Apple Cider Chicken Recipe With Fresh Herbs
Written by MasterClass
Last updated: Jun 12, 2022 • 2 min read
Make tender apple cider chicken thighs for an easy weeknight dinner with your favorite fall side dishes.
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What Is Apple Cider Chicken?
Apple cider chicken consists of spiced chicken thighs cooked in a pan sauce of apple cider, herbs, and mustard. The apple cider reduces to create a sweet, saucy glaze for the chicken. To balance the sweetness in the apple cider, cooks typically add mustard and a splash of apple cider vinegar for tanginess.
4 Tips for Making Apple Cider Chicken
Follow these tips to make the best apple cider chicken recipe:
- 1. Use boneless thighs. Juicy chicken thighs are ideal for this recipe because they are a very tender, forgiving cut of meat. Boneless skinless chicken thighs work best because they have a shorter cook time. (The skin-on bone-in chicken thighs do not stay crispy.) You can swap in boneless, skinless chicken breasts if you prefer white meat.
- 2. Return the chicken to the pan. Cook the chicken first, then remove it from the pan before adding the pan sauce. After reducing the sauce, you can return the chicken to the pan to re-warm it and give it some sticky, caramelized edges.
- 3. Try different kinds of apples. Use apples that will hold their shape after cooking. Honeycrisp apples are sweet and just a little tart. They hold their shape well when cooked and won't get mushy. Granny Smith apples are notoriously tart. If you prefer your baked apples slightly sour, this is the type of apple for you.
- 4. Prepare side dishes. Serve apple cider chicken with fall side dishes like mashed potatoes, roasted sweet potatoes or green beans, or sautéed Brussels sprouts. You can also serve it with warm bread to sop up the pan sauce.
Apple Cider Chicken Thighs Recipe
makes
prep time
10 mintotal time
33 mincook time
23 minIngredients
- 1
In a large bowl, whisk to combine the thyme, rosemary, onion powder, garlic powder, kosher salt, pepper, and paprika.
- 2
Pat the chicken dry with paper towels. Add chicken to the mixing bowl with the seasoning mixture and toss to coat evenly.
- 3
Warm oil in a large cast iron skillet over medium heat.
- 4
Add the chicken to the pan in a single layer and cook, undisturbed, until chicken is browned on bottom, about 5 minutes. Flip the chicken over and cook until an instant-read thermometer inserted at the deepest point registers an internal temperature of 165 degrees Fahrenheit, 6–8 minutes more.
- 5
Transfer the chicken to a plate and set aside.
- 6
Return the same large skillet to medium-high heat. Add the garlic, apple cider, chicken broth, apple cider vinegar, Dijon mustard, fresh rosemary, and apples, scraping the bottom of the pan. Cook, occasionally stirring, until the sauce is reduced by about half and apples are tender, about 8 minutes. Remove from heat.
- 7
Add chilled butter, constantly stirring until fully incorporated.
- 8
Return chicken to skillet, Flipping to coat. Return to medium heat and cook until chicken is heated through, 1–2 minutes.
- 9
Garnish with parsley and serve immediately.
- 10
Leftover chicken can be stored in an airtight container in the refrigerator for up to 5 days.
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