This tasty Apple Cider Chicken is a great blend of sweet and savory. The chicken cooks in a warm apple cider sauce that leaves your kitchen smelling delicious!
Plus, it’s super easy to make! I love to serve it with mashed potatoes to soak up that yummy sauce. You’ll want to keep this recipe on repeat! 🍏🍗
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add flavor and moisture. You can use boneless thighs, but they may cook faster. Alternatively, chicken breasts work too, but keep an eye on cooking time to avoid dryness.
Apple Cider: Unfiltered cider gives a robust flavor. If you can’t find it, use regular apple juice, though it may be sweeter. You can also cut the sweetness with a little vinegar.
Apples: I suggest Honeycrisp or Gala for their balance of sweetness and tartness. If unavailable, any firm apple will do. Try Granny Smith for added tartness.
Thyme: Fresh thyme is wonderful here, but dried thyme works too. Just use about one-third of the amount since dried herbs are more concentrated in flavor.
What’s the Best Way to Get Crispy Chicken Skin?
Getting that crispy skin is essential for flavor and texture. First, drying the chicken thighs well before seasoning helps. Also, starting with a hot skillet is crucial.
- Heat the olive oil over medium-high heat until shimmering, then add your chicken, skin-side down. Don’t overcrowd the pan; cook in batches if needed.
- Let the skin sear without moving it for 5-7 minutes for that golden crisp. Flip and cook the other side briefly before removing.
These simple steps will ensure your chicken skin is deliciously crispy, making the dish even more enjoyable!
How to Make Delicious Apple Cider Chicken
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Sauté:
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
For the Sauce:
- 1 cup apple cider (unfiltered if possible)
- 1/2 cup chicken broth
- 2 apples, cored and cut into wedges (such as Honeycrisp or Gala)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh thyme leaves, plus extra sprigs for garnish
- Optional: pinch of red pepper flakes for heat
- Optional: 1 teaspoon cornstarch mixed with 1 tablespoon cold water (for thickening sauce)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 25-30 minutes to cook in the oven. So, in total, you’re looking at about 45-50 minutes before you can sit down to enjoy your delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
First, go ahead and preheat your oven to 375°F (190°C). This will ensure everything cooks evenly.
2. Prepare the Chicken:
Pat the chicken thighs dry with a paper towel. Generously season them with salt and pepper on both sides. This simple step adds a lot of flavor!
3. Brown the Chicken:
In a large oven-safe skillet or cast iron pan, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Let them cook until the skin is crispy and golden brown, about 5-7 minutes. Then, flip the thighs over and cook the other side for another 3 minutes. Once done, remove the chicken and set it aside on a plate.
4. Sauté the Vegetables:
Lower the heat to medium and add the sliced onion to the same skillet. Sauté for 3-4 minutes until they begin to soften. Then, add the minced garlic and cook for about 30 seconds until it’s fragrant.
5. Create the Sauce:
Pour in the apple cider and chicken broth, making sure to scrape up any tasty brown bits stuck to the bottom of the pan. This adds tons of flavor! Stir in the Dijon mustard, apple cider vinegar, and fresh thyme leaves. Finally, add the apple wedges to the mix.
6. Combine and Bake:
Now, place the chicken thighs back into the pan, skin-side up, on top of the apples and onions. Transfer the skillet to the preheated oven. Bake uncovered for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
7. Finish the Sauce:
After 30 minutes, take the skillet out of the oven. Remove the chicken and tent it with foil to keep warm. If you’d like a thicker sauce, put the skillet back on the stovetop over medium heat. Stir in the cornstarch slurry and cook while stirring until the sauce thickens, which should take about 2 minutes.
8. Serve and Enjoy:
Your Apple Cider Chicken is ready! Serve the chicken thighs with the apple-onion sauce drizzled over the top, and garnish with fresh thyme sprigs. Enjoy your comforting and flavorful meal!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts, but keep in mind they may cook faster. Check for doneness earlier, around 20-25 minutes, and ensure they reach an internal temperature of 165°F (74°C).
What Are Some Good Substitutes for Apple Cider?
If you don’t have apple cider, you can use regular apple juice, though it’s sweeter. To balance the sweetness, you can add a splash of vinegar or lemon juice.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, making sure to stir occasionally for even warming.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the chicken and sauce a day in advance. Simply follow the first few steps, let it cool, then store it in the fridge. Reheat in the oven or on the stovetop until warm before serving.