Description
Apple Cider Glazed Chicken features juicy, seared chicken thighs coated in a sweet and savory apple cider glaze made with fresh herbs, spices, and honeycrisp apples. This easy one-pan recipe balances rich autumn flavors with tender, baked chicken for a perfect fall entree.
Ingredients
Scale
Chicken
- 4 Chicken Thighs (skin on)
- 1 tsp Salt
- ½ tsp Ground Black Pepper
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Smoked Paprika
- 2 tbsp Avocado Oil
Glaze
- 1¼ cup Apple Cider (not apple cider vinegar)
- 1 tbsp Soy Sauce
- 1 tbsp Worcestershire Sauce
- ⅓ cup Brown Sugar
- 3 cloves Garlic (grated or minced)
- 1/3 cup Yellow Onion (finely diced)
- 1 sprig Fresh Rosemary
- 1 sprig Fresh Thyme
- 1 tbsp Dijon Mustard
- 1 tsp Fresh Ginger (grated)
- ¼ tsp Nutmeg
- 1 Honeycrisp Apple (large, sliced)
Instructions
- Preheat the Oven: Set your oven to 375° F (190° C) to get it ready for baking the chicken later in the process.
- Season the Chicken: In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mix evenly on both sides of each chicken thigh to infuse flavor.
- Sear the Chicken: Heat avocado oil in a large oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin side down and sear about 4 minutes per side until the skin is crisp and golden brown. Remove from skillet and set aside temporarily.
- Prepare the Glaze: Using the same skillet, sauté the finely diced onions until translucent. Add apple cider, brown sugar, soy sauce, Worcestershire sauce, Dijon mustard, fresh rosemary and thyme sprigs, minced garlic, grated ginger, and nutmeg. Stir and bring to a simmer over medium heat, cooking about 5 minutes, occasionally stirring to develop flavors.
- Add Apples and Bake: Stir in the sliced Honeycrisp apple then nestle the chicken thighs on top of the glaze in the skillet. Baste the chicken with the glaze and transfer the skillet to the oven. Bake for 15–20 minutes or until the internal temperature reaches 165°F (74°C).
- Finish and Serve: Remove the skillet from the oven, baste the chicken again with glaze, and let it rest for a few minutes. Garnish with chopped parsley if desired and serve with extra glaze spooned over the top for a delicious finish.
Notes
- This recipe uses chicken thighs for extra juiciness and flavor; skin-on helps achieve a crispy texture.
- Using fresh herbs like rosemary and thyme enhances the glaze’s aromatic profile.
- For best results, use Honeycrisp apples for their sweetness and firm texture that holds up during baking.
- The glaze also works as a delicious sauce to spoon over rice or roasted vegetables.
- The skillet must be oven-safe to transfer from stovetop searing to oven baking seamlessly.
- Apple cider—not apple cider vinegar—is crucial for the right balance of sweetness and acidity.
Nutrition
- Serving Size: 1 chicken thigh with glaze
- Calories: 390 kcal
- Sugar: 15 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg
