Cider Braised Chicken with Caramelized Onions

Why You’ll Love This Recipe

This dish combines the warmth of seasonal flavors with simple preparation methods for a meal that feels special but is easy enough for a weeknight. The apple cider adds natural sweetness, perfectly complementing the earthy mushrooms and aromatic herbs. Caramelized onions bring a rich depth of flavor, while the chicken turns tender and juicy from the slow braise. It’s a great make-ahead meal and can be served with a variety of sides like wild rice pilaf or crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds chicken, thighs or breasts

• 3 tablespoons all-purpose flour

• kosher salt

• black pepper

• 1 tablespoon salted butter

• 4 yellow onions, thinly sliced

• 2 cups apple cider

• 2 cups sliced mushrooms

• 4 cloves garlic, chopped

• 2 tablespoons chopped fresh thyme

• 1 tablespoon chopped fresh sage

• 1 cup chicken broth or dry white wine

Directions

Stove-Top Method

1. Preheat the oven to 400°F.

2. Season the chicken with salt and pepper, then rub with flour to coat. In a large oven-safe skillet over high heat, sear the chicken on one side. Remove to a plate.

3. Add butter and onions to the skillet. Cook for 5 minutes until softened. Pour in ½ cup apple cider, season with salt and pepper, and cook another 5–8 minutes until the cider evaporates and onions are golden.

4. Add mushrooms, garlic, thyme, and sage. Return the chicken to the skillet. Pour in the remaining 1½ cups apple cider and the wine or broth.

5. Roast uncovered for about 30 minutes, or until the chicken is tender and cooked through. If the sauce reduces too much, cover the dish to retain moisture.

6. Serve with wild rice pilaf and bread. Spoon extra pan sauce and onions over the top.

Crockpot Method

1. Season chicken with salt and pepper, then coat with flour. Sear in a hot Dutch oven on one side.

2. Place butter and onions in the bottom of a crockpot. Layer the chicken on top. Add mushrooms, garlic, thyme, sage, apple cider, and wine or broth.

3. Cover and cook on low for 5–6 hours or on high for 4–5 hours.

4. Serve as above with your choice of sides and pan juices.

Servings and timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 40 minutes (or 4–6 hours in a slow cooker)

• Total Time: 1 hour (stovetop) or up to 6 hours (slow cooker)

Variations

• Add apples: For even more fall flavor, stir in sliced apples during the last 10 minutes of cooking.

• Use bone-in chicken: Adds richer flavor and extra tenderness during braising.

• Swap herbs: Try rosemary instead of sage for a different aroma.

• Make it creamy: Add a splash of heavy cream at the end for a velvety sauce.

• Vegetarian version: Use hearty vegetables like butternut squash or cauliflower in place of chicken.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium-low heat until warmed through. You can also microwave individual portions. For longer storage, freeze for up to 2 months—thaw in the fridge overnight before reheating.

FAQs

How do I know when the chicken is done?

The chicken is fully cooked when it reaches an internal temperature of 165°F and is tender enough to pull apart easily.

Can I use boneless chicken breasts?

Yes, boneless chicken breasts work well and will cook slightly faster than bone-in parts.

What’s the best type of apple cider to use?

Use fresh, non-alcoholic apple cider for the best flavor. Avoid apple juice as it’s too sweet and lacks depth.

Can I make this dish ahead of time?

Absolutely. This dish reheats beautifully, making it perfect for meal prep or serving guests.

What can I serve with cider braised chicken?

It pairs wonderfully with wild rice, mashed potatoes, crusty bread, or roasted vegetables.

Can I cook this in a Dutch oven instead of a skillet?

Yes, a Dutch oven is ideal for braising and can go straight from stovetop to oven.

Is there a non-alcoholic substitute for wine?

Yes, chicken broth works perfectly as a substitute for dry white wine.

How do I prevent the sauce from reducing too much in the oven?

If the sauce begins to thicken excessively, cover the dish with a lid or foil to retain moisture.

Can I use red onions instead of yellow?

Yellow onions are preferred for their sweetness, but red onions can be used if needed—they will give a slightly different flavor.

Will the dish be too sweet from the cider?

No, the sweetness from the cider balances out with the savory herbs and mushrooms, creating a well-rounded flavor.

Conclusion

Cider braised chicken with caramelized onions is the kind of recipe that transforms simple ingredients into a deeply flavorful, comforting meal. Whether you’re preparing it for a quiet dinner or a fall-inspired gathering, this dish will impress with its tender chicken, sweet-savory sauce, and irresistible caramelized onions. Try it once, and it might just become a cold-weather favorite.

Cider Braised Chicken with Caramelized Onions

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• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Dinner
• Method: Braising
• Cuisine: American
• Diet: Halal

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Description

This cider braised chicken with caramelized onions is a cozy, comforting dish made with juicy chicken, apple cider, mushrooms, and deeply caramelized onions. Perfect for fall dinners, it balances sweet and savory flavors and can be made in the oven or slow cooker.

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Ingredients

2 pounds chicken (thighs or breasts)

3 tablespoons all-purpose flour

Kosher salt, to taste

Black pepper, to taste

1 tablespoon salted butter

4 yellow onions, thinly sliced

2 cups apple cider

2 cups sliced mushrooms

4 cloves garlic, chopped

2 tablespoons chopped fresh thyme

1 tablespoon chopped fresh sage

1 cup chicken broth or dry white wine

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Instructions

1. Preheat the oven to 400°F.
2. Season the chicken with salt and pepper, then coat with flour.
3. In a large oven-safe skillet over high heat, sear the chicken on one side until browned. Remove and set aside.
4. Add butter and sliced onions to the skillet. Cook for 5 minutes until softened.
5. Pour in ½ cup apple cider, season with salt and pepper, and cook another 5–8 minutes until onions are golden and cider evaporates.
6. Add mushrooms, garlic, thyme, and sage. Stir to combine.
7. Return the chicken to the skillet. Add the remaining 1½ cups of apple cider and the chicken broth or wine.
8. Roast uncovered for 30 minutes, or until chicken is cooked through and tender. Cover if the sauce reduces too much.
9. Serve hot with wild rice pilaf, mashed potatoes, or crusty bread. Spoon pan sauce and onions over the top.

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Notes

Add sliced apples during the last 10 minutes of cooking for more fall flavor.

Use bone-in chicken for deeper flavor and tenderness.

Swap in rosemary instead of sage for a different herbal profile.

Add a splash of heavy cream at the end for a creamy sauce.

Use hearty vegetables like butternut squash or cauliflower for a vegetarian version.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

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Nutrition

• Serving Size: 1/6 of recipe
• Calories: 340
• Sugar: 9g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 95mg