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

There’s nothing quite like the cozy aroma of simmering apples and tender chicken filling your kitchen, and that’s why I adore this Apple Cider Braised Chicken Thighs Recipe. It’s a simple but impressive dish that’s perfect for those crisp evenings when you want comfort food without fuss.

A black skillet holds four pieces of browned cooked meat, each piece showing a crispy, golden-brown texture with visible seasoning. Around and under the meat are many thick slices of pale yellow apple floating in a light, glossy golden sauce. A golden spoon rests on the right side inside the skillet, partially under some apple slices. The skillet sits on a soft light pink cloth, which is on a white marbled surface. Nearby, two red apples and a round wooden tray with a white small pumpkin and green plants are visible. 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 genuinely think this Apple Cider Braised Chicken Thighs Recipe is a game-changer for weeknight dinners or weekend cozy meals. It blends sweet and savory notes effortlessly, making your kitchen smell like autumn in no time.

Succulent chicken thighs: The braising locks in moisture, giving you juicy, tender bites every time.
Sweet and tangy apple cider sauce: The perfect balance that adds a subtle brightness you don’t expect but totally crave.
Simple ingredients: No fancy or hard-to-find items required, so you can pull this together without a second trip to the store.
One-pan magic: Minimal cleanup means more time enjoying your meal and less time scrubbing pans.

Ingredients & Why They Work

Each ingredient in this Apple Cider Braised Chicken Thighs Recipe plays an important role in balancing flavor and texture. I always recommend choosing fresh and good-quality items for the best results, especially the cider and chicken.

Flat lay of boneless skinless chicken thighs with trimmed fat, fresh yellow onion thinly sliced, whole uncracked garlic cloves, crisp apple wedges, fresh dried thyme and sage sprigs, small white ceramic bowls with golden oil, creamy butter cubes, coarse salt, ground black pepper, smooth flour powder, amber apple cider, and clear chicken broth—all arranged with perfect symmetry, fresh and natural, placed 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: Perfect for braising because they stay juicy and tender without drying out.
Oil: Helps to achieve that beautiful sear on the chicken, locking in flavor.
Dried thyme and sage: These herbs add warm, earthy notes that elevate the dish without overpowering the apple cider’s sweetness.
Salt and black pepper: Basic seasoning essentials that bring all the flavors together.
Butter: Adds richness and helps caramelize the onions beautifully.
Yellow onion: Slowly caramelized to sweet, tender perfection, forming the flavorful base of the sauce.
Garlic: Just a hint to add depth and aromatic warmth.
Apple cider: The star of the sauce, giving it a naturally sweet, tangy punch.
Chicken broth: Provides savory balance and keeps the sauce luscious.
Flour or cornstarch: Used to thicken the sauce, so it clings nicely to the chicken.
Fresh apple wedges: Cook gently in the sauce, adding texture and bursts of fruitiness.

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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

One of my favorite things about this Apple Cider Braised Chicken Thighs Recipe is how easy it is to tweak. Whether you want it a touch sweeter, spicier, or gluten-free, there’s room for your preferences to shine through.

Variation: I sometimes swap the dried herbs for fresh ones like rosemary and thyme when I have them on hand—it adds a bright, fragrant note I really enjoy.
Dietary tweak: Use cornstarch instead of flour to keep this recipe gluten-free without sacrificing that silky sauce texture.
Seasonal swap: In place of apple cider, try pear cider for a different fruity twist when apples aren’t in season.

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

The dish shows two browned, seasoned pieces of cooked chicken with a slightly crispy skin, placed on top of a bright orange creamy layer that looks like mashed sweet potatoes or squash. Around and under the chicken are thin slices of cooked potatoes with a light yellow color, mixed with translucent cooked onions. The plate is white and round, with a silver fork resting on the left side of the plate, sitting on a surface with a white marbled texture. The food looks juicy with some sauce pooling around the edges. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season Your Chicken

I start by patting the chicken thighs dry with a paper towel. This helps the seasoning stick and ensures a nice sear. Then, I sprinkle on the dried thyme, sage, salt, and black pepper evenly. The flavor builds right here, so don’t be shy with the seasoning. Heating one tablespoon of oil in a large oven-safe skillet over medium heat sets the stage for browning—the sweeter the crust, the deeper the flavor.

