If you’re looking for a weeknight dinner that captures cozy autumn comfort and still feels special, this Apple Cider Chicken is it. I’ve made it a few times now, and it gets better each time. The juicy chicken thighs, lightly sweet apple-cider sauce, and fresh herbs (thyme and sage) create the perfect balance of savory and sweet. It’s warm, hearty, and full of flavor without being fussy.
Personal Note
I absolutely love cooking with apples — they’re one of my favorite fall ingredients! You’ll find them in some of my coziest recipes like Gluten-Free Apple Cider Donuts, Gluten-Free Apple Crisp, Apple Cider Beef Stew and Slow Cooker Applesauce. Recently, since I made a big batch of homemade apple cider, I decided to use it not just in baking but also in a savory way and that’s how this Apple Cider Chicken came to life. Here are a few reasons to love this recipe:
Balanced and Elegant – Just the right mix of savory and sweet. It feels special but is easy enough for a weeknight.
Cozy Fall Flavors – The apple cider adds gentle sweetness that pairs perfectly with fresh thyme and sage.
One-Pan Wonder – Everything cooks in the same skillet, making cleanup a breeze.
Juicy Chicken Thighs – I’ve tested this with different cuts, and thighs always turn out the most flavorful and tender.
Key Ingredients:
Chicken thighs: I prefer thighs because they stay juicier under pan heat and sauce. I’ve made a few trials with breasts and found thighs always gave better texture and flavour.
Olive oil + butter: Olive oil gives a clean sear; butter adds richness at the sauce stage. That fat combo gives the dish depth I found was missing when I tried oil alone.
Garlic, thyme & sage: Garlic gives aroma, thyme adds an earthy note, and sage is a classic match for apple. After testing with just thyme, adding sage lifted it to the next level.
Shallots: They’re milder than onions and soften into the sauce beautifully. On one version I used regular onion and found it a little too strong.
Dijon mustard: Adds tang and a bit of bite. So the sauce isn’t purely sweet. This is one of the tricked-out notes I found made a difference when comparing recipes.
Apples: I like using two apples (one tart, one sweet) so the sauce ends up with texture and complexity. If you used just sweet apples the flavour becomes one-dimensional; I found better balance mixing varieties.
My preferred apples? One tart (for brightness) + one sweet (for richness). For example Granny Smith + Honeycrisp. Avoid very soft or mealy types that will collapse into mush (Red Delicious, McIntosh etc). The key is texture and flavour balance.
My preferred apples? One tart (for brightness) + one sweet (for richness). For example Granny Smith + Honeycrisp. Avoid very soft or mealy types that will collapse into mush (Red Delicious, McIntosh etc). The key is texture and flavour balance.
Apple cider: Absolutely not vinegar. I used my homemade apple cider gives flavour without harsh acidity or sourness.
Can I use apple juice instead of cider? Yes, in a pinch you could swap in apple juice, but I’ve found it gives a slightly flatter finish. The cider’s depth, slight tang and less-processed character give the sauce more punch. If you only have juice, go for unsweetened apple juice and consider adding a tiny splash of lemon juice to brighten it.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
How to Make Apple Cider Chicken
Step 1: Pat chicken thighs dry and season generously with spices.
Step 2: Heat olive oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden brown, then transfer to a plate.
Step 3: Add butter, garlic, thyme, and sage; cook until fragrant. Stir in shallots and Dijon, apple cider, season, and cook on low for 3 minutes until softened.
Step 4: Return chicken to the skillet, coat with sauce, and cook 1–2 minutes. Garnish with sage and enjoy this delicious chicken recipe.
Recipe Tips
Don’t overcrowd your skillet. If the chicken pieces are too close, they steam instead of sear — making the crust less crisp.
Use good apple varieties: I like one tart (like Granny Smith) + one sweet (like Honeycrisp) so you get contrast in the apple slices. I found it better that way than using just one type.
Simmer gently after adding cider so the sauce reduces slightly and thickens since this concentrates flavour. I’ve tested a shorter simmer and found the sauce too loose; a 3-5 minute simmer works well.
Serve promptly: The sauce is best warm and silky; if it cools too much it thickens. If you’re making ahead, reheat as above.
Apple Cider Chicken Thighs with Apples and Dijon Sauce!
Equipment
Ingredients
- 6 boneless skinless chicken thighs
- Salt & black pepper to taste
- 1 tsp paprika
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic minced
- 1 tbsp fresh thyme leaves
- 10 fresh sage leaves chopped
- 2 shallots thinly sliced
- 1 tbsp Dijon mustard
- 2 apples sliced
- ⅓ cup apple cider not vinegar
Instructions
- Pat dry and season the chicken generously with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Add the chicken and sear until golden brown, about 5 minutes. Flip and cook for another 4 minutes. Transfer chicken to a plate.
- Add 1 tbsp butter, garlic, thyme, and sage to the skillet. Cook for 1 minute until fragrant. Stir in shallots and Dijon, season with salt and pepper, and cook on low heat for about 3 minutes until softened.
- Pour in the apple cider and scrab the bottom with wooden spoon to remove the brown. Add the slices of apple. Let it simmer for 3–5 minutes until slightly reduced.
- Return the chicken to the skillet, nestling it into the sauce. Cook for another 1–2 minutes, until warmed through and well coated. Garnish with sage on top. Serve with apples and mashed potatoes. Enjoy your fall dinner.
Notes
- To store: After cooking, let the dish cool slightly, then transfer the chicken + sauce into an airtight container. In the fridge it keeps for up to 3-4 days.
- To freeze: Place cooled chicken and sauce in a freezer-safe container or bag; it freezes well for up to 2-3 months. Label with date.
- To reheat: Thaw overnight in the fridge if frozen. Reheat gently on the stove over low-medium heat, stirring the sauce so it warms evenly and the chicken doesn’t dry out. If reheating from fridge, you can use the skillet: add a splash of water or cider if the sauce has thickened too much, cover loosely and warm until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Great recipe! I cooked this tonight. It was excellent, and very well received. The flavors all blend together very well. I oven-roasted some veggies (cauliflower, sweet potato, onion, peppers, brocolli) as the side — a very nice pairing.
I’m so happy to hear that you loved the recipe! 😍 Your roasted veggie combo sounds absolutely delicious, such a perfect pairing! Thanks so much for taking the time to share your feedback. 💛