Cider Braised Chicken with Caramelized Onions: The Cozy Fall Dinner You’ll Want on Repeat

If fall had a signature scent, I’m convinced it would be a pot of Cider Braised Chicken simmering away with sweet caramelized onions. The apple cider infuses the chicken with a gentle sweetness, the onions turn into golden ribbons of flavor, and the whole dish feels like it was made for crisp evenings and wool sweaters.

This is my kind of weeknight-meets-special-occasion recipe: easy enough for a Tuesday but impressive enough for company. The flavors are warm and layered—sweet cider, earthy mushrooms, aromatic herbs—while the chicken stays tender and juicy. Plus, your home will smell like you’ve been cooking all day, even if it’s only been 40 minutes.

Whether you go for the stovetop-and-oven route or let your slow cooker work its magic, this is a fall chicken recipe that just might become your cold-weather go-to. And honestly? It’s even better the next day, which makes it perfect for meal prepping or stress-free entertaining.

Why You’ll Love This Cider Braised Chicken

• The caramelized onions add deep, sweet flavor that pairs perfectly with the apple cider.

• Both stovetop and crockpot methods are included.

• It’s the ultimate comfort food with a slightly elegant twist.

• Pairs beautifully with cozy fall sides like mashed potatoes or wild rice.

Ingredients

• 900 g (2 lbs) chicken thighs or breasts

• 3 tbsp (24 g) all-purpose flour

• Kosher salt, to taste

• Black pepper, to taste

• 1 tbsp (14 g) salted butter

• 4 yellow onions, thinly sliced

• 480 ml (2 cups) apple cider

• 200 g (2 cups) sliced mushrooms

• 4 cloves garlic, chopped

• 2 tbsp (6 g) chopped fresh thyme

• 1 tbsp (3 g) chopped fresh sage

• 240 ml (1 cup) chicken broth or dry white wine

Steps

Stove-Top Method

1. Preheat oven to 400°F (200°C).

2. Season chicken with salt and pepper; lightly coat with flour.

3. Heat a large oven-safe skillet over high heat; sear chicken on one side until golden, then remove to a plate.

4. Add butter and onions; cook 5 minutes until softened.

5. Pour in 120 ml (1/2 cup) cider, season, and cook 5–8 minutes until cider evaporates and onions caramelize.

6. Stir in mushrooms, garlic, thyme, and sage. Return chicken to skillet. Add remaining cider and broth/wine.

7. Transfer skillet to oven; roast 30 minutes until chicken is tender and sauce thickens. Cover if needed.

Crockpot Method

1. Season and flour chicken; sear in a Dutch oven.

2. Place butter and onions in crockpot; layer chicken on top.

3. Add mushrooms, garlic, herbs, cider, and broth/wine.

4. Cover and cook on low 5–6 hours or high 4–5 hours.

Tips for Perfect Cider Braised Chicken

• Use bone-in thighs for extra flavor, but boneless works if you prefer leaner meat.

• Dry your chicken before searing for the best golden crust.

• Don’t rush the onions—slow cooking them brings out their natural sweetness.

• If you like a thicker sauce, remove chicken after cooking and simmer sauce on the stovetop for a few minutes.

My Little Story Behind This Dish

I first made this apple cider chicken on a chilly October night when my kids came home from the pumpkin patch with red noses and muddy boots. I wanted something that felt hearty but still had a hint of freshness. The first bite was all it took—my husband actually stopped mid-chew to say, “This tastes like fall in a bite.” It’s been our unofficial “first cold night of the season” dinner ever since.

What to Serve with Cider Braised Chicken

• Wild rice pilaf or mashed sweet potatoes to soak up that rich cider sauce.

• Roasted root vegetables like carrots, parsnips, or butternut squash.

• A crusty baguette or cornbread for serious sauce-sopping action.

• A crisp green salad with apples and walnuts for a fresh contrast.

How to Store

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze cooled chicken and sauce together for up to 3 months. Thaw overnight before reheating.

• Reheat: Warm gently on the stovetop over low heat, adding a splash of broth if needed.

FAQs

Can I make this ahead of time?

Yes! In fact, the flavors deepen overnight, making it even better the next day.

What’s the best cider to use?

Choose a good-quality, non-alcoholic apple cider—not apple juice—for depth of flavor.

Can I skip the mushrooms?

Of course, but they add great umami. Try carrots or celery instead.

What wine works best?

A dry white like Sauvignon Blanc or Pinot Grigio is perfect.

Bringing It All Together

There’s something deeply satisfying about Cider Braised Chicken—it’s rustic, fragrant, and full of those slow-cooked flavors we crave when the leaves start turning. Whether you make it on a lazy Sunday or a busy weeknight, it brings warmth to the table and just enough elegance to make it feel special. Grab that cider, slice those onions, and let your kitchen smell like autumn magic.

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Cider Braised Chicken with Caramelized Onions

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• Author: Olivia Hartwellen
• Total Time: 40 minutes (stovetop) or 4–6 hours 10 minutes (slow cooker)
• Yield: 4 servings 1x

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Description

Cider Braised Chicken with Caramelized Onions is a cozy, fall-inspired dinner that’s both rustic and elegant. Tender chicken is simmered with sweet apple cider, golden caramelized onions, earthy mushrooms, and fresh herbs, creating a rich, fragrant sauce perfect for cool evenings. It can be made on the stovetop with a quick oven finish or in the slow cooker for hands-off ease, making it ideal for weeknights, meal prep, or entertaining.

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Ingredients

Scale 1x2x3x

• 900 g (2 lbs) chicken thighs or breasts

• 3 tbsp (24 g) all-purpose flour

• Kosher salt, to taste

• Black pepper, to taste

• 1 tbsp (14 g) salted butter

• 4 yellow onions, thinly sliced

• 480 ml (2 cups) apple cider (non-alcoholic)

• 200 g (2 cups) sliced mushrooms

• 4 cloves garlic, chopped

• 2 tbsp (6 g) chopped fresh thyme

• 1 tbsp (3 g) chopped fresh sage

• 240 ml (1 cup) chicken broth or dry white wine

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Instructions

Stovetop & Oven Method

1. Preheat oven to 400°F (200°C).

2. Season chicken with salt and pepper; lightly coat with flour.

3. Heat an oven-safe skillet over high heat; sear chicken on one side until golden. Remove to a plate.

4. Add butter and onions to skillet; cook 5 minutes until softened.

5. Pour in 120 ml (½ cup) cider, season, and cook 5–8 minutes until cider evaporates and onions caramelize.

6. Stir in mushrooms, garlic, thyme, and sage. Return chicken to skillet. Add remaining cider and broth/wine.

7. Transfer to oven; roast 30 minutes until chicken is tender and sauce thickens. Cover if needed.

Crockpot Method

1. Season and flour chicken; sear in a Dutch oven.

2. Place butter and onions in crockpot; layer chicken on top.

3. Add mushrooms, garlic, herbs, cider, and broth/wine.

4. Cover and cook on low for 5–6 hours or high for 4–5 hours.

Notes

Bone-in thighs give richer flavor, but boneless cuts work for a leaner dish.

Pat chicken dry before searing for the best crust.

Take your time with the onions—slow cooking enhances their sweetness.

For a thicker sauce, remove chicken and simmer sauce on the stovetop before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes (stovetop & oven) or 4–6 hours (slow cooker)
• Category: Main Dish
• Method: Braising
• Cuisine: American