Introduction

This Skillet Apple Cider Chicken is a cozy, flavorful dish perfect for weeknight dinners or special occasions. Tender chicken thighs are cooked with warm spices and a sweet apple cider sauce that creates a delightful balance of savory and sweet.

The image shows a close-up of several browned chicken thighs cooked in a skillet, each piece covered lightly with dark seasoning and a slightly crispy texture. Between and on top of the chicken are many slices of cooked apple, showing a mix of red and yellow skins with soft, yellow flesh and a light cinnamon dusting. Small green herb sprigs, likely rosemary, are scattered throughout, adding a fresh contrast. The glossy surface underneath the food is dark due to the pan and cooking juices, creating a rich background for the warm tones of the chicken and apples. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 teaspoon salt, divided
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 pound (454g) boneless, skinless chicken thighs
2 Tablespoons unsalted butter
1 Tablespoon light or dark brown sugar
2 cups (250g) apple slices (about 1/4-inch-thick slices, no need to peel)
1/3 cup (40g) chopped shallots (or yellow onion)
1/3 cup (80ml) apple cider (NOT apple cider vinegar)
Optional: fresh thyme and rosemary, for garnish

Instructions

Step 1: Heat a large 12-inch skillet over medium heat. A cast iron skillet works best, but any skillet this size will do, or even a Dutch oven.
Step 2: In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme, and black pepper. Sprinkle this spice mixture evenly over both sides of the chicken thighs.
Step 3: Add a drizzle of oil to the hot skillet and swirl to coat the surface. Place the chicken thighs in the pan and cook for 5 minutes. Flip and cook for another 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Transfer the chicken to a plate and cover loosely.
Step 4: Add butter to the skillet and swirl as it melts to coat the pan. Stir in the brown sugar, apple slices, shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples soften, about 5 minutes. Pour in the apple cider and continue cooking, stirring, until the sauce thickens slightly, about 5 more minutes.
Step 5: Return the chicken to the pan and cook for an additional 2 minutes to warm through. Remove from heat and spoon the apple mixture over the chicken.
Step 6: Garnish with fresh thyme and rosemary if available, and serve immediately.

Tips & Variations

Use a cast iron skillet for even heat and a nice sear on the chicken.
Substitute shallots with yellow or sweet onions if needed.
For a less sweet sauce, reduce the brown sugar to 1/2 tablespoon.
Add a splash of apple brandy or bourbon to the skillet with the cider for extra depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The butter in the sauce will solidify when cold but will melt back in when reheated. Reheat gently on the stove over medium heat or in the microwave until warmed through.

How to Serve

The dish shows two grilled chicken thighs with a golden-brown sear, topped with soft, caramelized apple slices that are light orange with hints of cinnamon. On the left side, some chicken pieces are sliced, showing juicy white meat inside, resting on more apple slices covered with a shiny brown sauce and small onion bits. To the right, bright green steamed green beans lay in a neat pile. The food is arranged on a round white plate with fine ridges along the edge, all set on a white marbled surface. A fork and a knife with wooden handles rest near the plate, and a floral cloth peeks in from the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may cook faster and can dry out more easily. Reduce cooking time and monitor closely to avoid overcooking.

Is apple cider the same as apple cider vinegar?

No, apple cider is a sweet, non-alcoholic beverage made from pressed apples, while apple cider vinegar is fermented and much more acidic. Use apple cider for this recipe to achieve the right sweetness and flavor balance.

Skillet Apple Cider Chicken Recipe

Print Recipe

★★★★★

4.9 from 122 reviews

Skillet Apple Cider Chicken is a flavorful one-pan dish featuring tender boneless chicken thighs cooked with a warm spice blend, sweet apple slices, shallots, and a rich apple cider butter sauce. This cozy recipe perfectly balances savory and sweet, making it an ideal fall or winter meal that’s quick to prepare and full of comforting flavors.

Author: Elias
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Spice Mix

3/4 teaspoon salt, divided
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper

Main Ingredients

1 pound (454g) boneless, skinless chicken thighs
2 tablespoons unsalted butter
1 tablespoon light or dark brown sugar
2 cups (250g) apple slices (about 1/4-inch-thick slices, no need to peel)
1/3 cup (40g) chopped shallots or yellow onion
1/3 cup (80ml) apple cider (NOT apple cider vinegar)
Optional: fresh thyme and rosemary, for garnish

Instructions

Prepare the skillet: Heat a large 12-inch skillet, preferably cast iron, over medium heat to get it hot and ready.
Season the chicken: In a small bowl, combine 3/4 teaspoon salt with coriander, cinnamon, nutmeg, dried thyme, and black pepper. Evenly sprinkle this spice mix over both sides of the chicken thighs for a well-seasoned base.
Cook the chicken: Add a drizzle of oil to the hot skillet and swirl to coat the surface. Place the chicken thighs in the pan and cook for 5 minutes on one side. Flip them and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Then transfer the chicken to a plate, cover lightly, and set aside.
Prepare the apple cider sauce: Without cleaning the skillet, add the butter and gently swirl it as it melts. Stir in the brown sugar, apples, shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples start to soften, about 5 minutes. Pour in the apple cider and continue cooking, stirring occasionally, until the sauce thickens slightly, about 5 more minutes.
Finish the dish: Return the cooked chicken to the skillet with the sauce and cook for an additional 2 minutes, allowing the flavors to meld and the chicken to reheat.
Serve: Remove from heat. Spoon the apple mixture generously over the chicken. Garnish with fresh thyme and rosemary if desired for added aroma and color.
Storage and reheating: Leftovers can be stored in the refrigerator for several days. The butter will solidify but will melt again upon reheating, which can be done on the stove over medium heat or in the microwave.

Notes

Use a cast iron skillet if possible for even heat distribution and better browning.
Apple cider adds sweetness and acidity—do not substitute with apple cider vinegar.
Chicken thighs stay moist and flavorful due to the cooking method.
Adjust spices to your preference; more cinnamon or nutmeg can enhance the autumnal flavor profile.
Leftovers reheat well and the sauce remains delicious.
For a dairy-free option, substitute butter with a plant-based alternative.

Keywords: apple cider chicken, skillet chicken recipe, autumn chicken dish, one pan chicken, fall recipes, apple and chicken skillet