Name: Sticky Apple Cider Chicken with Crisp Autumn Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs; 1/2 cup apple cider (not vinegar); 2 tablespoons Dijon mustard; 2 tablespoons maple syrup; 1 tablespoon soy sauce; 2 teaspoons olive oil (for cooking); 1 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground cinnamon; Fresh thyme, for garnish (optional); 2 cups shredded green cabbage; 1 cup shredded red cabbage; 1 carrot, julienned; 1 apple, thinly sliced (Honeycrisp or Fuji preferred); 2 tablespoons apple cider vinegar; 1 tablespoon olive oil (for slaw dressing); 1 teaspoon maple syrup (for slaw dressing); Salt and pepper to taste; 2 tablespoons chopped pecans (optional)

A cozy and comforting fall-inspired dinner, this sticky apple cider chicken brings together tender, juicy chicken thighs glazed in a rich apple cider sauce and pairs them perfectly with a cool, crunchy slaw made from crisp apples and seasonal vegetables. It’s a sweet-savory combo that tastes like autumn on a plate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

4 boneless, skinless chicken thighs

1/2 cup apple cider (not vinegar)

2 tablespoons Dijon mustard

2 tablespoons maple syrup

1 tablespoon soy sauce

2 teaspoons olive oil

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground cinnamon

Fresh thyme, for garnish (optional)

For the Autumn Slaw:

1 cup shredded red cabbage

2 cups shredded green cabbage

1 carrot, julienned

1 apple, thinly sliced (preferably Honeycrisp or Fuji)

2 tablespoons apple cider vinegar

1 tablespoon olive oil

1 teaspoon maple syrup

Salt and pepper to taste

2 tablespoons chopped pecans (optional)

Directions

I start by whisking together the apple cider, Dijon mustard, maple syrup, soy sauce, garlic, salt, pepper, and cinnamon in a bowl to make the glaze.

In a large skillet, I heat the olive oil over medium heat. I season the chicken thighs with a bit of salt and pepper, then sear them for 2–3 minutes per side until golden.

Then I pour the cider mixture over the chicken, reduce the heat to low, cover, and simmer for about 15–18 minutes. I flip the chicken halfway through and let the sauce thicken into a sticky glaze.

While the chicken cooks, I toss together the green and red cabbage, julienned carrot, and apple in a large bowl.

For the slaw dressing, I whisk the apple cider vinegar, olive oil, maple syrup, salt, and pepper in a small jar. I pour this over the slaw and toss to coat evenly. I like to add chopped pecans for crunch.

To serve, I plate the slaw and top it with the glazed chicken, spooning any extra sauce from the pan over the top. A sprinkle of fresh thyme is a nice finishing touch.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: Approximately 360 kcal per serving

Variations

I sometimes swap chicken thighs for boneless chicken breasts if I want a leaner option. To make this dish gluten-free, I use tamari instead of soy sauce. For extra depth, a splash of balsamic vinegar in the glaze works beautifully. And if I’m feeling extra indulgent, I’ll top the slaw with crumbled goat cheese or feta.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store the chicken and slaw separately to maintain the slaw’s crunch. To reheat the chicken, I use a skillet over low heat or microwave it gently, adding a splash of cider or water if the glaze needs loosening. I don’t recommend reheating the slaw—it’s best enjoyed fresh.

FAQs

What type of apple cider should I use for this recipe?

I always use fresh, non-alcoholic apple cider (the kind you find in the refrigerated section during fall). It has a natural sweetness and depth that works beautifully in the glaze.

Can I make this recipe ahead of time?

Yes, I often prep the slaw in advance and keep it chilled. The chicken can also be cooked and reheated, but for best texture, I recommend glazing it fresh.

What apples work best in the slaw?

I prefer Honeycrisp or Fuji because they’re sweet, crisp, and hold their shape well. Tart apples like Granny Smith also work if I want a sharper flavor contrast.

Can I grill the chicken instead of pan-cooking it?

Absolutely. I’ve grilled the chicken and then brushed the glaze on during the last few minutes of cooking. It adds a smoky twist and still keeps that sticky finish.

Is this dish Whole30 or paleo-friendly?

It can be! I make it paleo or Whole30 by using compliant mustard, coconut aminos instead of soy sauce, and omitting the maple syrup or swapping with date paste for sweetness.

Conclusion

This sticky apple cider chicken with crisp autumn slaw is my go-to fall dinner when I want something seasonal, satisfying, and just a little special. It’s easy to make, full of cozy flavors, and the contrast of warm glazed chicken with cold, crunchy slaw hits all the right notes. Whether I’m feeding my family or having friends over, this dish always earns compliments.

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