Skillet Apple Cider Chicken Thighs
Apple cider chicken thighs cook in one skillet with a savory mustard-thyme pan sauce. The recipe uses nonalcoholic apple cider, not hard cider or apple cider vinegar, so the fruit flavor comes from a measured cooking liquid rather than a harsh vinegar reduction.
Equipment
- 1 Wide skillet with lid and instant-read thermometer
Ingredients
- 1 1/2 lb boneless skinless chicken thighs 680 g
- 1 tbsp olive oil
- 3/4 tsp fine salt divided
- 1/4 tsp black pepper
- 1 small yellow onion thinly sliced
- 2 garlic cloves minced
- 1 cup nonalcoholic apple cider 240 ml; not vinegar
- 1/2 cup low-sodium chicken broth 120 ml
- 1 tbsp Dijon mustard
- 1/2 tsp dried thyme
- 1 tsp cornstarch mixed with 1 tablespoon cold water
Instructions
- Pat chicken dry and season with half the salt and all the pepper. Heat oil in a wide skillet over medium-high heat. Brown thighs for 4–5 minutes per side, then move them to a plate; they may not yet be cooked through.
- Reduce heat to medium. Cook onion in the pan 4 minutes, then add garlic for 30 seconds. Pour in apple cider and broth and scrape browned bits from the bottom. Whisk in mustard, thyme and remaining salt.
- Return chicken and its juices to the skillet. Simmer gently, partly covered, for 8–12 minutes until the thickest thigh reaches 165°F (74°C). Move cooked chicken to a clean plate.
- Stir the cornstarch slurry again and whisk it into the simmering sauce. Cook 1–2 minutes until lightly thickened. Return chicken briefly to coat, then serve with sauce spooned over it.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.