This sticky apple cider chicken is such a lovely fall meal! Chicken thighs are browned and served with a sticky cider sauce alongside a crunchy, refreshing autumn slaw. It’s the best combo and very light, satisfying and flavorful. 

Fall dinners are my favorite! 

This sticky apple cider chicken is tender and flavorful. It complements the cold, refreshing crunchy slaw in the best way – the combo is wonderful! It’s light and easy but very filling. I love when a satisfying meal is simple and fantastic!

I also need to come up with any and every excuse to use apple cider this time of year. It’s one of my favorite things ever. 

For well over a decade, I’ve been making a chicken thigh recipe with apple cider and honey that we LOVE. They get broiled and have a ridiculous amount of flavor for being made with very simple ingredients. Because of that, it’s also a combo I lean towards when coming up with new recipes.

Or just when I’m thinking of what to make Eddie for dinner!

While I always have that on the brain, I also LOVE the method that I use for my salmon. Honey or maple syrup and water (or another liquid!) are mixed together and then you pour it in the skillet. It simmers and bubbles and gets so sticky and delicious!

All of that to say, this recipe is a hybrid of both of those. In addition to my absolute adoration of apple cider (it’s so much better than pumpkin) and the desperate need for the crunchiest texture in the world, a quick slaw as a side is a must. 

First, the chicken. I season it with my favorite spices, then sear it in a cast iron pan. I like to use boneless, skinless chicken thighs, but skin-on would also be delish here. 

When the chicken is deeply golden on both sides, I pour in a mixture of apple cider, water and honey. Just like I mentioned above, it bubbles and simmers and gets deliciously sticky. 

Just then, I stick the pan in the oven to finish the chicken so it’s super tender and not over cooked. It usually doesn’t take very long. The bit of sauce will reduce too but you can still spoon it over the chicken to serve. 

Then, while the chicken finishes in the oven, I make a quick slaw! Chop some apples, celery and red onion! Then finely grate some carrots. I like that this is a lettuce-less and cabbage-less slaw because it is SO packed with intense flavor and crunch. 

The dressing for the slaw is, let’s say, a creamy vinaigrette. There is still a touch of creaminess because it balances the sticky chicken so well. I whisk together some mayo, apple cider vinegar, garlic and honey. The result is a perfectly tangy yet creamy and light dressing. 

The slaw stays super crunchy but has a lovely coating of flavor. It pairs so well with the chicken! 

There’s warm chicken with a sticky sauce and a crunchy, cooling and refreshing slaw! Best combo ever. (more…)

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