Apple Cider Chicken Thighs with Apples and Dijon Sauce!

Apple cider chicken in a cast iron skillet.

5 from 1 vote

Apple Cider Chicken Thighs with Apples and Dijon Sauce!

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.

Prep Time15

Cook Time20

Total Time35

Course: dinner

Cuisine: American

Keyword: apple cider chicken

Servings: people

Author: Olivia Ribas

Equipment

1 Cast iron skillet

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

US Customary - Metric

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