Description
Pan-seared chicken thighs are roasted in a sweet and tangy apple cider glaze for a simple one-pan dinner.
Ingredients
Scale
- 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