Easy One Pot Apple Cider Chicken Thighs
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Low-Carb (option mentioned)
Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large yellow onion, sliced
- 2 medium apples (Gala or Honeycrisp), sliced into wedges
- 1 cup high-quality apple cider (not apple juice)
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cloves garlic, minced
Instructions
- Pat the chicken thighs dry with paper towels to ensure the skin gets crispy. Season both sides generously with salt and black pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down in the pan. Cook for 5 to 7 minutes until the skin is golden brown and crispy. Flip and cook for another 2 minutes, then remove the chicken from the pan and set it aside on a plate.
- In the same pan, add the sliced onions and apple wedges. Sauté for about 5 minutes until the onions begin to soften and the apples take on a bit of color. Stir in the minced garlic and cook for 1 minute until fragrant.
- Whisk together the apple cider, chicken broth, Dijon mustard, and honey in a small bowl. Pour the mixture into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the fresh thyme and rosemary sprigs.
- Place the chicken thighs back into the skillet, nestled among the apples and onions, keeping the skin side above the liquid. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If you want the sauce thicker, remove the lid for the last 5 minutes of cooking.