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This Healthier 30 Minute Beer Braised Chicken is for cold fall nights when you want a hearty and warming slow-braised chicken, but you want it ready in less than an hour. All made in the instant pot (with slow cooker and stove-stop directions too), using simple, wholesome ingredients that you may already have on hand. The key to this chicken is all in the beer, which gives the sauce a deep, rich flavor. This dish is warm, flavorful, hearty but healthy, so delicious, and great for busy nights.
You know those recipes that are just really good? The ones you turn to time and time again because they never fail and everyone always loves them? Well, this is very much one of those recipes. And I love so much that I get to share it with you guys because it’s so perfect for the crazy months ahead.
Funny enough, this recipe was inspired by one I made way back in the very early days of writing Half Baked Harvest. I was still living at home with my family, and cooking dinner every night. When it comes to eating, my family usually sways towards the simpler, midwest style recipe. They’ve now come to love just about everything I make, but the comfort food recipes will always be their favorites.
Anyway, the original recipe that inspired today’s similar, but different, recipe was from October 2013. I still cannot believe that HBH is getting so old! It was and still is, a delicious dish, but this version is healthier, better, and easier too. Our recent extra chilly temperatures call for serious comfort food, so I pulled this out of the archives.
PS. if you want to take a little trip down memory lane, you can see the post I’m talking about here. My writing and my photos scare me, but I love that I have these super old posts to look back on. It’s really fun to see the growth and how far HBH has come since the beginning of our second year!!
As I said, my family loves comfort food and one of their favorites is chicken and rice. This is basically just the fancier upgrade. And you guys…it’s SO GOOD.
The chicken is cooked in pumpkin beer along with roasted tomatoes, seasonings, and a touch of bacon for added flavor. I like to serve this over steamed with a generous side of my favorite honey butter beer bread. (Recipe in the HBH cookbook).
It’s so cozy and so delicious, but yet pretty healthy too!
Here is how you make this easy beer braised chicken:
I prefer to make this in the instant pot. I recently upgraded to this one and am loving it so much. That said, I’ve also included slow cooker and stovetop cooking directions for those who may not have an Instant Pot.
First things first, start a pot of rice so that it cooks while the chicken is cooking. Yes, rice and beer bread are pretty much required with this dish. Promise you will be so happy you went along with these additions.
Next, the bacon. This adds so much flavor to this dish and using a little really goes a long way. I love the smokiness it brings.
Once the bacon has been crisped, sear the chicken right in the instant pot. Then add all the remaining ingredients…tomatoes, peppers, spices, and pumpkin beer (or whatever beer you love). Cook for 6 minutes.
Less than 10 minutes after sealing the instant pot, your dinner is complete. It’s so quick and leaves you with chicken that’s so tender it’s almost falling apart.
As delicious as the chicken is, this recipe is all about the sauce.
It reminds me of a warming slow-cooked chili, but a little less spicy. The beer adds a really deep, rich flavor. And if using a pumpkin beer, a very subtle undertone of warming pumpkin spice as well.
To bump up the flavors of this sauce, I used a mix of chili powder, smoked paprika, and my secret ingredient, apple butter. I know it may seem weird to use apple butter in a savory chicken recipe, but the sweetness balances out the spices. Go with me on this, promise it takes this braised chicken to a whole new level of GOOD.
And you guys, that’s it. So simple, but yet so delicious, pretty healthy..ish, and an all-around a great dinner for any night of the week from now…until winter’s end. I find this especially fitting for Sunday and or Monday night dinner at home with the fam. And again, simply serve with rice (use brown rice or quinoa if you prefer) and a side of beer bread.
Nothing is more delicious. This is a top HBH recipe…as declared by my family. Enjoy, enjoy!!
If you make this healthier 30 minute beer braised chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Healthier 30 Minute Beer Braised Chicken.
Servings: 6
Calories Per Serving: 508 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- kosher salt and black pepper
- 1/3 cup all-purpose flour (can use GF flour too)
- 3 slices thick-cut bacon, chopped
- 2 small yellow onions, thinly sliced
- 2 cloves garlic, minced or grated
- 1 (12 ounce) pumpkin beer, or whatever you drink
- 1 can (14 ounce) diced fire-roasted tomatoes with chilies
- 1 tablespoon apple butter or real maple syrup
- 1 red bell peppers, chopped
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 sprigs fresh thyme (or 2 teaspoons dried thyme)
- 1/2 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, roughly chopped
- cooked white or brown rice, for serving
Instructions
Instant Pot
- 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, coating it completely.2. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the onions and garlic, cook 3 minutes. Turn the instant pot off.3. To the instant pot, add the beer, tomatoes, apple butter, bell pepper, chili powder, paprika, thyme, cayenne, and season with salt and pepper. Cover and cook on high pressure for 6 minutes.4. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 10-12 minutes or until the liquid reduces slightly. Turn the instant pot off. Remove the thyme and discard. Stir in the parsley and reserved bacon.5. Serve the chicken and sauce over rice.
Slow Cooker
- 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, coating it completely.2. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet and place directly into the slow cooker. Add the onions, garlic, beer, tomatoes, apple butter, bell pepper, chili powder, paprika, thyme, cayenne, and season with salt and pepper. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. 3. Remove the lid, cook 30 minutes on high to thicken the sauce. Remove the thyme and discard. Stir in the parsley and reserved bacon.4. Serve the chicken and sauce over rice.