Step 2: Sear the Chicken

Place the chicken thighs skin-side down and let them sizzle for about 5 to 7 minutes. Resist the urge to move them around too soon; this is how you get that golden crust. Flip and sear the other side for another 5 minutes. Don’t worry if the chicken isn’t fully cooked here — it will finish in the oven and stay tender.

Step 3: Caramelize the Onions

Remove the chicken to a plate and add butter to the same pan. Once melted, toss in the thinly sliced onions and cook gently, stirring every couple of minutes. I love doing this low and slow—about 15 to 20 minutes—until the onions go soft and golden brown. If you see them drying out or sticking, a splash of chicken broth or white wine works wonders.

Step 4: Build the Sauce

Add the minced garlic and sauté for just a minute until fragrant — garlic burns quickly, so keep an eye on it. Then pour in the apple cider and chicken broth, bringing everything to a gentle simmer. To thicken, whisk flour or cornstarch with a bit of water until smooth, then stir the slurry into the pan. This creates a luscious, velvety sauce that clings beautifully to the chicken.

Step 5: Roast to Finish

Slide the chicken back into the pan, nestle in the apple wedges, and pop the skillet into your preheated 425°F oven. Bake for about 15 minutes until the apples are tender and the chicken reaches an internal temperature of 185°F for safety and max tenderness. The apples will soak up some of the braising juices, adding a lovely bite.

Top Tip

From my time cooking this Apple Cider Braised Chicken Thighs Recipe, a few small techniques made a big difference in flavor and texture—here’s what I learned:

Don’t skip the sear: Taking the time to get a golden crust on the chicken makes all the difference for rich flavor and texture.
Low and slow onions: Patience with your caramelized onions pays off—they build the sauce’s complex sweetness.
Watch your garlic: Add it at the last moment before liquids to avoid bitterness from burnt garlic.
Use an oven-safe skillet: It’s a game-changer for easy transfer from stovetop to oven, cutting down cleanup and keeping all the flavors in one pot.

How to Serve Apple Cider Braised Chicken Thighs Recipe

Apple Cider Chicken - Serving Suggestion

Garnishes

I like to finish this dish with a sprinkle of fresh parsley for color and a bit of brightness. Sometimes, a few crumbled toasted walnuts on top add a satisfying crunch that contrasts with the silky sauce and tender chicken.

Side Dishes

This recipe pairs wonderfully with creamy mashed potatoes or buttery noodles to soak up that delicious sauce. Roasted root vegetables or a green salad tossed with a light vinaigrette also make great companions to balance the richness.

Creative Ways to Present

For special occasions, I’ve laid the chicken thighs atop a bed of fluffy wild rice pilaf studded with dried cranberries and pecans, then garnished with thin apple slices for an elegant fall centerpiece. It’s a dish that feels upscale but is still totally accessible.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftovers in an airtight container in the refrigerator. The sauce thickens overnight, which I actually like because it makes reheated portions even heartier. Just bring it back gently to avoid drying out the chicken.

Freezing

This recipe freezes beautifully. I just pack individual portions with sauce into freezer-safe containers. When I’m ready, I thaw overnight in the fridge and reheat slowly on the stovetop to keep everything tender and flavorful.

Reheating

To reheat, I use a low simmer on the stove, adding a splash of chicken broth or water if the sauce seems too thick. Microwaving works in a pinch, but low and slow is best to keep the chicken moist and sauce silky.

Frequently Asked Questions:

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

Absolutely! Bone-in thighs will add extra flavor, but you’ll need to increase the cooking time by about 10 minutes and check that the internal temperature reaches 185°F.

What if I don’t have apple cider on hand?

You can substitute with apple juice (look for one with no added sugar) or a mixture of white grape juice and a splash of lemon juice to mimic the tartness.

Can I make this recipe gluten-free?

Yes! Just swap the flour for cornstarch or another gluten-free thickener. The sauce thickens nicely without any gluten.

How do I know when the chicken is done?

The best way is to use a meat thermometer; the internal temperature should reach 185°F. The chicken will be tender and juicy at this point, perfect for braised thighs.

Final Thoughts

This Apple Cider Braised Chicken Thighs Recipe holds a special place on my weeknight rotation because it feels like a hug on a plate. It’s straightforward, uses ingredients I usually have on hand, and the flavors come together in a way that’s both comforting and a little fancy. Give it a try—I promise it’ll become one of your favorite go-to meals too.