Braised Chicken and Apples

Indulge in the comforting flavors of autumn with this Braised Chicken and Apples recipe—a perfect balance of savory and sweet. Tender, bone-in chicken thighs are seared to golden perfection, then gently simmered in a luscious blend of apple cider, chicken broth, and fresh thyme for a rich, aromatic sauce. The addition of sautéed onions, garlic, and caramelized apple slices brings a delightful sweetness that complements the savory depth of the dish. A touch of heavy cream adds a luxurious finish, making every bite irresistibly creamy. Ready in just over an hour, this one-pan meal is a perfect choice for cozy family dinners or special gatherings. Serve it alongside mashed potatoes, crusty bread, or rice to soak up every drop of the flavorful sauce. Packed with seasonal ingredients and heartwarming goodness, this dish is sure to become a fall favorite!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion (sliced)
• 3 cloves garlic (minced)
• 2 medium Apples (firm, such as Granny Smith or Honeycrisp, cored and sliced)
• 1 cup chicken broth
• 1 cup apple cider
• 6 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 quarter cup heavy cream
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Heat a large, deep skillet or Dutch oven over medium-high heat. Add olive oil and 1 tablespoon of butter.

Step 3

Place the chicken thighs skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip and cook the other side for an additional 3-4 minutes. Remove the chicken and set aside on a plate.

Step 4

Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the sliced onions and cook for 3-4 minutes, stirring occasionally, until they begin to soften and become translucent.

Step 5

Stir in the minced garlic and cook for 30 seconds, until fragrant.

Step 6

Add the sliced apples to the skillet. Cook for 3-4 minutes, stirring occasionally, until they start to soften.

Step 7

Pour the chicken broth and apple cider into the skillet, scraping the bottom to deglaze and release any browned bits.

Step 8

Add the thyme sprigs and return the chicken thighs to the skillet, skin-side up. The liquid should come up about halfway up the chicken thighs, so add more broth if needed.

Step 9

Reduce the heat to a gentle simmer, cover the skillet with a lid, and cook for 30 minutes, occasionally basting the chicken with the sauce.

Step 10

Remove the lid and cook for another 10 minutes to allow the sauce to reduce slightly.

Step 11

Stir in the heavy cream and cook for 2 more minutes, swirling the sauce to combine. Adjust the seasoning with additional salt and pepper if needed.

Step 12

Garnish with chopped fresh parsley before serving. Serve warm with mashed potatoes, rice, or crusty bread for a complete meal.

Nutrition Facts

Serving size	1790.3 grams (1790.3g)

Amount per serving	% Daily Value*
Calories	2811

Total Fat 212.50g	272%
Saturated Fat 70.10g	351%
Polyunsaturated Fat 2.70g
Cholesterol 851mg	284%
Sodium 6048mg	263%
Total Carbohydrate 68.00g	25%
Dietary Fiber 11.90g	43%
Total Sugars 43.30g
Protein 168.40g	337%

Vitamin D 0IU	0%
Calcium 194mg	15%
Iron 10mg	57%
Potassium 2510mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.9%

Protein: 23.6%

Carbs: 9.5%