Introduction

Apple Cider Chicken is a perfect fall dish that combines tender chicken thighs with a sweet and tangy glaze. Ready in just 30 minutes, it’s an easy yet flavorful meal that captures the essence of autumn.

The dish shows a white plate filled with golden-brown, glazed roasted chicken pieces arranged in two rows, one row of thickly sliced chicken breast and the other row of skin-on chicken thighs. The chicken skin is crispy and charred with a shiny, slightly sticky glaze. Underneath the chicken, there are several thick slices of cooked apple, soft-textured and golden yellow with some caramelized edges. A few sprigs of fresh green rosemary are placed on top, adding a touch of color and freshness. There is a rich brown sauce pooling around the chicken and apples on the white plate. The plate rests on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken thighs
1 cup apple cider
3 cloves garlic, minced
2 tbsp honey
2 tbsp Dijon mustard
1 tsp fresh thyme, chopped
Salt and pepper to taste
2 tbsp balsamic vinegar

Instructions

Step 1: Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prevent sticking.
Step 2: Season the chicken thighs with salt and pepper, then arrange them evenly in the prepared baking dish.
Step 3: In a bowl, whisk together the apple cider, honey, Dijon mustard, minced garlic, balsamic vinegar, and chopped thyme until well combined.
Step 4: Pour the glaze over the chicken thighs, ensuring each piece is coated evenly.
Step 5: Bake the chicken for 25 to 30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.
Step 6: Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to settle.
Step 7: Drizzle any remaining sauce from the baking dish over the chicken before serving for extra flavor.

Tips & Variations

For a crispier finish, broil the chicken for the last 2-3 minutes of cooking.
Swap chicken thighs for breasts if you prefer leaner meat, but reduce cooking time slightly to prevent drying out.
Add sliced apples or onions to the baking dish for extra fall flavors and texture.
Use fresh herbs like rosemary or sage along with thyme to enhance the aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the chicken moist and flavorful.

How to Serve

The dish shows several thick chicken pieces, some whole and some cut into slices, with a dark, glossy glaze and small green herb bits on the top layer. The chicken sits on a layer of golden brown, cooked potato wedges spread evenly on a white plate. Around and on top of the chicken and potatoes, there are sprigs of fresh green rosemary adding a pop of color. The shiny sauce coats both chicken and potatoes, giving a rich, sticky texture. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use apple juice instead of apple cider?

Yes, apple juice can be used as a substitute, but apple cider offers a richer, more robust flavor that complements this recipe better.

Is this recipe suitable for meal prep?

Absolutely. The chicken stores well and can be reheated for quick lunches or dinners throughout the week.

Apple Cider Chicken: Amazing Fall Recipe Ready in 30 Minutes Recipe

Print Recipe

★★★★★

4.5 from 96 reviews

This Apple Cider Chicken recipe is a delightful fall-inspired dish featuring tender, juicy chicken thighs baked in a sweet and tangy apple cider glaze. Ready in just 30 minutes, it combines the flavors of apple cider, honey, Dijon mustard, garlic, and fresh thyme for a perfect balance of sweetness and savory notes, making it an easy and delicious weeknight meal.

Author: Stella
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 30-35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken

1.5 lbs boneless, skinless chicken thighs
Salt and pepper to taste

Glaze

1 cup apple cider
3 cloves garlic, minced
2 tbsp honey
2 tbsp Dijon mustard
1 tsp fresh thyme, chopped
2 tbsp balsamic vinegar

Instructions

Preheat and Prep: Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prevent sticking.
Season Chicken: Season the boneless, skinless chicken thighs evenly with salt and pepper, then arrange them in the prepared baking dish in a single layer.
Make Glaze: In a bowl, whisk together apple cider, honey, Dijon mustard, minced garlic, balsamic vinegar, and chopped fresh thyme until well combined to form a flavorful glaze.
Coat Chicken: Pour the glaze over the chicken thighs, ensuring each piece is thoroughly coated with the mixture for maximum flavor infusion.
Bake: Place the baking dish in the oven and bake for 25-30 minutes, or until the chicken’s internal temperature reaches 165°F (75°C) and the glaze has reduced slightly to a sticky consistency.
Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Drizzle with any remaining sauce from the baking dish before serving.

Notes

Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
Fresh thyme can be substituted with dried thyme—use about 1 teaspoon dried if fresh is unavailable.
For extra crispiness, broil the chicken for the last 2-3 minutes of baking, watching carefully to avoid burning.
This recipe pairs well with roasted vegetables, mashed potatoes, or a simple green salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: apple cider chicken, fall recipe, baked chicken thighs, easy chicken dinner, sweet and tangy chicken