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

There’s something irresistibly cozy about a dish that fills the kitchen with warm, autumnal aromas. This Apple Cider Braised Chicken Thighs Recipe combines tender chicken, fragrant herbs, and the sweet tang of apple cider for a meal that feels like a big, comforting hug on a plate.

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

This recipe quickly became one of my favorites because it’s elegant enough for a dinner party but simple enough for a weekday. The apple cider braising liquid adds such a lovely depth without any fuss, helping you impress with minimal effort.

Rich flavor combination: The blend of thyme, sage, and apple cider creates a savory-sweet balance that’s truly unique.
Hands-off cooking: Once the chicken is in the oven, you get a break while it braises to tender perfection.
Versatility: Perfect to pair with a range of sides, from mashed potatoes to roasted veggies, making it an all-round crowd-pleaser.
Cozy and seasonal: The apples and cider make this a great pick for fall, but I love it any time I want a comforting, flavorful dinner.

Ingredients & Why They Work

The magic in this Apple Cider Braised Chicken Thighs Recipe really comes from the harmony of simple, everyday ingredients that build layers of flavor as they cook. Picking fresh herbs and a good-quality cider makes a big difference.

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

Chicken thighs: I prefer boneless, skinless for ease, but keeping skin on adds extra crispiness if you want to try that.
Oil: Neutral oils like canola or vegetable oil work best to get a good sear without interfering with flavor.
Dried thyme and sage: These warm herbal notes perfectly complement the sweetness of the apple cider.
Salt and black pepper: Essential seasoning to highlight the chicken's natural flavor.
Butter: Adds richness and helps caramelize the onions beautifully.
Yellow onion: Slowly caramelized for that deep, sweet base to the sauce.
Garlic: Just a hint here to brighten and lift the savory components.
Apple cider: The star of the braise, it infuses the chicken with gentle apple sweetness and acidity.
Chicken broth: Balances out the cider and keeps the sauce silky and savory.
Flour or corn starch: Thickens the sauce so it clings beautifully to every bite.
Apple wedges: Cooked in the braising liquid, they become tender and perfectly infused, adding texture and flavor.

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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

While I love this recipe as is, especially with those tender apple wedges, you can definitely make it your own. Feel free to tweak herbs or swap apples for pears if you’re feeling adventurous.

Variation: I once added a splash of white wine instead of some of the chicken broth — it added a lovely complexity I still crave.
Make it spicy: Toss in a pinch of red pepper flakes during the onion sauté for a subtle kick.
Dairy-free option: Swap butter with olive oil and you’re all set for a lighter, dairy-free version.
Skin-on for crispiness: If you prefer crispy skin, leave skin on the thighs and sear skin-side down first.

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: Season and Sear for Flavor

Start by patting your chicken thighs dry — this helps get that nice sear. Sprinkle on the thyme, sage, salt, and pepper evenly. Heat your oil over medium heat in a large oven-safe skillet until shimmering. Add the chicken and sear each side for 5-7 minutes. You're looking for a golden-brown crust here, not fully cooked through, since it finishes in the oven. Removing them now keeps your thighs juicy and tender.

Step 2: Caramelize the Onions Slowly

After taking the chicken out, add butter right into the pan, then your thinly sliced onions. This step takes about 15-20 minutes, so be patient and stir often—every minute or two. The onions need low, gentle heat to develop that rich, sweet caramelization. If you notice they're drying out or browning too fast, add a splash of chicken broth or even a bit of white wine to keep the pan happy.

Step 3: Build the Braising Sauce

Once your onions are buttery and caramelized, toss in the minced garlic and sauté just for a minute until fragrant — don’t let it burn! Pour in the apple cider and chicken broth and bring the whole thing to a gentle simmer. To thicken the sauce, whisk together your corn starch with two tablespoons of water to make a slurry, then stir it into the pan. It should thicken nicely in moments, coating everything with luscious flavor.

Step 4: Add Chicken and Apples, Then Finish in the Oven

Nestle the chicken thighs back in the skillet along with the apple wedges. Transfer your pan to the preheated 425°F oven and bake for about 15 minutes. This lets the chicken cook through gently, the apples soften up, and all those flavors meld beautifully. Use a meat thermometer to check — the chicken is done at 185°F internal temperature, juicy and tender.

Top Tip

In my experience, the secret to getting this dish just right is patience, especially with the onions. It’s tempting to rush, but letting them cook low and slow pays off big time in flavor.

Patience with caramelization: Stir frequently and keep the heat low to avoid burning—burnt onions can throw off the whole sauce.
Sear thoroughly: A good golden crust on the chicken creates better texture and depth, so don’t skip this step or crowd the pan.
Use a meat thermometer: Checking internal temperature saves you from overcooking or undercooking, ensuring juicy chicken every time.
Don’t skip the apple wedges: They soak up the sauce’s flavors and add a sweet-tart bite that balances the savory herbs so well.

How to Serve Apple Cider Braised Chicken Thighs Recipe

Apple Cider Chicken - Serving Suggestion

Garnishes

I love scattering fresh thyme leaves on top right before serving — it adds a pop of color and bright herbal notes. Sometimes a squeeze of fresh lemon juice cut through the richness beautifully too, balancing everything out.

Side Dishes

This dish pairs perfectly with creamy mashed potatoes that soak up the sauce like a dream. Roasted Brussels sprouts or a simple green salad with a sharp vinaigrette also work beautifully to balance those cozy flavors.

Creative Ways to Present

For special occasions, I like plating the thighs on a bed of buttery polenta with the apple wedges artistically fanned out on the side. Drizzling a little extra braising sauce over everything makes it feel truly decadent and restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

I recommend letting the chicken cool completely before transferring leftovers into an airtight container. Stored in the fridge, it keeps well for up to 3 days. When I make extra, it actually tastes even better the next day as the flavors continue to meld.

Freezing

This recipe freezes surprisingly well. I portion the chicken and sauce separately in freezer-safe containers or bags to prevent the apples from turning mushy on thawing. Then, just thaw overnight in the fridge before reheating.

Reheating

To keep the chicken moist, I reheat gently in a skillet over low heat with a splash of chicken broth. Microwaving works in a pinch, but slow reheating really preserves the tender texture and rich flavors best.

Frequently Asked Questions:

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

Absolutely! Bone-in chicken thighs add extra flavor and juiciness, but you’ll need to increase the oven time by about 10-15 minutes to ensure they’re cooked through.

What’s the best apple variety to use?

I recommend using a firm but slightly sweet-tart apple like Granny Smith, Honeycrisp, or Braeburn. They hold their shape better during cooking and balance well with the savory elements.

Can I make this recipe gluten-free?

Yes! Just swap the flour for corn starch and double-check your broth and other ingredients for gluten content. The recipe as given is easily adaptable without losing flavor.

How do I know when the chicken is fully cooked?

The easiest way is using a meat thermometer: the internal temperature should reach 185°F for chicken thighs to be tender and safely cooked. If you don’t have one, cut into the thickest part and ensure the juices run clear with no pink inside.

Final Thoughts

This Apple Cider Braised Chicken Thighs Recipe is one of those dishes I keep coming back to when I want something soulful but not complicated. It hits all the right notes with tender chicken, cozy flavors, and just the right touch of sweetness. I’m excited for you to try it and discover how effortlessly delicious dinners can be with a little braising magic.