Nothing says autumn comfort like the smell of savory chicken and sweet, spiced apples cooking together. This recipe for cider-braised chicken thighs with apples and onions is the perfect one-pan solution for a hearty, restaurant-quality fall dinner. We sear the chicken to achieve a beautiful, crispy skin, then slowly braise it in a rich sauce made from apple cider and chicken broth.
The result is pure magic: unbelievably tender chicken that falls off the bone, meltingly soft caramelized onions and apples, and a savory-sweet gravy perfect for spooning over mashed potatoes or rice. Because the entire process—searing, saucing, and finishing—takes place in one oven-safe skillet, cleanup is almost as easy as the cooking itself.
Why You’ll Love This Recipe
- Crispy Skin, Tender Meat: Searing the chicken first ensures the skin is golden and crispy while the braising keeps the meat incredibly moist.
- Ultimate Fall Flavor: The combination of savory herbs (thyme) and sweet-tart apples in a cider reduction is the quintessential taste of autumn.
- One-Pan Convenience: The entire recipe is made in one oven-safe skillet, simplifying cleanup dramatically.
- Rich Homemade Gravy: The braising liquid combines with chicken drippings to create a luscious, flavorful sauce that thickens naturally with cornstarch.
- Hearty and Complete: This dish includes protein and fruit/vegetables, needing only a simple starch side to complete the meal.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs or 900 g total)
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, thinly sliced
- 2 medium firm apples (such as Fuji, Honeycrisp, or Gala), cored and sliced 1/2-inch thick
- 2 cloves garlic, minced
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 1 cup (240 ml) apple cider (juice, not vinegar)
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 tbsp cornstarch
- Optional: 1 tsp Dijon mustard, 1 tbsp chopped fresh parsley for garnish
Equipment
- 10-12 inch oven-safe skillet (cast iron or enamel Dutch oven)
- Tongs
- Meat thermometer
- Small bowl
- Whisk
Step-by-Step Instructions
- Prep and Sear the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels (this is key for crispy skin). Season generously on all sides with 1/2 tsp salt and the pepper. Heat the olive oil in the oven-safe skillet over medium-high heat. Place the chicken thighs in the skillet, skin-side down, and sear for 6–8 minutes until the skin is deep golden brown and crispy. Flip the chicken and sear the other side for 2 minutes. Remove the chicken to a plate and set aside, leaving the fat in the pan.
- Sauté Apples and Onions: Reduce the heat to medium. Add the butter to the pan. Add the sliced onion and cook for 3–5 minutes until softened. Add the apple slices and thyme, and cook for 3 minutes until the apples begin to soften. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Deglaze and Thicken Sauce: Pour in the apple cider, scraping up any browned bits from the bottom of the pan (this “fond” adds huge flavor). Bring the mixture to a simmer and let it reduce slightly, about 3 minutes. In a small bowl, whisk the cornstarch into the chicken broth until smooth. Pour this cornstarch mixture and the optional Dijon mustard into the simmering sauce. Whisk constantly for 1–2 minutes until the sauce has thickened slightly into a light gravy.
- Braise: Nestle the seared chicken thighs back into the sauce, skin-side up, making sure the skin stays above the liquid to keep it crispy.
- Oven Finish: Transfer the skillet (uncovered) to the preheated oven. Bake for 20–25 minutes, or until the internal temperature of the chicken reaches at least 165°F (74°C) when checked with a meat thermometer.
- Rest and Serve: Remove from the oven. Let the chicken rest in the pan for 5 minutes. Spoon the rich sauce and apples over the chicken. Garnish with fresh parsley and serve warm.
Substitutions and Variations
- Chicken Cut: While bone-in thighs are recommended for braising, you can use boneless, skinless chicken thighs. Sear them for only 3 minutes per side and reduce the oven baking time to 15–20 minutes.
- Dairy Finish: For an extra rich, velvety sauce, omit the cornstarch slurry and stir in 1/4 cup (60 ml) of heavy cream at the very end (step 5) before serving.
- Wine Addition: For a deeper, more complex sauce, deglaze the pan with 1/4 cup (60 ml) of dry white wine (like Chardonnay) after the onions are soft (step 3), letting it reduce by half before adding the cider and broth.
- Spices: Add a pinch of ground sage or rosemary to the chicken seasoning for an extra autumnal flavor boost.
Pro Tips and Common Mistakes to Avoid
- Pat Chicken Dry! This is the key to achieving crispy skin. Moisture prevents browning, so use paper towels to pat the skin thoroughly before seasoning.
- Don’t Disturb the Sear: When the chicken is skin-side down, resist the urge to move it for the full 6–8 minutes. This ensures a proper Maillard reaction (browning) and a crisp crust.
- Oven-Safe Pan: Ensure your skillet is oven-safe! Cast iron or enamel Dutch ovens work best, as they retain heat well and can transition seamlessly from stovetop to oven.
- Check the Temperature: Chicken thighs benefit from cooking slightly beyond 165°F (74°C) to 170°F (77°C) to become truly fall-off-the-bone tender. Use a meat thermometer to confirm doneness.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can slice the onion and apples and mix the cornstarch slurry a day ahead of time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably upon cooling.
- Freezing: This dish freezes well. Freeze the chicken and sauce together in a freezer-safe container for up to 3 months. The apples may soften slightly upon thawing.
- Reheating: To reheat, place the leftovers in a covered oven-safe dish and bake at 350°F (175°C) for 15–20 minutes, or until warmed through. Add a splash of broth if the sauce is too thick.
Serving Suggestions
The savory-sweet sauce is meant to be soaked up! Serve this dish over creamy mashed potatoes, fluffy jasmine rice, or a side of crusty sourdough bread to ensure none of the delicious gravy goes to waste. A simple side of steamed green beans or sautéed kale makes a great complement.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: 1 chicken thigh with sauce and apples
- Calories: 450 kcal
- Protein: 38 g
- Fat: 25 g
- Carbohydrates: 18 g
Note: These are approximations based on average ingredient weights and the use of bone-in, skin-on chicken thighs.
FAQs
Q: Can I use chicken breasts for this recipe?
A: You can, but chicken breasts are much leaner and dry out easily during braising. If you use boneless chicken breasts, sear them for only 2 minutes per side and reduce the final oven baking time to about 12–15 minutes, ensuring the internal temperature reaches 165°F (74°C).
Q: What kind of apple is best?
A: Use a firm, slightly tart or semi-sweet apple that holds its shape, such as Fuji, Gala, Honeycrisp, or Granny Smith. Avoid soft apples like Red Delicious, which will turn to mush in the sauce.
Q: What is the benefit of braising after searing?
A: Searing builds flavor (browning the skin and creating fond in the pan). Braising (slow cooking in liquid) ensures the dark meat stays incredibly tender and moist while the sauce develops maximum flavor.
Q: Can I skip the cornstarch?
A: You can skip the cornstarch, but the sauce will be thin (like a pan juice) rather than a light gravy. If you want a thicker sauce without cornstarch, use 1/4 cup of all-purpose flour instead, whisking it into the fat/butter before adding the liquids (creating a roux).
Q: Is apple cider the same as apple juice?
A: For this recipe, apple cider is similar to non-alcoholic apple juice. Ensure you are using apple cider juice (the unfiltered product) and not apple cider vinegar, which is highly acidic.
