Tender chicken thighs glazed in a sweet, sticky apple cider sauce served with a fresh, crisp autumn slaw—this is the perfect cozy dinner for cool nights. The savory richness of the chicken pairs beautifully with the tangy crunch of the slaw, making this dish both comforting and refreshing.
Why You’ll Love This Recipe
I love how this recipe brings together the best flavors of fall in one balanced dish. The apple cider glaze adds just the right amount of sweetness without overpowering the savory chicken, and the autumn slaw brings a crunchy contrast that keeps things light. It’s easy enough for a weeknight, but impressive enough for guests. Plus, everything cooks in one pan, which makes cleanup a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds boneless, skinless chicken thighs
Kosher salt and pepper, to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1–2 tablespoons olive oil
⅓ cup apple cider
¼ cup honey
¼ cup water
2 apples, cut into matchsticks
½ cup diced celery
¼ cup diced red onion
1 large carrot, peeled and grated
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon honey (for slaw)
1 garlic clove, finely minced
Kosher salt and pepper (for slaw)
Directions
I start by preheating the oven to 425°F (220°C).
I season the chicken thighs generously with salt, pepper, smoked paprika, and garlic powder.
In an oven-safe skillet, I heat the olive oil over medium heat, then sear the chicken for 2–3 minutes per side until golden.
While the chicken sears, I whisk together the apple cider, honey, and water, then pour it over the chicken and let it simmer for 1–2 minutes.
I transfer the skillet to the oven and bake for 10–12 minutes, until the internal temperature reaches 165°F. After that, I let the chicken rest for 10 minutes.
While the chicken rests, I combine the apples, celery, red onion, and grated carrot in a large bowl, seasoning with a pinch of salt and pepper.
I whisk together the mayonnaise, apple cider vinegar, honey, and garlic, then toss it with the slaw mixture until everything is coated.
I slice the rested chicken, spoon the sticky glaze over the top, and serve it with a generous helping of slaw.
Servings and timing
This recipe yields 4 servings. It takes about 25 minutes to prep and 15 minutes to cook, totaling around 40 minutes from start to finish. It’s perfect for a quick weeknight dinner that still feels special.
Variations
I sometimes swap chicken thighs for chicken breasts if I want a leaner option—just adjust the baking time as needed.
For a spicier version, I add a pinch of cayenne to the spice rub or a dash of hot sauce to the glaze.
I’ve used maple syrup instead of honey in the glaze for a deeper fall flavor.
For the slaw, adding chopped nuts like walnuts or pecans gives it extra texture and richness.
Want to go dairy-free? Just swap out the mayo for a plant-based version.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The chicken reheats well in a skillet over medium-low heat with a splash of water to loosen the glaze. I keep the slaw separate and eat it cold—it stays crisp for a day or two, but I prefer it fresh.
FAQs
How do I know when the chicken is fully cooked?
I always use a meat thermometer to check—when the internal temperature reaches 165°F, it’s perfectly cooked and safe to eat.
Can I use bone-in chicken thighs?
Yes, but I allow extra baking time—usually 5–10 more minutes. I make sure to check the temperature to confirm doneness.
What kind of apples work best for the slaw?
I like to use crisp, slightly tart apples like Honeycrisp or Fuji. They hold up well and add a nice balance to the creamy dressing.
Can I make the slaw ahead of time?
I prefer to make it just before serving for maximum crunch, but I can prep the veggies and dressing separately a few hours ahead and mix them when ready to serve.
Is this recipe kid-friendly?
Definitely. The glaze is sweet and mild, and the slaw is crunchy and fun. I usually leave out any extra spice if I’m serving kids.
Conclusion
This apple cider glazed chicken with autumn slaw is one of those recipes I turn to again and again when I want something hearty but fresh. The balance of sweet and savory, warm and cool, makes it ideal for fall—and the simplicity makes it a winner every time. Whether I’m cooking for family or just myself, this dish hits all the right notes.
