Apple Cider Chicken Thighs are a delightful dish that combines tender chicken with the sweet and tangy flavors of apple cider. It’s a comforting meal that’s perfect for any occasion, whether it’s a family dinner or a festive gathering. The aroma of the apples and spices filling your kitchen will surely make your mouth water!
Why Make This Recipe
This recipe is a fantastic way to bring fall flavors to your table. The combination of juicy chicken thighs and the richness of apple cider creates a delicious sauce that pairs perfectly with the apples. It’s easy to make, and the ingredients are simple and accessible. Plus, it’s a one-pan dish, which means less cleanup for you!
How to Make Apple Cider Chicken Thighs
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 6-8 thighs)
- 1 teaspoon salt (additional to taste)
- ½ teaspoon ground black pepper (additional to taste)
- ½ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon ground allspice
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 large apples (sliced into ¼-inch thick slices, peeling optional)
- 1 ¾ cups fresh apple cider
- ¼ cup chicken broth
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch (for slurry)
- 2 tablespoons water (for slurry)
- Fresh thyme or parsley (optional garnish)
Directions
- Combine 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon dried thyme, ¼ teaspoon dried sage, ¼ teaspoon ground allspice, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder in a large bowl.
- Thoroughly dry 2 pounds boneless, skinless chicken thighs by patting them with paper towels before adding them to the bowl with the spices. Toss until evenly coated in the rub.
- Heat a large 14-inch skillet over medium heat. Add 2 tablespoons olive oil to the skillet.
- Add the seasoned chicken thighs top-side down to the skillet. Cook for 5-7 minutes until golden brown. Flip and cook for an additional 5-7 minutes until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove the chicken to a plate.
- Add 1 tablespoon unsalted butter to the skillet. Once melted, add 2 large apples and spread them into an even layer. Cook for 2 minutes until the apples are lightly browned before flipping them to cook the other side for another 2 minutes.
- Add 1 ¾ cups of fresh apple cider, ¼ cup chicken broth, and 1 teaspoon Dijon mustard to the skillet and bring to a simmer. Simmer for about 10 minutes until reduced by half. Taste and season with additional salt and pepper as needed.
- Combine 1 tablespoon cornstarch with 2 tablespoons water in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.
- Spoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley and serving.
How to Serve Apple Cider Chicken Thighs
Serve Apple Cider Chicken Thighs hot, drizzled with the luscious apple cider sauce and topped with the sautéed apples. Pair it with a side of mashed potatoes, rice, or a fresh salad for a complete meal.
How to Store Apple Cider Chicken Thighs
To store leftovers, let the chicken cool completely. Then, place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the chicken for up to 2 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Apple Cider Chicken Thighs
- Make sure to pat the chicken thighs dry before seasoning to get a nice golden color when cooking.
- Adjust the spices according to your taste. You can add more thyme or even a touch of cinnamon for a different flavor.
- Use the best quality apple cider you can find for the best flavor.
Variation
Try adding some chopped vegetables like carrots or onions to the skillet while cooking the apples for extra flavor and nutrition. You can also substitute the chicken thighs with chicken breasts if preferred.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts instead; just note that cooking times may vary.
2. Is it necessary to use fresh apple cider?
Using fresh apple cider will give the dish the best flavor, but you can also use store-bought cider if needed.
3. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Just reheat it gently before serving.
Enjoy making and savoring Apple Cider Chicken Thighs, a dish that’s sure to become a favorite in your home!
Apple Cider Chicken Thighs
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs About 6-8 thighs
- 1 teaspoon salt Additional to taste
- 0.5 teaspoon ground black pepper Additional to taste
- 0.5 teaspoon dried thyme
- 0.25 teaspoon dried sage
- 0.25 teaspoon ground allspice
- 0.25 teaspoon onion powder
- 0.25 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Sauce
- 2 large apples Sliced into ¼-inch thick slices, peeling optional
- 1.75 cups fresh apple cider
- 0.25 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch For slurry
- 2 tablespoons water For slurry
- Fresh thyme or parsley Optional garnish
Instructions
Preparation
- Combine salt, black pepper, thyme, sage, allspice, onion powder, and garlic powder in a large bowl.
- Thoroughly dry chicken thighs with paper towels, then toss them in the spice mixture until evenly coated.
Cooking
- Heat a large skillet over medium heat and add olive oil.
- Add seasoned chicken thighs top-side down and cook for 5-7 minutes until golden brown.
- Flip the chicken and cook for an additional 5-7 minutes until the internal temperature reaches 165°F.
- Remove the chicken and set it aside on a plate.
- In the same skillet, add unsalted butter and once melted, add the sliced apples.
- Cook the apples for 2 minutes until lightly browned, then flip and cook for another 2 minutes.
- Add apple cider, chicken broth, and Dijon mustard, then bring to a simmer.
- Simmer for about 10 minutes until reduced by half, tasting and seasoning with additional salt and pepper as needed.
- Combine cornstarch and water in a small bowl, then whisk it into the sauce until thickened.
- Return the chicken thighs to the skillet and cook for about 2 minutes until heated through.
- Spoon sauce and apples over the chicken and garnish with fresh thyme or parsley before serving.
