Description
Juicy and flavorful boneless skinless chicken thighs baked to perfection and coated in a thick, sticky apple cider glaze made with Dijon mustard, brown sugar, and apple cider vinegar. This easy sheet pan recipe offers a delicious balance of tangy and sweet flavors, perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 3 pounds boneless skinless chicken thighs
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Apple Cider Glaze
- 2 tablespoons salted butter
- 1 tablespoon cornstarch
- 1 cup apple cider
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a 13×18-inch baking sheet with foil or parchment paper, then lightly grease it with nonstick cooking spray to ensure easy cleanup.
- Season the Chicken: Place the chicken thighs on the prepared sheet pan. In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon paprika. Brush this mixture evenly over the chicken thighs, coating them well.
- Bake the Chicken: Bake the seasoned chicken thighs in the preheated oven for 30 minutes, allowing them to cook through and start to brown.
- Make the Apple Cider Glaze: While the chicken is baking, melt 2 tablespoons of salted butter in a saucepan over medium-high heat. Whisk in 1 tablespoon cornstarch until fully incorporated and no white specks remain. Pour in 1 cup apple cider, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, and 1 tablespoon apple cider vinegar. Continue whisking as the sauce thickens, about 2 minutes, until glossy and syrupy.
- Glaze and Finish Baking: Remove the chicken from the oven and brush it generously with the apple cider glaze. Return the chicken to the oven and bake for an additional 5 to 10 minutes, or until the internal temperature reaches 175°F (80°C) when checked with a meat thermometer, ensuring the chicken is fully cooked and glaze is caramelized.
Notes
- These roasted sheet pan chicken thighs come out juicy and tender with a thick, sticky apple cider glaze that’s perfect for drizzling over rice, vegetables, or salads.
- For a crispier finish, broil the chicken for 1-2 minutes after glazing, watching carefully to avoid burning.
- Make sure to use a meat thermometer to check doneness for the safest and most succulent chicken.
- Leftover glazed chicken makes great sandwiches or salads the next day.
Nutrition
- Serving Size: 1 piece
- Calories: 256 kcal
- Sugar: 4 g
- Sodium: 819 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 33 g
- Cholesterol: 169 mg
