This recipe features chicken thighs with very crispy skin, cooked in a simple pan sauce made from apple cider. The chicken is seared on the stovetop and then finished in the oven, all in one skillet.
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From start to finish, this dish takes about 40 minutes, making it a good choice for a weeknight meal. The pan sauce is made with just a few ingredients and has a nice balance of sweet and savory flavors.
Why You'll Love This Recipe
- Searing the chicken skin-down first in a hot skillet is the key to getting golden, crispy skin
- Finishing the chicken in the oven ensures it cooks through evenly without burning the outside
- Making a pan sauce at the end uses the flavorful browned bits left in the skillet after cooking the chicken
Essential Ingredients
- Chicken Thighs: Bone-in, skin-on thighs provide the most flavor and a crispy result. You can use boneless thighs, but they will cook faster.
- Apple Cider: Look for the cloudy, unfiltered juice often sold in the refrigerated section. Do not use alcoholic hard cider or apple cider vinegar.
- Ranch Seasoning: A store-bought packet or shaker of dry ranch dressing mix adds a savory, herby flavor that complements the sweet cider.
- Dijon Mustard: This adds a pleasant tang to the sauce that cuts through the sweetness of the cider. A smooth variety works best.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Season and Sear the Chicken: First, pat the chicken thighs completely dry and season them with the ranch mix and pepper. Melt half the butter in a large, oven-safe skillet. Sear the chicken skin-side down until it’s deeply browned and the skin is crisp.
Add Cider and Roast: Flip the chicken pieces over. Pour the apple cider into the skillet around the chicken, being careful of any splatters. Transfer the entire skillet to your preheated oven and let it roast until the chicken is cooked through.
Make the Pan Sauce: Once cooked, move the chicken to a plate to rest. Return the skillet to the stove. Whisk in the Dijon mustard and the rest of the butter to create a smooth glaze. After a minute or two, the sauce will thicken slightly. Season with a little salt if needed, then serve the sauce over the rested chicken.
You Must Know
- An oven-safe skillet, such as cast iron, is needed for this recipe to go from stovetop to oven
- For food safety, ensure the chicken’s internal temperature reaches 165°F (74°C)
- Check the thickest part of the thigh, avoiding the bone
- Letting the chicken rest for a few minutes before serving helps keep the meat juicy
- Use sweet apple cider (unfiltered apple juice), not hard cider or apple cider vinegar
Serving Ideas
This chicken is excellent served with mashed potatoes, roasted broccoli, or a simple green salad to balance the richness of the glaze.
Storing & Reheating
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven-safe dish and warm at 350°F (175°C) until heated through. Freezing is not recommended as it can negatively affect the texture of the sauce.
FAQ
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Sear them for 3-4 minutes per side, then reduce the oven time to 15-20 minutes, or until they reach an internal temperature of 165°F (74°C).
What kind of apple cider should I use?
Use the cloudy, unfiltered apple cider found in the refrigerated section of most grocery stores. Do not use sparkling hard cider or apple cider vinegar, as they will produce a very different flavor.
My sauce seems thin. How can I thicken it?
If the sauce is thinner than you would like after adding the butter and mustard, just let it simmer on the stovetop for a few more minutes. It will reduce and thicken as some of the liquid evaporates.
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📖 Recipe Card
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Cider Glazed Chicken Thighs
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Pan-seared chicken thighs are roasted in a sweet and tangy apple cider glaze for a simple one-pan dinner.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
- 2 tablespoons (28g) unsalted butter, divided
- 1 tablespoon ranch seasoning mix
- 1/2 teaspoon black pepper
- 1 cup (240ml) apple cider
- 1 tablespoon Dijon mustard
- Salt, to taste
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels.
- In a small bowl, combine the ranch seasoning mix and black pepper. Season the chicken thighs on all sides with the mixture.
- Melt 1 tablespoon of butter in a large, oven-safe skillet over medium-high heat.
- Place the chicken thighs skin-side down in the hot skillet. Cook without moving for 8-10 minutes, until the skin is golden brown and crispy.
- Flip the chicken thighs. Carefully pour the apple cider into the skillet around the chicken. Bring the liquid to a simmer.
- Transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
- Remove the skillet from the oven. Transfer the chicken to a plate and let it rest.
- Place the skillet back on the stovetop over medium heat. Whisk in the Dijon mustard and the remaining 1 tablespoon of butter until the sauce is smooth and slightly thickened. Season with salt to taste.
- Pour the cider glaze over the chicken thighs and serve immediately.
Notes
- An oven-safe skillet, such as cast iron, is needed for this recipe to go from stovetop to oven.
- For food safety, ensure the chicken’s internal temperature reaches 165°F (74°C). Check the thickest part of the thigh, avoiding the bone.
- Letting the chicken rest for a few minutes before serving helps keep the meat juicy.
- Use sweet apple cider (unfiltered apple juice), not hard cider or apple cider vinegar.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pan-Searing, Roasting
- Cuisine: American
