Sticky Apple Cider Chicken with Autumn Slaw Recipe

If you’re craving the perfect dish that combines sweet, savory, and crisp fall flavors, you’re in for a treat. I’m excited to share my Sticky Apple Cider Chicken with Autumn Slaw Recipe—it’s everything you want for a cozy dinner that feels both special and approachable. The chicken turns out beautifully sticky and caramelized with just the right hint of apple cider sweetness, while a crunchy, tangy slaw brings fresh balance. Trust me, once you make this, it’s going straight onto your regular rotation!

this Recipe

Ingredients You’ll Need

These ingredients come together so well because they balance sweet and savory with fresh, crisp texture. When shopping, grab good quality chicken thighs for tenderness and look for crisp apples that hold their shape in the slaw.

• Boneless skinless chicken thighs: I find these juicier and more forgiving than breasts, plus they get wonderfully golden when seared.
• Kosher salt and pepper: Essential for seasoning and bringing out all the other flavors.
• Smoked paprika: Adds a subtle smoky depth that pairs beautifully with the apple glaze.
• Garlic powder: Gives a mellow garlic punch without overpowering.
• Olive oil: For searing—choose a good-quality extra virgin olive oil for flavor.
• Apple cider: The star of the sticky sauce; fresh apple cider lends natural sweetness and acidity.
• Honey: Helps create that sticky, glossy glaze on the chicken.
• Water: Just a touch to thin the sauce so it simmers nicely.
• Apples for slaw: Crisp, tart varieties like Granny Smith hold up best and add texture contrast.
• Celery: Adds a refreshing crunch and a bit of earthiness.
• Red onion: For a mild, sweet bite that complements the apples.
• Carrot: Adds sweetness and vibrancy to the slaw.
• Mayonnaise: Provides creaminess to balance the tangy dressing.
• Apple cider vinegar: Ties the slaw together with a pleasant acidity.
• Garlic clove: Fresh garlic in the slaw dressing packs a flavor punch that wakes up the salad.

Variations

I love that this Sticky Apple Cider Chicken with Autumn Slaw Recipe is so flexible—you can tweak it handsomely to fit your mood or dietary needs. Here are a couple of ways I like to switch things up:

• Make it spicier: I sometimes add a pinch of cayenne or red pepper flakes to the chicken seasoning for a gentle kick that contrasts the sweetness nicely.
• Dairy-free slaw: Swap the mayo for a vegan alternative or Greek yogurt if you want to lighten it up without losing creaminess.
• Swap chicken thighs for breasts: If you prefer leaner meat, breasts work fine—just keep a close eye on cooking times to avoid drying them out.
• Seasonal slaw changes: Add shredded Brussels sprouts or swap carrots for butternut squash ribbons for a fresh take during peak fall harvest.

How to Make Sticky Apple Cider Chicken with Autumn Slaw Recipe

Step 1: Season and Sear the Chicken to Perfection

Start by preheating your oven to 425°F (220°C) — a hot oven helps get that gorgeous caramelization. While it’s warming, season your chicken thighs generously on all sides with kosher salt, pepper, smoked paprika, and garlic powder. Don’t be shy here; the seasoning builds the flavor base.

Heat a cast iron or oven-safe skillet with olive oil over medium heat. Give the pan time to get hot, then add the chicken in a single layer. You’ll want a nice golden crust, so cook for 2-3 minutes without moving them, then flip and repeat on the other side. This step locks in juices and delivers tons of flavor.

Step 2: Glaze with Apple Cider Sauce

While the chicken is searing, whisk together the apple cider, honey, and water in a small bowl. Once your chicken is beautifully browned, leave it on medium heat and pour in the cider mixture. It will bubble and start to reduce, turning sticky and glossy in just a couple of minutes. That’s the signal that your glaze is coming together — be ready to catch that sweet, tangy aroma!

Step 3: Finish Cooking in the Oven

Transfer the skillet straight to your preheated oven. Bake for 10 to 12 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F. Removing the chicken while perfectly cooked but still juicy is key here—this step lets the sticky sauce soak into every bite. Let the chicken rest on a cutting board for 10 minutes before slicing to keep it tender and juicy.

Step 4: Toss Together the Autumn Apple Slaw

While the chicken rests, mix your slaw. Combine matchstick apples, diced celery and red onion, plus finely grated carrot in a big bowl. Toss with a pinch of salt and pepper to start layering those flavors.

In a separate smaller bowl, whisk together mayonnaise, apple cider vinegar, honey, finely minced garlic, and another pinch of salt and pepper. Pour this dressing over your apple mixture and toss everything together until evenly coated. The freshness and crunch of this slaw bring everything to life alongside that sticky chicken.

How to Serve Sticky Apple Cider Chicken with Autumn Slaw Recipe

Garnishes

I love finishing this dish with a few fresh apple slices or a sprinkle of chopped fresh parsley—it adds a pop of color and freshness. Sometimes, I toss in a few toasted pecans on the slaw to bring in an extra nutty crunch that perfectly complements the flavors.

Side Dishes

This chicken and slaw pair beautifully with simple roasted root vegetables or creamy mashed potatoes to soak up any sticky sauce left on your plate. For a lighter meal, I like to serve it alongside buttered green beans or roasted Brussels sprouts for a nice balance.

Creative Ways to Present

For a festive get-together, try serving the chicken sliced over a warm grain pilaf, then pile the autumn slaw right on top for a colorful, rustic centerpiece that invites everyone to dig in family-style. I also enjoy plating it in crisp lettuce cups for a fun twist that adds even more crunch.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and slaw separately in airtight containers in the fridge. The chicken keeps wonderfully for 3-4 days, and the slaw actually tastes even better after a day as the flavors meld. Just be sure to toss the slaw before serving if it’s been sitting.

Freezing

I’ve found the chicken freezes nicely if you want to prep in advance—just freeze it without the slaw. Thaw in the fridge overnight and reheat gently. The slaw doesn’t freeze well because the apples and mayo-based dressing lose their texture, so it’s best to make that fresh.

Reheating

The best way to reheat leftover chicken is in a low oven (about 300°F) wrapped loosely in foil to keep it moist, or warmed gently in a skillet. Microwave works in a pinch but risks drying out the chicken. Just reheat the slaw cold to keep its crispness intact.

FAQs

Final Thoughts

This Sticky Apple Cider Chicken with Autumn Slaw Recipe is like a little celebration of fall on a plate, every time I make it. That sticky sweet glaze paired with the crisp, bright slaw just makes dinner feel comforting and special without fuss or stress. I really hope you try it out and love it as much as my family and I do—once you give this a go, you might find it’s your new favorite easy weeknight meal or even a dish you pull out to impress guests. Can’t wait to hear what you think!

Print