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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!
the crockpot version turns out very different. after 2 hours in the crock it was soooo watery and no caramelizing. ended up pulling out the onions and caramelizing them in my dutch oven, adding the chicken back in and baking. much better outcome with thicker sauce and caramelizing everything
Hey Lindsay,
Thanks so much for giving this recipe a try and sharing your feedback! Glad to hear it worked out in the end! xx
OBSESSED. It’s even better the next day and a great way to use up your apple cider. I had to reduce the sauce on the stovetop for an additional 10 minutes after the 30 minutes of roasting time, but all in all, this is a delicious, fairly quick meal to put together.
Hey Lauren,
Happy New Year!!🎆 I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review! xT
Delicious and easy to make, as usual! I cranked the oven up the 425 for about 10-15 mins towards the end to help the liquid reduce. I seasoned the chicken as usual and didn’t find it to be bland. Definitely adding this to the recipe box!
Hey there,
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! xx
I love, love Half-Baked Harvest, but this recipe failed me. It was too much liquid and didn’t reduce. I was surprised that I didn’t get much apple flavor despite using really good cider. If I were to make this recipe again, I would caramelize the onions the way that I typically do – low and slow with just butter and olive oil. I think 45 minutes of caramelization before adding liquid would have improved the dish dramatically. As is, the onions were basically just braised – no yummy sweetness. I still love you, HBH!
Hey Amanda,
So sorry to hear that this recipe was not enjoyed! Thanks so much for giving it a try and sharing your feedback! Again, sorry for the trouble! xx
One my favorite dinners ever, it’s so delicious and easy to make. Thank you Tieghan!
Hey Naya,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
Delicious! I served over your garlic mash which was perfect for a lighter sauce. But a dash of cream never hurts. Next time🤤
Hey Erin,
Happy Tuesday!! Thanks so much for making this dish and sharing your review, I love to hear that it turned out well for you!🧑🎄
Hi Tieghan! If I wanted to double the recipe would you suggest doubling the sauce ingriedents or leave that part as is? Thanks!
Hey Lauren,
For doubling this recipe, I would recommend doubling everything:) Please let me know if you have any other questions, I hope this turns out well for you! xT
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?
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
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.
Hey Gillian,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
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!
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
Hi!
If I were to use an instant pot, how many minutes should I set it for??
Thanks!
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
This chicken and sauce are so yummy! I only prepared two thighs and one breast, so I reduced the cider by 1/2 c. The sauce reduced and thickened nicely. This will be a regular for us. Thanks, Tieghan!
Hey Shelly,
Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! xx
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!!
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! 🍽
Recipe ingredient list says 2 c cider. Instructions use one 1 cup.
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
I’m not a fan of mushrooms but love the idea of this otherwise. Any suggestions for substitute veg?
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
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
Hey Patricia,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
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!
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