Apple Cider Glazed Chicken Thighs

Heat olive oil in a large 12-inch skillet set over medium heat.

• 2 TBSPolive oil

In the meantime, in a small mixing bowl combine dried thyme or dried rosemary (use either one), onion powder, garlic powder, paprika, salt, and pepper.

• 1 TSPdried thyme or dried rosemary,
• 1/2 TSPonion powder
• 1/2 TSPgarlic powder
• 1/2 TSPpaprika
• TO TASTEsalt and freshly ground pepper, to taste

Season chicken thighs with prepared seasoning.

• 1 1/2 LBboneless, skinless chicken thighs, (about 6 chicken thighs)

Add chicken thighs to the hot oil and cook for 5 minutes, or until golden brown. Flip over and cook for 6 to 8 more minutes, or until chicken is cooked through and internal temperature registers at 165˚F. Cook time depends on the size of the chicken. Also, make sure you're using boneless and skinless chicken thighs.

Remove cooked chicken thighs from the skillet and set aside.

Set skillet over medium-high heat. Add garlic and cook for 20 seconds, or until fragrant.

• 4 CLOVEgarlic, minced

Slowly pour in the apple cider. Add dijon mustard and whisk everything until well combined. Add rosemary sprig or thyme sprig to the sauce. Continue to cook for 8 minutes, to reduce the sauce.

• 1 CUPapple cider,
• 1 TBSPdijon mustard
• 1fresh rosemary sprig or fresh thyme sprig

Slowly stir around the tablespoon of butter until melted. Taste the sauce for salt and pepper; adjust to taste.

• TO TASTEsalt and freshly ground pepper, to taste
• 1 TBSPbutter

Return chicken thighs to the skillet and cook for 2 more minutes, to heat through. Remove from heat. Garnish with parsley. Serve.