Skillet Apple Cider Chicken Thighs (Stove Top Recipe)
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 with apple cider and caramelized onions! It has so much flavor, it’s become our go-to chicken 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
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
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 minutes off the final cooking time once the braising liquid is added to the frying pan.
You can also use chicken breasts! I recommend searing the chicken breasts for only 3-4 minutes per side, then continuing with the recipe as written.
If you don’t have apple cider, don’t worry! Substitute apple juice with a pinch of cinnamon added.
If you love this Apple Cider Chicken recipe, check out my other autumn recipes on the blog!
Serving Suggestions for Apple Cider Chicken
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, creamy polenta, or crispy southern applesauce fritters!
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 Cranberry Harvest Salad.
For dessert, I recommend my Apple Dump Cake or this Apple Crumble Cheesecake!
I also use this braising technique on this Oven Braised Turkey Legs recipe, a great dark meat recipe for Thanksgiving!
Storing Leftover Apple Cider Chicken Thighs
Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days.
I hope that you love these apple cider braised chicken thighs! If you make them, let me know how it went in the comments below.
Apple Cider Braised Chicken Thighs
Ingredients
Step 1- Sear the Chicken:
- 2 tablespoons avocado oil, divided
- 4 chicken thighs, bone-in, skin-on
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Step 2- Braising:
- 2 medium apples, Gala or Honeycrisp, cut into ¼ inch slices
- 1 red onion, thinly sliced, or yellow onion
- 1.5 teaspoons Herbs de Provence, seasoning blend
- 2 garlic cloves, minced
- ½ cup apple cider
- ⅓ cup chicken stock, low sodium, or chicken broth
- ¼ cup dry white wine, or white cooking wine
Optional Garnish:
- fresh herbs, like fresh parsley, fresh rosemary or thyme leaves
Instructions
- Pat chicken thighs dry with a paper towel.
- Season chicken thighs with salt, pepper, garlic powder and onion powder. Rub into the skin.
- Sear the chicken: In a large, hot skillet or cast-iron pan, add 1 tablespoon or the avocado oil or vegetable oil. Place chicken thighs skin side down and sear on medium high heat until skin becomes golden brown. Sear on for about 7 minutes on the skin side, and 5 minutes on the fleshy back side. This step is to give the chicken a golden brown, crispy crust and start the cooking process.
- 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.
- Sauté apples and onions: Add apples, onion slices and herb blend 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. Right before adding the liquids, add minced garlic and quickly sauté for 30 seconds.
- Braise: Pour chicken stock, cider and wine into the pan, stir well to combine.
- Add chicken thighs back to the pan. Cook covered on medium heat for an additional 10 minutes, covered.
- 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.
- Serve warm.
Notes
Homemade 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
Can you make this as a freezer meal?
Hi Tara! Yes, I believe so. I would go ahead and season/sear the chicken thighs, allow them to cool, then freeze them. Make the apple/onion/cider combo, allow to cool and freeze separately. Then combine both thawed items to reheat and finish cooking the chicken. As long as the chicken comes to 165 degrees Fahrenheit at sometime in the process, it should be fine!
New Favorite! Thank you so much for sharing this recipe!
It is an easy to follow recipe that works!
This has so much flavor. And the chicken came out so tender and juicy. Delicious!
I fixed the Apple Cider Braised Chicken last night and it was delicious. I had 6 thighs that needed cooking so instead of doubling the recipe I added mushrooms and replaced the wine with apple cider. Thanks for the recipe.
Hi Adel! I am so glad you enjoyed it, this is one of my favorites for fall. Those sound like delicious substitutions!
Oh my goodness, I was trying to decide what to make with chicken thighs for dinner and found this recipe. The searing and then braising in the white wine and cider with the broth makes such an amazing flavor and texture. This is so perfect for our apple harvest too!
The perfect fall dinner. I’ll come back to this recipe again and again. Thank you!