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; 2 tbsp water (for slurry)

There’s something incredibly comforting about tender chicken thighs bathed in a sweet, tangy sauce that clings to every bite. That’s exactly what you get with this Apple Cider Braised Chicken Thighs Recipe, a cozy, flavorful dish that transforms simple ingredients into a fall-favorite dinner you’ll want to make again and again.

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 can’t tell you how many times friends have complimented this Apple Cider Braised Chicken Thighs Recipe when I’ve served it! It’s that magical balance of savory, slightly sweet, and herby flavors that makes the whole kitchen smell like fall in the best possible way.

Simple but impressive: Uses staple pantry and fridge ingredients but tastes like you spent hours in the kitchen.
Perfect fall flavor: The apple cider adds a subtle sweetness that complements the herbs beautifully.
One-pan wonder: Prep, sear, and bake all in one skillet — less cleanup, more good vibes.
Juicy, tender chicken: Braising keeps the thighs moist and bursting with flavor every single time.

Ingredients & Why They Work

This Apple Cider Braised Chicken Thighs Recipe gets its magic from a few key ingredients that play perfectly together. The apples and cider bring mellow sweetness, herbs add aroma, and butter plus caramelized onions build depth. Here’s why I pick these every time:

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 stay juicy and tender, plus cook evenly without fuss.
Apple cider: Adds natural sweetness and a touch of acidity that brightens the dish.
Dried thyme and sage: Classic herbs that match apple flavors and add savory warmth.
Yellow onion: Slow-caramelized for that rich, sweet base layer.
Butter: For luscious sautéing and adding richness to the sauce.
Garlic: Aromatic punch that cuts through the sweetness.
Chicken broth: Keeps the braising liquid savory and well-rounded.
Apple wedges: Fresh fruit softened in the oven, enhancing the fall-inspired vibe.
Flour or corn starch: Thickens the sauce so it clings beautifully to the chicken.

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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 Apple Cider Braised Chicken Thighs Recipe depending on the season and my mood. It’s super versatile! Don’t be shy to experiment—you might discover your own family favorite twist.

Variation: Sometimes I swap out the dried herbs for fresh ones like rosemary and parsley for a brighter flavor when I have them on hand.
Spicy twist: Add a pinch of red pepper flakes during the skillet sauté for a subtle heat that pairs surprisingly well with the sweet cider.
Swap the apples: Try pears instead of apples for a softer texture and a slightly different sweetness.
Make it gluten-free: Use arrowroot or cornstarch instead of flour to thicken the sauce with no gluten worries.

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

First things first — I pat the chicken thighs dry, then sprinkle them with thyme, sage, salt, and pepper. This simple seasoning forms the base of the flavor. I heat up a tablespoon of oil in my big oven-safe skillet over medium heat and add the chicken, cooking each side for about 5-7 minutes until golden brown. Don’t worry if the chicken isn’t fully cooked at this stage; it will finish in the oven and soak up all those apple cider flavors.

Step 2: Caramelize the Onions

After removing the chicken, I add butter to the skillet followed by thinly sliced onions. This is where patience pays off—the onions need around 15-20 minutes to soften and caramelize beautifully. I stir every minute or two and watch closely. If they start to stick or dry out, a splash of chicken broth or even a bit of white wine does wonders to keep them luscious and prevent burning.

Step 3: Build the Braising Sauce

Next comes the garlic, which I sauté for just about a minute until fragrant—don't let it burn! Then I pour in the apple cider and chicken broth and bring the mixture to a gentle simmer. To thicken the sauce, I whisk flour or cornstarch with cold water, creating a smooth slurry, then stir it into the pan. The sauce thickens nicely and creates that glossy finish we all love.

Step 4: Oven Time with Apples

Now I nestle the chicken back into the skillet along with those crisp apple wedges. The pan goes straight into the preheated 425°F oven for about 15 minutes. In that time, the apples soften, the flavors meld, and the chicken reaches a juicy internal temperature of around 185°F. Make sure you use a meat thermometer if you have one—it’s a reliable way to get perfect doneness.

Top Tip

This recipe has been a staple in my kitchen for years, and I’ve learned that patience with the onions and proper searing really make or break the final dish. Here are a few nuggets from my experience to help you nail it every time.

Sear in Batches: Don’t crowd the pan when searing chicken. Doing it in batches keeps the heat high and ensures a nice crust.
Low and Slow for Onions: Caramelizing takes time but the flavor boost is worth every minute. Use medium-low heat and stir frequently.
Slurry Smooth: Whisk the starch with cold water until lump-free before adding, or you risk clumpy sauce.
Use an Oven-Safe Skillet: Cast iron is my go-to for even heat and easy transfer from stovetop to oven without extra cleanup.

How to Serve Apple Cider Braised Chicken Thighs Recipe

Apple Cider Chicken - Serving Suggestion

Garnishes

I often top these chicken thighs with a sprinkle of freshly chopped parsley for a pop of green and freshness. Sometimes I add a few toasted pecans for crunch or a drizzle of honey to brighten things up even more. It makes the presentation inviting and adds an extra layer of texture.

Side Dishes

This braised chicken is hearty, so I like pairing it with creamy mashed potatoes or buttery egg noodles to soak up every bit of sauce. Roasted root vegetables or a simple green salad with a light vinaigrette also balance things nicely.

Creative Ways to Present

For special occasions, I’ve served the chicken over a bed of wild rice and surrounded the skillet with colorful roasted apples and parsnips, turning it into an impressive centerpiece. Layering textures and colors makes it feel festive but still homey.

Make Ahead and Storage

Storing Leftovers

Leftovers are fantastic with this dish. I let the chicken cool completely, then store it in an airtight container in the fridge. It keeps well for up to 3 days, and the flavors even deepen overnight.

Freezing

I’ve successfully frozen this recipe a couple of times. Just pack cooled portions into freezer-safe containers or bags, and it freezes beautifully for up to 2 months. When thawed, the sauce still tastes rich and fresh.

Reheating

To reheat, I gently warm the chicken in a skillet over low heat or in a 350°F oven covered with foil, so it doesn’t dry out. Adding a splash of broth helps keep the dish saucy and delicious, just like the first time.

Frequently Asked Questions:

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

Absolutely! Bone-in thighs will add extra flavor, but keep in mind they might need a bit longer to cook through — around 20 minutes in the oven instead of 15.

What type of apple works best here?

I find crisp, slightly tart apples like Granny Smith, Honeycrisp, or Fuji hold up well during baking and complement the savory flavors perfectly.

Can I make this recipe dairy-free?

Yes! Swap the butter with olive oil or a dairy-free margarine, and use cornstarch as the thickener to keep this dish dairy-free and delicious.

How do I know when the chicken is fully cooked?

Using a meat thermometer is your best bet—once the internal temperature reaches 185°F for chicken thighs, it’s safe and perfectly juicy. Avoid overcooking to keep the meat tender.

Final Thoughts

This Apple Cider Braised Chicken Thighs Recipe brings warmth and a hint of sweetness to any meal, making it one of those dishes I keep coming back to, especially in cooler months. It’s cozy, easy, and downright delicious—perfect for sharing with family or impressing guests without stress. I hope you enjoy making it as much as I do, and that it finds a special spot in your dinner rotation too.