Sticky Apple Cider Chicken (Print Version)

Tender chicken thighs in a sweet apple cider glaze with honey, mustard, and warm spices.

# What You'll 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 Make It:

01 - Pat chicken thighs dry with paper towels. Season both sides generously 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 minced 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 thoroughly and bring to a simmer.
05 - Return chicken to the skillet. Reduce heat to medium-low. Cover and cook for 15 minutes, turning chicken halfway through.
06 - Uncover and increase heat to medium-high. Cook for 7-10 minutes, spooning sauce over chicken continuously until sauce reduces to a sticky consistency.
07 - Stir in butter until melted and sauce becomes glossy.
08 - Remove from heat. Garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • The sauce clings to every bite, balancing sweet and tangy in the most addictive way
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The whole house smells like autumn spices while it cooks
02 -
  • The sauce will look thin at first but thickens dramatically in those last few minutes of uncovered cooking
  • Resist the urge to rush the reduction step, that is where all the concentrated flavor develops
03 -
  • Use a light-colored skillet so you can see exactly when the sauce reaches that perfect sticky consistency
  • Room temperature chicken sears more evenly than cold straight from the fridge

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