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 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 apple cut into wedges; 1 cup apple cider; 1 cup chicken broth; 1 tbsp flour or corn starch

There’s something utterly cozy about tender, flavorful chicken bathed in a tangy, slightly sweet sauce—that’s exactly what makes my Apple Cider Braised Chicken Thighs Recipe so irresistible. The blend of apple cider and warming herbs creates a dish that fills your kitchen with the kind of aromas that make everyone gather around the table.

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

This Apple Cider Braised Chicken Thighs Recipe quickly became one of my go-to weeknight dinners because it strikes the perfect balance between homey comfort and a touch of elegance. The apple cider adds a subtle sweetness that pairs beautifully with the savory herbs, making it feel a little special without fussing too much.

Deep, Complex Flavor: The braising process lets the chicken soak up that apple cider goodness with thyme and sage for a flavor that feels layered and satisfying.
Simple Ingredients, Spectacular Result: You probably have most of these items in your pantry already, so it’s a recipe you can whip up on a whim.
Perfect Texture: The chicken thighs stay incredibly juicy while the onions caramelize into sweet ribbons that complement every bite.
Great for Entertaining or Family Dinners: It looks inviting on the plate and tastes even better, winning over guests with ease.

Ingredients & Why They Work

Each ingredient in this Apple Cider Braised Chicken Thighs Recipe plays a key role, working together to create tender, flavorful chicken in a luscious sauce. A quick note — choosing fresh herbs and good-quality apple cider really makes a difference, so if you can find local or fresh-pressed cider, I highly recommend it.

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

Boneless skinless chicken thighs: They hold up beautifully to braising and stay juicy without drying out like breasts can.
Oil: Helps achieve a nice sear on the chicken, locking in flavor before braising.
Dried thyme & sage: These earthy herbs give that cozy, fall-inspired flavor.
Salt & black pepper: Essential for seasoning and bringing out the natural flavors.
Butter: Adds richness and enhances the caramelization of the onions.
Yellow onion: Slowly caramelized to provide sweetness and depth to the sauce.
Garlic: Adds aromatic warmth to counterbalance the sweetness of the cider.
Apple cider: The star ingredient — it adds tangy sweetness and tenderizes the chicken.
Chicken broth: Provides savory depth and keeps everything moist during braising.
Flour or corn starch: Thickens the braising liquid into a luscious sauce.
Apple slices: Cooked until tender, they bring a fresh fruitiness and texture 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

I love tweaking this recipe depending on the season or what mood I'm in, and you’ll find it’s super adaptable. Feel free to swap herbs or play with different apples for slight variations in sweetness and texture.

Variation: I sometimes add a pinch of cinnamon or a splash of white wine to deepen the sauce’s flavor — it brings a warm, autumn vibe that’s especially nice around holidays.
Dietary Modification: For a dairy-free option, swap the butter for olive oil, and you’ll still get plenty of richness in the dish.
Extra Veggies: Toss in some sliced carrots or parsnips with the onions for added color and sweetness.

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

Start by seasoning those chicken thighs with dried thyme, sage, salt, and black pepper. Heat oil in a large oven-safe skillet over medium heat — I like to use my cast-iron pan here for a nice even sear. Sear the chicken on one side for about 5-7 minutes until that skinless surface develops a golden crust, then flip and do another 5 minutes. Don’t worry if it’s not fully cooked yet; it’ll finish in the oven. Removing chicken after searing keeps it juicy and helps build flavor in the pan.

Step 2: Caramelize the Onions & Add Garlic

Next, add butter right into the skillet, then toss in your thinly sliced yellow onions. Stir them every couple of minutes over medium heat, letting them soften and transform into golden, caramelized sweetness. This takes about 15–20 minutes — patience pays off here for amazing depth of flavor. If the onions start drying or sticking, splash in some chicken broth or a little white wine to keep them tender. Once caramelized, stir in the minced garlic and cook just until fragrant, about 1 minute.

Step 3: Build the Sauce and Thicken

Pour in the apple cider and chicken broth, then bring everything to a gentle simmer. While that heats, whisk the flour or corn starch into a few tablespoons of water to make a smooth slurry. Slowly stir it into the simmering pan — you’ll see the sauce thicken up nicely, coating the onions and chicken beautifully.

