This post shows you how to make Apple Cider Chicken Thighs.

Everyone is looking for that straightforward one-pan meal that is still packed with flavor.

Apple Cider Chicken Thighs is that dish that you keep going back to. It ticks all the boxes – fall flavors, super cozy and it has that great blend of sweet and savory. Combining garlic, herbs and mustard for one simple one-pot dish that truly hits the spot.

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Easy fall dinner ideas

We love the coziness of fall and with it come the yummiest fall flavors that the season has to offer. Here are some of our absolute favorite and super easy fall dinner recipe ideas:

Butternut Squash Soup
Pumpkin Chili
Chicken & Wild Rice Soup
Beef & Barley Stew
Creamy Sweet Potato & Carrot Soup
Pumpkin Mac & Cheese
Sweet Potato Shepherd’s Pie
Chicken & Stuffing Casserole
Baked Ziti with Sausage & Spinach
Butternut Squash & Kale Lasagna
Maple Dijon Glazed Pork Chops
Slow Cooker Beef Pot Roast
Apple Cider Chicken Thighs
Harvest Quinoa Skillet
Creamy Mushroom & Garlic Chicken Skillet
Pumpkin Alfredo Pasta
Sausage & Apple Stuffed Acorn Squash
Mushroom & Sage Risotto
Roasted Brussels Sprouts & Bacon Farro Bowl
Cranberry Pecan Wild Rice Pilaf

🥄 Out of Dijon? Here’s How to Make It: If you’re out of mustard but want to make this delicious recipe you may be wondering how to make Dijon mustard?

homemade dijon mustard

ingredients:

½ cup white wine vinegar

⅓ cup dry white wine (or substitute with water if needed)

¼ cup yellow or brown mustard seeds

1 tbsp dry mustard powder (optional for extra creaminess)

1 clove garlic, minced

1 tsp salt

Optional: ½ tsp sugar or honey (to mellow the sharpness)

Soak the Seeds (12–24 hours):
Combine mustard seeds, vinegar, and wine in a glass jar or bowl. Cover and let sit at room temperature for 12–24 hours to soften the seeds and infuse flavor.

Blend:
After soaking, add the garlic, salt, and optional dry mustard powder. Blend the mixture using a blender or food processor until you reach your desired texture—chunky or smooth.

Adjust Flavor:
Taste and adjust with a touch of sugar, more salt, or vinegar if needed. Dijon is known for being sharp and slightly tangy, so let your tastebuds guide you.

Let It Rest:
The mustard will be very pungent at first. Transfer to a clean glass jar and refrigerate for at least 24–48 hours to let the flavors mellow and develop.

Store:
Keeps in the fridge for up to 2 months in an airtight container.

For the instant version = no waiting around for days, try this (note: it won’t have the same depth of flavor but you will still have that mustard flavor you need for the recipe):

In a small bowl, whisk together the mustard powder, vinegar, and wine until smooth.
Stir in the garlic, salt, and sweetener if using.
Let it sit for 5–10 minutes to thicken and mellow slightly.
Use immediately or refrigerate in an airtight jar for up to 1 week.

Aesther Cooking Pairs this recipe with

Ingredients

6 bone-in, skin-on chicken thighs

Salt and pepper, to taste

1 tbsp olive oil or butter

1 small onion, thinly sliced

2 cloves garlic, minced

1 tbsp Dijon mustard

1 cup apple cider (not vinegar)

½ cup chicken broth

1 tbsp fresh thyme leaves (or 1 tsp dried)

1 apple, thinly sliced (Honeycrisp or Gala work well)

1 tsp cornstarch + 1 tbsp water (optional, for thickening)

Step-by-Step Instructions

Season & Sear Chicken

Pat chicken thighs dry and season with salt and pepper.

Heat olive oil in a large skillet over medium heat.

Sear chicken, skin-side down first, for 5–7 minutes per side until golden brown.

Remove from pan and set aside.

Sauté Aromatics

In the same pan, add onions and sauté for 2–3 minutes. Add garlic and cook for 30 seconds until fragrant.

