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One Pot Cider Braised Chicken with Caramelized Onions. Slow-cooked chicken in apple cider with fresh herbs, sweet caramelized onions, and mushrooms. If you’re looking for a cozy fall meal to make, start with this saucy braised chicken. All made in one pot, simple to put together, and totally delicious. Serve with warm bread and a side of wild rice and say hello to cozy fall nights.

Cider Braised Chicken with Caramelized Onions | halfbakedharvest.com

Fall starts on Thursday, but per usual our fall here in the mountains has fully set in. Most of you know that we’ve had some chillier days and our leaves are beginning to show pretty shades of yellow and orange.

I love every bit of it and am trying my best to soak in the season. For us, here in the mountains, it will be gone in the blink of an eye. Our fall is fast and furious, warm days, chilly nights, and always beautiful.

I’m embracing the shorter days and colder nights with cozy dinners. Every year like clockwork, I make some sort of braised chicken. But this one is special and hands down my favorite of the bunch. It’s the onions combined with sweet, spiced apple cider. The pair together really do make for a wonderful saucy chicken.

Cider Braised Chicken with Caramelized Onions | halfbakedharvest.com

The story is pretty simple.

I based the recipe pretty closely off my cider braised short ribs. We absolutely loved that short rib recipe last year. I made it multiple times throughout the fall and winter. But it’s still September and the days just don’t require short rib dinners yet.

I wanted something a little lighter and a little quicker cooking for weeknights.

Of course, the thought to swap-in chicken came to mind pretty quickly and sounded delicious. I changed up a few things, adding mushrooms into the mix, and using a quicker cooking method.

It’s truly wonderful and so simple to make.

Cider Braised Chicken with Caramelized Onions | halfbakedharvest.com

The details

Start with the chicken. I used boneless, skinless chicken thighs and breasts. My family is pickier and will not eat the skin. Though I’m sure it would add a lot of flavor to the dish!

Dredge the chicken through some flour, then give it a sear in a big, oven-safe pan. I only sear one side of the chicken since we just need one side crispy for the oven.

Pull the chicken out, add some butter, then toss on the onions. Start to slowly cook the onions down. I like to add a splash of apple cider to help the onions cook down a little quicker.

Cider Braised Chicken with Caramelized Onions | halfbakedharvest.com

When the onions have reached a light gold color, toss in the mushrooms, garlic, thyme, and sage. I let the mushrooms cook for a minute, then pour over the remaining cider and wine. If you don’t drink wine, chicken broth is a great substitute.

I usually add a few sprigs of fresh thyme, then transfer the whole dish to the oven to braise low and slow.

Now I cooked this at 400 for a quicker time, but you can definitely reduce the heat to 325° and cook for 1-2 hours for a real low and slow braise. Either works great, it just depends on how much time you have.

Cider Braised Chicken with Caramelized Onions | halfbakedharvest.com

I’ve been serving this with a side of homemade beer bread and wild rice pilaf – so good!

You must make the beer bread, it’s delicious with the savory-sweet cider pan sauce.

This is a wonderful Monday night dinner that’s easy enough for any night of the week. It’s certainly sure to become a family favorite. I can’t wait for Creighton to try this, I know he will love it.

Cider Braised Chicken with Caramelized Onions | halfbakedharvest.com

Looking for other slow-cooked fall recipes? Here are a few ideas: 

30 Minute Coconut Milk Braised Chicken

Healthier 30 Minute Beer Braised Chicken

Autumn Braised Chicken Escabèche with Roasted Apples and Grapes

Cider Braised Short Ribs with Caramelized Onions

Red Wine Cranberry Braised Short Ribs

Slow Cooker Red Wine Braised Short Rib Pasta

Slow Cooker Coq au Vin with Parmesan Mashed Potatoes

Lastly, if you make this Cider Braised Chicken with Caramelized Onions, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Cider Braised Chicken with Caramelized Onions

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 421 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

