Apple Cider Glazed Chicken

This apple cider glazed chicken fills the kitchen with warmth and the kind of cozy aroma that signals the start of cooler days. With tender chicken thighs simmered in a sticky sweet apple cider glaze and slices of Honeycrisp apple tucked in, this recipe wraps everything I love about fall into a single comforting skillet.

My family devours this every autumn. I remember the first time we shared it with friends and everyone was amazed by how much the apple cider transforms the tender chicken.

Gather Your Ingredients

• Apple cider: Brings a fruity sweetness and creates the base for the glaze. Choose a fresh unfiltered cider for the best flavor.
• Brown sugar: Helps the glaze caramelize. Look for soft fresh sugar without big lumps.
• Soy sauce: Adds umami depth. Go for a naturally brewed brand.
• Worcestershire sauce: Boosts savory notes and rounds out the sauce.
• Fresh garlic: Keeps the glaze punchy and fragrant. Grate it for the best flavor release.
• Yellow onion: Punches up sweetness and helps thicken the sauce. Choose one that feels heavy and firm.
• Fresh rosemary and thyme: Infuse an earthy aroma. Use whole sprigs for easier removal.
• Dijon mustard: Gives subtle sharpness.
• Fresh ginger: Brightens the dish with gentle heat.
• Honeycrisp apple: Adds tart crisp bites. Pick one with shiny skin and no soft spots.
• Chicken thighs: Stay juicy and flavorful. Skin-on cuts crisp up beautifully.
• Salt and ground black pepper: Help season the chicken evenly. Use kosher salt for consistent coverage.
• Avocado oil: Stands up for high heat and has a neutral flavor.

How to Make It

Prep the Chicken:

Pat chicken thighs dry to ensure crisp skin. Season thoroughly on both sides with salt, pepper, garlic powder, onion powder, and smoked paprika. The seasoning adheres best on dry skin.

Mix the Glaze:

Combine apple cider, soy sauce, Worcestershire sauce, brown sugar, grated garlic, diced yellow onion, Dijon mustard, grated ginger, whole rosemary, and thyme in a bowl. Whisk until the brown sugar dissolves and everything looks evenly mixed. The fresh herbs will infuse the sauce as it simmers.

Brown the Chicken:

Heat avocado oil in a large skillet over medium high. Once the oil shimmers, add the chicken skin side down. Sear for 6 to 8 minutes until the skin is crisped and golden brown. Flip and brown the other side for about 5 minutes.

Arrange Apples and Glaze:

Scatter sliced Honeycrisp apple around the chicken in the skillet. Pour the glaze evenly over both the chicken and apples. Let the sauce begin to bubble and mingle with the chicken juices.

Simmer and Glaze:

Lower the heat to medium low. Cover the skillet loosely and let the chicken gently simmer for 15 to 20 minutes. Occasionally spoon the glaze over the chicken to build up a sticky glossy coating. The sauce should reduce and thicken.

Finish and Serve:

Carefully fish out the rosemary and thyme sprigs. Serve the tender chicken with apples on plates. Spoon extra glaze from the skillet over top. This is best enjoyed warm paired with something that can soak up all the delicious sauce.

My favorite part is the way the apple cider takes on the savory notes of the chicken and herbs. Every time I make this I think of my kids sneaking apple slices out of the pan before dinner and the laughter that always follows.

Flavor Boosters

Boneless chicken thighs or even chicken breasts work well if you prefer leaner meat. If you cannot find fresh herbs, dry rosemary and thyme work too, but use half the amount. For the apples, Granny Smith bring more tartness if that is your taste.

Serving Suggestions

Serve with rice, roasted vegetables, or fluffy mashed potatoes. Something mild and starchy helps soak up the glaze. A quick salad with mustard dressing is a fresh counterpoint.

Creative Twists

In summer, swap apples for fresh peaches and lighten the glaze with lemon zest. In winter, add a pinch of cinnamon and nutmeg to echo holiday flavors. The dish is versatile and adapts to what is best at the market.

Always pat the chicken dry before seasoning to guarantee crispy skin. Let the apples cook until tender but still holding shape to avoid mushiness. For extra caramelized glaze, finish under the broiler for two minutes watching closely.

Common Questions About This Recipe

→ What type of apple cider should I use?

Choose fresh, non-alcoholic apple cider for best flavor and natural sweetness in the glaze.

→ Can I substitute chicken thighs with another cut?

Yes, bone-in chicken breasts or drumsticks can work, but adjust cook time as needed for doneness.

→ How do I keep the chicken juicy?

Searing skin-on thighs first, then simmering in the glaze, helps lock in moisture and enhances flavor.

→ What sides pair well with this dish?

Roasted root vegetables, mashed potatoes, or steamed rice balance the sweet and savory notes wonderfully.

→ Can this dish be made ahead?

Yes, prepare up to one day ahead and gently reheat in a covered skillet to preserve tenderness and glaze consistency.

→ Is the glaze meant to be thick?

Yes, simmering reduces the sauce, creating a sticky, flavorful coating for the chicken and apples.