Apple Cider Chicken Thighs (Gluten-Free, Dairy-Free)

Juicy Chicken Dinner that’s Cozy and Flavorful

These apple cider chicken thighs are a delicious way to bring the flavors of fall to your dinner table. Made with juicy chicken thighs and a flavorful apple cider sauce, this easy chicken dinner strikes the perfect balance between sweet, savory and tangy.

The apple cider adds a natural sweetness to the sauce, while garlic, onions and herbs bring savory depth and balance.

Why You’ll Love this Recipe:

• Juicy & Tender: Chicken thighs tend to be naturally more forgiving than chicken breasts after braising and simmering, so the chicken in this recipe stays perfectly juicy.
• Full of Flavor: Apple cider, aromatics and fresh herbs come together to create a delicious chicken dinner.
• Easy to Make: Preparing this recipe is simply a matter of searing the chicken thighs, cooking the sauce, and then combining both before baking in the oven.
• Totally Gluten-Free & Dairy-Free: The best part is that this apple cider chicken recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or dairy intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this apple cider chicken thighs recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I recommend using bone-in, skin-on chicken thighs because they are juicier. However, feel free to use chicken drumsticks or chicken breasts if that’s what you prefer.
• Seasoning: I used salt and ground black pepper for seasoning, but you can also use other types of condiments such as garlic powder or onion powder if you like.
• Oil: I used extra virgin olive oil but vegetable oil will work just as well.
• Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not dairy-intolerant, feel free to use regular butter instead.
• Onions: I used yellow onions, but you can also use white onions or red onions if you prefer.
• Apple Cider: Make sure to use apple cider (NOT apple cider vinegar).
• Mushrooms: I used brown mushrooms – cremini or baby bella (which have more flavor as compared to white mushrooms), but go ahead and use white button mushrooms if that’s what you have.
• Garlic: Fresh garlic adds flavor to the sauce.
• Thyme: I used fresh thyme, but if you can also use 1 1/2 teaspoons of dried thyme instead. Alternatively, if you don’t like the taste of thyme, you can use other herbs such as rosemary instead.
• Flour: I’ve used gluten-free all-purpose flour to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.
• Broth: Feel free to use either chicken broth or chicken stock.
• Lemon Juice: I like a squeeze of fresh lemon juice for a bit of acidity to complement the savory chicken.

How to Make Apple Cider Chicken Thighs:

Season & Sear Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Heat the oil in a large skillet over medium heat. Sear the chicken thighs skin side down for 7 to 8 minutes, until the skin is golden. Flip and cook for 2 more minutes, then transfer the golden brown chicken thighs to a plate.

Sauté Onions: Pour off the excess fat, leaving about 1 tablespoon in the skillet. Add the butter and onions, season with a pinch of salt and cook for 5 minutes until softened.

Dish by Dish Tips:

• Use Chicken Thighs: For the juiciest results, I recommend using skin-on, bone-in chicken thighs which remain juicy even after braising or simmering.
• Do Not Cover Chicken Completely: Before baking, make sure to arrange the seared chicken thighs skin-side-up, and that the liquid does not completely cover the chicken. This will ensure that the chicken skin remains crispy even after cooking.
• Use Shallow Baking Dish: A shallow baking dish helps the sauce to reduce and thicken slightly while the chicken bakes.

What to Serve with Apple Cider Chicken:

• Creamy Mashed Potatoes (Gluten-Free, Vegan)
• Cauliflower Rice (Gluten-Free, Vegan)
• Crispy Air Fryer Brussels Sprouts (Gluten-Free, Vegan)
• Artisan No-Knead Bread (Gluten-Free, Dairy-Free)

Other Gluten-Free Chicken Recipes:

• Cilantro Lime Chicken Thighs (Gluten-Free, Dairy-Free)
• Creamy Tuscan Chicken (Gluten-Free, Dairy-Free)
• Smothered Chicken Thighs (Gluten-Free, Dairy-Free)
• Coconut Lime Chicken (Gluten-Free, Dairy-Free)

