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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
I made this on the stovetop and didn’t pay much attention to timing; the sauce reduced down beautifully, but tasted a bit raw (I suspect because I subbed canned diced tomatoes for the fire roasted HBH uses). At the end of cooking, however, the chicken was still pretty intact. Is there a trick for getting it to be sort of stringy and melded with the sauce, as it is in the pictures? I’m thinking the temperature might have been too high on the stovetop and might try putting it in the oven at a lower temperature for a bit to see what happens. Overall would DEFINITELY make again, and I think if you use the correct ingredients and bread the chicken as instructed that it’ll come out right.
Hey Sara,
I am so glad the recipe was enjoyed, thank you for making it! Did you shred the chicken? xTieghan
Hi Tieghan! It doesnt say anywhere in the recipe to shred the chicken, making this on the weekend, at what point in the recipe should I remove the chicken and shred it and put it back if I am using a slow cooker?
Hi there! I usually just shred mind when serving 🙂 xxTieghan
I am planning to make this tonight! Can I use Angry Orchard hard cider instead of beer or should I stick to beer like Yuengling? I love all of your recipes!
Hey Bri,
I think the apple cider would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I replace the beer with chicken stock?
Hi there! That should work just fine 🙂 Enjoy! xTieghan
Is the bacon just there to provide fat for cooking the chicken? I’m confused – is it used as a garnish? ?
Never mind! I just re-read the recipe…it’s a garnish! All is well! ?
Hi Molly,
For the instant pot it is added back in step 4 and the slow cooker and stove top in step 3. I hope you love the recipe! xTieghan
Made the slow cooker version last night: served on tortillas with your corn-bell pepper slaw. It was delicious!
Hey Jody,
I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan
Full disclosure – what I made is kind of a more stew-y riff on this recipe but I’m very pleased with it. For core recipe options: I made it on the stovetop, used boneless/skinless chicken thighs, a can of a local brown ale, and the maple syrup. I also added ~4oz chopped mushrooms along with the onion, threw the remaining dredging flour in with the onion mixture for a minute before adding everything else (to combat the soupiness common in the comments), and a can of drained/rinsed Great Northern beans along with the tomatoes. I ended up with a standalone stew with a thick, rich, medium-spicy sauce that I would definitely make again..
Hey Aimee,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
I used the crock pot method and my dish came out soupy as well. It was pretty bland too. And I would not recommend using a Corona in the recipe either – ha! Thoughts about how to make it thicker? I did take the lid off the crockpot as suggested.
Hey Kelsey,
So sorry your sauce did not thicken up, was there anything you adjusted in the recipe? You can always add a touch of cornstarch to help thicken a sauce. I hope this helps for next time! xTieghan
Tieghan. Girl. Straight up praise. Slay queen. I used Hornswoggler (stout with cacao nibs) from the Veil as my beer (cooked in the instapot) and Lemme tell you… This recipe is hearty, full bodied and has AMAZING flavor. And the flavor just intensifies and develops even more in leftovers. I can’t count the number of people I’ve sent this recipe to only 5 days later. Definitely a new staple in my kitchen! So many thanks for this!
Hey Lauren,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Mine took well over 30 mins to reduce all the beer (cooked in a Dutch oven) not sure where I’m going wrong?
Hey Caitlin,
So sorry about this, did you adjust anything in the recipe? Let me know how I can help! xTieghan
This recipe is not accurate and does not turn out how it looks in the picture. I spent a lot of time prepping and letting it cook on the stove and it was still soupy. Super disappointing and ruined our Sunday night dinner. Will never use any recipes from this site – and yes I followed the recipe and ingredients exactly as instructed since that is your response to everyone that says this came out soupy. Note – you should probably note that this recipe comes out spicy to those who are more sensitive to heat – my significant other could not eat this and I did not even add chili pepper and cayenne to this.
Next time, I would probably cut back on the cayenne just a bit, but this was so flavorful and delicious! I served the leftovers over a baked potato and it was great!
Love to hear that! Thank you for trying this one, Megan! xTieghan
Looks fabulous! I never fell in love with my instapot. Thanks for including instructions for stovetop and the slow cooker
Thank you so much Janet! I am really glad this recipe turned out so amazing for you! xTieghan
Hey – just tried the recipe and its delicious! and subbed in chorizo chicken sausage isnt of bacon (to be pork free). however im finding that everything in the instant pot is coming out soupy and the liquid isnt boiling down as much as i’d like. any advice?
Hey Nithya,
Thanks so much for giving the recipe a try! To thicken the sauce you want to use the sauce mode on the instant pot and if needed add a touch of cornstarch. Please let me know if you have any other questions! xTieghan
Extremely tasty! Definitely making it again. Made it w/chicken thighs, Oktoberfest beer and maple syrup. Make sure you have bread to absorb some of the delish juices! I love your cookbook, I bought it not knowing you had a blog, IG and all!
Thank you so much Sarah! I hope you continue to enjoy all of my recipes!! xTieghan
I’ve been cooking my way through your blog, if you can’t tell by all the comments I’ve been leaving, lol. This dish was an absolute winner! I didn’t have any trouble cooking the sauce down and pulled out the chicken after about 25 minutes. It was so tender it basically fell apart! Adding this dish into our monthly rotation.
I am so happy you have been enjoying my recipes, Jessica! I hope you continue to! Thank you so much!! xTieghan
This is one of my go-to recipes for Instant Pot. Made it again with chicken thighs and my husband said it was 10/10.
Thank you for all your wonderful ideas and perfect directions!
I hope you are having a nice summer.
Wow I am so happy to hear that Lena! Thank you! xTieghan
Hi there! What’s the best non-alcoholic option for this recipe? Would apple cider or simply soda water make it still come out as good?
Hi Melissa,
Yes I would do apple cider or even NA beer. I hope you love the recipe, please let me know if you have any other questions! xTieghan