Cider Braised CHICKEN 

Oh my goodness, let me tell you about your new favorite fall dish—Cider Braised Chicken! This recipe is the epitome of cozy, comforting, and absolutely delicious. If you’ve been searching for a dinner idea that’s both impressive and easy to make, look no further. This dish is about to become a staple on your autumn dinner menu.

Who says chicken dishes have to be boring? This recipe takes tender, juicy chicken and transforms it into a show-stopping meal by braising it in a rich, flavorful cider-based sauce. Imagine the aroma of spiced apple cider, caramelized onions, fresh herbs, and just the right amount of seasonal spices filling your kitchen as it simmers to perfection. It’s everything you love about fall, wrapped up in one irresistible dish.

The beauty of this recipe is in its versatility. Serve it with creamy mashed potatoes, roasted seasonal vegetables, or even a crusty loaf of bread to soak up all that delicious sauce. It’s perfect for a cozy weeknight dinner or a special gathering with friends and family—it’s simple to prepare but makes a big impression.

If you’re like me and love meals that feel like a warm hug on a chilly evening, this Cider Braised Chicken is a must-try. The flavors are rich, comforting, and balanced, with a touch of sweetness from the cider and a savory depth from the herbs. It’s fall cooking at its finest.

The full recipe is waiting for you—just check out the link in my bio or search “Erin Lives Whole Cider Braised Chicken” on Google to find it. Trust me, this dish will quickly become one of your most requested recipes this season! ♥️

Happy cooking, and enjoy every flavorful bite! 🍂🍎

INGREDIENTS 

• 4 tbsp butter

• 1 large yellow onion, sliced very thin

• 1 large apple, sliced thin

• 1 cup apple cider, divided

• 4 medium chicken breasts

• 1 tsp dried thyme

• 1 tsp salt

• 1 tsp pepper

• 1/2 cup chicken broth

• 1 tbsp arrowroot powder (or cornstarch)

• 5–6 sprigs of thyme

• parmesan cheese for sprinkling

DIRECTION

• Preheat oven to 400F.

• In a large skillet, heat 2 tbsp of butter over medium-high heat.

• Once hot, add in all of the sliced onions, apple slices, and 1/2 cup apple cider. Cook for 15-20 minutes or until browned and softened.

• While onions and apples are cooking, pound chicken breasts with mallet or roller until even and thinner that before. Around 1 inch thick all around.

• Season both sides of chicken with thyme, salt, and pepper.

• Set finished onions aside in a bowl. Add remaining 2 tbsp of butter to skillet and then add chicken.

• Sear chicken for 5 minutes on each side. Once it has been seared on each side, set chicken aside on a plate.

• In a small bowl, mix together remaining 1/2 cup apple cider and 1/2 cup chicken broth with 1 tbsp arrowroot powder.

• Add onions back to skillet over medium-low heat, along with the broth arrowroot mixture. Whisk together for 2-3 minutes or until thickened. Turn off heat.

• Add chicken back to skillet and using a spoon, cover the chicken with the onions, apples, and sauce. Add thyme sprigs around chicken.

• Transfer skillet to oven and bake for 8-10 minutes or until internal temp reads 165F.

• Sprinkle with parmesan and remove thyme sprigs.