Apple Cider-Glazed Chicken Thighs

Apple cider-glazed chicken thighs are one of those meals that look like you put in a ton of effort, but they’re secretly super simple. The chicken thighs are given a quick seasoning and roasted on a sheetpan, and the glaze? It’s thick, sticky, and packed with flavor. Think tangy mustard, sweet cider, a little bit of brown sugar, and just enough spice to keep things interesting.

If you love apple cider, try making my slow cooker apple cider from scratch!

The real star here is that glossy, craveable glaze. It clings to the chicken just right and caramelizes in the oven so every bite is bold and juicy. We’re using boneless, skinless thighs because they stay tender and are basically impossible to mess up. This is the kind of dinner that works just as well for a busy weeknight as it does when you’ve got company coming over. And it’ll have everyone licking their plates clean!

Ingredient Notes

• Boneless Skinless Chicken Thighs: Go for the standard pack from the meat section, which are about 3 pounds. No need to trim off every bit of fat; it helps keep them juicy. You can use bone-in if that’s what you have, but you’ll need to add extra cooking time.
• Dijon Mustard: This adds a tangy punch that balances out the sweetness in the glaze. Don’t swap it for yellow mustard. Dijon makes a difference.
• Apple Cider Vinegar: You’ll use this in both the marinade and the glaze. It adds just the right amount of acidity.
• Paprika: Adds a little color and a subtle warmth.
• Salted Butter: This helps make the glaze glossy and rich. Unsalted butter works too.
• Cornstarch: This is what makes the glaze thick and sticky. You’ll mix it with the butter before adding liquid to help prevent clumps.
• Apple Cider: This is not the same as apple cider vinegar! It’s usually found in the refrigerated juice section during the fall, but shelf-stable versions work just as well. Try to stay away from apple juice. It’s sweeter and less complex.
• Brown Sugar: Just one tablespoon adds the perfect hint of sweetness. Either light or dark brown sugar will work here.

Alternate Cooking Method

There’s more than one way to make cider-glazed chicken, and honestly, they both work. You just have to pick the one that fits your day best.

Sheet Pan (our favorite): Toss everything on the pan, pop it in the oven, and let it do its thing. It’s hands-off, great for multitasking, and cleanup is easy. The glaze thickens on the stovetop while the chicken bakes, and then you brush it on at the end so it gets sticky and caramelized.

Stovetop: Want it fast? Use a skillet. You’ll sear the chicken first to get some good browning, then pour the glaze right over and simmer until everything’s coated and glossy. It’s quick, but you’ll need to babysit it a little more than the oven version.

Substitutes and Variations

Whether you’re working with what you’ve got or just want to switch things up, this recipe is super flexible. This is one of those recipes that plays nice with a little creativity, so feel free to make it your own with one of these changes:

Bone-In Thighs: Totally fine to use! Just add 10 to 15 minutes of cook time and make sure the internal temp hits 175°F. The bone adds flavor, and the skin gets extra crispy if you leave it on.

Maple Syrup or Honey: Out of brown sugar? No problem! Switch it for 1 tablespoon of maple syrup or honey. The glaze will be a touch thinner, but still sticky and sweet.

Apple Juice: If you don’t have apple cider, you can sub in apple juice. It’s a bit sweeter and lighter, so you might want to add a little extra vinegar (about 1/2 teaspoon) to balance it out.

Fresh Herbs: Add a sprig of rosemary or thyme to the glaze while it simmers if you want more of that warm, earthy flavor. Just pull it out before brushing on the glaze.

Add Apple Slices: Toss a sliced apple onto the sheet pan during the last 10 to 15 minutes of baking. They’ll soak up the glaze and roast until tender. It’s fall in a bite.

Troubleshooting the Glaze

Glaze not turning out quite right? Don’t worry, it happens. This glaze is super forgiving once you know what to look for, and it’s totally worth getting right. Here’s how to fix it:

Too thin? Keep simmering. The longer it cooks, the more it reduces and thickens up. If it still feels runny after a few minutes, whisk in a tiny extra pinch of cornstarch (start with 1/2 teaspoon mixed with a tablespoon or two of water).

Too thick? This one’s easy. Just add a little more apple cider to thin it out. Go slow here; a little goes a long way.

Glaze won’t stick to the chicken? Make sure the chicken’s not too wet. If there’s too much juice on the pan, give the thighs a quick pat with paper towels before brushing on the glaze. Also, don’t skip the final few minutes in the oven after glazing. It’s what helps the glaze cling and caramelize.

Frequently Asked Questions

Make-Ahead Tips

This recipe is already pretty weeknight-friendly, but if you want to get ahead, here’s how to make it even easier:

Prep the Chicken Early: You can mix up the mustard-vinegar-spice mixture and coat the chicken up to 24 hours in advance. Just cover it and stash it in the fridge. When you’re ready to cook, lay everything out on your sheet pan and go straight to the oven.

Make the Glaze Ahead: The glaze can be made a day or two in advance and stored in the fridge. It’ll thicken as it chills, so just warm it up gently on the stove before using. If it feels too thick, add a little more cider to thin it out.

Full Meal Prep: Want to get the whole thing ready ahead of time? You can prep the chicken and glaze, store them separately, and just combine and roast when you’re ready. It’s great for hosting or busy evenings when you want dinner to feel a little more special with almost zero effort.

Serving Suggestions

This chicken is packed with bold, cozy flavor, so you’ll want to pair it with sides that can hold their own, but still let the glaze shine. You can mix and match depending on your mood (or what’s hanging out in your fridge). Here are some of our favorite combos:

Mashed Potatoes: Creamy mashed potatoes are the perfect match for that sticky glaze. The extra sauce from the pan? Spoon it right on top.

Roasted Veggies: Think carrots, broccoli, brussels sprouts, or sweet potatoes. Toss them on a second sheet pan with olive oil, salt, and pepper, and roast them while the chicken’s in the oven.

Rice or Quinoa: These make great bases if you’re feeling like a grain bowl. Add some greens and maybe a crumble of goat cheese or feta if you’re feeling fancy.

Fall Salad: A simple arugula or spinach salad with apples, pecans, and a light vinaigrette.