Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken thighs (about 6–8 thighs)
- 1 cup Pure apple cider (not apple juice)
- 2 tablespoons Dijon mustard
- 1 tablespoon Maple syrup or honey
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon Smoked paprika
- 1 tablespoon Olive oil
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to ensure a good sear. Season both sides generously with salt, black pepper, and smoked paprika. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken in the skillet and sear for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, turn the heat down to medium and add the minced garlic. Sauté for 30 seconds until fragrant. Pour in the apple cider, scraping the bottom of the pan to release the flavorful browned bits. Stir in the Dijon mustard, maple syrup, and thyme. Let the liquid simmer and reduce by about half, which should take 5-7 minutes. The glaze should be thick enough to coat the back of a spoon.
- Place the chicken thighs back into the skillet, nestled into the glaze. Use a spoon or brush to coat the top of each thigh with the sauce. Transfer the entire skillet into the preheated oven. Bake for 10-12 minutes or until the internal temperature of the chicken reaches 165°F (74°C). For an extra sticky finish, turn on the broiler for the last 2 minutes of cooking.
- Remove the skillet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute and the glaze to set. Spoon any remaining sauce from the pan over the chicken. Garnish with fresh parsley or extra thyme and serve immediately alongside your favorite roasted vegetables or a fresh salad.
- Cook Time: 40 minutes