Description
This Apple Cider Chicken is a cozy fall dish featuring tender chicken thighs simmered in a sweet and tangy apple cider sauce, topped with caramelized onions and earthy mushrooms. Perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs (about 4–6 thighs)
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup apple cider
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 4-5 minutes per side. Transfer to a plate and set aside.
- Reduce heat to medium. Add sliced onion to the skillet and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Add mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant. Stir in apple cider, apple cider vinegar, Dijon mustard, and dried thyme. Scrape up any browned bits from the bottom of the pan.
- Return chicken to the skillet. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through (internal temperature reaches 165°F).
- If a thicker sauce is desired, mix flour with 2 tablespoons water to form a slurry, then stir into the sauce. Simmer for 2-3 minutes until thickened. Stir in butter until melted and glossy.
- Serve chicken and sauce over mashed potatoes, rice, or egg noodles.
Notes
For a dairy-free version, substitute butter with olive oil or a plant-based butter. Apple cider can be replaced with apple juice plus a splash of lemon juice for acidity.
Nutrition
- Calories: 380
- Sugar: 14g
- Fat: 20g
- Carbohydrates: 22g
- Protein: 28g