These Cider Braised Chicken Thighs deliver tender, fall-off-the-bone chicken in a rich, tangy-sweet apple cider sauce. It’s a rustic yet elegant one-pan meal perfect for chilly evenings. This cider braised chicken recipe is simple enough for weeknights but impressive for company.
If you're looking for the perfect Cider Braised Chicken Thighs, you're in the right place. Whether you love Chicken Thigh Recipes or want to explore our Chicken Breast Recipes collection, we've got you covered.
Why You’ll Love This Cider Braised Chicken Thighs
- Incredibly tender chicken: Braising ensures moist, fall-apart meat.
- Magical, velvety sauce: Tangy cider and cream create a rich, spoonable sauce.
- Minimal hands-on time: The oven does most of the work.
- Versatile & forgiving: Easy herb swaps or dairy-free options work beautifully.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
- 1 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) dry hard apple cider
- 1 cup (240 ml) chicken stock
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp Dijon mustard
- 1/3 cup (80 ml) heavy cream
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Tools: A large, oven-safe skillet or Dutch oven, tongs, and a whisk.
Notes: Bone-in, skin-on thighs stay juicier and crispier. Dry hard cider provides the best tangy apple flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 25 g |
| Carbs: | 12 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the sear. Getting a good, golden-brown crust on the chicken skin is crucial for flavor and texture. It should release easily from the pan when it’s ready—if it sticks, give it another minute.
- Use a dry, hard apple cider. Sweet cider can make the sauce cloying. A dry, alcoholic cider provides the right balance of tart apple flavor without overwhelming sweetness. If you can’t find hard cider, a non-alcoholic dry cider works too.
- An oven-safe pan is non-negotiable. You’ll be moving the skillet from the stovetop to the oven, so make sure your pan’s handle can withstand the heat. A Dutch oven is ideal, but any heavy, oven-proof skillet will do.
- Let the chicken rest before serving. Just like a steak, letting the braised chicken thighs sit for a few minutes after they come out of the oven allows the juices to redistribute, ensuring every bite is moist and delicious.
How to Make Cider Braised Chicken Thighs
Step 1: Preheat your oven to 350°F (175°C). Pat the chicken thighs completely dry with paper towels—this is the secret to getting that skin really crispy. Season both sides generously with salt and pepper. Heat the olive oil in your large oven-safe skillet or Dutch oven over medium-high heat. Once the oil is shimmering, place the chicken thighs in the pan skin-side down. You’ll hear a satisfying sizzle. Cook without moving them for 6–8 minutes, until the skin is deeply golden and crisp. Flip and cook for another 2 minutes just to sear the other side, then transfer to a plate. The chicken won’t be cooked through yet—that’s perfect.
Step 2: Reduce the heat to medium. You should have about a tablespoon of rendered chicken fat in the pan—if it looks excessive, pour a little off. Add the sliced onions and a pinch of salt. Sauté for about 8 minutes, stirring occasionally, until they’ve softened and started to take on a light golden color. You’ll notice they smell sweet and fragrant. Add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it.
Step 3: Pour in the hard apple cider. Use your whisk or a wooden spoon to scrape up all those browned bits from the bottom of the pan—that’s pure flavor, right there. Let the cider simmer for about 3–4 minutes, until it’s reduced by about half. This cooks off the raw alcohol taste and concentrates the apple flavor. Then, stir in the chicken stock, fresh thyme, and Dijon mustard.
Step 4: Carefully nestle the seared chicken thighs back into the skillet, skin-side up, along with any juices that accumulated on the plate. The liquid should come about halfway up the sides of the chicken. Bring everything to a gentle simmer, then immediately transfer the skillet, uncovered, to the preheated oven.
Step 5: Braise for 45–50 minutes. You’ll know it’s done when the chicken is incredibly tender and pulls away from the bone easily, and the sauce has reduced slightly. The top of the chicken will be a beautiful golden-brown. Carefully remove the skillet from the oven—remember, that handle is hot!—and transfer the chicken thighs to a clean plate to rest.
Step 6: Place the skillet back on the stovetop over medium heat. The sauce might look a bit separated or thin—don’t worry. Let it simmer for 2–3 minutes to reduce a touch more. Turn off the heat and whisk in the heavy cream. You’ll see the sauce transform, becoming silkier and more cohesive. Taste it and adjust the seasoning with more salt or pepper if needed. The sauce should be rich, tangy, and deeply savory.
Step 7: To serve, you can either place the chicken thighs back into the skillet or arrange them on a warm platter. Pour the creamy cider sauce all over the top, making sure to include those soft, savory onions. Garnish with a generous sprinkle of fresh parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Not recommended—creamy sauce may separate upon thawing.
- Reviving: Reheat gently on stovetop to maintain texture.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort pairing; the fluffy potatoes are a perfect vehicle for that incredible cider sauce.
- Buttery egg noodles or polenta — Both provide a soft, neutral base that soaks up the sauce beautifully, making every bite a delight.
- Roasted Brussels sprouts or green beans — Their slight bitterness and crisp-tender texture offer a lovely contrast to the rich, tender chicken.
Drinks
- A dry hard cider — Echoing the flavors in the dish creates a harmonious pairing that cleanses the palate between bites.
- A crisp Chardonnay or Pinot Noir — The Chardonnay’s slight oakiness or the Pinot’s light fruitiness complements the apple and savory notes without overpowering them.
Something Sweet
- A simple apple galette — It continues the apple theme in a delightful, rustic dessert that feels special but isn’t too heavy.
- Vanilla bean panna cotta — Its cool, creamy simplicity is the perfect light finish after a rich and savory main course.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry before searing. Moisture is the enemy of crisp skin. If the skin is wet, it will steam instead of sear, resulting in rubbery, pale skin instead of a golden, crackly crust.
