Cider-Braised Chicken and Mushrooms

Chicken thighs, mushrooms, and a savory hard cider and mustard sauce come together in one skillet for a comforting, flavor-packed meal. Serve alongside roasted potatoes, rice, or your favorite noodles for a complete meal. No hard cider? Regular apple cider or dry white wine work just as well. 

Active time: 15 minutes | Total time: 30 minutes

Cider-Braised Chicken and Mushrooms

Ingredients

• 4 bone-in chicken thighs, skin removed (about 5 oz/142g each) 
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp olive oil, divided
• 2 large shallots, thinly sliced (1/2 cup)
• 10 oz (283g) cremini mushrooms, quartered (about 4 cups)
• 2 medium garlic cloves, finely chopped
• 2 tsp fresh thyme, chopped and divided
• 3/4 cup (180g) hard apple cider (regular apple cider or dry white wine work as substitutes)
• 1/2 cup (120g) low-sodium chicken broth
• 1 tbsp grainy mustard

Directions
Season the chicken with the salt and pepper. Heat 1 1/2 tsp of the oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes per side. Transfer to a plate.

Add the remaining 1 1/2 tsp oil to the skillet. Add the mushrooms and shallots and sauté, stirring frequently, until the mushrooms begin to brown, about 4 minutes. Add the garlic and half of the thyme and cook until fragrant, about 45 seconds.

Reduce the heat to medium-low. Add the cider, broth, and mustard and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the chicken and any accumulated juices to the skillet, cover, and simmer until the chicken is cooked through and registers an internal temperature of 165°F (74°C), about 8 minutes. Remove the lid and continue to simmer until the sauce has reduced by half, about 5 minutes. Sprinkle with the remaining thyme and serve.

Tip: If serving with roasted potatoes, toss cubed potatoes with olive oil, salt, and pepper and roast at 400°F (200°C) for 25–30 minutes — they’ll finish right around the same time as the chicken. 

Serves: 4 | Serving Size: 1 chicken thigh, 1/2 cup vegetables and sauce

Nutrition (per serving): Calories: 267; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2g; Cholesterol: 139mg; Sodium: 467mg; Carbohydrate: 8g; Dietary Fiber: 2g; Sugar: 4g; Protein: 31g

Nutrition Bonus: Potassium: 672mg; Iron: 10%; Vitamin C: 5%; 

Originally published November 2019; Updated May 2026

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