ll need
- 4 chicken thighs (bone-in, skin-on preferred for flavor)
- 2 tablespoons olive oil
- 2 onions, thinly sliced (yellow or sweet onions work best)
- 2 cups apple cider (not hard cider)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
Ingredient notes and substitutions:
- Chicken thighs: bone-in, skin-on give best flavor and keep meat moist; boneless thighs can be used but reduce cooking time slightly.
- Apple cider: use non-alcoholic apple cider for the intended sweetness and body. If you only have apple juice, add a splash (1–2 tsp) of apple cider vinegar to add brightness.
- Herbs: fresh is ideal, but dried herbs work—use one-third the amount of dried. For a twist, substitute a sprig of sage or a teaspoon of whole-grain mustard.
For other quick chicken dinner ideas that require very few ingredients, see this collection: easy 5-ingredient chicken recipes.
Step-by-step instructions
- Heat a large skillet over medium heat and add 2 tablespoons olive oil.
- Add the thinly sliced onions and cook, stirring occasionally, until they are deep golden and caramelized, about 15–20 minutes. Reduce heat slightly if they begin to brown too quickly.
- While onions caramelize, pat the chicken dry and season both sides generously with salt and pepper.
- Push the onions to one side of the skillet (or remove and reserve if the pan is crowded). Add the chicken, skin-side down, and brown 4–5 minutes until the skin is crisp and deeply golden. Flip and brown the other side 3–4 minutes.
- Pour 2 cups apple cider into the skillet, scraping the bottom to loosen browned bits. Add 1 tablespoon fresh thyme and 1 tablespoon fresh rosemary.
- Bring the liquid to a gentle simmer, cover the skillet, and reduce heat to low. Cook 30–40 minutes, until the chicken is tender and cooked through (internal temperature 165°F / 74°C). If the sauce is too thin at the end, remove the chicken and simmer uncovered to reduce and thicken.
- Serve warm, spooning extra caramelized onions and pan sauce over the chicken.
Best ways to enjoy it
- Serve over creamy mashed potatoes, buttered egg noodles, or a scoop of polenta to soak up the sauce.
- A side of roasted root vegetables or a simple green salad provides balance to the dish’s sweetness.
- For a brunchy twist, shred leftover chicken and fold into warm biscuits or an open-faced tartine with softened chèvre.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
- To reheat, warm gently in a skillet over low heat with a splash of apple cider or chicken stock to loosen the sauce; avoid microwaving on high to prevent drying the meat.
- To freeze: cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat as above.
- Food safety note: always reheat to an internal temperature of 165°F (74°C) and do not refreeze defrosted leftovers.
Helpful cooking tips
- Pat chicken dry: removing surface moisture helps achieve a good brown on the skin.
- Low-and-slow on the onions: resist the urge to crank up the heat; slow caramelization gives sweetness without bitterness.
- Deglaze well: pouring cider into a hot pan and scraping adds concentrated flavor to the sauce.
- If you want even more depth, add a teaspoon of Dijon mustard or a splash of soy sauce when you add the cider.
- Use a heavy skillet with a lid (cast iron or stainless steel) to keep heat even.
- For an easier weeknight swap, bone-in thighs can be replaced with boneless thighs—reduce braising time by 10–15 minutes.
For a fast convenience option (when speed matters), this quick chicken nugget reference has ideas for kid-friendly variations and sides.
Recipe variations
- Apple-Cider + Mustard: Stir 1 teaspoon Dijon into the cider for tangy depth.
- Apple-Cider + Bacon: Render 3 strips of bacon first, remove, then brown onions in the bacon fat and return bacon at the end for smoky richness.
- Lighter version: Use skinless chicken thighs and simmer uncovered a bit less so they don’t dry out; add a splash of cream at the end for silkiness.
- Vegetarian spin: Swap chicken for thick slices of roasted cauliflower or seitan cutlets; braise until tender and serve the cider-onion sauce over them.
FAQ
Q: How long does this take from start to finish?
A: Plan for about 15–20 minutes active time (caramelizing and browning) plus 30–40 minutes covered braising — roughly 50–60 minutes total.
Q: Can I use hard cider (alcoholic) instead of apple cider?
A: Yes, but alcohol will concentrate during cooking; you may want to reduce the volume slightly and taste as you go. Use non-alcoholic apple cider if you prefer a sweeter, more family-friendly sauce.
Q: My sauce is too thin. How do I thicken it?
A: Remove the chicken and simmer the sauce uncovered until it reduces. For a quicker fix, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce until thickened.
Q: Can I make this ahead?
A: Yes — braised flavors often improve after a day in the fridge. Reheat gently and add a quick simmer to refresh the sauce.
Conclusion
If you like the idea of an easy, cozy weeknight with deep caramelized flavors and a sweet-savory apple sauce, this cider-braised chicken delivers. For another take on cider and chicken or visual inspiration, see this lovely variation at Cider Braised Chicken with Caramelized Onions.
Cider-Braised Chicken
Ingredients
Method
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil.
- Add the thinly sliced onions and cook, stirring occasionally, until they are deep golden and caramelized, about 15–20 minutes. Reduce heat slightly if they begin to brown too quickly.
- While the onions caramelize, pat the chicken dry and season both sides generously with salt and pepper.
- Push the onions to one side of the skillet (or remove and reserve if the pan is crowded). Add the chicken, skin-side down, and brown for 4–5 minutes until the skin is crisp and deeply golden.
- Flip the chicken and brown the other side for 3–4 minutes.
- Pour in 2 cups of apple cider, scraping the bottom to loosen browned bits.
- Add 1 tablespoon of fresh thyme and 1 tablespoon of fresh rosemary.
- Bring the liquid to a gentle simmer, cover the skillet, and reduce heat to low.
- Cook for 30–40 minutes, until the chicken is tender and cooked through (internal temperature 165°F / 74°C).
- If the sauce is too thin at the end, remove the chicken and simmer uncovered to reduce and thicken.
- Serve warm, spooning extra caramelized onions and pan sauce over the chicken.