Crisp and juicy, this Apple Cider Chicken features chicken thighs pan-fried and baked, then served with a flavorful tangy, buttery sauce.

We like to enjoy this easy chicken dish with a side of rice pilaf and roasted green beans for a delicious weeknight dinner!

Crispy apple cider chicken on a plate, with a form in front

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An Easy Chicken Thighs Recipe

These apple cider chicken thighs are a favorite fall dinner that’s quick and easy to put together. They’re briefly pan-fried for an extra crispy outside and then baked for an extra juicy inside. But it’s the sauce that truly makes this recipe stand out. Made with apple cider vinegar, chicken broth, and butter, it’s both tangy and savory, creamy and smooth.

The best part of this recipe is that all you need is one pan. A cast iron skillet is essential as the recipe begins on the stovetop but is also baked in the oven. Then the sauce is prepared in the very same pan. Anything that doesn’t require lots of extra dishes is always a win for me!

Serve with rice pilaf or potatoes and some vegetables for an easy, flavorful dinner any night of the week.

overhead view of apple cider vinegar chicken thighs in a cast iron skillet

What You’ll Need

Apple cider chicken is made with juicy chicken thighs, simple seasonings, and an easy sauce made with apple cider vinegar, chicken broth, and butter.

Chicken: For this apple cider chicken recipe, we prefer bone-in, skin-on chicken thighs.
Shallot: These have a more mild and sweet flavor than regular onions. Finely diced sweet onion can be used instead, if preferred.
Apple cider vinegar: Adds a tangy sweet flavor to the sauce.
Chicken broth: Low-sodium chicken broth is recommended so the dish isn’t overly salty.
Unsalted butter: Adds richness and creaminess to the sauce.
Seasonings: Simple seasonings include salt, pepper, and dried Italian herbs.
Extra virgin olive oil: Used for frying the chicken before baking. Avoid vegetable oil, which doesn’t have enough flavor.
For serving: A roasted vegetable and rice pilaf pair perfectly with this chicken dish for a complete meal.

Recipe Variations

Wondering whether you can use a different type of chicken or substitute the apple cider vinegar?

Can I use boneless chicken thighs? Yes, you can use boneless chicken thighs in this recipe. I prefer bone-in because they hold up better and the crispy skin lends another level of flavor, but boneless will work. They won’t need to cook as long, so keep that in mind.
Can I use chicken breasts? You can use chicken breasts in this recipe, though it’s not preferred. Chicken breasts are not typically as juicy as thighs so they may not be as flavorful. Cooking time will need to be adjusted, so be sure to use an internal thermometer to ensure they are cooked completely.
Is apple cider vinegar the same as apple cider? The two are not exactly the same but you can substitute apple cider for the apple cider vinegar in this recipe, if preferred. Both are made from the same ingredients but the vinegar has been fermented and pasteurized, which the cider has not. Apple cider vinegar is zesty, apple cider is sweet. Both good, though!

A plate of two apple cider chicken thighs with green beans and rice pilaf

How to Make Apple Cider Chicken

These apple cider chicken thighs are first seared then baked in the oven for crispy, juicy chicken.

Cook the thighs. Pat the chicken and sprinkle with salt and pepper. Place in a heated skillet with olive oil. Sprinkle with herbs. Rotate the pan every so often to evenly distribute heat, until the skin is golden. Flip thighs over and transfer to the oven. Bake for 20 minutes then transfer to a plate to rest.
Make the apple cider vinegar sauce. Drain all except 2 tablespoons of fat from the skillet. Sauté the shallot until softened then add the vinegar. Bring to a boil until reduced by half, then add in the chicken broth and any meat juices on the plate. Boil until reduced by half again. Add in butter and stir until melted.
Serve. Spoon the sauce over the chicken and serve immediately.

Tips for Success

Just a few things to keep in mind for this easy chicken thighs recipe:

Use a splatter screen. I highly recommend using a splatter screen when frying the chicken thighs, as the grease is likely to splatter and make a bit of a mess on the stove.
Don’t move the chicken thighs when frying. For a crispy skin, it’s essential to not move the chicken thighs while they’re cooking. The better option is to move the pan itself to distribute the heat.
Add the meat juices to the sauce. As the thighs rest, some juice will likely accumulate on the plate. I like to add those into the sauce for extra flavor.

Two pieces of apple cider chicken on a plate with green beans and rice pilaf

How to Store Leftovers

I highly recommend enjoying the cooked chicken right away, while the skin is nice and crispy! If you do have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat the chicken, I recommend doing so in the oven, with the juices to avoid drying it out.

Serving Suggestions

For an easy dinner, I like to serve this apple cider chicken with a simple rice pilaf and vegetables. Roasted broccoli or roasted green beans are my go-to as they’re both easy to make and don’t require much work. Potatoes are a great alternative to the pilaf, either mashed or smashed.

Be sure to serve immediately after finishing the sauce, with the sauce drizzled over the top of the chicken.

More Easy Chicken Recipes:

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!