Ingredients
Scale
- 1½ lbs boneless, skinless chicken thighs
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1½ tbsp olive oil
- ⅓ cup apple cider
- ¼ cup honey
- ¼ cup water
- 1 tsp cornstarch
- 1 tbsp water (for cornstarch slurry)
- 2 crisp apples, thin matchsticks
- ½ cup diced celery
- ¼ cup finely diced red onion
- 1 large carrot, peeled and finely grated
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1 clove garlic, minced
- Salt and black pepper, to taste
- 2 tbsp chopped toasted pecans
Instructions
- Preheat oven to 425°F.
- Pat chicken dry and season with salt, pepper, smoked paprika, and garlic powder.
- Heat olive oil in an oven-safe skillet and sear chicken 2–3 minutes per side until golden.
- Whisk apple cider, honey, and water; pour into skillet and simmer 2 minutes.
- Mix cornstarch and water; stir into skillet and simmer until slightly thickened.
- Transfer skillet to oven and bake 10–12 minutes until internal temperature reaches 165°F. Rest 5–10 minutes and spoon glaze over top.
- Combine apples, celery, red onion, and carrot in a bowl.
- Whisk mayonnaise, vinegar, honey, garlic, salt, and pepper; toss with apple mixture and fold in pecans.
- Serve glazed chicken with autumn slaw.
Notes
- Store leftovers in airtight containers for up to 3 days.
- Keep slaw separate from chicken for best texture.
- Use firm apples like Honeycrisp or Fuji for optimal crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 18 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg