Sticky Apple Cider Chicken (Printable)

Tender chicken thighs glazed in a sweet, tangy apple cider sauce, ready in under an hour.

# 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
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

# How-To Steps:

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 well 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 through.
06 - Uncover and increase heat to medium-high. Cook for an additional 7–10 minutes, spooning sauce over chicken continuously until sauce thickens and becomes sticky.
07 - Stir in the butter until melted and glossy, creating a rich coating.
08 - Remove from heat and garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • The sauce hits every note, sweet and tangy with just enough warmth from cinnamon to feel like a hug
  • It transforms humble chicken thighs into something that feels fancy enough for Sunday dinner but comes together on a Tuesday
02 -
  • The sauce thickens dramatically as it cools, so dont panic if it looks slightly thin when you pull it off the heat
  • If your sauce reduces too quickly, add a splash of water or cider to loosen it back up
03 -
  • Pat the chicken really dry before searing, moisture is the enemy of crispy skin
  • Use a light-colored pan so you can see exactly when the sauce has reached that perfect sticky consistency

Return