This Apple Cider Glazed Chicken is a cozy, fall-inspired dish that’s sweet, savory, and a little tangy — all in one bite. The apple cider glaze gets sticky and golden on the outside of the chicken while keeping the inside juicy and tender. It’s made on the stovetop, comes together in one pan, and the smell alone will have everyone asking when dinner’s ready. Simple ingredients, big flavor.
Makes: 4 servings
Total Time: 25 minutes
Why I Love This Recipe
This one always brings me back to cool evenings and the first apples of the season. It’s the kind of dinner that looks and tastes like you fussed — but really, it’s all about letting the cider do the work.
- One pan, easy cleanup
- The glaze is magic: sweet, tangy, sticky
- Great with mashed potatoes or roasted veggies
- Comes together in under 30 minutes
- Makes chicken feel special without being complicated
What You’ll Need
- 4 boneless skinless chicken thighs
- Salt and pepper
- 1 tbsp olive oil
- 1/2 cup apple cider (not vinegar)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 garlic clove, minced
- 1 tsp fresh thyme leaves (or 1/4 tsp dried)
Pro Tips
- Let the chicken rest at room temp for 10–15 minutes before cooking — it helps cook evenly
- Don’t skip the sear — golden brown equals flavor
- Keep the glaze at a simmer, not a boil, so it doesn’t reduce too fast
- Use a meat thermometer if you’re unsure — aim for 165°F internal temp
- If using bone-in thighs, increase cook time by 5–7 minutes
Tools You’ll Need
- Large skillet
- Tongs or spatula
- Measuring spoons
- Small whisk or spoon for glaze
- Cutting board and knife
Substitutions and Variations
- Swap maple syrup with honey
- Use boneless chicken breasts (reduce cooking time slightly)
- Try rosemary instead of thyme
- Add a splash of bourbon to the glaze for a deeper flavor
- Use ghee or butter instead of olive oil for a richer taste
Make Ahead Tips
- You can mix the glaze ingredients ahead of time and store in the fridge for up to 3 days
- Leftover chicken reheats well and tastes even better the next day
- To save time, mince the garlic and prep the herbs early
How to Make Apple Cider Glazed Chicken
Step 1: Season the Chicken
Pat dry 4 boneless skinless chicken thighs, then season both sides with salt and pepper.
Step 2: Sear the Chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4–5 minutes on each side until golden brown and cooked through. Remove and set aside.
Step 3: Make the Glaze
In the same pan, lower the heat to medium and add 1/2 cup apple cider, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 minced garlic clove, and 1 tsp thyme. Stir to combine and simmer for 3–4 minutes, scraping up the browned bits.
Step 4: Return Chicken to Pan
Place the seared chicken thighs back into the pan with the glaze. Spoon some of the sauce over the top and let simmer for another 3–4 minutes until the glaze thickens and coats the chicken.
Step 5: Serve
Transfer the glazed chicken thighs to a plate or shallow serving bowl. Spoon extra glaze over the top and garnish with more thyme if desired.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave with a splash of water or cider to loosen the glaze.
Why This Recipe Works (Quick Science)
Apple cider has natural sugars that reduce and caramelize when simmered, creating a rich glaze. Dijon adds just enough tang to balance the sweetness. Cooking the chicken first creates browned bits in the pan, which get absorbed into the glaze for deeper flavor — that’s called deglazing, and it’s the key to pan sauces.
Macros (Per Serving)
- Calories: ~270
- Protein: 26g
- Fat: 12g
- Carbs: 14g
- Sugar: 10g
- Fiber: 0g
Common Mistakes
- Using apple cider vinegar instead of cider for the glaze — it’ll be too sour
- Not reducing the glaze enough — it should coat the chicken, not be watery
- Skipping the sear — you’ll lose out on flavor and texture
- Turning the heat too high — the glaze can burn quickly
What to Serve With
- Mashed potatoes or sweet potatoes
- Steamed green beans or roasted Brussels sprouts
- Wild rice or quinoa
- A crisp apple slaw on the side
FAQ
Can I use apple juice instead of cider?
Yes, but it will be sweeter and less rich in flavor.
Can I bake this instead of cooking on the stove?
You can sear the chicken and finish it in the oven with the glaze, but keep an eye on the sauce so it doesn’t burn.
Does this work with pork chops?
Absolutely — pork loves apple flavors. Just adjust cook time accordingly.
Can I double the glaze?
Yes! It’s great spooned over veggies or grains too.
Hope You Love It
This Apple Cider Glazed Chicken is simple but full of flavor — sweet, sticky, and just right for cozy dinners. Try it out and leave a comment below to let me know how it turned out or what you served it with!