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–+ servings
Two apple cider glazed chicken thighs in a white shallow bowl with rice.

Apple Cider Glazed Boneless Skinless Chicken Thighs

Juicy boneless chicken thighs seared and simmered in a tangy-sweet apple cider, Dijon, and maple glaze with fresh thyme—weeknight-easy, cozy, and crowd-pleasing.
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Author Kori Butler
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course chicken recipes
Cuisine American
Servings 5
Calories 262 kcal

Ingredients
  

  • 6 boneless skinless chicken thighs
  • Salt and pepper
  • 2 to 3 tablespoons vegetable oil
  • 2 tablespoons apple cider vinegar
  • 1½ cups apple cider
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced
  • 2 to 3 teaspoons fresh thyme leaves (plus extra sprigs for garnish)
  • ½ to 1 tablespoon Optional thickener: ½ to 1 tablespoon cornstarch whisked together with 2 to 3 tablespoons of cold water or apple cider.

Instructions
 

  • Pat the chicken dry; season both sides with salt and black pepper.
  • Heat the oil in a 12-inch skillet over medium–high. When hot, sear the chicken 3 to 4 minutes per side until golden. Work in batches to avoid crowding; transfer to a plate.
  • Reduce heat to medium. Add the apple cider vinegar and scrape up any browned bits. Whisk in the apple cider, maple syrup, Dijon, and garlic. Return the chicken (and any juices) to the pan and bring to a lively simmer. Cook, turning once or twice, until the chicken reaches 165℉, about 4 to 8 minutes.
  • Transfer the chicken to a plate and keep warm. Add in thyme then continue simmering the pan juices until reduced to a glossy glaze that coats a spoon, 3 to 6 minutes. (Want more extra glaze or a saucier finish? Instead of reducing the glaze, whisk the cornstarch with the cold water or cider, then drizzle into the simmering liquid, whisking until thickened, 30 to 60 seconds. This will thicken it but not reduce the volume. If it gets too thick, thin with a splash of cider. Season to taste)
  • Adjust salt and pepper to taste. Serve with extra glaze and garnish with thyme.

Video

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Stir in the thyme at the very end for bright flavor; let it bubble 1 to 2 minutes to bloom. Reduce the glaze a bit longer for a stickier finish.
VARIATIONS: Swap thyme for 1 teaspoon very finely minced rosemary or a few crisped sage leaves; add thin apple slices and a small thyme sprig to the pan for extra fall vibes.
SERVING SUGGESTIONS: Spoon extra glaze over the chicken and finish with fresh thyme; pair with roasted Brussels sprouts and wild rice (or sweet potato mash).

Nutrition

Calories: 262kcalCarbohydrates: 14gProtein: 29gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 87mgSodium: 194mgPotassium: 607mgFiber: 0.4gSugar: 12gVitamin A: 82IUVitamin C: 4mgCalcium: 28mgIron: 1mg
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