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Apple Cider Chicken Thighs

Juicy chicken thighs simmered in apple cider with crisp apples and warm spices. This cozy fall dinner is full of flavor.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: American
Keyword: apple cider chicken, apple cider chicken thighs, apple cider chicken thighs recipe, braised apple cider chicken thighs, easy dinner, fall dinner ideas, fall recipes, glazed apple cider chicken thighs, skillet apple cider chicken, skillet chicken thighs, skillet dinner, skillet hicken
Servings: 6 servings
Author: Alyssa Rivers

Equipment

  • 1 14-inch skillet preferably cast iron

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

Instructions

  • 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 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.

Notes

  • Storage (Refrigerator): Keep leftovers in an airtight container up to 5 days.
  • Reheating: Warm in the microwave (20–30 sec bursts) or in a skillet over medium heat (3–4 min) until hot.
  • Make Ahead: Season chicken up to 24 hours ahead. Cover tightly and refrigerate until ready to cook.
 
 

Nutrition

Calories: 316kcal | Carbohydrates: 20g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 572mg | Potassium: 529mg | Fiber: 2g | Sugar: 14g | Vitamin A: 141IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg

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