Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This easy, stovetop main dish uses apple cider to simmer boneless, skinless chicken thighs and onions. Add some sambal oelek or some Sriracha sauce for a bit of heat, or omit for tender palates. Serve over cooked rice, or cauli "rice", if you prefer.


Recipe Summary

25 mins
30 mins
5 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pat chicken thighs dry with a paper towel and season with salt and pepper.

  • Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.

  • Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.

  • Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.

Nutrition Facts

251 calories; protein 19.3g; carbohydrates 10.5g; fat 14.4g; cholesterol 70.7mg; sodium 118.2mg. Full Nutrition