UPDATE: THERE IS A VIDEO SHOWING EXACTLY HOW TO MAKE APPLE JUICE CHICKEN (SEE BELOW).
Three years ago yesterday, my husband and I eloped to Prescott to get married. 🙂
Just prior to our marriage, he began his career in fire and has loved it ever since. He was made to be a fireman. His build, his mindset, his attitude are all perfect for the job.
Though I often fear for his safety (especially when I get the text, ‘on my way to a fire’), I know this is what he is supposed to be doing.
One of the best ways I have to show my husband love and appreciation is by cooking and baking the food he most enjoys, bringing me to this recipe.
This recipe is one of my husband’s favorites! I knew it would be perfect for Firefighter Friday because it’s so easy and requires so few ingredients.
Believe it or not, this recipe came to be by accident. I used to poach chicken in apple juice to give it more flavor, and once, when I left the heat on too long, it reduced down to create the delicious sauce you see above.
This meal is not only rich and flavorful, but it’s easy and enjoyed by both adults and kids (my daughters love it). It has been lovingly referred to as ‘apple juice chicken’ for years now, and I’m thrilled to be able to share it here with you.
Delicious chicken thighs that are covered with a sweet, syrupy sauce made from apple juice!
- 1 1/2 c . 100% unfiltered apple juice , preferably organic
- 1 1/2 lbs . (or 6 medium) chicken thighs, skinless
- salt and pepper
- Heat a deep pan over medium heat.
- Add the juice first and bring to a low boil.
- Add in the chicken and sprinkle the meat with salt and pepper.
- Lower everything to a simmer and cover the pan, cooking for 15 minutes.
- Flip the chicken over.
- Partially cover the pan and cook for another 15 minutes.
- Pop the lid up so that a significant amount of steam can escape, allowing the apple juice to reduce down and thicken (the heat should be high enough that the juice is bubbling softly).
- Cook for another 10-20 minutes until the juice is thick and syrupy, turning the chicken every 10 minutes or so.
- Watch it closely for the last 2-3 minutes, as it can burn quickly.
- Remove from heat once the chicken is cooked through and the juice resembles honey in consistency.
Weight Watchers points (new system): 9
Notes:
Do NOT use a non-stick pan for this recipe!
A good rule of thumb here is 1/4 cup of apple juice per 1/4 pound of chicken.
The pan I use is about 8-9 inches wide, 2-3 inches deep, and is made of stainless steel.
Use only UNFILTERED, 100% ORGANIC apple juice.
Please enjoy this video showing you exactly how to make this recipe!
The apple juice reduces down to create a delicious, sweet sauce for the chicken that is reminiscent of something you might order from a Chinese food restaurant.
At home, we like to pair this with a veggie-packed salad and, occasionally, some fresh bread with olive oil for dipping. It would also go well with this Mushroom Brown Rice Pilaf or these Smoky Sweet Potato Fries.
What’s your favorite accidental recipe?
Shared with: Full Plate Thursday
Angel says
January 20, 2019 at 6:03 pmI honestly didn’t read all the comments so someone may have already said this but I use Apple Cider Juice and this turned out amazing! Just thought I would put that idea on here Incase anyone wanted to change it up. Thanks!
Lauren says
December 4, 2018 at 4:03 pmThis idea is great! Just finished up making this recipe. I threw some dried rosemary and half a shallot into the pot with the apple juice, and the chicken turned out beautifully! The juice didn’t seem to be thickening up so well, so I heated up some butter and flour in another pot and then transferred the liquid there to heat up and thicken. Worked like a charm! Will have to try this again!
Lauren says
December 5, 2018 at 5:45 pmThanks, Lauren! If you watch the video, you’ll see exactly how it becomes thick and what pan to use to get the right consistency. 🙂
Debbie says
June 26, 2018 at 4:00 pmThe size and shape of the pan is what is important. I use a nonstick pan and it works great.
Karen says
October 4, 2017 at 8:36 pmMay I know why Non-Stick Pan cannot be used? I only have non-stick pan at home but I would like to try this recipe…
Lauren says
October 5, 2017 at 1:53 pmHi Karen,
I’ve never tried using one, but with the way the recipe works in condensing down, I don’t think a non-stick pan would have the same effect.
