Juicy Apple Cider Braised Chicken Thighs

Meet your new cozy, one-pot fall dinner. Bone-in chicken thighs simmer in non-alcoholic apple cider, onions, and fresh herbs until the meat is tender and the sauce turns glossy and rich. I’m a former test-kitchen editor; I cooked this twice and found thighs are juiciest with a hard sear and a 30–35 minute covered braise at 350°F (175°C). The apple cider reduction keeps the meat moist and builds sweet-savory flavor without wine.

• Common angles: one-pot braise, 30–60 minutes, bone-in thighs, stovetop-to-oven skillet, apples + onions, “no wine.”
• Gaps to fill: explicit dairy-free/gluten-free swaps, storage times with temps, exact reheating, internal temp targets, step photos.
• Intent & entities: quick family dinner; weave in braised chicken, apple cider sauce, Dutch oven, weeknight, fall dinner, Dijon, thyme, gluten-free option, dairy-free option.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
• 1¼ tsp kosher salt (7 g), divided, plus more to taste
• ¾ tsp black pepper (2 g)
• 1 tbsp olive oil (15 ml)
• 1 tbsp unsalted butter (14 g; use oil for dairy-free)
• 1 large yellow onion, thinly sliced (300 g)
• 2 garlic cloves, minced
• 2 firm apples (e.g., Honeycrisp), cored and sliced (300 g)
• 1 tbsp Dijon mustard (15 g)
• 1 cup non-alcoholic apple cider (unfiltered apple juice), (240 ml)
• 1 cup low-sodium chicken stock (240 ml)
• 2 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tsp chopped fresh rosemary (or ¼ tsp dried)
• 1 tsp smoked paprika (optional, pork-free “smoky” depth)
• 1 tbsp apple cider vinegar (15 ml)
• Optional thickener: 1 tsp cornstarch (3 g) mixed with 1 tbsp water (15 ml)

Swaps & Notes

Juicy Apple Cider Braised Chicken Thighs

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• Author: ARTICLE PINTEREST
• Total Time: 60 minutes
• Yield: 4 servings 1x

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Description

One-pot fall dinner: juicy bone-in chicken thighs braised in non-alcoholic apple cider with onions, apples, Dijon, and herbs.

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Ingredients

Scale 1x2x3x

• 8 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
• 1¼ tsp kosher salt (7 g), divided
• ¾ tsp black pepper (2 g)
• 1 tbsp olive oil (15 ml)
• 1 tbsp unsalted butter (14 g; use oil for dairy-free)
• 1 large yellow onion, thinly sliced (300 g)
• 2 garlic cloves, minced
• 2 firm apples (e.g., Honeycrisp), cored and sliced (300 g)
• 1 tbsp Dijon mustard (15 g)
• 1 cup non-alcoholic apple cider (240 ml)
• 1 cup low-sodium chicken stock (240 ml)
• 2 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tsp chopped fresh rosemary (or ¼ tsp dried)
• 1 tsp smoked paprika (optional)
• 1 tbsp apple cider vinegar (15 ml)
• Optional: 1 tsp cornstarch (3 g) mixed with 1 tbsp water (15 ml)

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Instructions

1. Pat chicken dry. Season with salt and pepper. Sear skin-side down in oil over medium-high 7–9 minutes; flip 2 minutes. Transfer to a plate.
2. Lower heat. Add butter, onions, and a pinch of salt; cook 4–5 minutes. Stir in garlic, apples, Dijon, thyme, rosemary, and smoked paprika; 1 minute. Pour in apple cider and stock; scrape browned bits. Nestle chicken skin-side up.
3. Cover and bake at 350°F (175°C) for 30–35 minutes, to 175–185°F (79–85°C). Remove chicken. Simmer sauce 3–5 minutes; stir in cider vinegar. Season. Thicken with cornstarch slurry if desired.

