Name: Irresistible Apple Cider Glazed Chicken Thighs Quick Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 to 2 pounds bone-in, skin-on chicken thighs (6–8 thighs) — use boneless if preferred and reduce cook time; 1 1/2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 1 tablespoon olive oil (or avocado oil); 1 tablespoon unsalted butter (optional; substitute extra oil for dairy-free); 1 medium yellow onion, thinly sliced; 3 cloves garlic, minced; 1 1/4 cups fresh apple cider; 2 tablespoons apple cider vinegar; 2 tablespoons brown sugar or pure maple syrup; 1 tablespoon Dijon or whole grain mustard; 1/2 cup low-sodium chicken broth; 1–2 sprigs fresh thyme (or 1/2 teaspoon dried thyme); Optional: pinch of red pepper flakes; Optional thickener: 1 teaspoon cornstarch mixed with 1 tablespoon cold water

Description

Apple Cider thighs seared to crisp brushed with tangysweet glaze ovenfinished in 30 mins simple prep minimal cleanup bold fall flavors wknd win

Ingredients

Scale

1 1/2 to 2 pounds bone-in, skin-on chicken thighs (6–8 thighs) — use boneless if preferred and reduce cook time

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 tablespoon olive oil (or avocado oil)

1 tablespoon unsalted butter (optional; substitute extra oil for dairy-free)

1 medium yellow onion, thinly sliced

3 cloves garlic, minced

1 1/4 cups fresh apple cider

2 tablespoons apple cider vinegar

2 tablespoons brown sugar or pure maple syrup

1 tablespoon Dijon or whole grain mustard

1/2 cup low-sodium chicken broth

1–2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

Optional: pinch of red pepper flakes

Optional thickener: 1 teaspoon cornstarch mixed with 1 tablespoon cold water

Instructions

Pat chicken thighs dry and season both sides with salt and pepper. Let rest at room temperature 10–15 minutes while you preheat the pan.

Heat a large oven-safe skillet over medium-high heat and add olive oil. Place thighs skin-side down and sear until deeply golden and crisp, about 7–10 minutes. Flip and sear the other side 2 minutes. Transfer thighs to a plate.

Lower heat to medium, add butter (or extra oil) and the sliced onion. Sauté until soft and beginning to caramelize, about 4–6 minutes. Add garlic and thyme and cook 30–60 seconds until fragrant.

Pour in apple cider and scrape browned bits from the pan. Add apple cider vinegar, brown sugar or maple syrup, Dijon mustard, and chicken broth; stir to combine.

Bring to a gentle boil then simmer until slightly thickened and glossy, about 8–12 minutes. For faster thickening, whisk in the cornstarch slurry and simmer 1–2 minutes.

Nestle seared thighs skin-side up into the skillet and spoon glaze over each. Roast in a 375°F (190°C) oven until the internal temperature reaches 165°F (74°C), about 18–25 minutes depending on size.

Remove from oven and baste the chicken with pan juices. For extra caramelization, spoon more glaze over the skin and broil 1–2 minutes, watching closely.

Let thighs rest 5 minutes so juices redistribute. Spoon remaining glaze over the chicken, garnish with fresh thyme or thin apple slices, and serve warm.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Pan-sear and oven roast
Cuisine: American

Nutrition

Calories: 340 kcal
Sugar: 10 g
Fat: 22 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 24 g

Keywords: apple cider, chicken, glazed chicken, fall recipe, comfort food, weeknight dinner, skillet, thyme