This Sticky Apple Cider Chicken with Autumn Slaw is the quintessential fall dinner, featuring juicy, pan-seared chicken thighs glazed in a sweet and savory apple cider reduction. The rich, sticky sauce is perfectly balanced by a crisp, refreshing slaw made with fresh apples, carrots, and a creamy cider vinaigrette.
With warming spices like smoked paprika and the comforting sweetness of honey, this meal is a celebration of harvest flavors that comes together in under 45 minutes.
Recipe Details
- Flavor Profile: A delightful mix of savory, smoky chicken and sweet, tangy cider glaze, contrasted by the fresh, crisp bite of the apple and vegetable slaw.
- Texture: Tender, juicy chicken is coated in a sticky sauce, paired with the satisfying crunch of raw apples, celery, and carrots.
- Time: 15 minutes prep, 15 minutes cook time (plus resting).
- Difficulty: Easy. It involves searing chicken in an oven-safe skillet and mixing a quick slaw.
What You’ll Need
To make this recipe, you will need a large cast-iron or oven-safe skillet to transition the chicken from the stovetop to the oven seamlessly. A large bowl is needed for the slaw, and a small bowl or jar for the dressing. The ingredients rely on boneless chicken thighs, fresh seasonal produce like apples and celery, and pantry staples like apple cider, honey, and smoked paprika.
Ingredient Notes
- Chicken Thighs – Use 1 ½ pounds of boneless, skinless chicken thighs. They remain juicy and flavorful during the high-heat sear and oven finish.
- Apple Cider – Use real apple cider (the cloudy kind), not apple cider vinegar or apple juice, for the glaze. It provides the deep apple flavor base.
- Honey – This adds sweetness and helps the cider reduce into a sticky, glossy glaze that coats the chicken.
- Smoked Paprika – Adds a subtle smokiness that pairs beautifully with the sweet apple flavors.
- Apples – Crisp apples like Honeycrisp, Gala, or Fuji work best for the slaw. Cutting them into matchsticks ensures a perfect crunch in every bite.
- Slaw Veggies – Diced celery, red onion, and grated carrot add color, texture, and savory notes to balance the fruit.
- Mayonnaise & Apple Cider Vinegar – These create a creamy, tangy dressing that binds the slaw together without being heavy.
Add-ins and Substitutions
- Herbs – Fresh thyme or sage leaves added to the skillet before baking would infuse the sauce with lovely herbal notes.
- Nuts – Toasted pecans or walnuts tossed into the slaw would add an extra layer of autumn crunch.
- Spice – A pinch of cayenne pepper or red pepper flakes in the glaze adds a nice heat to contrast the sugar.
- Greens – You can serve the chicken and slaw over a bed of arugula or spinach for a fuller meal.
How to Make Sticky Apple Cider Chicken with Autumn Slaw
- Prep: Preheat the oven to 425 degrees F.
- Season Chicken: Season the chicken thighs all over with salt, pepper, smoked paprika, and garlic powder.
- Sear: 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.
- Make Glaze: Whisk together the apple cider, honey, and water. Once the chicken is seared, keep it over medium heat and pour the liquid into the skillet. Let it bubble and simmer for 1 to 2 minutes to start reducing.
- Bake: Transfer the pan to the oven for 10 to 12 minutes or until the internal temperature of the chicken reaches 165 degrees F. Let it rest for 10 minutes before slicing. Spoon the sticky sauce from the pan over the chicken before serving!
- Make Slaw: While the chicken cooks, combine the apple matchsticks, diced celery, diced red onion, and grated carrots in a large bowl. Toss with a pinch of salt and pepper.
- Dress Slaw: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, minced garlic, and another pinch of salt and pepper. Pour this over the apple mixture and toss well until combined.
- Serve: Serve the warm sticky chicken alongside the crisp autumn slaw.
Pro Tip: Don’t skip the resting step! Allowing the chicken to rest for 10 minutes lets the juices redistribute, keeping the meat tender. It also gives the sauce in the hot pan a moment to thicken up slightly as it cools.
Recipe Tips
- Skillet Choice: Cast iron is ideal because it retains heat well, helping to caramelize the chicken and the glaze.
- Slaw Prep: To keep your apple matchsticks from browning while you prep, toss them in a little lemon juice or the apple cider vinegar right after cutting.
- Sauce Consistency: If the sauce is too thin after baking, remove the chicken to a plate and simmer the liquid on the stovetop for another minute or two until it becomes syrupy.
