Apple Cider Glazed Chicken Thighs Recipe
Sweet, tangy apple cider glazed chicken thighs baked with tart apples and sweet potatoes to perfection. The tender, juicy chicken thighs are seared golden brown in a skillet and baked in a flavorful sauce mixed with apple cider, honey and Dijon mustard.
This easy oven-roasted chicken thigh recipe is utterly delicious and so healthy. Top the dish with fresh pomegranate for a delightful meal full of fruity aroma.
It’s served as an amazing combination on top of creamy mashed potatoes or parmesan asparagus. If you have some leftovers, don’t waste them. Dip the sauce with homemade biscuits or skillet cheese bombs will also make you another simply delicious lunch or dinner on the second day.
Why This Recipe Works
This recipe is quick and easy to make at home with a few healthy and seasonal ingredients from the grocery store. It’s the best dish for busy weeknight dinners and serves perfectly with rice, noodle or salads.
It’s a versatile recipe that can be swapped with chicken breast and many different vegetables, such as fresh chestnut or butternut squash.
You’d never want to miss this one-skillet recipe that saves time in our busy lives.
Ingredients For Apple Cider Glazed Chicken Thighs
This easy apple cider glazed chicken thighs recipe brings a healthy yet super delicious meal to the table in less than 40 minutes with only a few simple ingredients.
- Sweet potato
- Olive oil, divided
- Fresh rosemary
- Chicken thighs
- Ground black pepper
- Unsalted butter
- Apple cider
- Dijon mustard
How To Make Apple Cider Glazed Chicken Thighs?
This mouthwatering chicken recipe couldn’t get any easier. You’ll also need a cast-iron skillet or an oven-safe skillet for roasting.
First, toss apple slices and cubed sweet potatoes in a bowl with 1 tablespoon of olive oil and chopped rosemary.
Then, season the chicken thighs with salt and ground black pepper. Heat the cast-iron skillet with olive oil over medium-high heat, sear the chicken thighs with skin side down for a few minutes until golden brown and halfway cooked. Transfer to a plate.
Next, whisk well apple cider, honey and Dijon mustard and stir in the same skillet. Constantly stir and bring to a simmer. Return chicken thighs to the skillet and arrange apple slices, sweet potatoes and 2 sprigs of rosemary around.
Finally, transfer the skillet to the oven and bake for 15 to 20 minutes or until the chicken has cooked through and the sweet potatoes are tender. Serve immediately with fresh pomegranate sprinkled on top if desired.
- Sear the chicken thighs halfway done and bake them through in less than 20 minutes to avoid the meat from drying out in the oven.
- To be clear, this recipe is made from apple cider, not apple cider vinegar.
- To make a saucy dish, add 1 cup of chicken broth to the sauce mixture.
Frequently Asked Questions
How to check if the chicken thighs are cooked through in the oven?
The easiest way to ensure the chicken is cooked through is to poke the meat with a fork. If the juice comes out clear, then you should turn off the heat immediately to avoid overcooking it.
How to store apple cider glazed chicken thighs?
Store the leftovers in an airtight container and refrigerate it for up to 3 days. To reheat, microwave for 3 to 4 minutes until warm before serving.
How Many Calories Per Serving?
This recipe has 404 calories per serving.
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- 1 sweet potato (peeled and cubed)
- 1 apple (sliced)
- 2 tablespoons olive oil (divided)
- 4 sprigs fresh rosemary (divided)
- 6 chicken thighs (boneless, skin-on, trimmed)
- salt (to taste)
- ground black pepper (to taste)
- 1 tablespoon unsalted butter
- 2/3 cup apple cider
- 3 tablespoons honey
- 1 tablespoon Djion mustard
- Preheat oven to 425°F (220°C).
- Prepare 2 sprigs of rosemary finely chopped. Toss apple slices and cubed sweet potatoes in a bowl with 1 tablespoon of olive oil and chopped rosemary. Set aside.
- Pat dry chicken thighs with paper towels and season with salt and ground black pepper. Heat a skillet with olive oil over medium-high heat. Arrange chicken thighs in the skillet with skin side down, and sear for 3 to 4 minutes on each side until golden brown and halfway cooked. Transfer to a plate.
- In the same skillet, melt the butter and whisk in a mixture of apple cider, honey and Djion mustard. Bring to a simmer, add chicken thighs, apple slice, sweet potatoes and 2 sprigs of rosemary.
- Turn off the heat, and bake the entire dish in the oven for 15 to 20 minutes or until the chicken has cooked through, and the sweet potatoes are tender.
- Remove from the oven and serve immediately with fresh pomegranate sprinkled on top if desired.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.