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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.
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.
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.
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.
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.
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.
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
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.
Ingredients
- 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
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!
Hello, cooking for my friends and looking forward to trying it! Just a quick question: my bf doesn’t like mushrooms, I guess there is no problem if I just skip them, but was wondering if there si some kind of a good substitute for them? For example what kind of veggies would you recommend if any? Thanks in advance xx
Hi Rena,
Cauliflower or squash, even Brussels sprouts would be delicious! Please let me know if you have any other questions! xx
I’m looking forward to serving this tonight with rice & possibly beer bread. Seeing a lot of mixed reviews. I am wanting to make this in the crockpot. I have chicken thighs. Definitely going to sear the chicken prior, but should I also caramelize the onions before putting them in the crock pot for additional flavor? I feel like the onions just getting softened will not add enough flavor! Thoughts?
Hey Jasmine,
Sure, you could definitely caramelize the onions first, that would be just fine for you to do! I hope you love this recipe, let me know how it turns out! xx
This was so good! If you want a warm meal that will make you feel like you are wrapped in a blanket, give it a try! I gave some to my 10 month old at the time and he LOVED it. I did find that the sauce didn’t thicken to my liking so I made a quick slurry to thicken it and it was marvelous!
Hey Mackenzie,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
This didn’t come out as well as I expected. I thought the sauce would reduce in the oven. It was very liquidy and I couldn’t taste the cider. I used the 2 cups as writen (1/2 cup boiled down with the onions , then 1.5 cups when it went in the oven )
Hey Paula,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if I can help in any other way! xx
This sounds yummy, do you think it would work with turkey too?
Thanks Rena! Sorry, what kind of turkey are you wanting to use here? Like a turkey breast? That should work for you! xx
Can I substitute hard apple cider for normal cider?
Hi Peggy,
Sure, I bet that would work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Should I do anything different if I’m cooking this for 18 people? I’m wondering if I can cook this in an aluminum baking pan… this sounds too good and I wanna make it work for my dinner party!
Hey Victoria,
I would make sure you have several skillets to cook this in, be careful not to overcrowd the chicken. I hope this helps! xx
elegant, flavorful weekday dinner that went together quickly! I roasted the dish in the oven for 30 minutes as stated in the directions which was the perfect timing for the chicken breasts to be cooked through. For my family, next time I will use half the amount of apple cider vinegar and use chicken broth rather than wine. Also would let it roast a bit more with the lid on for a really tender chicken and thicker broth.
Hey Kristen,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) The recipe calls for apple cider, not vinegar:) xT
Ah ha-thanks!! Will add that the leftovers the next day were so delicious!
So glad to hear this!! Thanks Kristen!!
This was delicious! I loved the apple flavour from the cider. Next time I would add some chunks of fresh apple for the last 10 minutes
Hey Carole,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Winner, winner, chicken dinner! Made this for friends last night. I braised the chicken for two hours in the oven. The cider and onion braise made the chicken so tender and sweet. We sopped up all of this goodness with the beer bread. I loved being able to put this in the oven and not have to do another thing. Gave me time to enjoy my friends.
Hey Carol,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Hi Tieghan, for the stovetop recipe, at what point does it go in the oven? When it says “roast” or before?
Hi Eleanor,
Correct, when it says “roast” is when you will place the dish in the oven. Please let me know if you have any other questions! xx
I made this in my Staub dutch oven and it was superb!! I’m finding the meats are more tender cooking in this pot. The flavor profile was excellent. I’m enjoying making Tiegan’s recipies.
Hey Jane,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
The crock pot version was quite disappointing, to be honest. Lacked flavor and the beautiful dark richness that comes with caramelized onions. Skip it unless you have time for the stove version.
Hi Sar,
So sorry to hear this recipe was not enjoyed, thanks for giving it a try. Please let me know if there is anything that I can help with! xT
This was so good!! From the comments saying it was a bit sweet, I cut back to 1.5 cups cider and 1.5 cups of chicken broth instead of wine. Juicy chicken and so flavourful! Served with mashed potatoes and loaded them with the mushrooms and onions on top.
Hey Lauren,
Happy Wednesday! Thanks so much for making this dish and sharing your feedback, so glad to hear it turned out well for you! xT
Made with boneless skinless chicken thighs in the crock pot on high for 4.5 hours and it came out perfectly. Not too saucy and delicious flavor. No leftovers 🙂
Hey Sara,
Happy Tuesday! Thanks so much for making this dish and sharing your feedback, so glad to hear it was enjoyed! xT