Apple Cider Chicken

Easy to make, this Apple Cider Chicken is the perfect skillet dinner paired with the Best Mashed Potatoes . It’s a family-friendly favorite, but looks gorgeous enough for entertaining as well. It’s naturally gluten-free and dairy-free. The sweetness of the apples goes wonderfully with the onions and rosemary, and it’s all complemented by a little honey mustard glaze.

Four chicken thighs in a white skillet surrounded by sliced apples and onions with sprigs of thyme and rosemary. - 1

Apple season always brings joy to my heart every fall when countless varieties begin to arrive. Both our families make a lot of Apple Crisp , but we really enjoy using them in savory dishes too.

Watch How To Make Apple Cider Chicken

My first version of this recipe in 2017 used bone-in, skin-on chicken thighs, but over the years, I’ve changed it up a bit to be less messy on the stovetop and quicker to cook.

And so I wanted to share my simpler version with you here today, but I’ve included some notes in the recipe card for my original, too!

Apple cider chicken thighs on three plates with apple slices, mashed potatoes, and green beans. - 2

Ingredients & Substitutions

Chicken thighs, apples, red onion, rosemary, thyme, olive oil, Dijon mustard, honey, and garlic in bowls on a wood cutting board. - 3

Chicken thighs – I like to use boneless skinless chicken thighs to keep things simple, but there are notes in the recipe card for bone-in skin-on.
Olive oil – I use olive oil to sauté the chicken, but butter works really well as well and adds a nice flavor. Use whatever sounds good or olive oil to keep this dairy-free.
Apples – almost any apple that holds its shape during cooking works here. I like to use Honeycrisps, Sweet Sixteen, or Pink Lady. You want to avoid mushier apples like Gala or Transparent apples, which work best for things like applesauce.
Onion – I like to use red onions for their subtle flavor and beautiful color. You can also use a yellow onion.
Apple cider – fresh-pressed apple cider will give you unbeatable flavor in this dish that cannot be replicated with bottled apple juice. If you absolutely can’t find it, try apple juice mixed with a touch of fresh orange juice or freshly squeezed lemon juice to give it depth to your taste. It’s important to note that apple cider is a fresh juice and very different from apple cider vinegar – do not substitute!
Herbs — fresh rosemary and/or thyme sprigs —are the perfect flavor combination for this dish.
Honey mustard – Dijon mustard mixed with a bit of honey makes a flavorful glaze for the chicken thighs and adds so much flavor to this dish.

How to make this recipe step by step

Four photos in a collage showing slicing up apples, red onion, mincing rosemary, and mixing honey and Dijon mustard in a bowl. - 4

Step 1: Start by prepping your ingredients.

Slice the apples and onions, mince the fresh herbs, and stir together the honey mustard mixture.

Four photos in a collage showing browning chicken thighs in a skillet, then adding red onions, apple slices and apple cider. - 5

Step 2: Next, sear the chicken thighs on both sides, then remove them from the pan. I use a large stainless-steel pan when doubling the recipe and a cast-iron skillet for 4 servings.

Add more oil if necessary and cook the onions 1-2 minutes before adding the apples and herbs. Stir to combine and add the apple cider. Simmer, stirring often until the apples are barely getting tender, 4-5 minutes. Cover the pan if you’re running low on liquid.

Adding the browned chicken thighs back to the pan with the cooked apple slices. - 6

Step 3 : Add the chicken back to the pan on top of the apples and onions.

Pouring the honey mustard mixture over the chicken thighs in a large skillet. - 7

Step 4: Drizzle the honey mustard mixture over the top, making sure to coat each chicken thigh.

Broil in the oven until the chicken thighs are done (165ºF on an instant-read thermometer) and the apples are tender, about 5 minutes, being careful not to burn the glaze.

A large skillet with 8 chicken thighs surrounded by apple and onion slices, fresh rosemary and a wood spatula scooping one out. - 8

Ways to serve this

This dish is perfect served with my Best Mashed Potatoes and Sautéed Green Beans .
It’s also really great with my Creamy Mashed Cauliflower for a slightly lighter option. It can also be served with freshly steamed rice , or a wild rice pilaf.

