Cider Braised Chicken with Caramelized Onions

Cider Braised Chicken with Caramelized Onions is a cozy, flavor-packed dish that feels like fall comfort food in a single skillet. Tender chicken is slowly braised in apple cider and broth, layered with golden sweet onions, earthy mushrooms, and fresh herbs. The result is a meal that’s savory, aromatic, and deeply satisfying.

The apple cider develops into a rich, slightly sweet sauce that balances perfectly with the caramelized onions and garlic. This dish is hearty enough to serve on a chilly evening yet elegant enough to bring out for special gatherings. Pair it with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Ingredients

• 2 pounds chicken, thighs or breasts
• 4 yellow onions, thinly sliced
• 2 cups sliced mushrooms
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1 tablespoon salted butter
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 2 cups apple cider
• 4 cloves garlic, chopped
• Kosher salt, to taste
• Black pepper, to taste

Step-by-Step Method

Step 1: Season and sear the chicken

Pat the chicken dry with paper towels, then season both sides generously with salt and black pepper. Heat a large skillet or Dutch oven over medium-high heat and add a drizzle of oil. Sear the chicken on both sides until golden, about 4–5 minutes per side. Remove to a plate and set aside.

Step 2: Caramelize the onions

In the same skillet, melt the butter and add the sliced onions. Reduce the heat to medium and cook, stirring occasionally, for 15–20 minutes. The onions should gradually turn soft and golden, with a sweet aroma. This slow step builds the depth of flavor that makes the sauce shine.

Step 3: Add mushrooms and garlic

Stir the mushrooms into the onions and cook for another 5–6 minutes until softened and lightly browned. Add the chopped garlic and sauté just until fragrant, about 1 minute.

Step 4: Make the base of the sauce

Sprinkle the flour over the onion-mushroom mixture and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste. Slowly whisk in the chicken broth, followed by the apple cider, stirring to create a smooth sauce. The mixture will begin to thicken slightly.

Step 5: Braise the chicken

Return the browned chicken to the skillet, nestling it into the onion-cider sauce. Add the thyme and sage, then bring the mixture to a gentle simmer. Cover and cook on low heat for 25–30 minutes, or until the chicken is tender and fully cooked through.

Step 6: Finish and serve

Taste and adjust seasoning with more salt and pepper if needed. Serve the chicken with spoonfuls of the caramelized onion and cider sauce over the top. It’s especially delicious with garlic mashed potatoes, creamy polenta, or a hunk of warm bread to mop up the sauce.

Expert Tips for Success

• Choose chicken wisely: Bone-in, skin-on thighs bring the most flavor and stay juicy, though breasts also work if you prefer lean meat.

• Pat dry before searing: This ensures the chicken develops a golden crust instead of steaming.

• Patience with onions: Caramelizing takes time but is worth it it’s the flavor cornerstone of this dish.

• Thicken properly: Adding flour before adding liquids creates a sauce that’s silky and coats the chicken beautifully.

• Let it rest: Allow the braised chicken to sit for 5 minutes before serving. This helps the juices redistribute for maximum tenderness.

Tasty Variations to Try

• Add apples: Stir sliced apples into the skillet during the last 15 minutes of braising for extra sweetness and texture.

• Creamy finish: Add a splash of cream at the end of cooking for a richer, velvety sauce.

• Root vegetable addition: Slow-braise with chunks of carrots, parsnips, or turnips for a heartier one-pot meal.

• Herb swap: Rosemary works as a flavorful substitute for sage if you don’t have it on hand.

• Spiced version: A pinch of cinnamon or ground allspice in the sauce complements the natural sweetness of cider beautifully.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes. In fact, braised dishes often taste even better the next day as the flavors meld. Cool fully, store covered in the fridge, and reheat gently on the stovetop.

Can I use boneless chicken?

Definitely. Boneless thighs or breasts cook a little faster but still soak up the cider flavor. Just keep an eye on cooking time since they won’t take as long.

How do I know the chicken is done?

The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, the juices should run clear when pierced.

Can this be made gluten-free?

Yes. Swap the all-purpose flour for a gluten-free flour blend, or use cornstarch mixed with water to thicken the sauce instead.

What’s the best way to serve leftovers?

The chicken reheats beautifully on the stovetop. Serve with fresh bread or roasted vegetables to enjoy it as a whole new meal the second time around.

Cider Braised Chicken with Caramelized Onions

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• Author: Emma Hart
• Total Time: 65
• Yield: 4 servings 1x

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Description

Cozy skillet comfort food featuring juicy chicken simmered in apple cider and broth, layered with golden onions, mushrooms, and fresh herbs. The rich, sweet, aromatic sauce is perfect for fall evenings and gatherings.

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Ingredients

Scale 1x2x3x

• 2 pounds chicken thighs or breasts
• 4 yellow onions, thinly sliced
• 2 cups sliced mushrooms
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1 tablespoon salted butter
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 2 cups apple cider
• 4 cloves garlic, chopped
• Kosher salt, to taste
• Black pepper, to taste
• Olive oil, for searing

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Instructions

1. Pat chicken dry and season with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high. Sear until golden, 4–5 minutes per side. Set aside.
2. In the same skillet, melt butter. Add onions, cook 15–20 minutes over medium, stirring until golden and softened.
3. Stir in mushrooms, cook 5–6 minutes until browned. Add garlic and sauté 1 minute.
4. Sprinkle flour over onion-mushroom mixture. Stir 1–2 minutes, then slowly whisk in broth and cider. Bring to a simmer to thicken slightly.
5. Nestle chicken back in, add thyme and sage. Cover and simmer on low 25–30 minutes, until chicken is fully cooked and tender.
6. Adjust seasoning, then serve chicken with generous spoonfuls of the onion-cider sauce over mashed potatoes, polenta, or bread.

Notes

Bone-in, skin-on chicken thighs give the richest flavor.

Patience with onions is key—deep caramelization builds the sauce’s sweetness.

For gluten-free, swap flour for GF flour blend or cornstarch slurry.

Let the chicken rest 5 minutes before serving for juicier results.

• Prep Time: 15
• Cook Time: 50
• Category: Main Dish
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 410
• Sugar: 10g
• Sodium: 430mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 37g
• Cholesterol: 115mg

Keywords: cider braised chicken, fall chicken dinner, caramelized onion chicken, skillet chicken with cider, dutch oven chicken recipe, cozy fall dinner