Apple Cider Braised Chicken

Cozy fall flavors don’t have to be reserved just for holidays—and this apple cider braised chicken proves exactly that. Imagine tender chicken thighs gently simmered in sweet apple cider, mingling with deeply caramelized onions, earthy mushrooms, and just a touch of thyme. It’s hearty, flavorful, and comes together in one pan, making it an easy favorite whether you’re cooking for your family or trying to impress someone special.

This recipe hits that perfect balance of sweet, savory, and comforting. The apple cider adds a natural sweetness and a subtle tang, while the onions melt into golden, jammy perfection. Paired with mushrooms that soak up all that rich flavor, every bite feels like a warm hug. It’s the kind of dish that tastes like it took all day to make, but really, most of the magic happens while it simmers away on the stove.

I love making this on a cool day when I want the kitchen to smell amazing and dinner to feel like a treat. It’s also a great way to use up leftover apple cider from fall festivities—especially the fresh, unfiltered kind. Add a little crusty bread or creamy mashed potatoes on the side, and you’ve got yourself a meal that feels elevated without being fussy.

The best part? This dish is surprisingly forgiving. You don’t need to be a pro to pull it off. Let the ingredients do the work—simple pantry staples come together to create something that feels rustic, elegant, and totally satisfying.

Why You’ll Love It

• Deep, cozy flavor: The combination of apple cider, caramelized onions, and mushrooms creates a rich, slightly sweet, and earthy sauce that tastes like it simmered all day.
• One-pan magic: Less mess, less cleanup. Everything comes together in a single skillet or Dutch oven—perfect for busy weeknights or lazy weekends.
• Tender, juicy chicken: Braising the chicken in cider makes it incredibly moist and flavorful, with a fall-off-the-bone texture you’ll crave.
• Versatile and customizable: Swap in boneless thighs, bone-in breasts, or even pork if you’d like. You can also add seasonal veggies like carrots or parsnips.
• Perfect for fall (or anytime): While this dish screams autumn, it’s delicious year-round. Serve it with mashed potatoes, polenta, or a crusty loaf of bread to soak up the sauce.

Ingredient List

For the Chicken and Sauce

• 6 bone-in, skin-on chicken thighs
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 large yellow onions, thinly sliced
• 8 oz cremini or baby bella mushrooms, sliced
• 3 garlic cloves, minced
• 1 ½ cups apple cider (not vinegar)
• ½ cup chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• 1 tablespoon apple cider vinegar (optional, for brightness)

For Garnish (optional)

• Fresh parsley, chopped
• Additional thyme sprigs

Ingredient Notes

• Chicken thighs: Bone-in and skin-on give the richest flavor and keep the chicken tender. You can use boneless, but reduce the cook time slightly.
• Apple cider: Go for fresh, unfiltered cider if possible—it adds more natural sweetness and depth than clear, processed versions.
• Onions: Take your time caramelizing them—they bring out a rich, savory-sweet base that elevates the dish.
• Mushrooms: Cremini or baby bellas add a nice earthiness and absorb the braising liquid beautifully.
• Dijon mustard: Adds a tangy backbone that balances the sweetness of the cider—don’t skip it!
• Apple cider vinegar: Optional, but a splash at the end really brightens the dish and cuts through the richness.

Kitchen Equipment Needed

• Large skillet or Dutch oven: For searing the chicken and simmering everything—cast iron or enameled Dutch ovens work best for even heat.
• Tongs: To flip the chicken easily without tearing the skin.
• Wooden spoon or spatula: Great for stirring the onions as they caramelize and scraping up the flavorful bits from the pan.
• Sharp knife and cutting board: For slicing onions, mushrooms, and mincing garlic—my go-to is a chef’s knife for clean cuts.
• Measuring cups and spoons: For accuracy, especially with liquids like cider and broth.
• Serving spoon or ladle: Helps scoop out the saucy chicken without making a mess.

Instructions

Step 1: Season and Sear the Chicken

• Pat the chicken thighs dry with paper towels—this helps the skin crisp up better.
• Season both sides generously with salt and black pepper.
• Heat olive oil in a large skillet or Dutch oven over medium-high heat.
• Place chicken thighs skin-side down in the hot pan. Let them sear undisturbed for 5–7 minutes, until the skin is golden and crispy.
• Flip and sear the other side for 3–4 minutes, then transfer to a plate. Don’t worry about cooking them through yet—they’ll finish in the sauce.

Pro Tip: Don’t overcrowd the pan—sear in batches if needed to avoid steaming the chicken.

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Step 2: Caramelize the Onions

• Reduce the heat to medium. Add the butter to the same pan.
• Once melted, stir in the sliced onions with a pinch of salt.
• Cook the onions slowly, stirring every few minutes, until they’re soft, golden, and deeply caramelized—this usually takes 15–20 minutes.
• If the pan gets too dry, splash in a tablespoon of water to deglaze.

Pro Tip: Be patient—caramelizing onions is low and slow. Don’t rush it; the flavor payoff is worth it.

