Sticky Apple Cider Chicken (Print Version)

Tender glazed chicken thighs in a sweet, tangy apple cider reduction with honey and warm spices.

# 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 (not vinegar)
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 (optional)

# How to Cook:

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 becomes this gorgeous, lacquered glaze that coats every bite of chicken perfectly
  • It uses apple cider in the most ingenious way, turning a simple ingredient into something restaurant worthy
  • The whole dish comes together in under an hour but tastes like it simmered all afternoon
02 -
  • The sauce will continue thickening as it cools so do not reduce it too much or it will become unspreadable
  • Using actual apple cider not apple juice makes a huge difference in the depth of flavor you get
  • Patting the chicken completely dry before searing is non negotiable for getting that beautiful brown crust
03 -
  • Use a light colored skillet so you can see when the sauce has reduced enough and achieved that perfect amber color
  • Let the chicken rest for 5 minutes before serving so the juices redistribute instead of running out

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