Sticky Apple Cider Chicken (Printable)

Tender glazed thighs with sweet apple cider reduction, honey, and warm spices.

# What You Need:

→ Chicken

01 - 8 boneless, skinless chicken thighs
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Sauce

05 - 1 cup apple cider
06 - 2 tablespoons apple cider vinegar
07 - 2 tablespoons Dijon mustard
08 - 2 tablespoons honey
09 - 2 tablespoons brown sugar
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon dried thyme
12 - 1/4 teaspoon ground cinnamon
13 - 1 tablespoon unsalted butter

→ Garnish

14 - 1 tablespoon fresh parsley, chopped

# How-To Steps:

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 Tips:

01 -
  • The sauce creates this gorgeous lacquer that makes everything look fancy with zero effort
  • It tastes like fall decided to cozy up on your dinner plate
  • One pan and 50 minutes from start to finish
02 -
  • The sauce will look thin at first but it thickens dramatically during that final uncovered simmer
  • Do not skip the sear step because that fond at the bottom of the pan is where all the flavor lives
  • Keep the heat at medium high during the reduction or the sugar might burn before the sauce thickens
03 -
  • Use a light colored skillet so you can see exactly when the sauce has reduced enough
  • If the sauce reduces too quickly just splash in a little more cider

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