Chicken: I recommend using bone-in, skin-on chicken thighs because they are juicier. However, feel free to use chicken drumsticks or chicken breasts if that’s what you prefer.

Seasoning: I used salt and ground black pepper for seasoning, but you can also use other types of condiments such as garlic powder or onion powder if you like.

Oil: I used extra virgin olive oil but vegetable oil will work just as well.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not dairy-intolerant, feel free to use regular butter instead.

Onions: I used yellow onions, but you can also use white onions or red onions if you prefer.

Apple Cider: Make sure to use apple cider (NOT apple cider vinegar).

Mushrooms: I used brown mushrooms – cremini or baby bella (which have more flavor as compared to white mushrooms), but go ahead and use white button mushrooms if that’s what you have.

Garlic: Fresh garlic adds flavor to the sauce.

Thyme: I used fresh thyme, but if you can also use 1 1/2 teaspoons of dried thyme instead. Alternatively, if you don’t like the taste of thyme, you can use other herbs such as rosemary instead.

Flour: I’ve used gluten-free all-purpose flour to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.

Broth: Feel free to use either chicken broth or chicken stock.

Lemon Juice: I like a squeeze of fresh lemon juice for a bit of acidity to complement the savory chicken.