This Apple Cider Chicken is a cozy dish that brings together juicy chicken with sweet and tangy apple cider. It’s perfect for fall and super easy to make!
I love how the apple flavor makes the chicken taste extra special. Serve it with some mashed potatoes and watch it disappear—my family can’t get enough of it!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this dish. They stay juicy during cooking. If you prefer, you can use bone-in, skin-on chicken breasts or even skinless chicken thighs, but they may not be as moist.
Apple Cider: The star of this dish! Look for a brand with no added sugar for a more natural flavor. If you don’t have apple cider, you can use apple juice, but the taste will be sweeter.
Apples: Granny Smith and Honeycrisp apples are great choices because they hold up well during cooking. If you want a sweeter touch, Fuji or Gala apples also work well.
Dijon Mustard: This adds a nice tangy flavor. If you don’t have it on hand, whole grain mustard or even yellow mustard can be substituted in a pinch.
How Do I Get Crispy Skin on My Chicken?
Achieving crispy skin on chicken thighs is all about the searing technique. Here’s how:
- Make sure your skillet is hot; the oil should shimmer before adding the chicken.
- Place the chicken thighs skin-side down and don’t move them for the first few minutes. This helps form a golden crust.
- Don’t overcrowd the pan; if you have more chicken, cook in batches.
- Flip the chicken gently to avoid tearing the skin, allowing the other side to sear.
Using these tips will give you that delicious crispy skin everyone loves!
How to Make Delicious Apple Cider Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 3 cloves garlic, minced
For the Vegetables:
- 1 large onion, quartered
- 2 medium apples, quartered (Granny Smith or Honeycrisp recommended)
- 1 teaspoon dried thyme or 2-3 sprigs fresh thyme
- 1 teaspoon dried rosemary or 1 sprig fresh rosemary
- 1/2 cup chicken broth
- Optional: 2 tablespoons butter for finishing
- Optional garnish: fresh thyme sprigs
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to cook, for a total of about 45 minutes. It’s a straightforward dish that’s perfect for a cozy dinner but impressive enough for guests!
Step-by-Step Instructions:
1. Prepare the Oven and Chicken:
Start by preheating your oven to 375°F (190°C). While the oven is heating, pat the chicken thighs dry with paper towels—this helps achieve that nice, crispy skin. Season them generously with salt and pepper on both sides.
2. Sear the Chicken:
In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the chicken thighs skin side down. Let them sear until the skin is golden brown and crispy (about 5-7 minutes). Flip the chicken and sear the other side for an additional 3-4 minutes. Once done, remove the chicken from the pan and set aside.
3. Sauté the Vegetables:
In the same pan, toss in the quartered onions and apples. Sauté them for about 3-4 minutes until they become slightly softened. Then add the minced garlic and cook for 30 seconds until the garlic is fragrant.
4. Make the Sauce:
Pour in the apple cider, apple cider vinegar, chicken broth, Dijon mustard, and honey. Stir everything together and be sure to scrape any browned bits from the bottom of the pan—these add great flavor!
5. Add Herbs and Chicken:
Add the dried thyme and rosemary to the pan. Then place the chicken thighs back in the pan on top of the apple and onion mixture. Make sure the skin side is facing up.
6. Bake in the Oven:
Transfer the skillet to the preheated oven. Bake uncovered for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. Finish and Serve:
Remove the skillet from the oven. If you’d like, stir in 2 tablespoons of butter for a rich finish to the sauce. Let the chicken rest for a few minutes before serving. Garnish with fresh thyme if desired.
8. Enjoy your meal:
Serve the Apple Cider Chicken hot, spooning the apples, onions, and pan sauce over the top. This dish pairs beautifully with mashed potatoes, rice, or roasted vegetables. Enjoy your delicious and comforting meal!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs for this recipe, but be aware that they may cook faster. Check for doneness at around 20 minutes to avoid overcooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the oven or microwave, adding a splash of chicken broth or water if needed to keep the sauce moist.
Can I Substitute the Apples?
Absolutely! While Granny Smith and Honeycrisp are great choices, you can use any firm apple variety. Fuji or Pink Lady apples would also work well, adding a sweet touch.
What Can I Use Instead of Apple Cider?
If you can’t find apple cider, apple juice is a suitable substitute. Just keep in mind that it will be sweeter, so you may want to balance it with a little extra vinegar for acidity.