Sue says
June 6, 2017 at 3:32 pmYum! This was a great recipe and so easy to make. The written directions were clear and the step-by-step video was the icing on the cake. I made this for my parents and my mom, the chef in the family, was making sure that I send this recipe to her!
Lauren says
June 7, 2017 at 12:32 pmYay, I’m so happy you enjoyed it Sue!
Laura says
March 29, 2017 at 3:36 pmI love this recipe and make it often. I’m wondering if you think it would work for pork chops? I have some in the fridge I need to use up. My only fear is that they might get tough- maybe I’ll remove them and let the sauce reduce on it’s own. Thoughts?
Lauren says
March 29, 2017 at 7:08 pmHi Laura,
I’m not sure about pork chops, as they’re quite a bit lower in fat, which is what I think really adds to flavor. If you try and have success, let me know!
Sue says
March 21, 2017 at 7:53 amThis recipe was a waste of time. I specifically purchased high quality, organic apple juice. I followed the directions exactly (as per instructions, I did NOT use a non-stick pan) and after almost 1 1/2 hours, the juice was evaporating NOT reducing and the chicken was bordering on drying out. I did see a number of folks had the same issue with the juice not reducing. I’m not sure what kind of magic spell you cast you your apple juice but this recipe is going in the trash.
Lauren says
March 21, 2017 at 8:05 amSorry you had trouble Sue. I know how frustrating it can be to have a recipe not work out. In contrast to the few that have had trouble, many people have had success with this recipe, hence its popularity on my site. If you watch and follow the video, it should turn out for you.
Sue says
March 28, 2017 at 9:25 amI just watched the video – might I suggest that you add/change the directions slightly to emphasize/state that the apple juice should be vigorously bubbling during the final 10-20 minutes? That it was I saw your demonstration doing yet the recipe calls for a simmer. I will give it another try – thanks!
Jennifer says
February 27, 2017 at 10:38 amCan you cook this in a crock pot?
Lauren says
February 27, 2017 at 1:32 pmI don’t know, sorry!
Gail says
October 30, 2018 at 6:51 amYou wouldn’t be able to set it and walk away for six hours. The “lid off” part is crucial.
Most crock pots heat from the side, so it probably wouldn’t work. But if your pot has bottom heat, you could use it like an electric skillet as long as you’re monitoring.
JUSTEEN says
October 24, 2016 at 12:42 pmOMG I am so excited I had to write a review!!! ( I never write I just read them lol). I was a lil scared to try this bcuz of all the reviews that didn’t work, but I got it on the first try!! and I followed the recipe exactly except I used less chicken in case it didn’t come out good lol, I saw it getting all sticky and I got so excited I started jumping, then I tasted it and started running around the house letting everyone taste it lol.
P.S. I was so excited bcuz I have a new found love for baking and cooking lol and this boosted my confidence. TY
Lauren says
October 25, 2016 at 2:11 pmHaha, that’s awesome Justeen, your comment just made my day! 🙂
riggn goslin says
September 19, 2016 at 3:55 pmI LOVE this recipe!!!!!!!!!
Donna says
September 7, 2016 at 8:38 pmI tried this tonight and the juice took way too long to thicken, so I took the chicken out and served it. It WAS tender and delicious, but I would have liked to serve it with sauce!
I left the sauce in the pan and let it thicken, then put it on the leftovers. We’ll have it with the sauce tomorrow.
Lauren says
September 8, 2016 at 1:53 pmThanks for your feedback Donna. The sauce does take some time to reduce, but it is worth the wait! You can try speeding up the process by giving the chicken more cook time without the lid or increasing your heat (just be sure your chicken is cooked through!).
felicitas says
July 12, 2016 at 12:21 pmI love this recipes
Miz Helen says
February 12, 2016 at 1:36 pmWe would love your Apple Juice Chicken, it looks awesome! Hope you have a very special Valentine Day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Lauren says
February 12, 2016 at 6:24 pmThank you Miz Helen! 🙂
Kate says
September 22, 2015 at 6:24 pmHullo,
I’ve made this recipe a few times now and it used to come out awesome. I’m wondering, what kind of stove do you have? It came out perfect every time at my last place, using a gas stove. Now I’m using a cruddy apartment electric stove and, no matter what juice I use, it reduces to the point of evaporation, rather than concentrating into a syrup. It’s a real bummer, cus I miss this recipe!
