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3-Ingredient Apple Juice Chicken (Paleo)

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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.

Apple Juice Chicken

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.

Apple Juice Chicken

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.

4.6 from 5 votes
Apple Juice Chicken
Print
3-Ingredient Apple Juice Chicken
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

Delicious chicken thighs that are covered with a sweet, syrupy sauce made from apple juice!

Course: Entree
Cuisine: Chicken
Servings: 4
Calories: 367 kcal
Author: Lauren Goslin
Ingredients
  • 1 1/2 c . 100% unfiltered apple juice , preferably organic
  • 1 1/2 lbs . (or 6 medium) chicken thighs, skinless
  • salt and pepper
Instructions
  1. Heat a deep pan over medium heat.
  2. Add the juice first and bring to a low boil.
  3. Add in the chicken and sprinkle the meat with salt and pepper.
  4. Lower everything to a simmer and cover the pan, cooking for 15 minutes.
  5. Flip the chicken over.
  6. Partially cover the pan and cook for another 15 minutes.
  7. 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).
  8. Cook for another 10-20 minutes until the juice is thick and syrupy, turning the chicken every 10 minutes or so.
  9. Watch it closely for the last 2-3 minutes, as it can burn quickly.
  10. Remove from heat once the chicken is cooked through and the juice resembles honey in consistency.
Recipe Notes

Weight Watchers points (new system): 9

Nutrition Facts
3-Ingredient Apple Juice Chicken
Amount Per Serving (4 g)
Calories 367 Calories from Fat 114
% Daily Value*
Total Fat 12.7g 20%
Saturated Fat 3.5g 18%
Polyunsaturated Fat 9.2g
Cholesterol 151mg 50%
Sodium 149mg 6%
Total Carbohydrates 10.9g 4%
Sugars 10.1g
Protein 49.3g 99%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Apple Juice Chicken

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

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Comments

  1. This 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!

    Reply

  3. May 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…

    Reply

    • Hi 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.

      Reply

  4. Yum! 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!

    Reply

  5. I 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?

    Reply

    • Hi 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!

      Reply

  6. This 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.

    Reply

    • Sorry 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.

      Reply

      • I 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!

        Reply

    • You 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.

      Reply

  8. OMG 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

    Reply

  10. I 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.

    Reply

    • Thanks 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!).

      Reply

  12. We 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

    Reply

  13. Hullo,
    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!

    Reply

    • Hi 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!

      Reply

      • Hmm, 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.

        Reply

        • I’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?

          Reply

          • The 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..

  15. Sounds really good. I thnk I am going to try it out in the slow cooker. Has anyone tried it in the slow cooker yet?

    Reply

  16. I 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!

    Reply

    • Hi 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!

      Reply

  19. I 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 😀

    Reply

    • Hi 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.

      Reply

  23. I 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!?

    Reply

    • Hi 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.

      Reply

  24. I 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!

    Reply

    • Edward, 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.

      Reply

    • Hi 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! 🙂

      Reply

  35. I 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!

    Reply

  36. I’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… 🙂

    Reply

  41. chicken 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!!!!

    Reply

  42. Hey 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! 🙂

    Reply

    • Hi Dana! Yes, it’s just the seasoning mix….black pepper, salt, coriander, garlic, dill, and red chili flakes. It’s an awesome blend! 🙂

      Reply

      • what 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.

        Reply

        • Any 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?

          Reply

          • I 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

          • What 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!

        • I 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.

          Reply

          • Hi 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.

          • Okay, 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!

  43. I’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?

    Reply

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