Gluten-Free Dinner Ideas:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Apple Cider Chicken Thighs (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free, Gluten-Free, Low-Carb, Paleo

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Description

These easy apple cider chicken thighs are full of flavor! Juicy, tender chicken thighs are cooked in a delicious apple cider sauce with savory aromatics and herbs, creating the perfect balance of sweet and savory flavors. A comforting chicken dinner that’s perfect for a fuss-free weeknight meal! Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• For the Chicken:
• 6–8 bone-in, skin-on chicken thighs (about 2 pounds)
• Salt & ground black pepper
• 1 tablespoon extra virgin olive oil
• For the Apple Cider Sauce:
• 1 tablespoon dairy-free butter
• 3 large onions
• 1 cup apple cider, divided
• 8 ounces cremini, baby bella or white mushrooms, sliced
• 3 garlic cloves
• 3–4 sprigs fresh thyme
• 1 tablespoon gluten-free all-purpose flour
• 1 cup chicken broth
• 2 teaspoons fresh lemon juice

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Instructions

1. Preheat Oven: Preheat the oven to 400F (200C).
2. Season & Sear Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Heat the oil in a large skillet over medium heat. Sear the thighs skin side down for 7 to 8 minutes, until the skin is golden. Flip and cook for 2 more minutes, then transfer to a plate.
3. Sauté Onions: Pour off the excess fat, leaving about 1 tablespoon in the skillet. Add the butter and onions, season with a pinch of salt and cook for 5 minutes until softened.
4. Add Mushrooms: Add the mushrooms and cook for 5 minutes.
5. Sprinkle Flour: Sprinkle in the flour, stir and cook for 1 more minute.
6. Stir in Garlic, Apple Cider, Thyme & Broth: Stir in the garlic and cook for 1 minute. Pour in 1/4 cup of the apple cider and cook, stirring, for 10 to 12 minutes, until the onions are golden. Add thyme. Pour in the remaining apple cider and the chicken broth and bring to a boil.
7. Transfer to Baking Dish: Transfer everything from the skillet to a 9×13-inch baking dish. Arrange the chicken thighs on top, skin side up, keeping the skin above the sauce so that the skin remains crispy after cooking.
8. Bake Until Ready: Bake the chicken thighs uncovered for 30 to 40 minutes, until the chicken reaches an internal temperature of 170F (75C). Stir the lemon juice into the sauce, taste and adjust the seasoning. Let rest for 5 minutes before serving.

Notes

Chicken: I recommend using bone-in, skin-on chicken thighs because they are juicier. However, feel free to use chicken drumsticks or chicken breasts if that’s what you prefer.

Seasoning: I used salt and ground black pepper for seasoning, but you can also use other types of condiments such as garlic powder or onion powder if you like.

Oil: I used extra virgin olive oil but vegetable oil will work just as well.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not dairy-intolerant, feel free to use regular butter instead.

Onions: I used yellow onions, but you can also use white onions or red onions if you prefer.

Apple Cider: Make sure to use apple cider (NOT apple cider vinegar).

Mushrooms: I used brown mushrooms – cremini or baby bella (which have more flavor as compared to white mushrooms), but go ahead and use white button mushrooms if that’s what you have.

Garlic: Fresh garlic adds flavor to the sauce.

Thyme: I used fresh thyme, but if you can also use 1 1/2 teaspoons of dried thyme instead. Alternatively, if you don’t like the taste of thyme, you can use other herbs such as rosemary instead.

Flour: I’ve used gluten-free all-purpose flour to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.

Broth: Feel free to use either chicken broth or chicken stock.

Lemon Juice: I like a squeeze of fresh lemon juice for a bit of acidity to complement the savory chicken.

• Prep Time: 15 mins
• Cook Time: 1 hour 15 mins
• Category: chicken, Main Dishes
• Method: Baking
• Cuisine: American