Sticky Apple Cider Chicken with Autumn Slaw.
This sticky apple cider chicken is such a lovely fall meal! Chicken thighs are browned and served with a sticky cider sauce alongside a crunchy, refreshing autumn slaw. It’s the best combo and very light, satisfying and flavorful.
Fall dinners are my favorite!
This sticky apple cider chicken is tender and flavorful. It complements the cold, refreshing crunchy slaw in the best way – the combo is wonderful! It’s light and easy but very filling. I love when a satisfying meal is simple and fantastic!
I also need to come up with any and every excuse to use apple cider this time of year. It’s one of my favorite things ever.
For well over a decade, I’ve been making a chicken thigh recipe with apple cider and honey that we LOVE. They get broiled and have a ridiculous amount of flavor for being made with very simple ingredients. Because of that, it’s also a combo I lean towards when coming up with new recipes.
Or just when I’m thinking of what to make Eddie for dinner!
While I always have that on the brain, I also LOVE the method that I use for my salmon. Honey or maple syrup and water (or another liquid!) are mixed together and then you pour it in the skillet. It simmers and bubbles and gets so sticky and delicious!
All of that to say, this recipe is a hybrid of both of those. In addition to my absolute adoration of apple cider (it’s so much better than pumpkin) and the desperate need for the crunchiest texture in the world, a quick slaw as a side is a must.
This is how I make it!
First, the chicken. I season it with my favorite spices, then sear it in a cast iron pan. I like to use boneless, skinless chicken thighs, but skin-on would also be delish here.
When the chicken is deeply golden on both sides, I pour in a mixture of apple cider, water and honey. Just like I mentioned above, it bubbles and simmers and gets deliciously sticky.
Just then, I stick the pan in the oven to finish the chicken so it’s super tender and not over cooked. It usually doesn’t take very long. The bit of sauce will reduce too but you can still spoon it over the chicken to serve.
Then, while the chicken finishes in the oven, I make a quick slaw! Chop some apples, celery and red onion! Then finely grate some carrots. I like that this is a lettuce-less and cabbage-less slaw because it is SO packed with intense flavor and crunch.
The dressing for the slaw is, let’s say, a creamy vinaigrette. There is still a touch of creaminess because it balances the sticky chicken so well. I whisk together some mayo, apple cider vinegar, garlic and honey. The result is a perfectly tangy yet creamy and light dressing.
The slaw stays super crunchy but has a lovely coating of flavor. It pairs so well with the chicken!
There’s warm chicken with a sticky sauce and a crunchy, cooling and refreshing slaw! Best combo ever.
Fall dinner on repeat!
Sticky Apple Cider Chicken with Autumn Slaw
Sticky Apple Cider Chicken with Autumn Slaw
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 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 cloves, finely minced
- kosher salt and pepper
Instructions
- Preheat the oven to 425 degrees F.
- Season the chicken all over with salt, pepper and the 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. Sear for 2 to 3 minutes, or until it’s deeply golden, before flipping it over and repeating on the other side.
- Whisk together the apple cider, honey and water. Once the chicken is seared, keep it over medium heat and pour the liquid in. Let it bubble and simmer for 1 to 2 minutes.
- Transfer the pan to the oven for 10 to 12 minutes or until the internet temperature of the chicken reaches 165 degrees F. Let it rest for 10 minutes before slicing. Spoon the sticky sauce over before serving!
- Serve with the autumn slaw.
autumn apple slaw
- Combine the apples, celery, onion and carrots in a large bowl. Toss with a pinch of salt and pepper.
- In a bowl, whisk together the mayo, vinegar, honey, garlic and another pinch of salt and pepper. Pour over the apple mixture and toss well until combined. Serve!
Did you make this recipe?
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A cozy crunchy meal!
9 Comments on “Sticky Apple Cider Chicken with Autumn Slaw.”
Can you use chicken breasts here instead? Would that need any adjustments to the cooking instructions?
Yes, you can use chicken breast. I’ve made this recipe twice over the past two weeks using chicken breast. If you pound your chicken thin like I did then I would say 2 min is enough.
Thank you! Very helpful!
looks delish! saving for next week dinner. but I must say…. celery?! I’ve been around this site long enough to remember when it was public enemy #1!
Saw this recipe today and made it for dinner tonight. it does not disappoint. we thoroughly enjoyed it and I’ll make it again. I did have to cook the sticky sauce a bit more on the stove to thicken it.
This was a huge hit with my family! I modified the slaw to include a cabbage mix vs celery and onion, but the apple was key! I served with mashed butternut squash and rice – restaurant level deliciousness!
Have you ever done ground chicken with it?
Fantastic combination! The sauce wasn’t cooked down enough at the end, so I removed the chicken and put the pan on the burner to boil down to my liking. Then I added the chicken back into it. I rarely make the same thing more than once, but this one will be made many times from now on…
I’ve made this several times and it’s always a winner. I add a bit if shredded cabbage to the slaw and increase the dressing to stretch it further. It’s great as left overs.