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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat the chicken dry. Season both sides with salt, pepper, paprika, and garlic powder.
Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 4–6 minutes per side until golden. Transfer to a plate; it can finish cooking in the sauce.
Add the garlic and cook for 30 seconds until fragrant. Pour in the apple cider, mustard, honey, and vinegar. Stir in the thyme and simmer for 5–8 minutes until the sauce begins to reduce.
Return the chicken and its juices to the pan. Simmer gently for 5–10 minutes, turning occasionally, until cooked through and coated in the thick, glossy sauce. Stir in the butter at the end.
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For a thicker glaze, let the sauce reduce further before adding the chicken back to the pan.
If you prefer a sweeter glaze, use honey instead of brown sugar.
Can I use bone-in chicken for this recipe?
Yes, but you may need to adjust the cooking time to ensure the chicken is cooked through.
Can I substitute apple cider with apple juice?
Yes, non-alcoholic apple juice works as a substitute for apple cider.
How can I tell if the chicken is cooked through?
The chicken is cooked through when it reaches an internal temperature of 165°F (75°C) and the juices run clear.
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure.
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