Lauren says
September 22, 2015 at 7:53 pmHi Kate,
I have an electric stove (I’ve actually never tried it on a gas stove). I’m not sure what’s happening! Maybe your heat is too high? I hope you can get it to work again!
Kate says
September 23, 2015 at 4:14 amHmm, thank you for your response. I notice. Other people have had trouble so I wonder what the factor is that is causing failure here. I wish I recalled what brand of juice I used to use.
Lauren says
September 23, 2015 at 8:49 amI’ve used multiple brands myself, but they’re always organic, 100% unfiltered apple juice. Is yours cloudy or clear? Maybe the ‘unfiltered’ kind is the key?
lorndavi says
July 12, 2016 at 5:30 pmThe problem may be with the chicken and not the juice. Some chicken is brined, others not. A brined chicken can have quite a bit of water added to it. It makes the chicken juicier and tender. But it also means that the meat will release more water into the pan during cooking. I brine whole turkey and have noticed that I get more pan drippings with brined than unbrined. With brined chicken, I have more liquid that needs to be cooked off during the cooking process of most recipes..
Sarah C says
August 22, 2015 at 10:47 amBy accident recipes are the best and I have one going up on the blog soon. This is something that sounds easy to make and budget friendly too.
Jenn says
August 13, 2015 at 9:19 amSounds really good. I thnk I am going to try it out in the slow cooker. Has anyone tried it in the slow cooker yet?
Susan M says
July 6, 2015 at 11:22 amI didn’t have much luck with this recipe. The apple juice just didn’t boil down that much and I left it cooking over an hour. Not much taste either. What else are you adding to increase the flavor?? Next time I just may use 3/4 cup juice. I even had extra thighs, but it just didn’t look like yours and had alot of liquidy sauce!
Lauren says
July 6, 2015 at 1:21 pmHi Susan,
Sorry you had trouble, if you had it on for over an hour, I would say your stove temp wasn’t high enough or that the chicken wasn’t exposed to enough air. The idea behind this recipe is universal, in that heating any liquid reduces it, (and in this case, makes a thick sauce) so it will eventually work!
vanessa says
June 3, 2015 at 5:58 amHello!made it today, so easy and tasty!
thank you
Katherine M. says
May 11, 2015 at 5:32 pmWe’re the chicken thighs boneless? Or just skinless?
Lauren says
May 11, 2015 at 7:28 pmBoth, though you can keep the bone in if you like. 🙂
Jennifer Daniell says
March 13, 2015 at 5:56 pmI made this tonight and while mine didn’t reduce quite as well as yours did it was super tasty. Even the SUPER picky kid ate it! Thank you 😀
Lauren says
March 13, 2015 at 6:14 pmThat’s great Jennifer, I’m happy you and your little one enjoyed it!
afracooking says
February 11, 2015 at 12:35 pmlove love LOVE your blog. such fabulously healthy and tasty recipes!
Lauren says
February 11, 2015 at 12:43 pmAw, thanks so much! 🙂
Amber says
January 26, 2015 at 2:51 pmDo you think this would also taste good with pork chops instead of chicken
Lauren says
January 26, 2015 at 5:13 pmHi Amber,
I’m really not sure, as I’ve never tried, but the meat should be a fattier piece, as that what really adds to the flavor.
Amber says
January 26, 2015 at 2:49 pmDo you think this would also taste good with pork chops instead of chicken?
Chelsea Hosey says
January 21, 2015 at 7:43 pmI made this tonight but failed! It sounded so easy and I thought I followed the instructions exactly but my sauce just never thickened up!! 🙁 what could I have done wrong!?
Lauren says
January 22, 2015 at 9:28 amHi Chelsea,
It’s hard to say without being there…did you change anything? Any liquid exposed to air naturally reduces down, so perhaps you didn’t have the lid off or ajar enough? It does take some time too.
KRP DIEM says
January 18, 2015 at 6:37 pmI made this tonight with apple cider and boneless breasts. So good!
Reduced cook time for chicken and added adobo for seasoning. Thank you for such a simple easy delicious recipe!
