Apple Cider Soy Glazed Chicken

Hi! If you’re like me, you probably eat a lot of chicken for dinner. There are only so many ways you can make chicken before getting sick of it.  Last night, I had originally planned to just season some chicken thighs and pop them in the oven while I hit the treadmill. But I spotted the apple cider I had on the counter to use in a side dish, and thought I’d make a sauce for the chicken instead.

I used boneless, skinless thighs for this recipe, but I think drumsticks would be great, too. I recommend using dark meat as the chicken simmers for a while in the sauce, and I think thighs or drumsticks would hold up best.

I paired the chicken with cider braised Brussels sprouts and roasted butternut squash — it was quite the autumn dish! The chicken is very sweet, so a simple side pairs nicely.




Apple Cider Soy Glazed Chicken

Serves: 3

6 boneless, skinless chicken breasts

1/3 cup apple cider

1/4 cup chicken broth

1/4 maple syrup

1/4 cup reduced sodium soy sauce (reduced sodium since sauce becomes very concentrated. Use tamari for GF)

1 t minced garlic

1 t Dijon mustard

Salt and pepper

Olive oil



Heat skillet and lightly coat with olive oil. Normally, I would season the chicken with both salt and pepper before placing in the pan, but I opted for just pepper for this recipe. Since the sauce has soy sauce in it, the saltiness really increase as it reduces. Place (seasoned) chicken in skillet and brown on one side. Turn and brown the other side. The chicken will finish cooking later in the sauce, so you want to make sure you just brown it at this point. Remove the chicken from the pan and set aside.

Turn the heat up to high and add the cider and broth to the pan. Scrape up all the brown bits and leave on high until the liquid begins to reduce.


While the cider and broth is reducing, whisk together syrup, soy sauce, garlic, mustard, and a pinch of pepper.

Once the cider and broth mixture has reduced, add the soy sauce mixture and whisk to combine. Keep on high and add in the chicken, juices included. Toss the chicken a couple times to coat in the sauce, turn heat to low and cover. Cook for about 15 minutes, turning at least once. At this point, the sauce will be really reduced. Remove the lid and turn up the heat again. This is when the sauce gets all kinds of sticky and delicious. I turned the chicken twice in about 10 minutes while the sauce reduced even more. Taste sauce and add salt and pepper as needed.

This would be great served with rice as you can pour some extra sauce right on top. Yum!


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