Sticky Apple Cider Chicken (Printable version)
Tender chicken in sweet apple cider glaze, ready in under an hour.
# What You'll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tbsp olive oil
→ Sauce
05 - 1 cup apple cider
06 - 2 tbsp apple cider vinegar
07 - 2 tbsp Dijon mustard
08 - 2 tbsp honey
09 - 2 tbsp brown sugar
10 - 2 cloves garlic, minced
11 - 1/2 tsp dried thyme
12 - 1/4 tsp ground cinnamon
13 - 1 tbsp unsalted butter
→ Garnish
14 - 1 tbsp fresh parsley, chopped
# How to Prepare:
01 - Pat chicken thighs dry with paper towels. Season both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear for 3-4 minutes per side, until golden brown. Remove chicken and set aside.
03 - In the same skillet, add garlic and sauté for 30 seconds until fragrant.
04 - Pour in apple cider, apple cider vinegar, Dijon mustard, honey, brown sugar, thyme, and cinnamon. Stir and bring to a simmer.
05 - Return the chicken to the skillet. Reduce heat to medium-low. Cover and cook for 15 minutes, turning chicken halfway.
06 - Uncover and increase heat to medium-high. Cook for an additional 7-10 minutes, spooning sauce over chicken, until sauce is reduced and sticky.
07 - Stir in the butter until melted and glossy.
08 - Remove from heat. Garnish with chopped parsley before serving.
# Expert advice:
01 -
- The sauce balances sweet and tangy perfectly without being cloying
- One pan dinners mean less cleanup and more time on the couch
- Apple cider gives you that cozy fall feeling in every bite
02 -
- The sauce thickens quickly once uncovered, so keep an eye on it to prevent burning
- Letting the chicken rest on a plate while making sauce keeps it from overcooking
- Real apple cider makes a noticeable difference compared to apple juice
03 -
- Pat the chicken really dry before searing for better browning
- Let the sauce come to room temp before storing, then refrigerate up to 3 days