Love Apple Cider Chicken Thighs? So do we! If you're into Chicken Thigh Recipes or curious about Burgers, you'll find plenty of inspiration below.
Why You’ll Love This Apple Cider Chicken Thighs
- One-pan wonder: Everything cooks in a single skillet for maximum flavor and minimal cleanup.
- Liquid gold sauce: A glossy, complex reduction that clings to every bite.
- Fancy yet simple: Restaurant-quality results with a straightforward, forgiving process.
- Incredibly versatile: Easily adapt the herbs or add vegetables to suit your taste.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 2 large shallots, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups high-quality apple cider
- 2 tbsp apple cider vinegar
- 1 tbsp whole grain mustard
- 4-5 fresh thyme sprigs
- 2 tbsp unsalted butter, cold and cubed
Tools: A large, oven-safe skillet (like cast iron or stainless steel), tongs, and a microplane or garlic press are helpful.
Notes: Use high-quality, fresh apple cider for the best flavor. Don’t skip the cold butter at the end—it creates a luxurious, velvety sauce.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 18 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken completely dry. This is the single most important step for achieving crispy, golden-brown skin. Any moisture on the surface will steam the skin instead of searing it, so take a minute with some paper towels.
- What if I can’t find fresh apple cider? You can use a good-quality, unfiltered apple juice in a pinch, but the flavor won’t be as complex or robust. Avoid any juice with added sugar or spices, as we’re adding our own flavor profile.
- Don’t be shy with the salt. Season your chicken thighs generously and ahead of time if possible. This not only flavors the meat itself but also helps draw out moisture for an even crispier skin.
- Use an oven-safe skillet. Since we start on the stovetop and finish in the oven, using a pan that can handle both is crucial. A well-seasoned cast-iron skillet is my top choice for the perfect sear and even heating.
How to Make Apple Cider Chicken Thighs
Step 1: Preheat your oven to 400°F (200°C). While it’s heating, take your chicken thighs and pat them thoroughly dry with paper towels. This is non-negotiable for crispy skin! Season both sides liberally with the kosher salt and black pepper, making sure to get the seasoning under the skin as well.
Step 2: Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a satisfying sizzle. Resist the urge to move them! Let them cook for 6-8 minutes until the skin is deeply golden brown and crispy. You’ll notice the fat rendering out, which is exactly what you want.
Step 3: Flip the chicken thighs using tongs and cook for another 2-3 minutes on the other side just to sear. They don’t need to be cooked through at this point. Transfer the chicken to a clean plate, skin-side up. You’ll see all those beautiful browned bits (the “fond”) left in the pan—that’s pure flavor gold.
Step 4: Reduce the heat to medium and add the sliced shallots to the same skillet. Sauté for about 3-4 minutes, scraping up the fond with your spoon, until the shallots have softened and become translucent. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let it burn.
Step 5: Pour in the apple cider and apple cider vinegar. Add the whole grain mustard and the fresh thyme sprigs. Bring the liquid to a simmer, stirring to incorporate the mustard and dissolve all the browned bits from the bottom of the pan. Let it bubble for about 2 minutes to reduce slightly.
Step 6: Carefully nestle the seared chicken thighs back into the skillet, skin-side up, along with any accumulated juices from the plate. The sauce should come about halfway up the sides of the chicken. Transfer the entire skillet to the preheated oven.
Step 7: Roast for 18-22 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. The sauce will have reduced further and become more concentrated.
Step 8: Using oven mitts, carefully remove the hot skillet from the oven. Transfer the cooked chicken thighs to a serving platter. Place the skillet back on the stovetop over low heat. Fish out and discard the thyme sprigs.
Step 9: Now for the final magic: whisk the cold, cubed butter into the sauce, one piece at a time, until the sauce becomes glossy and slightly thickened. This technique, called mounting with butter (monter au beurre), gives the sauce a beautiful sheen and velvety texture. Taste the sauce and adjust seasoning with more salt or pepper if needed.
Step 10: To serve, spoon the luxurious apple cider pan sauce over the chicken thighs. Garnish with an extra fresh thyme sprig if you like, and dig in immediately while it’s hot.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; sauce may separate slightly upon thawing.
