If you’re looking for a cozy, flavorful meal that’s easy to whip up but tastes like you spent hours in the kitchen, then this Apple Cider Glazed Chicken Recipe is going to become your new go-to. I absolutely love how the sweet-tart apple cider glaze pairs with tender, juicy chicken and caramelized apples—it’s the perfect dish to warm you up on cooler evenings. Trust me, once you try it, you’ll be hooked!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The apple cider glaze gives a sweet and tangy finish that perfectly complements savory chicken.
Simple One-Pan Meal: You cook everything in one skillet, which means fewer dishes and more time to enjoy your meal.
Seasonal Ingredients: Using fresh apples and thyme brings bright, fresh flavors that celebrate fall produce.

A white plate holds six pieces of golden-brown cooked chicken, arranged in layers with slices of soft, pinkish-red apple and caramelized onions underneath and around them. The chicken pieces vary in size and shape, showing a textured, crisp skin with small green herb leaves sprinkled on top. A silver spoon held by a woman's hand is pouring smooth, light-brown sauce over the chicken and apples, with some sauce dripping down. The plate is on a wooden surface, with a wooden bowl of green salad blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Apple Cider Glazed Chicken Recipe uses a handful of fresh, simple ingredients that work beautifully together. When picking your apples, choose ones that hold up well to cooking, like Gala, Fuji, or Honey Crisp, so they don’t turn mushy on you.

Chicken: I love using bone-in chicken pieces for juicy, flavorful meat, but boneless works well too.
Dried thyme: Adds a subtle woody flavor; dried works fine here because it simmers in the sauce.
Olive oil and butter: The combo gives great browning and richness—don’t skip the butter!
Shallots: These bring a mild onion flavor that mellows out when cooked.
Apples: Fresh, crisp apples add sweetness and texture.
Fresh thyme sprigs: For aromatic freshness that complements the apple cider glaze beautifully.
Apple cider: The star ingredient for glazing; it adds both sweetness and acidity.
Chicken stock: Adds depth and balances the sweetness.
Soy sauce: Just a splash for an umami boost that rounds out the glaze.
Dry mustard powder: This gives a subtle tang that brightens up the sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Apple Cider Glazed Chicken Recipe is how easy it is to make your own. Whether you want something lighter or a bit more indulgent, there’s room to experiment and still keep that fall-inspired magic.

Use chicken thighs instead of breasts: I sometimes swap in thighs for extra juiciness and flavor, especially when cooking for a crowd.
Add a splash of brandy or bourbon: I discovered this trick when I wanted a richer glaze; just a tablespoon adds a lovely depth.
Make it dairy-free: Skip the butter and use all olive oil or a favorite plant-based fat instead, works beautifully without losing flavor.
Seasonal spin: Swap apples for pears in late fall or add a handful of cranberries for a festive twist.

How to Make Apple Cider Glazed Chicken Recipe

Step 1: Season and Sear Your Chicken to Golden Perfection

Start by seasoning your chicken generously with dried thyme, salt, and freshly ground black pepper. I like to pat the chicken dry with paper towels first — it helps the skin get really crispy. Heat a large skillet over medium-high and add your olive oil and butter. Once hot and shimmering, add the chicken. Sear each side until it’s beautifully browned, about 4-5 minutes per side. Don’t rush this part—getting a good sear means so much flavor in your final dish! Once browned, remove the chicken and set aside.

Step 2: Sauté Shallots and Apples for That Cozy Base

In the same pan, toss in your thinly sliced shallots and cook for about a minute until fragrant. Then add the sliced apples along with the fresh thyme sprigs. Sauté these for a few minutes so the apples start to soften but still keep a little texture. At this stage, the kitchen smells incredible, I promise!

Step 3: Build the Glaze and Simmer to Perfection

Pour in the apple cider to deglaze the pan, scraping up all those tasty browned bits stuck to the bottom. Bring it to a simmer. While that’s heating up, whisk together the chicken stock, soy sauce, and dry mustard powder. Pour this mix back into the pan, then nestle your chicken pieces right back in among the apples and liquid. Lower the heat and let everything simmer uncovered for about 15-20 minutes. The sauce will thicken into a gorgeous glaze while the chicken finishes cooking — just make sure the internal temperature reaches 165ºF. If your liquid evaporates too quickly, a splash more chicken stock helps keep things saucy.

