One of my favorite treats in the autumn months is Apple Cider. I like to use it for baking and cooking and, of course, drinking. It is rich and loaded with beautiful apple flavors. Almost as good as eating an apple itself.
Made from pressed fresh apples, it contains no preservatives or sugar. It is the purest of apple juices in their most natural state.
Cloudy, dark and rich in flavor it lends itself to baking of course, but it also shines in delicious sauces such as the one which is used to glaze today's chicken in a most beautiful and tasty way!
This is a delicious and simple recipe for chicken thighs that I think you are really going to enjoy. The chicken is cooked perfectly and remains tender and juicy. The apple cider glaze/sauce goes wonderfully with the slight gaminess of the chicken thighs.
The chicken itself is rubbed with a subtle mix of spices and herb prior to pan roasting to tender and juicy perfection. The rich and delicious cider sauce is quite simply fabulous and very simple to make. In fact, the whole dish is a very simple dish.
Simple ingredients, simple cooking methods, wowza flavors! Autumn on a plate. This is really delicious. So tasty I wouldn't hesitate to serve this to company!
INGREDIENTS NEEDED
TO MAKE
CIDER GLAZED CHICKEN THIGHS
Simple and humble ingredients put together in the most delicious way.
- 1 TBS light olive oil
- 4 boneless, skinless chicken thighs
- 1/2 tsp either dried rosemary or thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- salt and ground white pepper to taste
- 2 cloves garlic, peeled and minced
- 1/2 cup (120ml) fresh apple cider (not vinegar)
- 1/2 TBS Dijon mustard
- 1 fresh sprig of either rosemary or thyme
- 1 TBS butter
- chopped fresh parsley to serve
I use light olive oil because it has the same health properties of extra virgin without the cost. It has a nice mild flavor that doesn't jar or compete with other flavors either.
You could use fresh herbs if you wanted to, but this works well with dried herbs. Make sure you use onion and garlic powders, NOT salts!
See below for what Apple Cider is. Do NOT use apple cider vinegar. The two are not interchangeable.
Dijon mustard will give you a lovely warmth without the harshness of vinegar. It is delicious. I used smooth. You could use grainy, but it will give a slightly different result.
I love the flavor of white pepper in this recipe. It works very well with the flavor of the cider.
I used salted butter.
HOW TO MAKE
CIDER GLAZED CHICKEN THIGHS
- Whisk the dried thyme or rosemary, onion powder, garlic powder, paprika, salt and white pepper together in a small bowl. (This will be your seasoning mix.)
- Pat your chicken thighs dry with some paper kitchen towels and then rub them all over with the seasoning mixture. (This step helps them to brown nicer and prevents too much splattering. It also helps the seasoning to adhere to the chicken.)
- Heat the oil in a heavy bottomed skillet over medium heat. (A heavy bottom on your skillet will conduct the heat better and more evenly.)
- Once hot, add the chicken thighs and sauté for 5 minutes. Flip over and cook for an additional 5 to 6 minutes. Internal temperature should read 165*F/74*C. (The juices should run clear and not be pink in the least.)
- Remove the chicken to a plate and keep warm. (Tent with foil to hold in the heat.)
- Add the fresh garlic to the skillet and cook for about 30 seconds until quite fragrant. Do not brown. (Browned garlic can be bitter.)
- Add the cider slowly and whisk in the Dijon mustard. Add the sprig of fresh herbs. (I use a small wire whisk.)
- Cook, without disturbing, for a further 6 to 8 minutes to reduce the sauce by half. Whisk in the butter slowly to melt. (The butter will create a rich emulsion that is silky and delicious.)
- Return the chicken thighs to the skillet to heat through for a further 2 minutes. Sprinkle with parsley and serve.
WHAT TO SERVE
WITH
CIDER GLAZED CHICKEN THIGHS
This beautiful rich sauce lends itself perfectly to being served with a dish of rice on the side. Perfect for cradling all of those delicious flavors.
