Cider Braised Chicken with Caramelized Onions

This Cider Braised Chicken with Caramelized Onions is one of my favorite fall comfort meals. The chicken is braised in apple cider with caramelized onions, mushrooms, and fresh herbs, creating a dish that’s savory, slightly sweet, and deeply flavorful. Whether I make it in the oven or slow cooker, it always comes out tender and saucy—the kind of meal I want to serve with rice or bread to soak up every drop.

Why You’ll Love This Recipe

I love this dish because it transforms simple chicken into something truly special. The apple cider gives the sauce a subtle sweetness, while the caramelized onions and fresh herbs bring warmth and depth. It’s rustic yet elegant, perfect for family dinners or even entertaining. Plus, it’s versatile: I can make it in the oven or let the crockpot do the work.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

Stove-Top/Oven Method

1. I preheat the oven to 400°F (200°C).
2. I season the chicken with salt and pepper, then lightly coat it with flour.
3. In a large oven-safe skillet, I sear the chicken on one side until browned, then transfer it to a plate.
4. I add the butter and onions to the skillet and cook for 5 minutes until softened. I pour in ½ cup of apple cider, season with salt and pepper, and continue cooking for 5–8 minutes until the cider evaporates and the onions are golden.
5. I stir in the mushrooms, garlic, thyme, and sage, then return the chicken to the skillet.
6. I pour in the remaining 1½ cups of cider and the chicken broth or wine.
7. I transfer the skillet to the oven and roast for 30 minutes, or until the chicken is tender and nearly falling apart. If the sauce reduces too much, I cover the skillet while baking.
8. I serve the chicken with wild rice pilaf and crusty bread, spooning the pan sauce and onions over the top.

Crockpot Method

1. I season and flour the chicken as above, then sear it on one side in a Dutch oven or skillet.
2. I add the butter and onions to the crockpot, then place the chicken on top.
3. I add the mushrooms, garlic, thyme, sage, apple cider, and wine or broth.
4. I cover and cook on low for 5–6 hours or high for 4–5 hours until the chicken is tender.
5. I serve with rice or bread and drizzle the sauce and onions over the chicken.

Servings and timing

This recipe serves 6. Prep time is about 20 minutes, and cooking takes 40 minutes in the oven or 4–6 hours in the crockpot.

Variations

• I sometimes add apple slices or butternut squash chunks to the braise for extra fall flavor.
• For a creamier sauce, I stir in a splash of heavy cream or a spoonful of Dijon mustard at the end.
• If I don’t have cider, I use apple juice and add a splash of vinegar for tang.
• I also like swapping chicken thighs for drumsticks when cooking for a crowd.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a covered skillet over medium-low heat, adding a splash of broth or cider if the sauce thickens too much. It also reheats well in the microwave in short bursts.

FAQs

Can I use boneless chicken?

Yes, but I prefer bone-in thighs or breasts for maximum flavor. If using boneless, reduce the cook time slightly to avoid drying them out.

Do I have to sear the chicken first?

Searing isn’t mandatory, but it adds great flavor and color to the dish. I always try to do it.

Can I make this recipe ahead?

Definitely. This dish reheats beautifully, so I often cook it earlier in the day and warm it up before serving.

What kind of apple cider works best?

I use non-alcoholic apple cider, but hard cider also works if I want a deeper, more complex flavor.

Can I freeze this dish?

Yes, I let it cool completely and freeze in portions for up to 2 months. I thaw overnight in the fridge and reheat gently before serving.

Conclusion

Cider Braised Chicken with Caramelized Onions is a cozy, flavorful recipe I love making when I want a hearty, fall-inspired meal. The combination of tender chicken, sweet cider, and savory caramelized onions creates a dish that feels comforting and special at the same time. Whether baked in the oven or simmered in the crockpot, it’s a recipe I keep in rotation all season long.

Print