Step 4: Finish with Fresh Thyme and Serve

Once the chicken is cooked through and beautifully glazed, turn the pieces to coat thoroughly. Then transfer to a serving plate. Don’t forget to fish out and discard the thyme sprigs from the sauce. Taste the glaze and season with extra salt and pepper if needed. Spoon those tender, caramelized apples over the chicken and drizzle with all that luscious glaze. I love to garnish with fresh thyme leaves for that final burst of color and aroma. Serve immediately and watch everyone swoon.

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Pro Tips for Making Apple Cider Glazed Chicken Recipe

Dry the Chicken Thoroughly: I used to skip this step but learned it really helps get that perfect golden crust.
Watch Your Heat: Too high, and your glaze can burn; medium to medium-low simmer keeps things nice and silky.
Choose Apples Wisely: I’ve found firmer apples like Honey Crisp hold up best under heat without turning mushy.
Don’t Skip the Deglazing: Scraping up those fond bits is where your sauce really develops flavor—trust me, it’s a game changer.

How to Serve Apple Cider Glazed Chicken Recipe

A blue plate with a detailed floral pattern holds a dish with three main layers: a bed of white fluffy rice on the left side, two golden-brown roasted chicken pieces with herbs and cooked apple slices on the right side, and a fresh salad at the bottom made of mixed leafy greens and small red cherry tomatoes. The plate is set on a wooden table with a gray cloth napkin beneath silver fork and knife. In the background, a wooden bowl with more leafy greens and a glass of white wine are visible, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with a sprinkle of fresh thyme leaves. It adds a lovely herbal pop and makes the presentation feel bright and fresh. Sometimes I toss in a few thin apple slices raw for visual appeal and a touch of crunch.

Side Dishes

This recipe pairs beautifully with creamy mashed potatoes to soak up all that glaze, or you can keep it lighter with fluffy rice or even a simple quinoa pilaf. Roasted root vegetables are also a fantastic companion when you’re craving something hearty and seasonal.

Creative Ways to Present

For a special occasion, I love plating this chicken over a bed of sautéed greens like spinach or kale, topped with the glazed apples and sauce artfully drizzled. It’s simple but elegant and always gets compliments when guests come over in the fall.

Make Ahead and Storage

Storing Leftovers

Leftovers keep nicely in an airtight container in the fridge for up to 3 days. I like to store the chicken and sauce together so the flavors continue to meld overnight.

Freezing

I’ve frozen this dish a few times by letting it cool completely, then packing it into freezer-safe containers. It freezes well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm the chicken and glaze in a skillet over low heat, adding a splash of chicken stock if the sauce thickened too much. Avoid the microwave if you want to keep that lovely glaze texture!

FAQs

Can I use chicken breasts instead of cut-up chicken pieces?

Absolutely! Chicken breasts work well in this recipe—just be sure not to overcook them. I recommend searing until golden and then simmering gently until they hit 165ºF internal temperature. You might want to reduce simmer time slightly since breasts cook faster than thighs or bone-in pieces.
What type of apple cider is best for this glaze?

I suggest using a good-quality, unsweetened apple cider for the best flavor balance. The cider should have natural sweetness but not be overly sugary. You can find it fresh at farmers markets or in many grocery stores, especially in the fall.
Can I make this recipe ahead of time?

Yes, this dish actually tastes even better the next day after the flavors have melded. Just store it in the refrigerator and reheat gently before serving. Avoid freezing if you want to keep the apples’ texture, but freezing is fine if you don’t mind slight changes.
How do I know when the glaze is ready?

The glaze is ready when it thickens enough to coat the back of a spoon and develops a nice shine. It should be syrupy but not too thick or burnt. If it’s too thin after simmering, just let it cook a few more minutes uncovered while keeping an eye to prevent burning.

Final Thoughts

This Apple Cider Glazed Chicken Recipe always feels like a little celebration of autumn in my kitchen. It’s one of those dishes that’s impressive enough to serve guests but straightforward enough for a weeknight dinner. The magic of the cider glaze and tender chicken reminds me why simple ingredients and a bit of patience are all you need for a truly memorable meal. I can’t wait for you to try it and hear what you think—this one really warms the heart and the stomach!