I like to also serve a fresh and seasonal vegetable on the side. On this day it was carrots along with some Bok choy I had in the refrigerator that needed using up. Brussels Sprouts or green beans are also lovely.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE CHICKEN THIGHS?
Feel free to use another cut of boneless, skinless chicken, but do beware that the cook times will change. In any case, know that the inside temperature of the chicken will register 165*F/74*C when done.
MUST I USE BONELESS SKINLESS CHICKEN?
Feel free to use bone in, skin on chicken. Chicken with the bone in will take a considerably longer time to cook, however. Do be sure to check the internal temperature to make sure it is cooked all the way through. Juices should not be pink and the internal temperature should reach as stated above.
CAN I USE A DIFFERENT KIND OF MUSTARD?
Dijon mustard will give you the best flavor. It has a bit of heat without being harsh or vinegary.
CAN THIS RECIPE BE DOUBLED?
Absolutely. Simply multiply the amounts by two to give you the correct measures. Cook times will stay the same except for the sauce reduction. That will take a bit longer to reduce.
WHAT IS APPLE CIDER?
Apple Cider is the name used to describe a type of apple juice made from pressed fresh apples and containing no sugar or preservatives. It is non-alcoholic and highly perishable once opened. It is not a vinegar although you can buy apple cider vinegar. Darker and opaque than regular apple juice.
A FEW MORE
CHICKEN RECIPES SIZED FOR TWO SERVINGS
Here are a few other chicken recipes which are perfectly sized to serve just two people. Easily doubled of course. Delicious and simple as always.
EASY CHICKEN PARM - Deliciously tender and flavour filled crisp coated chicken breasts, baked atop a flavourful mix of spaghetti and marinara, and topped with oozing mozzarella and Parmesan cheeses. You can use a good jarred marinara sauce, but if you have plenty of time do make your own. It is well worth the extra effort.
CRISPY BAKED CHICKEN & SLAW - There is something deeply satisfying about a buttery, breaded and spiced breast of chicken baked until crisp and golden brown on the outside, yet still tender inside. This gets served with a delicious and tangy fennel slaw. The two are perfect partners.
Pin this recipe to your Cooking for Two, Chicken or Main Dish boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves two

Cider Glazed Chicken Thighs
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Boneless, skinless chicken thighs, sauteed in a savory blend of spices and herbs, then glazed with a delicious apple cider & Dijon reduction. Quick, easy delicious!
Ingredients
- 1 TBS light olive oil
- 4 boneless, skinless chicken thighs
- 1/2 tsp either dried rosemary or thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- salt and ground white pepper to taste
- 2 cloves garlic, peeled and minced
- 1/2 cup (120ml) fresh apple cider (not vinegar)
- 1/2 TBS Dijon mustard
- 1 fresh sprig of either rosemary or thyme
- 1 TBS butter
- chopped fresh parsley to serve
Instructions
- Whisk the dried thyme or rosemary, onion powder, garlic powder, paprika, salt and white pepper together in a small bowl.
- Pat your chicken thighs dry with some paper kitchen towels and then rub them all over with the seasoning mixture.
- Heat the oil in a heavy bottomed skillet over medium heat.
- Once hot, add the chicken thighs and sauté for 5 minutes. Flip over and cook for an additional 5 to 6 minutes. Internal temperature should read 165*F/74*C.
- Remove the chicken to a plate and keep warm.
- Add the fresh garlic to the skillet and cook for about 30 seconds until quite fragrant. Do not brown.
- Add the cider slowly and whisk in the Dijon mustard. Add the sprig of fresh herbs.
- Cook, without disturbing, for a further 6 to 8 minutes to reduce the sauce by half. Whisk in the butter slowly to melt.
- Return the chicken thighs to the skillet to heat through for a further 2 minutes. Sprinkle with parsley and serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Post a Comment
Thanks for stopping by. I love to hear from you so do not be shy!
BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.
Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.
Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.
Thanks so much for your understanding! I appreciate you!