Name: Apple Cider Braised Chicken Thighs Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 boneless skinless chicken thighs fat trimmed; 1 tsp dried thyme; 1 tsp dried sage; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp oil; 3 tbsp butter; 1 yellow onion thinly sliced; 3 cloves garlic minced; 1 apple cut into wedges; 1 cup apple cider; 1 cup chicken broth; 1 tbsp flour or corn starch

There’s something so cozy and comforting about the way the tartness of apple cider mingles with tender chicken in this dish. The **Apple Cider Braised Chicken Thighs Recipe** brings together those warm fall flavors in a simple, fuss-free way that fills your kitchen with the best aromas. It’s a recipe that’s not just about dinner—it’s about sharing a moment.

In a black cast iron skillet, there are four browned chicken pieces with visible seasoning on top, each resting in a light brown sauce. Around and between the chicken pieces are soft, pale yellow apple slices that are slightly cooked, soaking in the sauce. A gold-colored spoon sits in the skillet, leaning on the edge with a few apple slices on it. The skillet is placed on a white marbled surface with two red apples, a pale pink cloth, and a round wooden tray holding a white pumpkin and a small plant, visible in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Cider Braised Chicken Thighs Recipe
Top Tip
How to Serve Apple Cider Braised Chicken Thighs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Cider Braised Chicken Thighs Recipe

Why You'll Love This Recipe

I remember the first time I made this Apple Cider Braised Chicken Thighs Recipe—it was a chilly evening, and the smell of the cider simmering with herbs simply stopped me in my tracks. It’s a dish that feels both special and surprisingly easy to pull off, which is why I’ve come back to it time and again.

Rich, layered flavors: The combination of apple cider, onions, and herbs creates a sauce that’s both tangy and buttery, elevating simple chicken thighs into something memorable.
Juicy, tender chicken: Braising the thighs in the cider mixture keeps them moist and flavorful without any guesswork.
Easy prep and cleanup: Just one pan and a handful of ingredients—perfect for weeknights or casual get-togethers.
Seasonal and versatile: This recipe works especially well in cooler months when apples and cider are in season but can be enjoyed anytime.

Ingredients & Why They Work

Each ingredient here is doing a little magic to bring out the best in this recipe. You’ll find that the balance of sweet apple cider and the savory herbs really lets the chicken shine. Plus, the flour or cornstarch helps create that luscious sauce that clings perfectly.

Flat lay of fresh boneless skinless chicken thighs with trimmed fat, a small white bowl of golden cooking oil, a small white bowl containing a mix of dried thyme and dried sage, a small white bowl of coarse sea salt, a small white bowl of cracked black peppercorns, a few whole cloves of garlic, a small white bowl of creamy butter, thinly sliced yellow onion arranged neatly, fresh apple wedges with bright red and green skin, a small white bowl filled with golden apple cider, a small white bowl of rich chicken broth, and a small white bowl with smooth white flour, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Thighs: I prefer boneless skinless thighs for easy eating, but keeping the skin on adds extra crispiness if you like.
Oil: Helps get a nice sear on the chicken before braising—just a tablespoon goes a long way.
Dried Thyme & Sage: These herbs add earthiness and warmth; don't skip them as they complement the apple cider beautifully.
Salt & Black Pepper: Simple seasoning boosts all the other flavors without overpowering.
Butter: Adds richness and helps caramelize the onions to sweet, golden perfection.
Yellow Onion: Thin slicing and slow cooking builds sweetness and depth in the sauce.
Garlic: A quick sauté releases just the right punch of aromatic flavor.
Apple Cider: The star ingredient! It brings a natural sweetness and tang that lifts the whole dish.
Chicken Broth: Adds savory body to the braising liquid so it’s not too sweet.
Flour or Corn Starch: Used to thicken the sauce for that perfect, velvety finish.
Apple Wedges: Added at the end for a tender fruitiness and a textural contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Apple Cider Braised Chicken Thighs Recipe is a fantastic base for you to play with—you can tweak the herbs or swap in other seasonal fruits. I love making it just as is, but sometimes I add a splash of white wine for a deeper flavor.

Variation: When I want a heartier meal, I throw in some chopped carrots and celery with the onions for extra veggies and texture—it turns the dish into a one-pan supper. It’s a great way to sneak in some greens without complicating the flavors.
Gluten-Free Option: Use cornstarch instead of flour to keep the sauce thick but friendly for gluten sensitivities.
Skin-On Chicken: If you prefer skin-on, just sear skin side down longer to get that crispy crust before braising.

