Introduction

This Apple Cider Glazed Chicken offers a perfect balance of sweet and tangy flavors, making it a delightful dinner option. Juicy chicken breasts are seared to golden perfection, then simmered in a luscious apple cider glaze that elevates the dish effortlessly.

The image shows four grilled chicken thighs with a shiny, dark golden-brown crust, seasoned with herbs and small bits of char. Each piece has small green sprigs of thyme on top. The chicken rests on a layer of cooked apple slices with red and yellow skin, slightly browned from cooking, and sliced onions visible beneath them. The whole dish is inside a black pan set on a white marbled surface, and the sauce in the pan looks rich and glossy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 sprig fresh thyme (or 1 teaspoon dried)
Salt and pepper, to taste

Instructions

Step 1: Season the chicken breasts generously with salt and pepper on both sides.
Step 2: Heat the olive oil in a large skillet over medium-high heat until shimmering.
Step 3: Sear the chicken breasts in the skillet, cooking for 4–5 minutes per side until golden brown. Remove them from the skillet and set aside.
Step 4: In the same skillet, add the chopped onion and minced garlic. Sauté until fragrant and softened, about 2–3 minutes.
Step 5: Pour in the apple cider, apple cider vinegar, honey, Dijon mustard, and add the thyme. Stir well and allow the mixture to simmer gently for 5 minutes to develop the flavors.
Step 6: Return the chicken breasts to the skillet, spoon the glaze over them, cover, and cook for 10–12 minutes until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Step 7: Remove the chicken from the skillet. Increase the heat slightly and simmer the glaze for a few more minutes until it thickens to a syrupy consistency.
Step 8: Drizzle the thickened glaze over the chicken before serving for a beautiful and flavorful finish.

Tips & Variations

Use bone-in chicken thighs for more flavor and a slightly longer cooking time.
Add a pinch of red pepper flakes to the glaze for a subtle spicy kick.
Fresh thyme can be substituted with rosemary or sage for a different herbal note.
Serve with roasted vegetables or mashed potatoes to soak up the delicious glaze.

Storage

Store any leftover chicken and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overheating to keep the chicken tender.

How to Serve

A close-up of six golden-brown chicken thighs with crispy, caramelized skin arranged evenly in a white pan on a white marbled surface. Underneath the chicken are small, diced yellow pieces and light green herbs scattered on top. A woman's hand holding a wooden spoon is pouring a glossy, thick golden sauce over the chicken, with a thin stream flowing down and a few lemon slices resting on top of the central piece. The pan handle extends slightly out of view, and the lighting highlights the shiny texture of the sauce and chicken skin. 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 it is usually sweeter and less tangy than apple cider, which might change the flavor slightly.

Is it necessary to cover the chicken when cooking in the glaze?

Covering helps retain moisture and ensures the chicken cooks evenly in the glaze, resulting in juicier meat. You can cook uncovered but watch closely to prevent drying out.