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.
Servings: 4
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
