Sticky Apple Cider Chicken with Autumn Slaw

Why You’ll Love This Recipe

I love how this dish turns simple ingredients into something that feels festive and comforting. The chicken is sticky, flavorful, and tender, simmered in a cider glaze that’s perfectly balanced with a touch of sweetness from maple syrup. The autumn slaw adds a fresh, crunchy contrast that lightens everything up. Whether I’m making a weeknight dinner or hosting friends on a chilly evening, this recipe always impresses without being fussy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Sticky Apple Cider Chicken:

• bone-in, skin-on chicken thighs

• apple cider

• maple syrup

• apple cider vinegar

• garlic, minced

• Dijon mustard

• ground cinnamon

• salt and pepper

• olive oil

For the Autumn Slaw:

• shredded cabbage (green and purple)

• shredded carrots

• thinly sliced tart apples (like Granny Smith)

• fresh parsley, chopped

• apple cider vinegar

• olive oil

• salt and pepper

Directions

1. I start by heating olive oil in a large skillet over medium-high heat. I season the chicken thighs with salt and pepper, then sear them skin-side down for 5–6 minutes until the skin is golden and crispy. Once browned, I remove the chicken and set it aside.

2. In the same skillet, I sauté the minced garlic for about 1 minute until fragrant. Then I pour in the apple cider, maple syrup, apple cider vinegar, Dijon mustard, and cinnamon. I bring the mixture to a simmer and let it reduce for 5–7 minutes until slightly thickened into a glaze.

3. I return the chicken to the pan, skin-side up, spooning some of the glaze over the top. I reduce the heat to medium-low, cover the skillet, and let the chicken cook for 20–25 minutes until fully cooked (165°F internal temperature). In the last 5 minutes, I uncover the skillet so the glaze can thicken further.

4. While the chicken simmers, I prepare the slaw. In a large bowl, I combine the shredded cabbage, carrots, apple slices, and parsley. I whisk together apple cider vinegar, olive oil, salt, and pepper in a small bowl, then toss the slaw with the dressing until evenly coated.

5. I serve the sticky chicken thighs hot with a generous helping of slaw on the side, drizzling any remaining glaze over the top.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Spicy glaze: I sometimes add a pinch of cayenne pepper or red pepper flakes to the glaze for a subtle heat.

• Different cuts: Chicken breasts work well too—just adjust the cooking time to avoid overcooking.

• Honey instead of maple: If I’m out of maple syrup, I use honey for a slightly different but equally delicious glaze.

• Add nuts to slaw: Chopped walnuts or pecans give the slaw extra crunch and a nutty twist.

• Vegan version: I’ve made the slaw on its own as a side for roasted tofu or sweet potatoes—it pairs beautifully with other fall dishes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm the chicken on the stovetop over low heat, spooning some extra glaze or a splash of apple cider over it to keep it moist.
The slaw is best fresh, but it holds up for about a day—just give it a quick toss before serving again.

FAQs

Can I use boneless chicken instead?

Yes. I’ve made this with boneless thighs too—they cook a little faster, so I reduce the simmer time slightly and keep a close eye on the glaze.

What type of apple cider should I use?

I use pure, non-alcoholic apple cider. It’s best to avoid spiced or sweetened varieties so the sauce doesn’t become overly sweet.

Can I make the slaw ahead of time?

Yes, and I often do. I keep the slaw and dressing separate until just before serving to keep everything crisp.

How do I know the glaze is thick enough?

It should coat the back of a spoon and have a slightly syrupy texture. It’ll thicken more as it cools, so I don’t over-reduce it in the pan.

Can I make this recipe in the oven?

Yes. I’ve finished the seared chicken in a 375°F (190°C) oven for about 20 minutes instead of simmering it, pouring the glaze over the top before baking.

Conclusion

Sticky Apple Cider Chicken with Autumn Slaw is the perfect dish for embracing fall flavors. With its juicy chicken, caramelized cider glaze, and fresh, crunchy slaw, this recipe brings comfort and color to my dinner table. It’s simple enough for a cozy weeknight and special enough for a holiday gathering. Once I made it, it became an instant autumn favorite.