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Skillet Apple Cider Chicken Recipe

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★★★★★

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.

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

  1. Prepare the skillet: Heat a large 12-inch skillet, preferably cast iron, over medium heat to get it hot and ready.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://tastygenius.com/skillet-apple-cider-chicken-recipe/