- Mistake: Crowding the pan when searing. If you put all the thighs in at once, they’ll steam each other. Give them some space so they can properly brown. You might need to sear in two batches if your pan is small.
- Mistake> Adding the cream while the sauce is boiling. High heat can cause the cream to curdle or separate. Always take the pan off the heat before whisking in the cream for a smooth, velvety sauce.
- Mistake: Skipping the reduction step for the cider. Letting the cider simmer and reduce before adding the stock is crucial. It cooks off the harsh alcohol taste and concentrates the apple flavor, which forms the foundation of your sauce.
Expert Tips
- Tip: Use a spoon to skim off excess fat. After braising, if the sauce looks a bit greasy on the surface, simply tilt the skillet and use a spoon to skim off the layer of fat that pools at the top. This gives you a cleaner, more refined sauce.
- Tip: Add a splash of apple cider vinegar at the end. If your sauce tastes a little too rich or flat, a teaspoon of apple cider vinegar brightens everything up and adds a welcome tang that cuts through the cream.
- Tip: Make it a day ahead. Braised dishes often taste even better the next day. Let it cool completely, store it in the fridge, and gently reheat it on the stovetop. The flavors will have melded together beautifully.
- Tip: For a thicker sauce, make a quick slurry. If you prefer a thicker, gravy-like consistency, mix a teaspoon of cornstarch with a tablespoon of cold water and whisk it into the simmering sauce after you’ve taken the chicken out. Let it cook for a minute until thickened.
FAQs
Can I use boneless, skinless chicken thighs?
You can, but the cooking method changes. Boneless thighs will cook much faster, so you’d want to reduce the braising time to about 20-25 minutes to prevent them from drying out. You’ll also miss out on the flavor and crispy texture from the skin, and the sauce will be less rich. If you do use them, I’d recommend adding an extra tablespoon of butter at the end to compensate for the lost fat.
What can I use instead of hard apple cider?
If you don’t have or want to use hard cider, you can substitute with a combination of 3/4 cup of good-quality apple juice (not from concentrate) and 1/4 cup of dry white wine or even additional chicken stock. The apple juice provides the flavor, while the wine or extra stock adds the necessary acidity and depth. You might want a tiny squeeze of lemon juice at the end to brighten it up.
My sauce is too thin. How can I fix it?
The easiest fix is to let it reduce further. Simply simmer the sauce on the stovetop for a few extra minutes after removing the chicken, stirring occasionally, until it reaches your desired consistency. If you’re in a real hurry, you can use the cornstarch slurry method mentioned in the tips—just a little goes a long way!
Can I make this dish dairy-free?
Absolutely. Just omit the heavy cream. The sauce will be thinner and more brothy, but it will still be packed with flavor from the cider, stock, and chicken juices. For a touch of richness without dairy, you could stir in a tablespoon of olive oil or dairy-free butter at the end.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat, covered, until warmed through. You can also reheat it gently in the microwave, but the stovetop method helps keep the chicken from becoming rubbery. I don’t recommend freezing this dish, as the creamy sauce can separate upon thawing.
Cider Braised Chicken Thighs
Make tender Cider Braised Chicken Thighs in one pan! This easy recipe features a rich, creamy apple cider sauce. Get the full recipe and cook it tonight!
Ingredients
For the Ingredients
-
6 bone-in, skin-on chicken thighs
-
1 tbsp olive oil
-
1 large yellow onion (thinly sliced)
-
3 cloves garlic (minced)
-
1 cup dry hard apple cider (240 ml)
-
1 cup chicken stock (240 ml)
-
2 tsp fresh thyme leaves (or 1 tsp dried)
-
1 tsp Dijon mustard
-
1/3 cup heavy cream (80 ml)
-
Salt and black pepper (to taste)
-
Fresh parsley (chopped, for garnish)
Instructions
-
Preheat your oven to 350°F (175°C). Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper. Heat the olive oil in your large oven-safe skillet or Dutch oven over medium-high heat. Once the oil is shimmering, place the chicken thighs in the pan skin-side down. Cook without moving them for 6–8 minutes, until the skin is deeply golden and crisp. Flip and cook for another 2 minutes just to sear the other side, then transfer to a plate.01
-
Reduce the heat to medium. You should have about a tablespoon of rendered chicken fat in the pan—if it looks excessive, pour a little off. Add the sliced onions and a pinch of salt. Sauté for about 8 minutes, stirring occasionally, until they’ve softened and started to take on a light golden color. Add the minced garlic and cook for just one more minute until fragrant.02
-
Pour in the hard apple cider. Use your whisk or a wooden spoon to scrape up all those browned bits from the bottom of the pan. Let the cider simmer for about 3–4 minutes, until it’s reduced by about half. Then, stir in the chicken stock, fresh thyme, and Dijon mustard.03
-
Carefully nestle the seared chicken thighs back into the skillet, skin-side up, along with any juices that accumulated on the plate. The liquid should come about halfway up the sides of the chicken. Bring everything to a gentle simmer, then immediately transfer the skillet, uncovered, to the preheated oven.04
-
Braise for 45–50 minutes. You’ll know it’s done when the chicken is incredibly tender and pulls away from the bone easily, and the sauce has reduced slightly. Carefully remove the skillet from the oven and transfer the chicken thighs to a clean plate to rest.05
-
Place the skillet back on the stovetop over medium heat. Let the sauce simmer for 2–3 minutes to reduce a touch more. Turn off the heat and whisk in the heavy cream. Taste it and adjust the seasoning with more salt or pepper if needed.06
-
To serve, you can either place the chicken thighs back into the skillet or arrange them on a warm platter. Pour the creamy cider sauce all over the top. Garnish with a generous sprinkle of fresh parsley.07
Not what you're looking for?
