This Apple Cider Chicken is a fun twist on a classic dish! Juicy chicken cooks in a sweet and tangy apple cider sauce, with hints of garlic and herbs that make it so tasty.
It’s super easy to whip up and always impresses guests! I love serving it with mashed potatoes or rice to soak up all that delicious sauce. Yum! 🍏🍗
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs work best for this dish because they stay juicy and flavorful. If you prefer, use chicken breasts, but be careful not to overcook them as they can dry out.
Apple Cider: Use real apple cider for that sweet and tangy flavor. If you can’t find it, apple juice can be a good substitute but expect a slightly sweeter taste.
Apples: Fuji or Gala apples are perfect for this recipe, as they keep their shape when cooked. You can also try Honeycrisp or Granny Smith for a bit more tartness.
Dijon Mustard: This adds a nice tang; however, if you don’t have it, any mustard will work, or you can leave it out for a simpler flavor.
How Do You Get the Chicken Skin Perfectly Crispy?
The key to beautifully crispy chicken skin lies in searing it properly. Start the process on medium-high heat. Here are some tips:
- Make sure your skillet is hot enough before adding the chicken; this helps render the fat.
- Sear skin-side down until golden brown, about 5-7 minutes, without moving it too much.
- After flipping, don’t overcrowd the pan as this can cause steaming instead of browning—cook in batches if necessary.
Following these tips will give you a crispy skin that seals in juice while adding great flavor!
How to Make Apple Cider Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or 3-4 chicken leg quarters)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or unsalted butter
For the Sauce:
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup apple cider (not apple cider vinegar)
- 1-2 apples, cored and sliced (such as Fuji or Gala)
- 1/2 cup low sodium chicken broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon Dijon mustard (optional, for a slight tang)
- 1 teaspoon apple cider vinegar (optional, to brighten flavors)
- Fresh thyme sprigs, for garnish
Time Estimate:
This recipe takes about 15 minutes to prepare and 30 minutes to cook in the oven. So, in total, you’ll need about 45 minutes from start to finish. It’s a quick and flavorful dish that is sure to impress!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake the chicken.
2. Season the Chicken:
Generously season the chicken thighs with salt and black pepper on both sides. This will enhance the flavor of the chicken.
3. Sear the Chicken:
In a large oven-safe skillet, heat olive oil or butter over medium-high heat. Once it’s hot, carefully add the chicken thighs skin-side down. Cook for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for about 3 minutes. Once done, remove the chicken from the skillet and set it aside.
4. Cook the Onions and Garlic:
Reduce the heat to medium and add the chopped onion to the skillet. Sauté until the onion is soft and translucent, about 3-4 minutes. Add in the minced garlic and cook for another 30 seconds until fragrant.
5. Make the Sauce:
Pour in the apple cider and chicken broth, using a wooden spoon to scrape any browned bits off the bottom of the skillet. This adds extra flavor! If you’re using Dijon mustard and apple cider vinegar, stir those in as well.
6. Add Apples and Thyme:
Add the sliced apples and thyme leaves to the skillet, then let the sauce simmer for 2-3 minutes. This helps to reduce and thicken the sauce a bit.
7. Return the Chicken:
Place the chicken back in the skillet, skin-side up, nestling it among the apple slices.
8. Bake:
Transfer the skillet to your preheated oven and bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
9. Serve:
Once it’s done, remove the skillet from the oven. Spoon the sauce and apples generously over the chicken and garnish with fresh thyme sprigs. Serve hot alongside mashed potatoes, rice, or roasted vegetables to soak up the delicious sauce.
Enjoy your delightful Apple Cider Chicken, a perfect combination of savory, sweet, and tangy flavors in every bite!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can! Just keep in mind that chicken breasts can dry out more easily than thighs. To prevent this, reduce the cooking time to about 20-25 minutes and ensure they reach an internal temperature of 165°F (75°C).
What Should I Do If I Don’t Have Apple Cider?
If you don’t have apple cider, apple juice can be a good substitute, but it will be a bit sweeter. You can also dilute apple cider vinegar with water (1 part vinegar to 3 parts water) to mimic the flavor, but it won’t be as sweet.
Can I Make This Dish in a Slow Cooker?
Absolutely! Sear the chicken first in a skillet to lock in flavor, then transfer everything to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove until heated through. If the sauce thickens, add a splash of chicken broth or water to loosen it up!