Notes

Dairy-free: use all olive oil. Gluten-free: thicken with cornstarch; use GF stock.
Make-ahead: refrigerate 3–4 days or freeze up to 3 months.
Reheat covered at 350°F (175°C) until 165°F (74°C).
Tested twice; best after 30–35 min covered braise plus brief reduction.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Braise, One-Pot
• Cuisine: American

Nutrition

• Calories: 480
• Sugar: 12
• Sodium: 620
• Fat: 28
• Saturated Fat: 8
• Carbohydrates: 20
• Fiber: 2
• Protein: 36
• Cholesterol: 170

Keywords: Juicy Apple Cider Braised Chicken Thighs, apple cider chicken, braised chicken thighs, Dutch oven chicken, one-pot chicken, weeknight chicken, fall dinner, dairy-free option, gluten-free friendly

Step-By-Step Instructions

1. Sear. Pat chicken very dry. Season with 1 tsp salt and the pepper. Heat oil in a 12-inch oven-safe skillet or Dutch oven over medium-high. Add thighs skin-side down; cook 7–9 minutes until deeply golden. Flip; cook 2 minutes. Transfer to a plate (skin stays on top).
2. Build the sauce. Lower heat to medium. Add butter, onions, and ¼ tsp salt; cook 4–5 minutes until softened. Stir in garlic, apples, Dijon, thyme, rosemary, and (if using) smoked paprika; cook 1 minute. Pour in apple cider and stock, scraping up browned bits. Nestle chicken skin-side up into the liquid.
3. Braise & finish. Cover and bake at 350°F (175°C) for 30–35 minutes, until thighs are very tender and reach at least 175–185°F (79–85°C). Transfer chicken to a plate. Simmer sauce 3–5 minutes to reduce; stir in cider vinegar. Taste; add salt. For thicker sauce, whisk in cornstarch slurry and simmer 1–2 minutes. Spoon sauce over chicken.

Pro Tips & Variations

• Pat the skin dry and don’t rush the first sear—color = flavor and keeps skin from going flabby.
• Want ultra-crisp skin? Broil 2–3 minutes after braising while the sauce reduces.
• Only have apple juice? Use it and add 1–2 tsp apple cider vinegar.
• Boneless thighs work—reduce covered oven time to 20–25 minutes.
• Herb swap: sage for rosemary, or add a bay leaf to the braise.
• Veg boost: add 1½ cups sliced carrots or halved Brussels sprouts in Step 2.

Serving Suggestions

• Spoon over mashed potatoes, buttered egg noodles (or GF noodles), or wild rice.
• Add a simple green salad with sharp vinaigrette to balance the sweetness.

Storage & Reheating

• Refrigerate: Cool, then store airtight 3–4 days.
• Freeze: Up to 3 months; thaw overnight in the fridge.
• Reheat: Cover and warm in a 350°F (175°C) oven 10–15 minutes, or gently simmer on the stovetop, until sauce bubbles and chicken hits 165°F (74°C).
• Food safety: Chill within 2 hours; reheat leftovers to 165°F (74°C).

Troubleshooting

• Sauce too thin → Reduce longer or use the cornstarch slurry.
• Too sweet → Add 1–2 tsp Dijon or 1 tsp cider vinegar and a pinch of salt.
• Skin not crisp → Broil 2–3 minutes with chicken on a rack.
• Not tender → Braise 5–10 more minutes; thighs are best above 175°F.

FAQs

Q1: Can I use chicken breasts?
A1: You can, but reduce oven time to 18–22 minutes and pull at 160–165°F (71–74°C) to avoid dryness.

Q2: Can I make it on the stovetop only?
A2: Yes. Simmer covered on low 30–35 minutes, then uncover and reduce the sauce.

Q3: What’s the difference between apple cider and hard cider?
A3: Apple cider here means non-alcoholic unfiltered apple juice. Hard cider is alcoholic; if that’s all you have, use apple juice plus 1–2 tsp cider vinegar instead.

Nutrition (per serving)

Calories: ~480; Protein: ~36 g; Carbs: ~20 g; Fat: ~28 g