This recipe delivers flavorful, juicy chicken thighs in a sweet and savory apple cider pan sauce – perfect for a quick yet satisfying weeknight dinner. The dish combines simple pan-searing with a reduction sauce that elevates the chicken without requiring extensive cooking time. It’s a versatile meal that pairs well with mashed potatoes, rice, or roasted vegetables, making it a family-friendly option.
Why This Recipe Works
The combination of seared chicken and a reduced apple cider sauce creates a balance of textures and flavors. The slight crispness from the cornstarch coating complements the tender chicken, while the sauce adds a touch of sweetness from the maple syrup and brightness from the apple cider. This recipe is efficient; everything cooks in one skillet, minimizing cleanup.
Ingredients for Flavor and Efficiency
- Boneless, skinless chicken thighs: Offer better flavor and stay juicier during cooking than breasts.
- Cornstarch: Aids in browning and slightly thickens the sauce.
- Apple cider: Fresh, cloudy apple cider (not vinegar) is crucial for the authentic flavor.
- Maple syrup: Real maple syrup adds depth to the sauce.
- Dijon mustard: Provides tanginess that cuts through the sweetness.
Step-by-Step Preparation
- Season and Dredge: Pat the chicken thighs dry, then season with salt, pepper, onion powder, and garlic powder. Lightly dredge in cornstarch for optimal browning.
- Sear the Chicken: Heat oil in a skillet over medium heat. Sear the chicken thighs until golden brown and cooked through (approximately 10-12 minutes per side, aiming for 180°F internal temperature).
- Create the Pan Sauce: Remove the chicken and set aside. Deglaze the pan with chicken broth, apple cider, maple syrup, and Dijon mustard. Simmer until reduced by about half, intensifying the flavors.
- Finish and Serve: Whisk in butter to create a glossy sauce. Return the chicken to the pan, coating it evenly. Serve immediately with your choice of side dish to soak up the extra sauce.
Frequently Asked Questions
- Can I substitute chicken breasts? Yes, but breasts cook faster and may result in a thinner sauce. Pound them to an even thickness for consistent cooking.
- What if I don’t have cornstarch? All-purpose flour can be used, though the coating won’t be as crisp. You can also skip it entirely, but the sauce will be thinner.
- Can I make this ahead? Best served fresh, but leftovers reheat well for up to 3 days.
This recipe is a testament to how simple ingredients and efficient cooking can deliver restaurant-quality flavor at home. The combination of seared chicken and a sweet, savory pan sauce is a guaranteed crowd-pleaser.