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Step 3: Sauté the Mushrooms and Garlic

• Once the onions are golden and jammy, add the sliced mushrooms.
• Cook for 5–7 minutes, stirring occasionally, until they release their moisture and start to brown.
• Add the minced garlic and sauté for another 30 seconds until fragrant—don’t let it burn.

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Step 4: Build the Braising Sauce

• Pour in the apple cider and chicken broth, stirring well to scrape up any browned bits from the bottom of the pan.
• Stir in the Dijon mustard and thyme.
• Taste the liquid and adjust seasoning if needed (a pinch of salt, a bit more mustard, etc.).
• Bring everything to a gentle simmer.

Pro Tip: Deglazing the pan lifts all that caramelized flavor into the sauce—don’t skip it!

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Step 5: Return Chicken and Simmer

• Nestle the seared chicken thighs back into the pan, skin-side up. The liquid should come about halfway up the sides of the chicken.
• Cover with a lid (or foil if your pan doesn’t have one), reduce the heat to low, and let it simmer gently for 25–30 minutes.
• Remove the lid and simmer uncovered for an additional 10–15 minutes to thicken the sauce slightly and deepen the flavor.

Pro Tip: To get extra-crispy skin, place the uncovered pan under a broiler for 2–3 minutes at the end (if your pan is oven-safe).

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Step 6: Finish and Serve

• Optional: Stir in a splash of apple cider vinegar at the end for brightness.
• Sprinkle chopped fresh parsley or extra thyme on top before serving.
• Spoon the onions, mushrooms, and sauce over each chicken piece when plating.

That’s it! Your kitchen will smell incredible, and dinner is ready to impress.

Tips and Tricks for Success

• Dry the chicken well before searing: This helps the skin crisp up beautifully instead of steaming in the pan.
• Caramelize onions low and slow: Don’t rush this step—it adds deep, sweet, savory flavor that really makes the dish.
• Use a wide, heavy-bottomed pan: It helps everything cook evenly and gives the chicken room to brown properly.
• Don’t skip deglazing the pan: Scraping up those browned bits from the bottom adds loads of flavor to the sauce.
• Let the sauce reduce uncovered: This intensifies the flavor and gives the sauce a slightly thicker, richer finish.

Ingredient Substitutions and Variations

• Chicken thighs: You can use boneless thighs or bone-in chicken breasts—just adjust cooking times to avoid overcooking.
• Apple cider: No cider? Use a mix of apple juice and a splash of white wine or apple cider vinegar for tang.
• Mushrooms: Any mushroom variety works—shiitake, oyster, or white button mushrooms are great alternatives.
• Fresh thyme: Substitute with dried thyme or even rosemary for a slightly different herbal note.
• Dijon mustard: If you don’t have Dijon, use whole grain mustard or even a small amount of yellow mustard in a pinch.
• Want it creamier? Stir in a splash of heavy cream or a dollop of crème fraîche at the end for a luxurious finish.

Serving Suggestions

• Mashed potatoes: I love serving this chicken over creamy mashed potatoes—they soak up the cider-onion sauce so well.
• Crusty bread: A warm, crusty loaf is perfect for mopping up every last bit of that rich, caramelized sauce.
• Buttered egg noodles or pasta: The saucy chicken pairs beautifully with simple pasta tossed in butter or olive oil.
• Polenta: Creamy polenta makes a cozy, comforting base that complements the savory-sweet flavors.
• Roasted vegetables: Serve with roasted carrots, Brussels sprouts, or butternut squash for a hearty and colorful plate.

Storage and Reheating Instructions

• Refrigerate leftovers: Store in an airtight container in the fridge for up to 4 days.
• Freeze for later: Let the chicken cool completely, then freeze in a freezer-safe container for up to 2 months.
• Reheat on the stove: Place in a skillet over medium-low heat with a splash of broth or water to loosen the sauce.
• Microwave option: Reheat in a microwave-safe dish in 60-second intervals, stirring in between to heat evenly.
• Avoid drying out: Always reheat covered and with a bit of added liquid to keep the chicken moist.

Frequently Asked Questions

Can I use boneless chicken for this recipe?

Yes! Boneless thighs or breasts work well—just reduce the simmering time by about 10 minutes since they cook faster. Keep an eye so they don’t dry out.

What’s the difference between apple cider and apple cider vinegar?

Apple cider is sweet and non-alcoholic (like juice), while apple cider vinegar is tangy and acidic. Don’t mix them up—they’re not interchangeable for this recipe!

Can I make this dish ahead of time?

Absolutely. It actually tastes even better the next day after the flavors have had time to deepen. Just reheat gently on the stove or in the oven.

What if I don’t have Dijon mustard?

No worries—you can use whole grain mustard or even a small amount of yellow mustard. It just adds a nice tang to balance the sweetness.

How do I know when the chicken is done?

The safest way is to use a meat thermometer—chicken is done at 165°F (75°C). It should be tender and easy to cut into.

Is this recipe gluten-free?

Yes, it can be! Just double-check your chicken broth and Dijon mustard to make sure they’re certified gluten-free.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!