This sticky apple cider chicken makes a lovely fall dinner. Boneless chicken thighs are seared until golden, finished in a sticky apple cider and honey glaze, and served with a crisp, refreshing autumn slaw. The combination is light, satisfying, and full of seasonal flavor.
Fall dinners are my favorite.
This recipe is tender, sweet, tangy and crunchy all at once. The warm, caramelized chicken with a sticky cider sauce pairs perfectly with a bright, crunchy slaw—simple ingredients that make a fantastic weeknight meal.
I love any excuse to use apple cider this time of year; it brings a fresh, bright flavor that’s perfect for autumn dishes.
For years I’ve been making a chicken thigh recipe with apple cider and honey that we adore. The method here borrows from that idea and from a sticky glaze technique I use for salmon—mixing honey with a liquid, simmering it until it becomes glossy and sticky. The result is deeply flavorful with minimal fuss.
While developing this version I wanted a crunchy side, so I made a quick slaw of apples, celery, onion and grated carrot dressed in a creamy vinaigrette. It’s refreshing and textural, and balances the rich glaze beautifully.
This is how I make it
Start by seasoning the chicken with kosher salt, pepper, smoked paprika and garlic powder. Heat olive oil in an oven-safe skillet and sear the thighs over medium heat until deeply golden on both sides. Then whisk together apple cider, honey and a little water and pour it into the pan. Let it bubble and reduce for a couple of minutes until the sauce becomes glossy and sticky.
Transfer the skillet to a hot oven to finish the chicken so it stays tender and juicy—this takes just a short time. Let the chicken rest, then spoon the sticky sauce over the sliced pieces when serving.
While the chicken finishes, make the autumn slaw: slice apples into matchsticks, dice celery and red onion, and finely grate a carrot. Toss the vegetables with a pinch of salt and pepper. For the dressing, whisk mayonnaise with apple cider vinegar, honey, minced garlic, salt and pepper to taste. Toss the dressing with the apple mixture so the slaw stays crisp but well coated with bright, creamy flavor.
The final plate is warm, sticky-sauced chicken alongside a cooling, crunchy slaw—the best fall dinner combo.
Sticky Apple Cider Chicken with Autumn Slaw
Sticky Apple Cider Chicken with Autumn Slaw
4
25 mins
15 mins
40 mins
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 to 2 tablespoons olive oil
- ⅓ cup apple cider
- ¼ cup honey
- ¼ cup water
Autumn apple slaw
- 2 apples, cut into matchsticks
- ½ cup diced celery
- ¼ cup diced red onion
- 1 large carrot, peeled and finely grated
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 garlic clove, finely minced
- Kosher salt and pepper
Instructions
- Preheat the oven to 425°F.
- Season the chicken all over with salt, pepper, smoked paprika and garlic powder.
- Heat the olive oil in a cast-iron or oven-safe skillet over medium heat. Once hot, add the chicken and sear 2–3 minutes per side until deeply golden.
- Whisk together the apple cider, honey and water. Keep the chicken over medium heat and pour the mixture into the pan. Let it bubble and simmer 1–2 minutes until glossy.
- Transfer the pan to the oven and bake 10–12 minutes, or until the internal temperature reaches 165°F. Let the chicken rest 10 minutes before slicing. Spoon the sticky sauce over the chicken to serve.
- Serve with the autumn slaw.
Autumn apple slaw
- Combine the apples, celery, red onion and grated carrot in a large bowl. Toss with a pinch of salt and pepper.
- In a small bowl whisk together the mayonnaise, apple cider vinegar, honey, minced garlic, and a pinch of salt and pepper. Pour over the apple mixture and toss until well coated. Serve immediately.
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A cozy, crunchy fall meal to make again and again.