Apple Cider Glazed Chicken

When Fall Flavor Wants a Hug on a Plate

Hey friends, Wyatt here! Ever have one of those crisp autumn days where the air smells like bonfires and possibility, and all you crave is a meal that wraps you up like your favorite flannel shirt? That’s exactly why this Apple Cider Glazed Chicken is my love letter to fall. Picture this: juicy chicken, all bronzed and beautiful, swimming in a glossy sweet-savory cider glaze, with caramelized apples and shallots whispering secrets to fresh thyme. It’s the kind of dish that turns Tuesday dinner into a tiny celebration and makes holiday gatherings feel downright magical. No fancy techniques or equipment needed—just big, unapologetic flavor and enough to feed your whole crew (or stock your freezer for cozy nights ahead). So tie on that apron, friend—let’s make your kitchen smell like autumn’s winning lottery ticket!

The Barn Dance That Started It All

Apple Cider Glazed Chicken

Print Recipe

Golden chicken nestled in a sweet-savory apple cider glaze with tender apples, aromatic shallots, and thyme—this dish brings comfort and elegance to any fall table. With double the servings, it’s perfect for gatherings or meal prepping cozy dinners ahead.

• Author: Wyatt Porter
• Prep Time: 20 mins
• Cook Time: 40–50 mins
• Total Time: 1 hr 10 mins
• Yield: 16 servings 1x

Ingredients

Scale 1x2x3x

4 cut-up chickens, or 16 chicken breasts, or 24 chicken thighs

2 tsp dried thyme

Salt and freshly ground black pepper, to taste

2 tbsp olive oil

2 tbsp butter

8 shallots, thinly sliced

12 apples (Gala, Fuji, Honeycrisp, or Roma), sliced

12 sprigs fresh thyme

4 cups apple cider

3 cups chicken stock

4 tsp soy sauce

2 tsp dry mustard powder

Fresh thyme leaves, for garnish

Instructions

Season all chicken pieces with salt, pepper, and dried thyme.

In large skillets or batches, heat olive oil and butter. Sear chicken until golden on both sides. Remove and set aside.

In the same pans, cook shallots until soft. Add sliced apples and fresh thyme sprigs; sauté briefly.

Add apple cider, chicken stock, soy sauce, and mustard powder. Stir well to combine.

Return chicken to the pans, nestling into the apples. Simmer covered for 25–30 minutes.

Uncover and continue simmering 10 minutes more to thicken the glaze.

Garnish with fresh thyme and serve hot over mashed potatoes, wild rice, or with crusty bread.

Nutrition

• Calories: 370
• Fat: 20g
• Carbohydrates: 18g
• Protein: 28g

This recipe? Oh, it’s got roots. Picture my cousin’s rustic barn wedding in Vermont, years ago. Midnight rolled around, the band was packing up, and we were all starved. Out comes Aunt Marlene with giant pots of chicken simmering in cider and apples, straight from her orchard. We sat on hay bales, balancing plates on our knees, laughing under string lights. That chicken tasted like joy and cold noses and new beginnings. When I got home, I tinkered for weeks to recreate that moment—less hay, more thyme (get it?). Now, every time I make this, I’m back in that barn. Food’s funny that way, isn’t it? It’s never just ingredients; it’s the memories we cook into it.

Gather Your Flavor Squad

Makes 12–16 generous servings—perfect for crowds or meal prep!

• 4 cut-up chickens, or 16 chicken breasts, or 24 thighs: Thighs are my MVP—juicier and harder to overcook! Breasts work too; just watch cooking time.
• 2 tsp dried thyme: Hello, earthy backbone flavor! Rub it right into the chicken skin.
• Salt + black pepper: Season like you mean it—every nook and cranny.
• 2 tbsp olive oil + 2 tbsp butter: Butter = flavor. Oil = no burning. Dynamic duo!
• 8 shallots, thinly sliced: They melt into sweetness. No shallots? Use 2 sweet onions.
• 12 apples (Gala/Fuji/Honeycrisp): Pick firm ones! Romas hold shape best. Avoid mealy varieties.
• 12 sprigs fresh thyme: Toss ’em in whole—stems add herbaceous magic.
• 4 cups apple cider: ⚠️ Not juice! Real, unfiltered cider is essential for depth. Boil down extra for syrup!
• 3 cups chicken stock: Low-sodium lets you control salt. Veggie stock works for swaps.
• 4 tsp soy sauce: Secret umami booster! Tamari for gluten-free.
• 2 tsp dry mustard powder: Adds tangy complexity. Dijon works in a pinch.
• Fresh thyme leaves: For that pretty “chef kiss” finish.