Step-by-Step: How I Make Apple Cider Braised Chicken Thighs Recipe

A white plate sits on a white marbled surface, holding a layered dish with three main sections: the base layer is a smooth, bright orange puree, topped with thin, tender slices of pale yellow potatoes arranged around the edges. On top of the potatoes lay two pieces of golden-brown roasted chicken with crisped skin and a sprinkle of dried herbs and black pepper. Lightly caramelized onions with a slightly translucent, soft texture are scattered over the chicken, all covered in a light brown sauce that pools gently at the base of the plate. A fork with an off-white handle rests on the left side of the plate, and a soft beige cloth is placed nearby. In the background, a cast iron skillet with more chicken in the same sauce is partially visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

I always start by seasoning the chicken thighs with thyme, sage, salt, and black pepper right before cooking—they don’t need to marinate long because the braising will infuse plenty of flavor. Heat your oil in a large oven-safe skillet over medium heat, then add the chicken. Sear without moving it for 5-7 minutes until a nice golden crust forms. Flip and sear the other side for another 5 minutes. Don’t worry if the chicken isn’t fully cooked here; it’ll finish in the oven.

Step 2: Caramelize the Onions

After you remove the chicken, your pan has all those wonderful browned bits that will build tons of flavor. Add the butter and thinly sliced onions, then let them cook low and slow, stirring every couple of minutes. This takes patience—about 15-20 minutes—but those sweet caramelized edges are worth every second. If the onions start drying out, splash a bit of chicken broth or white wine to keep them moist.

Step 3: Build the Sauce

Next, toss in the minced garlic and sauté just until fragrant, about one minute. Pour in the apple cider and chicken broth, then bring the mixture to a gentle simmer. While that’s warming up, whisk your flour or cornstarch with cold water to make a smooth slurry. Stir this into the pan, letting the sauce thicken into a silky consistency that clings to the chicken.

Step 4: Oven Finish with Apples

Return the chicken thighs to the skillet and nestle the apple wedges throughout the sauce. This last step adds a tender, fruity note that brightens the whole dish. Pop the pan into your preheated 425°F oven and bake for 15 minutes or until the apples are tender and the chicken reaches an internal temperature of 185°F. You’ll know it’s done when the sauce is bubbling and the kitchen smells absolutely amazing.

Top Tip

Over the years, I’ve found that following a few simple pointers makes this Apple Cider Braised Chicken Thighs Recipe truly foolproof. These tips will save you from common pitfalls and help you get that perfect balance of tender chicken and flavorful sauce every time.

Sear Properly: Don’t rush the sear! Wait until the chicken naturally releases from the pan before flipping to develop that golden crust.
Low & Slow Onions: Caramelizing onions takes time but adds sweetness and depth that is worth every minute invested.
Use an Oven-Safe Skillet: Makes it easy to go straight from stovetop to oven—no extra dishes and faster cleanup.
Don’t Skip the Internal Temp: Use a meat thermometer to ensure your chicken hits 185°F for safe and juicy results, then rest briefly before serving.

How to Serve Apple Cider Braised Chicken Thighs Recipe

apple cider chicken - Serving Suggestion

Garnishes

I like to sprinkle a handful of fresh chopped parsley or thyme over the finished dish—it adds that pop of color and a fresh herbal aroma that lightens the richness. For a little extra, some toasted pecans scattered on top give a lovely crunch and nutty contrast.

Side Dishes

For sides, creamy mashed potatoes or buttery egg noodles soak up that incredible sauce perfectly. Roasted root vegetables like carrots and parsnips complement the autumnal flavors, or you can keep it simple with a crisp green salad to add crunch and brightness.

Creative Ways to Present

I’ve served this at small dinner parties nestled inside pretty shallow bowls with a few apple slices artfully fanned out on the chicken. Sometimes, I garnish with thin lemon zest curls to add a zingy surprise. It's a dish that looks just as inviting as it tastes!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making for an even tastier lunch the next day. Just be sure to cool it before sealing to keep everything fresh.

Freezing

This recipe freezes surprisingly well—after cooling, place the chicken and sauce in freezer-safe containers or bags. When thawed, it reheats beautifully without losing moisture, making it a perfect make-ahead meal for busy weeks.

Reheating

Reheat gently on the stovetop over low heat or in the oven covered with foil. Adding a splash of chicken broth while warming helps restore the sauce’s silky texture. Avoid microwave reheating if possible, as it can dry the chicken out.

Frequently Asked Questions:

Can I use bone-in chicken thighs for this recipe?

Absolutely! Bone-in thighs will take a little longer to cook, so plan on adding about 10-15 extra minutes in the oven. The bone adds flavor and can help keep the meat juicy.

What type of apple cider should I use?

Use a good quality, unsweetened or lightly sweetened apple cider to avoid overpowering sweetness. Fresh pressed cider works best if you can find it, but store-bought is just fine too.

Can I make this recipe in advance?

Yes! You can prepare the chicken and sauce up to the braising step ahead of time, refrigerate, then bake just before serving. It also reheats beautifully, making it great for meal prep.

What can I serve with Apple Cider Braised Chicken Thighs?

Creamy mashed potatoes, roasted root vegetables, egg noodles, or a fresh green salad are all fantastic options that complement the sweet and savory profile of the dish nicely.

Final Thoughts

This Apple Cider Braised Chicken Thighs Recipe is one of those dishes that feels like a warm hug on a plate. It’s approachable enough for a weeknight but special enough to share with friends or family when you want to impress without stress. Trust me, once you try this, it’ll become a staple in your rotation—full of flavor, texture, and all the comfort you could ask for.