Lauren says
January 18, 2015 at 7:08 pmThat’s awesome, thanks for the feedback! 🙂
Iris says
January 10, 2015 at 2:22 pmCan I use Apple cider instead of Apple juice? Thanks.
Lauren says
January 11, 2015 at 8:25 amHi Iris,
I’ve never had/tried apple cider, so I can’t say, sorry!
Paige says
December 12, 2014 at 11:43 amTHIS WAS SO GOOOOOOOOOD!!!
Lauren says
December 12, 2014 at 5:59 pmYay! That’s great Paige, thanks for the feedback! 🙂
edward schwartz says
December 2, 2014 at 4:56 pm8 hours on low and it came out great
Lauren says
December 2, 2014 at 7:35 pmGreat to hear Edward! 🙂
Lucie Lena says
December 30, 2014 at 10:22 amEdward, did it reduce the apple juice down to a syrup in the crock pot?? There’s usually a lot of water after 8 hrs of cooking time. I want to give this a try today, but I’m not sure if to use stove top or crock pot. Thanks.
edward schwartz says
December 2, 2014 at 6:39 amhow long in a slow cooker
Lauren says
December 2, 2014 at 1:18 pmI’ve never tried it that way, so I don’t know.
Heather B. says
September 8, 2014 at 2:17 pmTrying this tonight. I only have regular old apple juice so I’m hoping it works. FX!
Lauren says
September 8, 2014 at 2:50 pmI hope you enjoy it! 🙂
Heather B. says
September 8, 2014 at 7:47 pmThis was very good. I put a little too much pepper on it, but, all 5 of my children liked it! I served it with rice and broccoli. I also doubled the amount of juice so I could pour some over the rice.
Lauren says
September 9, 2014 at 9:43 amThat’s great Heather, thanks for letting me know! 🙂
Natasha says
April 23, 2014 at 6:50 pmCan you use chicken breasts instead?
Lauren says
April 23, 2014 at 7:26 pmHi Natasha,
I’ve never tried it that way, but I would guess you could! Some flavor may be lost, as the breasts have less fat, but I bet it would still work! 🙂
Katie says
April 13, 2014 at 7:50 amI can’t wait to try this tonight!
Lauren says
April 13, 2014 at 8:28 amI hope you enjoy it Katie! It is one of my daughters’ favorite meals. 🙂
Shiny says
February 27, 2014 at 9:23 amHi, this looks great (and very simple) – do you know if it freezes well? Thanks!
Lauren says
February 27, 2014 at 9:41 amHi Shiny,
I’m not sure, as I’ve never tried. Sorry!
Ann says
February 13, 2014 at 6:40 pmThank you for a wonderful recipe-from the wife of a 40 year FF
Lauren says
February 13, 2014 at 6:42 pmYou’re so welcome Ann! Thank you for the comment!! 😀
Pam says
January 15, 2014 at 5:58 pmLauren, delicious and quick! Just did this–and because we were out of apple juice, tried orange. So good! Thank you!
Lauren says
January 15, 2014 at 6:09 pmThat’s awesome Pam! I’ll have to try it with orange juice sometime. 🙂
EMC says
April 1, 2013 at 6:08 amI bookmarked that recipe too. 🙂 And I like the idea of using it to make a sauce. I hadn’t really thought about it that way, more in the “drizzle on top of yogurt” notion. Mmm.
But I might still try the tempeh done in the way of the chicken thighs… I’ve often read to poach tempeh before using, and this could be a nice two-for-one type idea. If I give it a go, I’ll let you know how it turns out. Time to go buy apple juice!
EMC says
March 31, 2013 at 5:38 pmI’m intrigued by this, but since I cook pretty much exclusively veggie, I’m wondering what I could swap the chicken with… tofu or tempeh maybe? I might have to give it a try. I wonder if I could slow cooker it too…. Ahhh the possibilities… 🙂
Lauren says
March 31, 2013 at 5:45 pmYou could actually just make the ‘apple honey’ like I instruct in this post: https://www.oatmealwithafork.com/2012/10/03/wiaw-and-homemade-vegan-honey/
Then, slather it on whatever you’d like! I’ve been playing around with making it into a bbq or teriyaki sauce with some red pepper flakes, soy sauce, tomato sauce, etc., so that may also be an option for you!
