Apple cider chicken sears chicken, then simmers it in a pan sauce built from apple cider and Dijon mustard, served alongside a quick raw cabbage-apple slaw, ready in about 40 minutes. Building the sauce directly in the skillet the chicken was seared in, rather than a separate pot, lets the apple cider and mustard pick up the browned bits left behind.
Apple Cider Chicken with Crisp Autumn Slaw
Ingredients
- 600 g boneless skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 cup apple cider
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and black pepper, to taste
- For the autumn slaw:
- 2 cups shredded cabbage
- 1 carrot, grated
- 1 small apple, julienned
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Season chicken with salt, pepper, and thyme.
- Heat olive oil in a skillet over medium heat.
- Sear chicken on both sides until golden, then remove.
- Add garlic to the pan and sauté briefly.
- Pour in apple cider and Dijon mustard, stirring to combine.
- Return chicken to the pan and simmer for 15–20 minutes until cooked through.
- Meanwhile, toss all slaw ingredients in a bowl until well combined.
- Serve chicken warm with sauce spooned over and slaw on the side.
Recipe Notes
- • Use chicken thighs for extra juiciness.
- • Add a splash of cream to the sauce for a richer finish.
- • Slaw can be made ahead and chilled for extra crunch.
Nutrition
- Serving Size
- 1 plate
- Calories
- 430
- Sugar
- 6g
- Sodium
- 520mg
- Fat
- 22g
- Saturated Fat
- 4g
- Unsaturated Fat
- 16g
- Trans Fat
- 0g
- Carbohydrates
- 14g
- Fiber
- 3g
- Protein
- 38g
- Cholesterol
- 125mg
Why you'll love this
- Simmering the chicken in the cider-mustard sauce for 15-20 minutes after searing lets it finish cooking gently while absorbing the sauce's tangy-sweet flavor, rather than drying out from a longer sear alone.
- Making the slaw with raw cabbage, carrot, and apple tossed only in vinegar and oil, with no cooking involved, gives the plate a crisp, cool contrast against the warm, saucy chicken.
Tips for the best result
- Toss the slaw ingredients together while the chicken simmers, as the instructions structure it, so both components are ready at the same time.
- Add a splash of cream to the sauce, per the recipe's own notes, for a richer finish if the cider-mustard base alone feels too sharp.
Troubleshooting
The sauce tastes too sharp or tangy.
Add a splash of cream, exactly as the recipe's own notes suggest, to mellow the acidity of the cider and mustard.
The slaw wilted by serving time.
Toss it closer to serving rather than well in advance, or per the recipe's own notes, make it ahead and chill it, which helps it stay crisp rather than sitting at room temperature.
Sauce is too thin.
continue reducing it for a few more minutes until it reaches that perfect nappage consistency – thick enough to coat the back of a spoon.
Recipe variations
- Don’t be afraid to put your own spin on this recipe with creative flavor variations.
- Try adding a tablespoon of bourbon to the cider reduction for a sophisticated twist, or incorporate a cinnamon stick and star anise while the sauce reduces for warm, spiced notes.
- For a fruitier version, add sliced apples or pears to caramelize alongside the chicken.
- You can also experiment with the slaw by adding julienned apples, dried cranberries, or toasted pumpkin seeds for extra texture and flavor.
- The chicken itself works wonderfully with thighs or breasts – just adjust cooking times accordingly.
Store the chicken and slaw separately in the refrigerator, since the slaw will continue to wilt once combined.
The recipe's own notes say the slaw can be made ahead and chilled for extra crunch.
Frequently asked questions
Can I use apple juice instead of apple cider for this Apple Cider Chicken with Crisp Autumn Slaw?
While possible, apple juice lacks the depth and tanginess of cider. For authentic flavor, stick with unfiltered apple cider which creates a more complex, less sweet glaze.
How do I prevent the slaw from becoming soggy?
Dress the slaw just before serving, or if prepping ahead, keep the dressing separate until the last minute. Adding a pinch of salt to the cabbage helps it stay crisp.
What’s the best cut of chicken to use?
Bone-in, skin-on chicken thighs provide the juiciest results with beautiful crispy skin, but breasts work well too. Just reduce cooking time for breasts to prevent drying.
Can I make this dish ahead for a dinner party?
Yes! Prepare the chicken through the searing stage, then finish with the cider reduction just before serving. Make the slaw base ahead but add dressing last-minute.
Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free, but always check your Dijon mustard and any additional seasonings to ensure they don’t contain hidden gluten.
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