One Pot Apple Cider Braised Chicken and Rice
Published Oct 10, 2026
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One Pot Apple Cider Braised Chicken and Rice is packed with fall flavor! Golden chicken thighs and tender jasmine rice cook together in a savory apple cider broth with sweet onions and fresh herbs. It’s a complete, comforting dinner made in one pan.
Looking for more easy fall dinners? Try my Baked Sage Pork Meatballs with Apple Cider Orzo, Butternut Squash Brown Butter Miso Pasta, or Fall Harvest Bowl.
🐝 Quick Look: One Pot Apple Cider Braised Chicken and Rice
- What it is: Seared chicken thighs and jasmine rice braised together in a savory apple cider broth.
- Why you’ll love it: A complete meal with minimal cleanup and rice that soaks up all the flavor.
- Time: 15 minutes prep, 55 minutes cook, 10 minutes rest, 1 hour 20 minutes total.
- Main ingredients: Chicken thighs, jasmine rice, apple cider, sweet onion, Dijon mustard, fresh herbs.
- Best for: Fall dinners and Sunday family meals.
Why You’ll Love This Recipe
- All the fall flavors: Apple cider, sweet onions, rosemary, and thyme make this dish savory with a hint of sweetness. I love these flavors in my Baked Sage Pork Meatballs with Apple Cider Orzo and Pumpkin Bacon Soup.
- The rice is so good: It soaks up the apple cider broth and chicken drippings as it cooks. Try my One Pot Creamy Chicken and Mushroom Rice or One Pan Chicken Piccata Orzo for more one-pot chicken dinners.
- Minimal cleanup: Everything cooks in one pan, with most of the time spent in the oven. My Trader Joe’s Copycat Butternut Squash Mac and Cheese and One Pot Spicy Italian Sausage Orzo are two more easy one-pot dinners.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Apple Cider: The star ingredient! Adds subtle apple flavor and natural sweetness to the braising liquid.
- Jasmine Rice: Absorbs the flavorful broth and chicken drippings as it cooks.
- Chicken Thighs: Boneless, skinless thighs stay juicy and cook in about the same amount of time as the rice.
Tips and Substitutions
- Get a good sear on the chicken: Pat the thighs dry before seasoning and let them brown before flipping. This builds flavor in the pan that carries through to the rice.
- Don’t rush the onions: Let them cook until soft and golden brown. They add a lot of flavor and a little natural sweetness to the dish.
- Stick with jasmine rice: That’s what I tested this recipe with. Other rice varieties may need different amounts of liquid or cooking times, so I wouldn’t recommend swapping it without adjusting the recipe.
- Use reduced-sodium chicken broth: This gives you more control over the saltiness. Taste the braising liquid before baking and adjust the seasoning again before serving.
- Keep the lid on: Cover the pan tightly while baking so the rice can absorb the liquid and cook evenly. If you don’t have an oven-safe lid, tightly cover the pan with aluminum foil.
- Try a different onion: Yellow onion works great in place of sweet onion.
- Check the rice before baking longer: If the rice is still firm but most of the liquid has been absorbed, add a splash of hot chicken broth and continue baking, covered.
How to Make Apple Cider Braised Chicken and Rice
See the recipe card below for full instructions and exact amounts.
- Season the chicken thighs and sear in olive oil until golden brown on both sides. Remove from the pan.
- Cook the sliced onions in butter until golden, then add the sliced garlic.
- Stir in and toast the rice, then add the apple cider, chicken broth, Dijon mustard, Worcestershire sauce, and fresh herbs.
- Bring the liquid to a simmer, then nestle the chicken thighs into the rice.
- Cover and bake until the chicken is cooked through and the rice is tender.
- Let rest covered, then remove the chicken and fluff the rice with apple cider vinegar. Return the chicken and garnish with parsley.
Recipe FAQs
Does Apple Cider Braised Chicken and Rice taste sweet?
Not overly! The apple cider adds a subtle sweetness, but the chicken broth, Dijon mustard, Worcestershire sauce, and fresh herbs keep the dish savory. The apple cider vinegar at the end helps balance the flavors.
Can I add vegetables to One Pot Apple Cider Braised Chicken and Rice?
Yes! Mushrooms would be a great addition. Sauté them with the onions before adding the rice. You could also stir in a handful of baby spinach after baking, while the rice is still hot.
What should I serve with Apple Cider Braised Chicken and Rice?
Since the chicken and rice cook together, you really only need a vegetable on the side. Roasted Brussels sprouts, green beans, or a simple green salad would all be great options.