Build the Sauce

Stir in Dijon mustard, then pour in apple cider and chicken broth. Scrape up any browned bits from the bottom of the pan.

Simmer & Cook

Add chicken back to the skillet, skin-side up. Sprinkle with thyme and tuck apple slices around the chicken. Bring to a simmer, cover, and cook for 20–25 minutes until chicken is cooked through.

Optional – Thicken the Sauce

For a thicker sauce, stir together cornstarch and water in a small bowl, then mix into the simmering sauce and cook uncovered for 2–3 minutes until slightly thickened.

Serve Warm

Spoon sauce over chicken and serve with your favorite side dishes!

Tips and Tricks

For extra flavor, cook bone-in, skin-on chicken thighs – you can still use boneless thighs or even chicken breast but you’ll need to adjust the cooking times.

Get good quality apple cider and not vinegar to make sure that you get that sweet flavor.

If you want a deeper flavor to your sauce, add a splash of apple cider vinegar and some brown sugar.

🌿 Apple cider chicken thighs – Make It Your Own – Try:

🍏 Fruit Swap
- Swap out apples for sliced grapes or pears for a unique take.
🧄 Herb Lovers
- Prefer a herbier flavor? add sage, bay leaves or rosemary into the mix.
🧂 Mustard Upgrade
- Honey mustard and whole grain mustard are great alternatives for either a stronger or sweeter sauce.
🔥 One-Pot Meal
- Start the dish off by halving baby potatoes and root vegetables and putting them I the skillet to make an easy everything-in-one-pot meal.

Ingredients

6 bone-in skin-on chicken thighs
Salt and pepper to taste
1 tbsp olive oil or butter
1 small onion thinly sliced
2 cloves garlic minced
1 tbsp Dijon mustard
1 cup apple cider not vinegar
½ cup chicken broth
1 tbsp fresh thyme leaves or 1 tsp dried
1 apple thinly sliced (Honeycrisp or Gala work well)
1 tsp cornstarch + 1 tbsp water optional, for thickening

Instructions

Season & Sear Chicken:

Pat chicken thighs dry and season with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear chicken, skin-side down first, for 5–7 minutes per side until golden brown. Remove from pan and set aside.

Sauté Aromatics:

In the same pan, add onions and sauté for 2–3 minutes. Add garlic and cook for 30 seconds until fragrant.

Build the Sauce:

Stir in Dijon mustard, then pour in apple cider and chicken broth. Scrape up any browned bits from the bottom of the pan.

Simmer & Cook:

Add chicken back to the skillet, skin-side up. Sprinkle with thyme and tuck apple slices around the chicken. Bring to a simmer, cover, and cook for 20–25 minutes until chicken is cooked through.

Optional – Thicken the Sauce:

For a thicker sauce, stir together cornstarch and water in a small bowl, then mix into the simmering sauce and cook uncovered for 2–3 minutes until slightly thickened.

Serve Warm:

Spoon sauce over chicken and serve with your favorite side dishes!

what goes with apple cide chicken thighs

We love creating the perfect sides, apple cider chicken thighs goes best with:

Mashed potatoes – perfect to soak up all the juices.

Rice or Quinoa – a great base.

Crusty Bread

FAQs

Q: Can I make this ahead of time?
A: Yes, this keeps well in the fridge for up to 3 days. When you’re ready to eat it, heat it gently on the stove or in the oven.

Q: What apple cider should I use?
A: Fresh, non-alcoholic cider is best. Avoid using vinegar and only use Apple juice if that’s your only option – you’ll need to reduce the amount and adjust the flavor with garlic and herbs (add more).

Nutritional Information (Approximate)

Protein: 25g
Carbs: 15g
Fats: 28g

We hope that this will become a fall fave for you!

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Looking for more fall recipe ideas? visit seasonal

This post shows you how to make apple cider chicken thighs.

Apple Cider Chicken Thighs

Everyone is looking for that straightforward one-pan meal that is still packed with flavor.