Jen@TheFitHousewife says
December 4, 2012 at 10:41 amThis looks so good…something my kids would really enjoy! Thanks for sharing this 🙂
freshlifefindings says
September 16, 2012 at 7:58 amI love your new layout 🙂 And this Chicken looks awesome! I used to go Cliff Jumping all the time in college and like you can say I’m happy to stay on the ground now 🙂
Lauren says
September 16, 2012 at 8:33 amHaha! Well stated!
Matt @ The Athlete's Plate says
September 15, 2012 at 4:57 pmTotally going to try this 🙂
Lauren says
September 15, 2012 at 6:19 pmThanks Matt! Let me know if you do!
lori says
September 14, 2012 at 11:21 amlove the chicken & the pics HAPPY ANIVERSARY!!
lori says
September 14, 2012 at 11:19 amchicken looks GRRRRRRREAT!!!!!!!! but more so love the pics of the baby girls & of course gus…………………..love love love your recipes……………you are so talented…..ps HAPPY ANNIVERSARY!!!!
Lauren says
September 14, 2012 at 5:25 pmThank you Lori! Gus has to get his mug in everywhere…especially when food is involved… 😉
Dana says
September 14, 2012 at 9:55 amHey Lauren ~ So what’s in the sauce that appears to resemble sesame seeds? (oow, concept). I suppose it’s whatever is in the Toronto steak/chicken rub. Whatever, it looks absolutely delicious and I will for sure make this. Thanks once again! 🙂
Lauren says
September 14, 2012 at 2:17 pmHi Dana! Yes, it’s just the seasoning mix….black pepper, salt, coriander, garlic, dill, and red chili flakes. It’s an awesome blend! 🙂
Kathryn says
September 1, 2015 at 5:37 pmwhat brand of apple juice do you use? Mine completely evaporated just like water and didn’t leave any sauce at all..
Mine was from whole foods, unfiltered organic w no additives, but very light in color.
Lauren says
September 1, 2015 at 6:01 pmAny apple juice, as long as all it contains is apple juice. I have no idea what could have happened! The natural sugar in the juice is what makes it syrupy. You had the chicken in there, right? No water added?
carl anderson says
July 16, 2016 at 10:47 amI had the same thing happen. Whole foods unfiltered apple juice. No water added. I went through the whole cooking process…I put a thermometer in the chicken and it was done. I took it out and kept simmering the sauce…brown in color. I simmered it for another hour …never got thick. I used it on the chicken as a watery gravy. It was good, but not thick
Lauren says
July 16, 2016 at 3:32 pmWhat type of pan are you using? Also, was it uncovered? The steam escaping from the juice is key in allowing the sugars in the juice to reduce and get syrup-y. I’d like to help if I can!
Brianna says
February 24, 2016 at 6:32 pmI had the same problem! The juice would not thicken and I was worried the chicken would dry out so I took it off the stovetop.
carl anderson says
July 16, 2016 at 4:54 pmHi Lauren: I used a metal pot with a cover about 12’ in diameter and 8 inches deep. It was covered the first 15 mins. of simmering, and open about 2” on the second 15 mins of simmering. The chicken was then done according to an internal reading of 165 F. I then removed the chicken and continued to simmer what was to be the honey like glaze. I completely removed the cover and did this for 60 minutes. All it did was take more liquid from the sauce. I then stopped and used the liquid like gravy on the chicken. Weird huh?!?! I am thinking the Whole Foods unfiltered apple juice by Martinelli has no sugar…it says Unfiltered Apple Juice, No Concentrates, No Sweeteners.
Lauren says
July 17, 2016 at 6:02 amOkay, I would definitely say the depth of your pot is what prevented the reduction. My pan is only about two inches deep. I’m hoping to have a video of the process made within the next week or so, which will hopefully help people. If you try it again, be sure you’re using a more shallow pan as opposed to a large pot. Thanks so much for your feedback though, I truly appreciate it!
sprint2thetable says
September 14, 2012 at 6:48 amI’m not a bog chicken eater, but I would make an exception for this! They look so perfectly moist and tender.
I don’t know what the most adventurous thing would me… maybe just playing roller derby?
Lauren says
September 14, 2012 at 8:06 amI had a friend in college that was involved in a roller derby group…hard core stuff! 🙂