Chicken breasts cut in half lengthwise to make them thinner would also work in this recipe, but it’s too easy to dry them out. I recommend chicken thighs for the best results because they don’t dry out as easily.

You can use apple juice instead of apple cider, but it won’t be as flavorful. If you can’t find apple cider, I recommend adding a splash of freshly squeezed lemon juice or orange juice to the pan to brighten up the flavor.

Storing leftovers

To store – place any leftovers in an airtight container and refrigerate for up to 4 days.
Reheating – add any leftovers to a pan and cook covered over low heat, stirring as necessary, until heated through. If the apple mixture looks too dry, add a touch of water to keep it from sticking.
To freeze – place any leftovers in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight before reheating. The apples and onions will be very soft after they’re frozen.

Apple cider chicken thighs in a large metal skillet surrounded by apple slices, onion, fresh rosemary sprigs with a red and white linen on the side of the pan. - 9

Tips & Tricks

Fresh apple cider will give you incredible flavor, and it’s worth tracking down if you can! But don’t worry if you can’t, I have made this with bottled apple juice. Just follow the recipe notes and add a touch of freshly squeezed lemon juice to taste to brighten the flat flavor of bottled juice.
If you’re using a cast-iron or stainless steel skillet, a metal spatula is great for scraping up the browned bits from the bottom of the pan. If your cast-iron skillet is coated with enamel, try using a wooden utensil with a straight edge.
Extra-easy option: skip sautéing the chicken thighs and move right to cooking the apples and onions. Place the raw chicken thighs on top of the apple/onion mixture, drizzle with the honey mustard, and cook at 450ºF until the chicken thighs are done, about 20-25 minutes. You do miss a bit of flavor from browning the chicken, but it’s still really good and faster with less cleanup!

Close view of apple cider chicken thighs surrounded by apple slices and onions. - 10

More Chicken Recipe Inspiration

Creamy Garlic Chicken
Coconut Lime Chicken
Creamy Tuscan Chicken
Pizza Chicken
Lemon Chicken Thighs

INGREDIENTS1x2x3x

4 chicken thighs - boneless skinless
1 tbsp olive oil - or butter
1/2 tsp each sea salt & black pepper - or to taste
1 small red onion - thinly slivered, or 1 large shallot
1 small clove garlic - minced
1 large Honeycrisp apple - sliced 1/4"-1/2" thick, see notes
1 tbsp chopped fresh rosemary or thyme - or 1 Teaspoon dried thyme
1/2 cup fresh apple cider - see notes

Honey Mustard Glaze:

1 tbsp Dijon mustard
1 tbsp honey
1/2 tsp sea salt - or to taste

INSTRUCTIONS

Preheat the oven to broil at 550ºF.
Slice the apples and onions, mince the fresh herbs, and stir together the honey mustard glaze ingredients in a small bowl.
Next, heat a 10" cast-iron skillet over medium-high heat. When the pan is hot, add the olive oil and swirl to coat the bottom. Add the chicken thighs to the pan and sprinkle with the sea salt and pepper. Sear the chicken thighs on both sides, about 4 minutes per side, then remove them from the pan.
Add more oil if necessary and cook the onions and garlic 1-2 minutes before adding the apples and herb(s). Stir to combine and add the apple cider.
Simmer, stirring often until the apples are barely getting tender and most of the liquid is gone, 4-5 minutes. Cover the pan if you’re running too low on liquid.
Add the chicken back to the pan along with any juices on top of the apples and onions. Drizzle the honey mustard mixture over the top, making sure to coat each chicken thigh.
Broil in the oven until the chicken thighs are done (165ºF on an instant-read thermometer) and the apples are tender, about 5 minutes, being careful not to burn the glaze.
Serve immediately with your choice of sides.

NOTES

nutrition facts

This recipe was originally published in 2017 and updated with new photos, more tips and information, and a video in 2025.