Apple Cider Glazed Chicken Thighs | Easy One-Pan Fall Dinner Recipe
Harvest-Spiced Apple Cider Chicken Thighs
Juicy chicken thighs are first seared, then gently braised in a warmly spiced apple cider sauce with caramelized apples and fresh rosemary for an unforgettable autumn one-pan dinner.
Ingredients
Method
- Pat chicken thighs dry. In a bowl, whisk salt, pepper, thyme, cinnamon and smoked paprika. Toss chicken in spice mix.
- Heat olive oil in a large oven-proof skillet over medium-high. Sear thighs, skin-side down if using skin-on, until deeply golden, 5–6 minutes. Flip and cook 4 minutes. Transfer to a plate.
- Reduce heat to medium. Melt butter in the same skillet, add apple slices and one rosemary sprig, sauté until lightly browned, about 3 minutes per side. Remove apples and set aside.
- Pour in apple cider and chicken broth, scrape up any brown bits. Stir in Dijon, return rosemary sprig, and bring sauce to a gentle simmer for 8–10 minutes, until slightly reduced.
- Mix cornstarch with water; whisk into simmering sauce. Nestle chicken and apples back into skillet. Cover and braise on low for 8–10 minutes, until chicken registers 165°F.
- Optional: place skillet under broiler 1–2 minutes for a glossy glaze. Garnish with parsley, discard rosemary sprigs, and serve.
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Harvest-Spiced Apple Cider Chicken Thighs
Golden-seared chicken thighs bathed in a warmly spiced cider braise studded with tender apple slices and hints of fresh rosemary—perfect for a cozy fall supper.
Why You’ll Love It
- Autumn Aromas: Cinnamon and rosemary elevate sweet-tart cider into a comfort-food sauce.
- One-Pan Ease: Sear, braise and finish all in a single skillet—minimal cleanup.
- Meal-Prep Friendly: Reheats beautifully for lunches or next-day dinner.
- Versatile Sides: Serve with creamy potatoes, roasted root veggies or crusty ciabatta.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 tsp kosher salt · ½ tsp black pepper
- ½ tsp dried thyme · ½ tsp ground cinnamon
- ¼ tsp smoked paprika
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 large crisp apples, cored & sliced
- 1¾ cups fresh apple cider
- ¼ cup chicken broth
- 1 tsp Dijon mustard
- 1 tbsp cornstarch + 2 tbsp water
- 2 sprigs fresh rosemary
- Fresh parsley, chopped for garnish
Step-by-Step Instructions
- Season & Sear: Pat thighs dry. Toss with salt, pepper, thyme, cinnamon & smoked paprika. In a hot skillet with olive oil, sear 5–6 minutes per side until golden. Transfer out.
- Caramelize Apples: Lower heat to medium, melt butter, add apple slices and one rosemary sprig. Cook 3 minutes per side until edged with brown. Remove apples.
- Deglaze & Simmer: Pour in cider and broth, scraping brown bits. Stir in mustard, return rosemary, simmer 8–10 minutes until reduced by one-third.
- Thicken & Braise: Whisk cornstarch into water, stir into sauce. Return chicken & apples to skillet, cover and simmer on low 8–10 minutes until chicken hits 165°F.
- Finish (Optional): Slide under broiler 1–2 minutes for a glossy top. Garnish with parsley and serve straight from the pan.
Chef’s Special Tip
For an ultra-silky sauce, swirl in 2 tbsp heavy cream just before plating. It rounds out the tartness and gives a beautiful sheen.
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