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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 |

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 |

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 |

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 |

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 |

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 |

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.




  • 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!


  • 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 |

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  1. 3 stars
    I too have loved every recipe but this one is a miss. It’s so soupy, doesn’t have depth of flavor. It needs to be reworked in my opinion.

  2. 5 stars
    This was a delicious one pot meal! It had depth of flavor and the chicken turned out so moist. It is a bit heavy on the liquid so I just added some cornstarch at the very end which allowed it to thicken up nicely. This was a homerun!

  3. 3 stars
    I have loved every recipe from Tiegen but this one fell flat. Normally, the recipes are SO full of flavor but this just felt very bland. Mine also turned out soupy and I even went over the 30 minutes. I did cook rice and that helped! I love all of the ingredients and feel like it had the potential!

  4. 5 stars
    So delicious!! I love my new cast iron skillets that Teaghan recommended! Lodge is definitely more my price range. They do a great job!! We can’t wait to make more of your delicious recipes in the skillet!

  5. 2 stars
    I wanted to love, love, love this but like others said it turned out soupy and not as brown. I did have some cooked rice to add, so that soaked up some of the liquid. I also wish it was more herby…. I think I could have doubled the amount or maybe at some at the end?

  6. 5 stars
    Good morning! Made this last night. Excellent! I caramelized the onions first- and- because I had a lot of onions, I probably used 6T, maybe more, of bitter to caramelize. I did cook the apple
    Cider down and used the oven slow roast method (325 degrees). Driving to Colorado today with leftovers on the road trip menu for dinner tonight. Many thanks!!!

  7. This was a miss for me too – You might wanna edit this to cook onions till caramelized. Mine came out like soup w a clear broth… I’ll try again some other time.

  8. 5 stars
    I’ve been waiting for squash season to come back around so I can make this again, because I love eating it over roasted delicata. This is, without exaggeration, my favorite fall/winter meal to make.

  9. The flavors were great!! Unfortunately the liquid did not thicken in the oven. It stayed a soupier broth so I’m wondering what I could do differently next time to ensure a thicker, reduced sauce. Thanks!

    1. Oh no I’m so sorry about that! You could try to broil for a few minutes to help the sauce caramelize! xT

    1. Hi Heather,
      Yes, that will work well for you! Please let me know if you have any other questions, I hope you love this dish! xT

    1. Hey Tammy,
      Totally, both sound delicious!! Let me know how this dish turns out, I hope it’s a hit! xT

    1. Hi Clementina,
      Totally, that would be just fine for you to use! Let me know if you give this recipe a try, I hope you love it! xT

  10. 5 stars
    We all loved this recipe. I did benefit from reading the comments and made a few adjustments. I cooked the onions for about 30 minutes until they were well cartelized. I then added the first half cup cider and cooked until it was reduced. I added sliced mushrooms and placed this all in frig until the next day. The following day I cooked 6 chicken thighs ( approx 3 lbs) as in the recipe and baked as directed. It was delicious. The sauce was thin but very tasty and served over rice it was perfect. A winner!

    1. Hey Cindy,
      Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT

      1. Hi Tieghan
        Love all your recipes and cookbooks. It’s the first time making this recipe. Made in pressure cooker for 25 minutes. Can’t wait to taste final result.

  11. 3 stars
    Unfortunately, this recipe was a miss for me. Perhaps I should have read the reviews first because there is too much liquid and it barely reduced in the oven. I tried to add some cornstarch/milk and reduce on the stove but it didn’t turn out the way the way the way I had hoped.

    1. Hi Maren,
      Thanks for giving this recipe a try and sharing your feedback! Sorry to hear the recipe was not enjoyed, please let me know if there is anything that I can help with! xx