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

There’s something downright cozy and comforting about tender chicken simmered in fragrant apple cider—this Apple Cider Braised Chicken Thighs Recipe brings a warm, homey vibe to your dinner table that’s simply irresistible. The sweetness of the cider paired with savory herbs creates a flavor combo you didn’t know you needed but won’t want to live without.

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’ve made this Apple Cider Braised Chicken Thighs Recipe on chilly evenings when I crave something soothing but not fussy. It’s got that lovely balance of sweet and savory, plus it’s really forgiving to cook—perfect for when you want to impress without stressing.

Rich flavor depth: The apple cider creates a beautiful sweetness that naturally complements the herbs and chicken.
Juicy, tender chicken every time: Braising locks in moisture, so the thighs come out perfectly succulent.
Simple but elegant: With just a handful of everyday ingredients, you get a dish that feels special enough for guests.
Versatile and customizable: You can tweak herbs or add fall fruits to make it your own unique creation.

Ingredients & Why They Work

Each ingredient in this Apple Cider Braised Chicken Thighs Recipe plays a role in creating that perfect balance of flavors and textures. Plus, most of these ingredients are pantry staples or easy to find, which keeps things painless at prep time.

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: These stay juicy under braising and absorb flavors better than chicken breasts.
Oil: For searing—helps develop that beautiful brown crust on the chicken.
Dried thyme & sage: Classic herbs that add earthy warmth, balancing the sweet apple cider.
Salt & black pepper: Essential seasonings to bring everything to life.
Butter: Adds richness and helps caramelize the onions for depth.
Yellow onion: Slow-cooked until caramelized, it provides natural sweetness and texture.
Garlic: Just a touch to add savory aromatic notes.
Apple cider: The star ingredient—brings fruity sweetness and acidity to tenderize chicken.
Chicken broth: Adds savory backbone and helps create a luscious sauce.
Flour or corn starch: Thickens the sauce into a silky glaze.
Apple wedges: Cook along with the chicken for bursts of sweet-tart freshness.

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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 the best things about this Apple Cider Braised Chicken Thighs Recipe is how easy it is to make your own tweaks. I love swapping herbs depending on the season or what I have on hand—you might want to add a pinch of cinnamon or even a splash of white wine for a grown-up twist.

Variation: I once added diced sweet potatoes toward the end of cooking—they absorbed the sauce beautifully, making it a one-pan meal.
Diet-friendly option: Use olive oil instead of butter for a lighter version without sacrificing flavor.
Seasonal tweak: Try adding fresh rosemary in place of sage for a piney fragrance that pairs nicely with fall apples.
Spicy kick: If you’re feeling adventurous, a pinch of red pepper flakes can brighten the dish with subtle heat.

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 the Chicken

Start by seasoning your chicken thighs with dried thyme, sage, salt, and pepper. I like to rub these in well so every bite is flavorful. Heat a tablespoon of oil over medium in a large, oven-safe skillet, then add your chicken. Sear each side until it’s golden-brown, about 5-7 minutes per side—don’t worry if it’s not fully cooked yet; it’ll finish in the oven. This step builds the flavor base and locks in juices.

Step 2: Caramelize the Onions

Remove the chicken and add butter to the pan. Toss in your sliced onions and cook slowly, stirring every couple of minutes. This takes patience—about 15 to 20 minutes—but those sweet, golden onions really elevate the dish. If they start to stick or brown too fast, splash in some chicken broth or white wine to keep them silky.

Step 3: Add Garlic and Liquids

Once the onions are caramelized, stir in minced garlic and sauté for just a minute to release its aroma. Pour in the apple cider and chicken broth, bringing it all to a gentle simmer. The air instantly fills with the most comforting scent—this is where the magic begins.

Step 4: Thicken the Sauce

Mix your flour or corn starch with a little water to create a smooth slurry, then whisk it into the simmering sauce. Stir constantly until it thickens into a glossy glaze. This little step makes all the difference, creating a luscious coating for the chicken and apples.

Step 5: Bake and Finish

Return the chicken to the pan and tuck in the apple wedges around the meat. Slide the whole skillet into your preheated 425°F oven and bake for 15 minutes. You want the apples tender and the chicken cooked through to an internal temp of 185°F. The apple cider sauce reduces beautifully here, soaking into every bite.

Top Tip

I’ve found that low and slow caramelizing of the onions makes a world of difference in this recipe. It requires patience, but the sweetness you develop is the heart of the sauce’s flavor. A rushed or scorched onion layer will throw off the whole dish.

Patience is key: Give your onions time to gently soften and sweeten—don’t rush this step.
Searchicken well: A good golden crust on the thighs adds a savory depth you won’t get otherwise.
Check sauce thickness: If after adding the slurry the sauce is too runny, simmer a bit longer to reduce it.
Don’t skip resting: Let the chicken rest a few minutes out of the oven so juices redistribute for ultimate juiciness.

How to Serve Apple Cider Braised Chicken Thighs Recipe

apple cider chicken - Serving Suggestion

Garnishes

I usually finish this dish with a sprinkle of fresh chopped parsley for a pop of color and freshness that contrasts the sweet sauce. Sometimes a few toasted nuts, like pecans or walnuts, add a lovely crunch if I’m feeling fancy.

Side Dishes

This Apple Cider Braised Chicken Thighs Recipe pairs beautifully with buttery mashed potatoes or creamy polenta to soak up all that delicious sauce. Roasted root vegetables or simple steamed green beans also make crisp, fresh companions.

Creative Ways to Present

For a holiday or special dinner, try plating the chicken thighs on a bed of wild rice mixed with dried cranberries and chopped pecans. Drizzle extra sauce on top and garnish with fresh thyme sprigs to make it feel extra festive and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover Apple Cider Braised Chicken Thighs in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so when you reheat, add a splash of chicken broth or water to loosen it back up.

Freezing

This recipe freezes well, especially if you leave the sauce a bit looser before freezing. I portion into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

To reheat, I prefer warming it slowly on low in a skillet so the chicken remains tender and the sauce doesn’t dry out. If you’re in a hurry, a quick zap in the microwave with a cover and a splash of broth will do the trick—just don’t overheat!

Frequently Asked Questions:

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

Absolutely! Bone-in thighs will add extra flavor, though cooking times may be a few minutes longer. Just be sure to check that they reach the safe internal temperature of 185°F.

What else can I use instead of apple cider?

If you don't have apple cider, a combination of apple juice and a splash of white vinegar or lemon juice can mimic the acidity and sweetness nicely. Avoid plain sweet juices to keep balance.

Can I make this recipe gluten-free?

Yes! Use corn starch instead of flour to thicken the sauce, and double-check that your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free.

How can I tell when the chicken is perfectly cooked?

The most reliable way is using a meat thermometer—the chicken is done when it reaches 185°F internally. The meat will be juicy and tender, not rubbery or pink inside. If you don’t have a thermometer, cut into the thickest part to check the juices run clear.

Final Thoughts

This Apple Cider Braised Chicken Thighs Recipe feels like a warm hug on a plate, reminding me why simple, slow-cooked meals can be the most satisfying. I hope you’ll try it out, maybe even experiment a bit, and find your own little moments of joy in the kitchen with this one. It’s one of those dishes I happily return to over and over—it just feels like home.