Go Back
Apple Cider Glazed Chicken Recipe
Ash Tyrrell

Apple Cider Glazed Chicken Recipe

The first time I made apple cider glazed chicken, I honestly wasn't sure the glaze would come together the way I wanted it to, but one bite in and I knew this was going into my regular dinner rotation.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • boneless skinless chicken thighs (1.5 pounds, about 6 pieces) – thighs stay juicier than breasts and are far more forgiving if you cook them a minute too long
  • olive oil 2 tablespoons – use a regular or light olive oil here, since extra virgin can smoke at higher heat
  • dried thyme or rosemary 1 teaspoon – either works beautifully, so just use whichever you already have in the pantry
  • onion powder 1/2 teaspoon – gives the seasoning blend a subtle savory backbone
  • garlic powder 1/2 teaspoon – layers in extra flavor before the fresh garlic even hits the pan
  • paprika 1/2 teaspoon – adds warmth and a touch of color to the seared chicken
  • salt and freshly ground pepper to taste – season generously, since the chicken is the star here
  • fresh garlic cloves minced (4 cloves) – don't swap this for garlic powder in the glaze, fresh garlic really makes the sauce pop
  • apple cider 1 cup – make sure it's actual apple cider, not apple cider vinegar, or the glaze will taste completely different
  • dijon mustard 1 tablespoon – brings a gentle tang that balances the sweetness of the cider
  • fresh rosemary or thyme sprig 1 – simmering a whole sprig in the glaze infuses it with flavor without overpowering it
  • butter 1 tablespoon – whisked in at the end for a glossy, rich finish
  • fresh parsley chopped, for garnish – adds a pop of color and freshness right before serving

Method
 

  1. Start by mixing the dried thyme or rosemary, onion powder, garlic powder, paprika, salt, and pepper in a small bowl. Rub this seasoning blend generously over both sides of the chicken thighs. This step only takes a minute, but it builds so much flavor into the chicken before it ever touches the pan.
  2. Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken thighs and cook for about 5 minutes on the first side. Flip and cook another 6 to 8 minutes, until the chicken is golden and cooked through. Remove it from the skillet and set it aside on a plate.
  3. In the same skillet, add the minced garlic and cook for about 20 seconds until fragrant. Slowly pour in the apple cider, then whisk in the dijon mustard. Drop in the rosemary or thyme sprig and let everything simmer for about 8 minutes, until the sauce reduces and thickens slightly.
  4. Whisk the butter into the reduced sauce a little at a time until it melts completely and the glaze turns glossy. Taste it and adjust the salt and pepper as needed. This is the step that really transforms the sauce from thin to luxurious.
  5. Add the chicken thighs back into the skillet, spooning the glaze over them as they warm through for about 2 minutes. Remove from the heat, garnish with fresh parsley, and serve while everything is still warm and glossy.

Notes

  • I always pat the chicken dry before seasoning it, since this helps it sear instead of steam in the pan
  • I like to use a splash more cider if the glaze reduces too quickly before the chicken finishes cooking
  • I never rush the glaze step, because letting it simmer the full 8 minutes really deepens the flavor
  • I keep the heat at medium instead of high, so the garlic doesn't burn and turn bitter
  • I taste the glaze before adding the chicken back in, since it's much easier to adjust seasoning at that point