Sticky Apple Cider Chicken with Cheddar Mashed Potatoes.
This apple cider chicken and mashed potatoes is a fall dinner dream! Sticky cider chicken thighs are served over super melty cheddar cheesy mashed potatoes. The meal melts in your mouth! It’s delicious and cozy and soul warming.
Cozy season!!
Cue all the exclamation points. This apple cider chicken is super flavored, especially when it’s served over a pile of cheesy mashed potatoes! Cheddar cheesy mashed potatoes, that is.
The flavors?! Oh my gosh. Fall heaven. Apple + cheddar + a bit of spice. The cozy bowl of mashed potatoes completely with the pan sauce of the apple cider. It doesn’t get much better than this!
I’ve been making this sticky apple cider chicken for a few years but I usually serve it over a salad. Or slaw! This time though… mashed potatoes. Nostalgic and comforting.
Here’s how I make it!
I start the potatoes first, because they take a bit longer. I like to use yukon gold because they make the best mashed potatoes ever. Super silky and smooth.
Time to start the chicken! This is super easy and starts with some seasonings and spices on the chicken. Then I sear the chicken thighs right in a skillet.
I make a mixture of apple cider, maple syrup and water and add it right to the skillet. It bubbles and simmers and gets nice and saucy.
Next, I like to pop the pan into the oven. This ensures that the chicken thighs are cooked the whole way through. It’s easy to do the mashed potatoes at this point too.
I rice the potatoes because they come out super smooth! This is the only way to go. Then, some warm butter and cream go into the potatoes. And some freshly grated sharp cheddar. Oh my yum.
When the potatoes go through the ricer, they are already as smooth as can be. All you need to do is simply stir them! Stir in the butter and cream and that cheese melts into delicious ribbons.
That’s it! Serve the apple cider chicken right on top of the mashed potatoes. There is a nice pan sauce with the chicken – it’s sweet and savory – but it’s not a full gravy. Just a light sauce full of autumn flavor.
If you want more to serve with this, I love to do my parmesan roasted broccoli or cacio e pepe brussels sprouts! I usually will make some sort of green vegetable or salad to go with this, and those ones fit the cozy bill. They also work right in the bowl with everything if you want to do a mashed potato bowl situation.
Deeeeelish.
I could hibernate in this bowl all season!
Sticky Apple Cider Chicken with Cheddar Mashed Potatoes
Sticky Apple Cider Chicken with Cheddar Mashed Potatoes
Ingredients
cheddar mashed potatoes
- 2 pounds yukon gold potatoes, peeled and chopped
- 6 tablespoons unsalted butter, plus more for topping
- ⅔ cups heavy cream
- 1 teaspoon kosher salt
- freshly ground black pepper
- 8 ounces freshly grated sharp cheddar cheese
sticky apple cider chicken
- 1 ½ pounds boneless, skinless chicken thighs
- kosher salt and pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 to 2 tablespoons olive oil
- ½ cup apple cider
- ¼ cup maple syrup
- ¼ water
Instructions
cheddar mashed potatoes
- Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size.
- Place the potatoes in a large pot of cold water over medium heat. Season the water with a big pinch of salt. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes. (If your potato chunks are smaller, check after 10 minutes.)
- While the potatoes are boiling, heat the butter and cream in a saucepan over medium-low heat until the mixture is warmed through.
- Drain the potatoes well and place them back in the pot. Use a potato masher or ricer to begin mashing the potatoes into the consistency you enjoy. Mash in half of the butter and cream mixture and 1 teaspoon salt. Stir in the cheddar cheese. Stir until the cheese is melting, then add in the rest of the cream and butter mixture. Taste and season the potatoes more if needed.
sticky apple cider chicken
- Preheat the oven to 425 degrees F.
- Season the chicken all over with salt, pepper and the smoked paprika and garlic powder.
- Heat the olive oil in a cast iron (or oven safe) skillet over medium heat. Once hot, add the chicken. Sear for 2 to 3 minutes, or until it’s deeply golden, before flipping it over and repeating on the other side.
- Whisk together the apple cider, maple syrup and water. Once the chicken is seared, keep it over medium heat and pour the liquid in. Let it bubble and simmer for 1 to 2 minutes.
- Transfer the pan to the oven for 10 to 12 minutes or until the internet temperature of the chicken reaches 165 degrees F. Let it rest for 10 minutes before slicing. Spoon the sticky sauce over before serving! Serve over the cheddar mashed potatoes.
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Eating all season long.