Stove-Top

  • 1. Preheat the oven to 400° F.
    2. Season the chicken with salt and pepper, then rub with flour to coat. Heat a large oven-safe skillet with sides over high heat, and sear the chicken on 1 side. Remove the chicken to a plate.
    3. Add the butter and onions and cook 5 minutes, until softened. Add a 1/2 cup apple cider, season with salt and pepper, and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are lightly golden. Add the mushrooms, garlic, thyme, and sage, then add the chicken back to the pot. Add the remaining 1 1/2 cups cider, and wine. Roast for 30 minutes or until the chicken is falling apart. Watch the sauce, if it begins to thicken too much, cover the dish.
    3. Serve the chicken with wild rice pilaf and bread. Drizzle with any remaining pan sauce and onions. Enjoy!

Crockpot

  • 1. Season the chicken with salt and pepper, then rub with flour to coat. Heat a large Dutch Oven over high heat, and sear the chicken on 1 side.
    2. To the bowl of your crockpot, add the butter and onions, then place the chicken over the onions. Add the mushrooms, garlic, thyme, sage, apple cider, and wine. Cover and cook on low for 5-6 hours or on high for 4-5 hours.
    3. Serve the chicken with wild rice pilaf and bread. Drizzle with any remaining pan sauce and onions. Enjoy!
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Cider Braised Chicken with Caramelized Onions | halfbakedharvest.com

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Comments

  1. Hi Tieghan!

    If I wanted to make this for a dinner party, still roasting it in the oven but doing all the prep work ahead of time and then just popping it in the oven right before my guests arrived, could I decrease the oven temperature and increase the cooking time? What would you suggest?

    1. Hi Anne,
      Could you just make through step 3 just up until roasting and then roast as directed when you are ready to serve? I think that would work best for you! I hope you love this recipe!! xx

  2. 4 stars
    Overall, this was really good and I would make again! The sauce did not reduce in the oven for some reason, even though I had it uncovered. When it came out of the oven, I decided to remove the chicken from the pan, then add cornstarch to the sauce which helped it thicken nicely. Definitely needs seasoning with salt and pepper as instructed.

  3. Hi, Tieghan! I’m starting with a whole chicken. Are there any modifications to keep from having to break it down all the way (that wouldn’t turn it into a completely different recipe)? Thank you!

    1. Hey Danielle,
      So sorry, I’ve never tried this recipe with a whole chicken, so I don’t have exact cooking instructions for you. Let me know how it turns out! xx

    1. Hi Jennie,
      I would sauté the onions first and then cook on high pressure for 18 minutes. Please let me know if you have any other questions! xT

  4. 4 stars
    Made this recipe over the weekend. The flavors were delicious; however, the sauce turned out runnier than expected. I roasted at 400 for 30 minutes lid off. Looking back at recipe it didn’t say whether to roast with lid on or off. Would this make much of a difference? Next time I’ll try roasting at 325 for 1-2 hours so chicken is more tender. I’d love a thicker sauce too– would you suggest adding a little flour or corn starch? Thanks!!

    1. Hey Kelly,
      Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) For a thicker sauce, I would do some cornstarch, I really didn’t intend for this recipe to have a super thick sauce. I hope this helps! Happy Thanksgiving! 🍽

    1. Hi Linda,
      Sorry, I’m not sure where you are seeing that, you are using the full 2 cups of cider. Please let me know if you have any other questions! xT

    1. Hey there,
      Any other veggies you enjoy will work well for you! Zucchini would be great! I hope you love this recipe, please let me know if you give it a try! xT

  5. This recipe was absolutely amazing. Hubby and I couldn’t stop commenting how good it was the whole time we were eating. This is easily a meal I could serve to guests as it is that impressive and easy to put together. Will surely make this again and again

  6. 1 star
    Love HBH but unfortunately this one did not turn out for me. I did oven at 325 for 1.5 hours. Chicken was very tender but lacked flavour. A rare miss for me!

    1. Hey Alanna,
      Thanks so much for trying this dish and sharing your feedback, so sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xx