Let’s Build Some Delicious, Step by Step

Total Time: ~1 hr 10 mins (Prep: 20 mins | Cook: 40–50 mins)

1. Season with intention. Pat chicken dry (crispy skin secret!), then rub with dried thyme, salt, and pepper. 👉 Wyatt’s Tip: Let it sit 10 mins—seasoning penetrates better!
2. Sear like you care. Heat oil and butter in large skillets (or work in batches!) over medium-high. Add chicken skin-side down. DON’T TOUCH IT for 5–6 mins until golden. Flip, sear other side 4 mins. Remove chicken. 👉 Hack: Crowding = steamed chicken. Give ’em space!
3. Sweat the aromatics. In that same glorious pan fond (flavor gold!), add shallots. Sauté 3 mins until soft. Add apples and thyme sprigs; cook 2 mins just to kiss ’em with heat. 👉 Chef Insight: Fond = brown bits = free flavor. Scrape it up!
4. Deglaze & dream big. Pour in cider, stock, soy sauce, and mustard powder. Stir, scraping up all those tasty bits. Bring to a simmer—it’ll smell like fall heaven.
5. Simmer to tender perfection. Return chicken to pan, nestling into apples. Cover, reduce heat to low. Simmer 25–30 mins (thighs) or 20–25 mins (breasts). 👉 Tip: Poke chicken—juices should run clear, not pink.
6. Thicken that gorgeous glaze. Uncover, simmer 10 more mins. Sauce reduces into a sticky-sweet glaze. 👉 Hack: Too thin? Mix 1 tbsp cornstarch + 2 tbsp water, stir in.
7. Garnish + devour. Fish out thyme stems. Sprinkle fresh thyme leaves. Serve hot! 👉 Pro Move: Skim excess fat off glaze if you’re fancy.

How to Plate This Autumn Star

Spoon creamy mashed potatoes or wild rice onto plates. Top with chicken and apples, then drown it all in that glossy cider glaze. A crusty baguette on the side is mandatory for sauce-mopping emergencies. For gatherings, I pile everything into a big rustic dish—letting guests serve themselves feels like a harvest feast. Pair with a dry hard cider or Chardonnay. Leftovers? Shred chicken into the glaze for next-level sandwiches!

Shake It Up! 5 Tasty Twists

• Maple-Bourbon Bliss: Swap 1 cup cider for bourbon + ¼ cup maple syrup.
• Cozy Slow-Cooker: Sear chicken, then dump everything in a crockpot on Low for 6 hours.
• Spicy Kick: Add 2 sliced jalapeños with the shallots!
• Vegetarian Power: Use cauliflower steaks or chickpeas. Swap stock for veggie broth.
• Extra Fancy: Finish with a swirl of cold butter for shine.

Wyatt’s Whispered Secrets

This recipe started as a single-skillet wonder, but scaling it up for my football crew was a game-changer. One Thanksgiving, I accidentally used apple vinegar instead of cider—cue panic! I saved it with extra stock and honey, proving even “oops” moments can taste great. Leftovers? They’re GOLD. The glaze seeps deeper overnight. I freeze portions for instant comfort on busy nights. Funny story: My dog, Biscuit, once stole a thigh off the counter. Now he sits guard by the oven every time I make this—smart pup.

Your Questions, Answered

Q: Can I use boneless chicken?
A: Absolutely! Reduce simmer time to 15–20 mins (covered) + 5 mins uncovered. Don’t overcook—boneless dries out faster.

Q: My glaze isn’t thickening! Help!
A: First, uncover and simmer longer—liquid needs to evaporate. If rushed, mix 1 tbsp cornstarch + 2 tbsp cold water, stir into simmering sauce for 2 mins. Boom, instant gloss!

Q: Can I make this ahead?
A: Yes! Cook fully, cool, and refrigerate for 3 days. Reheat gently on the stove (add splash of stock if needed). Freezes beautifully for 3 months.

Q: What if I only have apple juice?
A: Use it, but boost depth: Add 1 tbsp cider vinegar + 1 tbsp molasses. Simmer sauce 5 extra mins.

Nutrition Per Serving (16 servings)

• Calories: ~370
• Protein: 28g
• Carbs: 18g
• Fat: 20g

Final Thoughts

When the air turns crisp and your soul starts craving something cozy, this Apple Cider Glazed Chicken is your golden ticket. It’s not just dinner—it’s a little bite of autumn magic on every plate. Whether you’re feeding a crowd, stocking the freezer, or just chasing that perfect balance of sweet, savory, and soul-warming, this dish delivers big flavor with heart. So here’s to caramelized apples, thyme-scented kitchens, and meals that make memories. Tie on that apron, friend—fall’s calling, and it smells amazing.