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)