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One Pot Apple Cider Braised Chicken and Rice
This One Pot Apple Cider Braised Chicken and Rice is the ultimate cozy fall dinner! Golden chicken thighs and tender rice cook together in a flavorful apple cider braising liquid for a comforting, complete meal made in one pan.
Ingredients
- 1 ½ pounds Boneless Skinless Chicken Thighs
- 2 teaspoons Kosher Salt, divided
- 1 ½ teaspoons Black Pepper, divided
- 1 teaspoon Paprika
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 1 medium Sweet Onion, thinly sliced
- 4 cloves Garlic, thinly sliced
- 1 ½ cups Jasmine Rice, uncooked
- 1 cup Apple Cider, unfiltered
- 2 cups Reduced Sodium Chicken Broth
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- 1 sprig Fresh Rosemary
- 4 sprigs Fresh Thyme
- 1 teaspoon Apple Cider Vinegar
- Fresh Parsley, finely chopped, for garnish
Instructions
- Prepare the chicken: Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels. Season both sides with 1½ teaspoons kosher salt, 1 teaspoon black pepper, and the paprika.
- Sear the chicken: Heat the olive oil in a large oven-safe braiser or Dutch oven over medium-high heat. Sear the chicken for 3–4 minutes on the first side and 2–3 minutes on the second side, until golden brown. Transfer to a plate. The chicken does not need to be fully cooked.
- Cook the onions: Reduce the heat to medium-low. Add the butter and sliced onion. Cook for 12–15 minutes, stirring occasionally, until softened and golden brown.
- Toast the rice: Add the sliced garlic and cook for 30 seconds until fragrant. Stir in the jasmine rice and cook for 1–2 minutes, stirring to coat the grains in the butter and chicken drippings.
- Add the liquids: Pour in the apple cider, scraping up any browned bits from the bottom of the pan. Let it bubble for 1 minute. Stir in the chicken broth, Worcestershire sauce, Dijon mustard, remaining ½ teaspoon kosher salt, ½ teaspoon black pepper, rosemary, and thyme. Taste the braising liquid and adjust seasoning as needed.
- Add the chicken: Bring the liquid to a gentle simmer. Nestle the chicken thighs into the rice in a single layer.
- Bake: Cover tightly with an oven-safe lid and transfer to the oven. Bake for 25–30 minutes, or until the rice is tender and the chicken reaches an internal temperature of at least 165°F.
- Rest and serve: Remove from the oven and let rest, covered, for 10 minutes. Transfer the chicken to a plate and discard the herb stems. Drizzle the apple cider vinegar over the rice and gently fluff with a fork. Taste and adjust seasoning as needed. Return the chicken to the pan, garnish with chopped parsley, and serve.
Notes
- Chicken: Boneless, skinless chicken thighs work best because they cook in approximately the same amount of time as the rice. Chicken breasts can be substituted but may dry out more easily. For bone-in, skin-on thighs, sear skin-side down for 6–8 minutes until golden and naturally releasing from the pan, then flip and cook another 4–5 minutes. They may need additional baking time. If the rice finishes first, remove the chicken and finish cooking it separately until it reaches at least 165°F internally.
- Apple Cider: Use unfiltered, nonalcoholic apple cider, commonly sold in grocery stores during fall. Do not use apple cider vinegar or alcoholic hard cider.
- Chicken Broth: Reduced-sodium chicken broth is recommended to control the saltiness of the dish. Taste the braising liquid before baking and the rice before serving, adding salt as needed.
- Salt: This recipe uses Diamond Crystal kosher salt. If using Morton kosher salt or table salt, start with less, as they are saltier by volume.
- Onion: Yellow onion can be substituted for sweet onion.
- Rice: This recipe was tested with uncooked jasmine rice. Other rice varieties may require different amounts of liquid and cooking times. Do not substitute instant rice.
- Equipment: A braiser or Dutch oven works well, but any large, deep, oven-safe pan or pot with a tight-fitting lid can be used. If you don’t have an oven-safe lid, cover tightly with aluminum foil before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Nutrition
Calories: 607kcal, Carbohydrates: 66g, Protein: 41g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 177mg, Sodium: 1135mg, Potassium: 800mg, Fiber: 2g, Sugar: 5g, Vitamin A: 519IU, Vitamin C: 7mg, Calcium: 81mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This one pot recipe is SO perfect for a cool fall evening! And a perfect way to use up leftover apple cider. I hope you love it!