Sticky Apple Cider Chicken (Print Version)
Golden chicken thighs in a sweet, tangy apple cider reduction with hints of cinnamon and honey.
# What You'll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tbsp olive oil
→ Sauce
05 - 1 cup apple cider (not vinegar)
06 - 2 tbsp apple cider vinegar
07 - 2 tbsp Dijon mustard
08 - 2 tbsp honey
09 - 2 tbsp brown sugar
10 - 2 cloves garlic, minced
11 - 1/2 tsp dried thyme
12 - 1/4 tsp ground cinnamon
13 - 1 tbsp unsalted butter
→ Garnish
14 - 1 tbsp fresh parsley, chopped (optional)
# 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 sticky glaze clings to every bite, turning ordinary chicken into something that feels like a special occasion dinner
- One pan handles everything from searing to simmering, meaning less cleanup and more time enjoying your evening
02 -
- Resist the urge to rush the reduction step, because those final minutes over higher heat are what transform this from a braised dish into something with that restaurant style sticky glaze
- Real apple cider makes all the difference here, and clear shelf stable apple juice just does not have the same depth or complexity of flavor
03 -
- Patting the chicken completely dry before seasoning is the secret to getting that gorgeous golden sear instead of steaming the meat
- Let the sauce come to room temperature slightly before reheating, and add a tiny splash of fresh cider to bring back that glossy consistency