Can I use apple juice instead of apple cider?

Yes, you can substitute apple juice, though the flavor won't be quite as rich and complex. If using apple juice, you might want to reduce the brown sugar slightly since juice tends to be sweeter than cider.

What kind of apples work best in this recipe?

Firm, slightly tart apples like Honeycrisp, Braeburn, or Granny Smith hold their shape during cooking and provide a nice contrast to the sweet sauce. Avoid softer varieties like McIntosh that might turn mushy.

Can I make this recipe with chicken breasts instead of thighs?

Absolutely! Bone-in, skin-on chicken breasts work well, though you'll need to adjust the cooking time. For boneless breasts, reduce the oven time to about 10 minutes, or until they reach 165°F internally.

My sauce isn't thickening properly. What can I do?

If your sauce is too thin after baking, remove the chicken and simmer the sauce on the stovetop for a few more minutes until it reduces to your desired consistency. Alternatively, you can make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then stir it into the hot sauce.

Easy Apple Cider Chicken Recipe

Description

A delightful and savory dish that combines tender, juicy chicken thighs with the rich, caramelized flavors of apple cider, brown sugar, and spices. This easy recipe is perfect for a comforting dinner and brings out a sweet and tangy glaze that pairs beautifully with the crispy chicken. Perfect for cozy dinners or special occasions!

Ingredients

Units Scale

For the Chicken

4 bone-in chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

For Cooking & Glaze

2 tablespoons vegetable oil
1/2 sweet onion, small-diced
1 1/3 cup apple cider
1/3 cup light brown sugar, packed
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoons minced garlic
1 apple, thinly sliced

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Instructions

Preheat the Oven
Preheat your oven to 375°F and prepare an oven-safe pan.
Season the Chicken
In a large bowl, combine the chicken thighs with salt, pepper, garlic powder, onion powder, and paprika. Toss until both sides of the chicken thighs are evenly coated.
Sear the Chicken
Heat vegetable oil in a large oven-safe pan over medium-high heat. Once hot, add the chicken thighs skin-side down and cook until golden brown and crispy, about 5-6 minutes. Flip the chicken to the other side and cook until browned. Remove from the pan and set aside.
Cook the Onion
In the same pan, add the diced onions to the juices and stir. Cook until the onions are softened and nearly translucent.
Prepare the Glaze
Stir in the apple cider, brown sugar, soy sauce, Worcestershire sauce, Dijon mustard, and minced garlic. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes to concentrate the flavors.
Assemble the Dish
Add the sliced apples and reserved chicken thighs back to the pan. Use a large spoon to scoop the glaze from the bottom and pour it over the chicken thighs.
Bake the Chicken
Transfer the pan to the preheated oven and bake uncovered for about 15 minutes, or until the internal temperature of the chicken reaches 165°F. Check with a meat thermometer for doneness.
Serve
Once baked, spoon more of the apple cider glaze over the chicken before serving. Serve warm and enjoy!

Notes

Use a cast iron skillet to ensure even cooking and achieve a beautiful sear on the chicken.
Pat the chicken dry with paper towels before seasoning to achieve extra-crispy skin.
Searing the chicken skin-side down first is key to a golden crust, so don’t skip this step.
Be sure to use apple cider (the juice), not apple cider vinegar, to avoid a sour taste.
Use a meat thermometer to check the internal temperature of the chicken for perfect doneness.

Nutrition

Serving Size: : 1 serving
Calories: 380g
Sugar: 15g
Sodium: 820mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 25g
Cholesterol: 110mg