- Reviving: Reheat gently in a covered skillet with a splash of cider or water to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Creamy Mashed Potatoes — The ultimate vehicle for that incredible pan sauce. Their soft, buttery texture is the perfect contrast to the crispy chicken skin.
- Buttery Egg Noodles or Polenta — A simple, neutral base that soaks up the sauce beautifully and makes the meal feel extra comforting and complete.
- Roasted Brussels Sprouts or Green Beans — Their slight bitterness and caramelized edges provide a wonderful flavor and textural balance to the sweet and savory chicken.
Drinks
- A Dry Hard Cider — It mirrors the flavors in the dish without adding extra sweetness, cleansing the palate between each delicious bite.
- Chardonnay (unoaked) — Its crisp apple and citrus notes are a fantastic pairing that won’t overpower the delicate flavors of the sauce.
Something Sweet
- Warm Apple Crumble — It continues the apple theme in a delightful, dessert form. The crunchy oat topping and soft, spiced apples are a cozy finale.
- Vanilla Bean Panna Cotta — Its cool, creamy simplicity is a lovely, elegant way to end the meal without
Apple Cider Chicken Thighs
Make this easy Apple Cider Chicken Thighs recipe for a one-pan dinner with crispy skin & a glossy pan sauce. Perfect for weeknights or company. Get the recipe!
Ingredients
For the Ingredients
-
6 bone-in, skin-on chicken thighs
-
1 tsp kosher salt (plus more to taste)
-
1/2 tsp freshly ground black pepper
-
1 tbsp olive oil
-
2 large shallots (thinly sliced)
-
3 cloves garlic (minced)
-
1 1/2 cups high-quality apple cider
-
2 tbsp apple cider vinegar
-
1 tbsp whole grain mustard
-
4-5 fresh thyme sprigs
-
2 tbsp unsalted butter (cold and cubed)
Instructions
-
Preheat your oven to 400°F (200°C). While it’s heating, take your chicken thighs and pat them thoroughly dry with paper towels. This is non-negotiable for crispy skin! Season both sides liberally with the kosher salt and black pepper, making sure to get the seasoning under the skin as well.01
-
Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a satisfying sizzle. Resist the urge to move them! Let them cook for 6–8 minutes until the skin is deeply golden brown and crispy. You’ll notice the fat rendering out, which is exactly what you want.02
-
Flip the chicken thighs using tongs and cook for another 2–3 minutes on the other side just to sear. They don’t need to be cooked through at this point. Transfer the chicken to a clean plate, skin-side up. You’ll see all those beautiful browned bits (the "fond") left in the pan—that’s pure flavor gold.03
-
Reduce the heat to medium and add the sliced shallots to the same skillet. Sauté for about 3–4 minutes, scraping up the fond with your spoon, until the shallots have softened and become translucent. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let it burn.04
-
Pour in the apple cider and apple cider vinegar. Add the whole grain mustard and the fresh thyme sprigs. Bring the liquid to a simmer, stirring to incorporate the mustard and dissolve all the browned bits from the bottom of the pan. Let it bubble for about 2 minutes to reduce slightly.05
-
Carefully nestle the seared chicken thighs back into the skillet, skin-side up, along with any accumulated juices from the plate. The sauce should come about halfway up the sides of the chicken. Transfer the entire skillet to the preheated oven.06
-
Roast for 18–22 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. The sauce will have reduced further and become more concentrated.07
-
Using oven mitts, carefully remove the hot skillet from the oven. Transfer the cooked chicken thighs to a serving platter. Place the skillet back on the stovetop over low heat. Fish out and discard the thyme sprigs.08
-
Now for the final magic: whisk the cold, cubed butter into the sauce, one piece at a time, until the sauce becomes glossy and slightly thickened. This technique, called mounting with butter (monter au beurre), gives the sauce a beautiful sheen and velvety texture. Taste the sauce and adjust seasoning with more salt or pepper if needed.09
-
To serve, spoon the luxurious apple cider pan sauce over the chicken thighs. Garnish with an extra fresh thyme sprig if you like, and serve immediately while it's hot.10
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