Apple Cider Chicken with Broccoli Slaw
This apple cider chicken is one of those dinners that feels cozy and a little impressive, without being complicated. I sear juicy chicken thighs until golden, then finish them in a sticky apple cider glaze right in the same pan. The sweet-savory sauce coats the chicken and gets just thick enough to spoon over everything. To balance it out, I serve it with a crunchy broccoli slaw tossed in a lemony garlic yogurt dressing that keeps the whole plate feeling fresh. It’s the kind of weeknight meal I come back to every fall!
Simple elevated chicken
In the fall and winter I almost always have a jug of apple cider on hand. I love splashing some in a cocktail or as a marinade for chicken and even beef. It’s not too sweet, but it adds just enough warmth and depth to make a dish feel seasonal.
Similar to my orange chicken recipe, apple cider makes a great sticky sauce to coat protein. All it takes is letting it simmer in the pan with the chicken until it reduces and starts to caramelize around the edges. That glossy slightly sweet glaze is one of my favorite ways to cook chicken once the weather cools down!
How to Make Apple Cider Chicken
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Recipe
Apple Cider Chicken with Slaw
Ingredients
- 1 tablespoon olive oil
- 1 ½ lbs chicken thigh
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup apple cider - you can also use juice
- 2 garlic cloves - minced
- 1 teaspoon dijon mustard
- ½ lemon - juiced
- ½ teaspoon thyme
- ½ teaspoon ginger
- ¼ teaspoon sage
Dressing
- 3 tablespoon olive oi
- 1 tablespoon avocado oil mayo - or greek yogurt
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- ½ lemon - juiced
- ¼ teaspoon sea salt
For the Slaw
- 12 oz broccoli slaw - I used a premixed bag of broccoli stalks, carrots, and cabbage
- 1 apple - small, diced
Instructions
- Heat a large skillet over medium heat with the olive oil. Once the oil starts to shimmer add the chicken thighs, leaving some space in between each one. If needed, work in batches. Sprinkle the salt and pepper over the chicken. Cook for 5 - 6 minutes on each side, depending on thickness until 90% cooked through (it will finish cooking in step 2). Transfer the chicken to a plate and set aside.1 tablespoon olive oil, 1 ½ lbs chicken thigh, ½ teaspoon sea salt, ¼ teaspoon black pepper
- With the skillet still over medium heat, add half of the apple cider along with the garlic cloves, lemon juice, dijon mustard, thyme, ginger, and sage. Stir well to distribute. Nestle the chicken back into the pan and pour the remaining apple cider over top of each chicken. Bring the sauce to a simmer. Allow the chicken to finish cooking until the sauce has become thick and can coat the back of a spoon.1 cup apple cider, 2 garlic cloves, 1 teaspoon dijon mustard, ½ lemon, ½ teaspoon thyme, ½ teaspoon ginger, ¼ teaspoon sage
- Meanwhile, prepare the dressing. In a jar or bowl whisk together the olive oil, mayo, honey, dijon mustard, lemon juice, and salt. Set aside.3 tablespoon olive oi, 1 tablespoon avocado oil mayo, 1 teaspoon honey, 1 teaspoon dijon mustard, ½ lemon, ¼ teaspoon sea salt
- In a large bowl add the broccoli slaw and apples and toss well with the dressing.12 oz broccoli slaw, 1 apple
- Serve the chicken with the broccoli slaw and enjoy!
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