Stove Top
- 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, coating it completely.2. Cook the bacon in a large braiser over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken and sear until golden brown on both sides, about 3 minutes per side. Add the onions and garlic, cook 5 minutes. 3. Reduce the heat to low. Add the beer, tomatoes, apple butter, bell pepper, chili powder, paprika, thyme, cayenne, and season with salt and pepper. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. Stir in the parsley and reserved bacon.4. Serve the chicken and sauce over rice.
This post was originally published on October 14, 2019
We’ve made this twice and it is really great! The beer flavor really comes through. We use Bell’s Two Hearted Ale, but I think a brown ale would be good too. If you want a thicker, smoother sauce, remove the chicken after cooking, mash the tomatoes and add some corn starch. Perfection! One question though is how to sauté more than 2 breasts in the instant pot? Would you do them one at a time?
HI! I have an 8qt instant pot and can fit 2-3 breast in at a time. What size are you using?
I am so glad you love this recipe! Thank you and happy holidays! xTieghan
Is there anything Tieghan can’t do good! This is the 2nd recipe I’ve tried and it was sooo good! I didn’t have beer so I used Coke and it turned out great. This dish was full of flavor with perfectly cooked moist chicken! My hubby loved it and went back for more! I’ll be keeping this recipe to make again soon!
I am so glad this turned out so well for you Tiara! Thank you so much! xTieghan
Made this tonight for dinner. Perfect for a blustery fall day. Very filling. The sauce was interesting though. My kids thought it was too spicy, so I served just the chicken and rice to them, no sauce. My husband and I liked the heat and felt it was perfect and warming rather than over powering. However the sauce reminded us of a cheap enchilada sauce. Which we weren’t sure if we were thrilled over. I used an IPA, a tablespoon of pumpkin puree and another of homemade apple butter. Well enjoy the ample leftovers, and I may make this again with some tweaks. Maybe cumin and oregano?
Love your recipes, thank you for sharing!
Hi Rebecca! So glad you enjoyed this one! Thank you! xTieghan
Can I make this recipe with frozen chicken breasts in the Instant Pot? (I want to make it tonight but didn’t plan ahead!)
Hi Allie! Yes, frozen breast work well. Just add 4 minutes to the instant pot cooking time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was great. I ended up shredding the chicken and making pulled chicken, serving it on buns. Loved the flavor.
I am so glad you loved this Ally! Thank you so much! xTieghan
My husband and I loved this meal! It was full of flavor and perfect for a chilly day. Bonus that it was super easy to make and nit very expensive! We will definitely be adding this into our meal rotation 🙂
I am so happy to hear that Sam! Thank you so much! xTieghan
I have boneless skinless chicken tenders. How should I adjust the time on my instant pot?
Hi Lauren! I would recommend cooking on high pressure for only 4 minutes. Simmer the sauce for the same amount of time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Haven’t made it yet but what do you think if I used pumpkin butter instead of apple?
HI! Pumpkin butter will be great. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! Are you suppose to keep the cover off Or on when you sauté at the end to reduce? Thanks!
Hey Jen! Yes, keep the cover off when reducing the sauce at the end of cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
We loved this recipe! A perfect, simple, quick cool-weather recipe! The flavors were excellent. The sweetness of the red pepper and the smoky bacon were great! We are it with my favorite sweet cornbread which was a hit. I suggest taking the chicken out of the instant pot at the end while you are boiling-down the liquid. I find the instant pot can already overcook chicken.
Thank you so much Sarah! So glad you loved this! xTieghan
YUM! Totally fall comfort food with a kick. I didn’t have any apple butter on hand so I used pumpkin butter. I also used a pumpkin ale as the beer. Will definitely make this again.
Thank you Dawn! xTieghan
Tieghan you did it again!!! This was so yummy?. I made it with boneless chicken thighs and used a 16oz. can of Ale. I also drained the tomatoes a little and sautéed the red pepper with the onions and garlic. I let it simmer a little longer because I always do. The sauce was thickened just right and so delicious. Served it over rice with roasted broccoli on the side. Thank you again for all your amazing recipes!!!
That is so great to hear! I am so glad you loved this recipe and it turned out amazing! Thank you Dawn! xTieghan
Made this delicious and spicy dish two nights ago using the stove top method and a 5 quart sauté pan. Individual bottles of Voodoo Daddy pumpkin beer were stocked at AJ’s, our Phoenix area upscale market, so I was able to prepare the recipe with the recommended ingredients. Reading through the comments I added an extra slice of bacon. Comments also suggested needing extra time to boil off excess liquid which added 10 minutes to my cooking time. I think the extra cooking time allowed my chicken to be “fall apart” delicious like it was cooked in my slow cooker.
Tieghan, thanks for including all three cooking methods with this recipe. I occasionally use my Instant Pot, but feel I have more control over cooking an exquisite recipe when I cook it on my gas stove. Well done Tieghan and keep up your great work!
Gerry Smith
Hi Gerry! Sounds like this turned out perfectly for you, and I am so glad it did! Thank you so much for trying this! xTieghan
I made the beer braided chicken. iT was delicious. I made it with boneless chicken thighs
I am so glad you loved this one! Thank you Karen! xTieghan
Holy. Moly. I made this tonight for my husband and I. It was SO GOOD! It had a perfect amount of heat without being overly spicy. We had it with mashed potatoes and the Honey Beer Bread from the cookbook. Both were perfect for sopping up the sauce. This was a hit for us! It’s definitely going on the remake list.
I am so happy to hear that Shelby! Thank you for trying this! xTieghan