This Apple Cider Chicken is a cozy dish that combines juicy chicken with the sweet and tangy flavors of apple cider. It’s simple to make and perfect for a family dinner!
I love how the apple cider gives the chicken a special twist that makes it feel like fall anytime. Serve it with some mashed potatoes, and you’ve got a warm meal to enjoy. 🍏🍗
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give juicy flavor, but you can use boneless thighs or chicken breasts if preferred. Just note that cooking times may change.
Apple Cider: Look for unfiltered apple cider for more robust flavor. If you don’t have any, apple juice is a good substitute, though it’s sweeter. You might want to reduce sugar elsewhere in the recipe.
Apples: I prefer using Granny Smith for their tartness. You could use Honeycrisp or Fuji for a sweeter touch, or a mix for complexity.
Dijon Mustard: This adds depth; however, you can leave it out if you’re not a fan or substitute with whole-grain mustard for a different texture.
How Do I Get Perfectly Crispy Chicken Skin?
Achieving crispy skin is key! Start with dry chicken—pat it down with paper towels. The heat should be medium-high when you add them to the pan. Avoid moving the chicken around too much while it cooks to allow that lovely browning to happen.
- Heat the oil until shimmering; this indicates it’s hot enough.
- Place chicken skin side down and don’t flip for 5-7 minutes.
- This initial searing locks in moisture and produces crispy skin.
Apple Cider Chicken
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 apples, cored and cut into wedges
- 1 cup apple cider (unfiltered if possible)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or 3 sprigs fresh thyme (plus extra for garnish)
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon butter (optional, for richness)
Time Needed:
This Apple Cider Chicken recipe will take about 10 minutes to prep and 30–35 minutes to cook. In total, you’re looking at roughly 45 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken thighs dry with paper towels. This helps achieve that crispy skin. Season both sides of the chicken generously with salt and black pepper to ensure they’re full of flavor.
2. Brown the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken thighs skin side down. Don’t touch them for about 5 to 7 minutes so they can get nice and crispy. After that, flip the thighs and cook the other side for another 4 minutes. Once done, remove the chicken from the pan and set it aside on a plate.
3. Cook Aromatics and Apples:
In the same skillet, turn the heat down to medium. Add the sliced onions and let them cook for about 3 to 4 minutes until they soften up. Now, add the minced garlic and cook it for about 30 seconds until it becomes fragrant. Toss in the apple wedges and let them cook for an additional 3 to 4 minutes until they start to soften a bit.
4. Add Liquids and Herbs:
Next, pour in the apple cider and add the thyme. If you’re using Dijon mustard, whisk it into the cider before adding it to the pan. Make sure to scrape the bottom of the skillet to pick up any delicious browned bits. That’s where a lot of the flavor is!
5. Simmer the Chicken:
Return the chicken thighs to the pan, making sure they’re skin side up among the apples and onions. Lower the heat to medium-low, cover the skillet, and let everything simmer for about 20 to 25 minutes. You want the chicken to be fully cooked, reaching an internal temperature of 165°F (74°C).
6. Finish the Sauce:
Once the chicken is done, carefully take it and the apples out of the pan and set them aside. Now, increase the heat to medium-high and let the cooking liquid reduce for about 3 to 5 minutes until slightly thicker. If you want extra richness, this is where you can stir in the butter!
7. Serve:
Finally, return the chicken and apples to the pan to warm them up briefly or serve them immediately on a platter. Don’t forget to garnish with fresh thyme sprigs for a lovely touch! This delightful dish pairs perfectly with mashed potatoes, roasted vegetables, or some crusty bread.
Enjoy your savory and slightly sweet Apple Cider Chicken!
Can I Use Boneless Chicken Thighs for This Recipe?
Yes, boneless chicken thighs can be used! Just reduce the cooking time slightly, as they will cook faster than bone-in thighs. Aim for an internal temperature of 165°F (74°C).
What Type of Apples Work Best?
Granny Smith apples are great for their tartness, but you can also use sweeter varieties like Honeycrisp or Fuji. Mixing different apple types can add interesting flavor layers!
Can I Make This Recipe Ahead of Time?
Absolutely! You can cook the chicken and sauce ahead of time, then refrigerate for up to 3 days. When ready to serve, gently reheat on the stove until warmed through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally for even heating.
