These skillet chicken thighs are seasoned and seared for crispy skin, then finished with the most delicious pan sauce.

I first developed and published this recipe in the fall of 2020 while homeschooling my son. What a time! I am glad we’ve moved past all that, but grateful for the recipes that have come from that time period, like this stovetop chicken thighs recipe! It has so much flavor, it’s become our go-to dinner for fall.

This recipe is awesome for a busy weeknight dinner, and is pretty hands off! Grab your cast-iron skillet (or non-stick if that’s what you have), because we use it to sear the chicken. Pan-seared chicken thighs = crispy chicken skin!

After searing, I use the same skillet to begin cooking the apples and onions, then we finish everything in the skillet with a braising liquid. It’s a bonus that this is a one-pan recipe. I love easy cleanup! 

The whole family will love this stove top chicken thighs recipe, I promise! My son likes to eat the chicken and the apple slices, although he avoids the onions. 

“It is SO delicious and I made a double batch!”

Aimee
Apple Cider Braised Chicken Thighs

This Apple Cider Braised Chicken Thighs recipe is a super simple fall recipe that only uses one skillet! The most important part of the recipe is the sear. This will give you a nice, golden skin and helps lock the moisture into the chicken thighs. 

“Ok wow… that’s a winner dish! So flavorful!”

Susan, Blog Reader
Apple Cider Braised Chicken Thighs

Recipe Substitutions:

This recipe calls for herbs de Provence. This is a French seasoning blend that is absolutely divine! If you don’t have it on hand, don’t worry. I have a quick recipe for homemade herbs de provence in the recipe notes, below. 

If you don’t have herbs de Provence, or the ingredients to make it homemade, consider using Italian seasoning instead. 

Yes, you can use boneless, skinless chicken thighs for this recipe. Shave a few seconds off the final cooking time once the braising liquid is added to the frying pan.

If you love this Apple Cider Chicken recipe, check out my other autumn recipes on the blog!

Apple Cider Braised Chicken Thighs

Serving Suggestions: 

I think this recipe is the perfect chicken dinner for fall, and with the cooked apples, onions and chicken, it’s technically a complete meal! But it would be delicious served over something mashed and creamy. Think mashed potatoes, mashed sweet potatoes or creamy polenta!

If looking for the perfect side dish, I would pair this Apple Cider Braised Chicken Thighs recipe with either these Instant Pot Mashed Potatoes or these easy Caramelized Onion and Bacon Mashed Potatoes. And, maybe some Bacon Green Beans on the side! 

To keep it light, you could serve with a simple salad, like my Julie’s Italian House Salad or Easy Cranberry Harvest Salad with Apple Cider Vinaigrette.

Apple Cider Braised Chicken Thighs

I also use this braising technique on this Oven Braised Turkey Legs recipe, a great dark meat recipe for Thanksgiving!

Onion Apple Chicken Thighs

Storing Leftovers: 

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days.

Apple Cider Braised Chicken Thighs

Apple Cider Braised Chicken Thighs

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 40 minutes
Total Time: 1 hour 20 minutes

This delicious apple cider chicken is braised with apples and onions. The perfect recipe for fall!

Ingredients

Step 1- Sear the Chicken:

  • 4 bone-in, skin-on chicken thighs
  • ⅛ teaspoon of salt
  • ⅛ teaspoon of black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons avocado oil, divided

Step 2- Braising:

  • 2 medium apples (Gala or Honeycrisp), cut into ¼ inch slices
  • 1 small red onion, thinly sliced
  • 1.5 teaspoons Herbs de Provence
  • ½ cup apple cider
  • ⅓ cup chicken stock or chicken broth, low sodium
  • ¼ cup dry white wine or white cooking wine

Optional Garnish:

  • Fresh herbs, like fresh parsley, rosemary or thyme

Instructions

  1. Pat chicken thighs dry with a paper towel.
  2. Season chicken thighs with salt, pepper, garlic powder and onion powder. Rub into the skin.
  3. Sear the chicken: In a large, hot skillet or cast iron pan, add 1 tablespoon avocado oil or vegetable oil. Place chicken thighs skin side down and sear on medium high heat until skin becomes golden brown. Sear on each side for about 7 minutes on the skin side, and 5 minutes on the fleshy back side. This step is to give the chicken a crispy crust.
  4. Lower heat to medium. Remove seared chicken thighs and allow them to rest on a plate. Leave chicken juices in the pan. Add remaining 1 tablespoon avocado oil and allow to heat.
  5. Saute apples and onions: Add apples, onion slices and herbs to the pan. Sauté for 3-4 minutes, stirring often and scraping the bottom of the pan to work up any leftover bits of chicken.
  6. Braise: Pour chicken stock, cider and wine into the pan, stir well to combine.
  7. Add chicken thighs back to the pan. Cook covered on medium heat for an additional 10 minutes. Remove lid and continue to simmer for 2-3 minutes or until chicken reaches an internal temperature of at least 165 degrees Fahrenheit in the thickest part of the chicken thigh. 
  8. Serve warm.

Notes

Oil substitute: Since you will be searing the chicken for up to 12 minutes, I recommend using a cooking oil with a high smoke point, like avocado oil. You can use butter or olive oil but please know the butter may start to brown and smoke at some point.

How to tell if your chicken thighs are done: Cooking chicken thighs can be frustrating, because even when they're done, the meat can be a bit pink. I recommend using an instant read meat thermometer to figure out when the chicken thighs are done. If you don't have one, cut into the thigh. If the juices run clear, it is done.

Herbs de Provence Seasoning Mix: 

This recipe calls for Herbs de Provence. If you don't have this pre-made blend in your pantry, make your own with:

  • ¼ teaspoon dried thyme
  •  ¼ teaspoon dried basil
  •  ¼ teaspoon dried rosemary
  •  ¼ teaspoon dried tarragon
  •  ¼ teaspoon dried summer savory (or additional thyme as a substitute)
  • ⅛ teaspoon dried marjoram
  • ⅛ teaspoon dried oregano
  •  ⅛ teaspoon crushed bay leaves

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 244Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 42mgSodium 169mgCarbohydrates 19gFiber 3gSugar 13gProtein 8g

The nutrition for this recipe is calculated by an app, and may be incorrect.

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Apple Cider Braised Chicken Thighs