Step 4: Add Chicken & Apples, then Bake

Nestle the seared chicken thighs back into the skillet along with the apple wedges. This final oven step melts the flavors together—set your oven to 425°F and bake for about 15 minutes. The apples become tender and sweet, and the chicken gets perfectly done, usually around 185°F internal temperature. I always use a thermometer to get this right — nothing beats juicy, fully cooked chicken!

Top Tip

From my kitchen adventures, these tips have saved me more than once and made this Apple Cider Braised Chicken Thighs Recipe shine every time:

Don’t skip the sear: Searing the chicken first creates a delicious crust that locks in moisture and adds savory depth to the final dish.
Patience with onions: Take your time caramelizing—the slow cooking unlocks natural sweetness that balances the tart cider perfectly.
Use a thermometer: Chicken thighs can be tricky, but I always check for 185°F to be safe without drying out the meat.
Don’t overcrowd your pan: Give your chicken room to brown evenly, or else you might end up steaming rather than searing.

How to Serve Apple Cider Braised Chicken Thighs Recipe

Apple Cider Chicken - Serving Suggestion

Garnishes

I usually sprinkle fresh chopped parsley or thyme right before serving—it adds a pop of color and a fresh herbal note that complements the braised flavors. Sometimes a few toasted walnuts or pecans make a lovely crunchy contrast, too.

Side Dishes

This dish pairs beautifully with buttery mashed potatoes or creamy polenta — both soak up the sauce wonderfully. Roasted root vegetables or a simple green salad with a tangy vinaigrette balance the richness nicely. I sometimes serve it with crusty bread too, perfect for mopping up every last drop.

Creative Ways to Present

For special occasions, I’ve arranged the chicken and apples over a bed of wilted spinach or sautéed kale, then drizzled reduced apple cider sauce over the top for a glossy finish. Adding pomegranate seeds or cranberries elevates the look and taste, bringing festive color and tart bursts.

Make Ahead and Storage

Storing Leftovers

After enjoying the first round, I cool the leftovers to room temperature and store them in an airtight container in the fridge. They keep well for up to 3 days. The flavors meld even more, which means the second meal tastes surprisingly fresh and delicious without extra effort.

Freezing

I’ve frozen portions in freezer-safe containers without any fuss. Just make sure to cool the dish completely before freezing. When you thaw it gently overnight in the fridge, it reheats nicely, although the texture of the apples softens a bit.

Reheating

I prefer reheating gently on the stove over low heat, covered, stirring occasionally. This helps maintain moisture and prevents chicken from drying out. If you’re in a rush, the microwave works too—just cover loosely and heat in short bursts to avoid overcooking.

Frequently Asked Questions:

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

Absolutely! Bone-in thighs will take a bit longer to cook, around 25–30 minutes in the oven after searing. They also add extra flavor to the sauce, but make sure the internal temperature reaches 185°F for perfect doneness.

What type of apple cider should I use?

Fresh, unfiltered apple cider works best here because it has robust apple flavor and a bit of natural sweetness. Avoid the sweetened, sparkling varieties or juice with added sugars, as that can make the sauce overly sweet.

Can I prepare this recipe ahead of time?

Yes! You can prepare the steps up to caramelizing the onions and searing the chicken earlier in the day and refrigerate. When you’re ready, just combine everything and finish the braising in the oven. It’s a great way to save time without sacrificing flavor.

What should I serve with Apple Cider Braised Chicken Thighs?

Creamy mashed potatoes, roasted root vegetables, or a crisp green salad are all excellent companions. The sauce is fantastic for dipping, so having something to soak it up is key for the best experience. Crusty bread is also a simple and tasty side.

Final Thoughts

I hope this Apple Cider Braised Chicken Thighs Recipe finds a happy spot in your dinner rotation like it did in mine. It’s one of those dishes that feels like a warm hug—simple, satisfying, and a little bit special. Next time you want something comforting but different from the usual, go for this one and you’ll see why it’s a keeper. Happy cooking!