FAQs
- Can I use chicken breasts? Yes, but reduce the oven time to 8-10 minutes to prevent them from drying out, as breasts are leaner than thighs.
- Is this gluten-free? Yes, all the ingredients are naturally gluten-free. Just check your mayonnaise label to be sure.
- Can I make the slaw ahead? The slaw is best eaten fresh as the apples can soften and brown over time. You can prep the dressing and chop the veggies (except apples) ahead of time.
Serving Suggestions
- Potatoes: Roasted sweet potatoes or mashed potatoes make a great side to soak up any extra cider sauce.
- Rice: Serve over wild rice or brown rice for a hearty grain bowl.
- Bread: A slice of crusty bread is perfect for mopping up the sticky glaze.
Make This Recipe in Advance
- Prep: You can season the chicken and chop the sturdy vegetables (carrots, celery, onion) a day in advance.
- Reheating: The chicken reheats well in a skillet with a splash of water or cider to loosen the glaze. The slaw should be made fresh.
Sticky Apple Cider Chicken with Autumn Slaw
- Total Time: 40 minutes
- Yield: 4 Servings 1x
Description
This Sticky Apple Cider Chicken with Autumn Slaw is the quintessential fall dinner, featuring juicy, pan-seared chicken thighs glazed in a sweet and savory apple cider reduction. The rich, sticky sauce is perfectly balanced by a crisp, refreshing slaw made with fresh apples, carrots, and a creamy cider vinaigrette. With warming spices like smoked paprika and the comforting sweetness of honey, this meal is a celebration of harvest flavors that comes together in under 45 minutes.
Ingredients
The Sticky Chicken
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Kosher salt and black pepper
- 1–2 tablespoons olive oil (for searing)
The Cider Glaze
- 1/3 cup apple cider (cloudy, real cider not vinegar)
- 1/4 cup honey
- 1/4 cup water
The Autumn Slaw & Dressing
- 2 crisp apples (Honeycrisp or Gala), cut into matchsticks
- 1 large carrot, peeled and finely grated
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 clove garlic, finely minced
- Salt and pepper, to taste
Instructions
Prep
Preheat the oven to 425°F (220°C).
Season Chicken
Pat the chicken dry. Season all over with salt, pepper, smoked paprika, and garlic powder.
Sear
Heat the olive oil in a cast-iron skillet (or oven-safe pan) over medium heat. Cook: Sear the chicken for 2–3 minutes per side until deeply golden brown. (It does not need to be cooked through yet).
Make Glaze
While chicken sears, whisk together the apple cider, 1/4 cup honey, and water.
Simmer
Pour the liquid into the skillet with the chicken. Let it bubble and simmer for 1–2 minutes to start reducing.
Bake
Transfer the skillet to the hot oven. Roast: Bake for 10–12 minutes, or until the internal temperature reaches 165°F (74°C).
Make Slaw
While the chicken bakes, combine the apple matchsticks, celery, red onion, and grated carrots in a large bowl.
Dress
In a small bowl, whisk together the mayonnaise, apple cider vinegar, 1 teaspoon honey, minced garlic, salt, and pepper. Pour over the slaw and toss to combine.
Serve
Remove chicken from the oven and let rest for 10 minutes (this allows the sauce to thicken and juices to settle). Plate: Serve the chicken drizzled with the sticky pan sauce alongside the crisp slaw.
Notes
Cider vs. Vinegar: Be sure to use apple cider (the brown, cloudy beverage) for the glaze, not apple cider vinegar. Vinegar would be far too sour in that quantity!
Pan Choice: A cast-iron skillet is ideal here because it retains heat well, helping to caramelize the chicken skin and thicken the glaze evenly in the oven.
Sauce Consistency: If the sauce is too thin after baking, remove the chicken to a plate and simmer the liquid on the stovetop for another 1–2 minutes until it becomes syrupy.
Slaw Prep: To keep your apple matchsticks from browning while you prep, toss them in the dressing immediately or a splash of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (+ 10 min rest)
- Category: Dinner / Main
- Method: Sear & Roast
- Cuisine: American / Autumnal
Nutrition
- Serving Size: 1 Serving (Chicken + Slaw)
- Calories: 480
- Sugar: 26g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 145mg
Keywords: apple cider chicken, autumn recipes, harvest chicken dinner, apple slaw recipe, healthy fall dinner, cast iron chicken, gluten free dairy free (if mayo is compliant)
