Print

Skillet Apple Cider Chicken Recipe

Skillet Apple Cider Chicken Recipe
Print Recipe

★★★★★

5.2 from 26 reviews

This Skillet Apple Cider Chicken recipe combines tender, juicy chicken thighs with a warm, fragrant blend of spices and a sweet apple cider sauce. Cooked in one skillet, it’s a quick and comforting dish perfect for cozy weeknight dinners or special gatherings, featuring fresh apples, shallots, and a hint of brown sugar for a rich, flavorful finish.

Ingredients

Scale

Chicken and Spices

  • 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

For Cooking and Sauce

  • 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. Heat the skillet: Heat a large 12-inch skillet over medium heat. A cast iron skillet or Dutch oven works best for even cooking and heat retention.
  2. Season the chicken: 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, ensuring full coverage for maximum flavor.
  3. Cook the chicken: Add a drizzle of oil to the hot skillet and swirl to coat the bottom. Place the chicken thighs in the pan and cook undisturbed for 5 minutes. Flip and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove the chicken and transfer to a plate; cover lightly to keep warm.
  4. Make the apple cider sauce: Add the butter to the same skillet without wiping it out. As it melts, swirl the pan to coat the surface. Stir in the brown sugar, apple slices, shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples begin to soften, about 5 minutes. Pour in the apple cider and continue cooking, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
  5. Finish the dish: Return the cooked chicken thighs to the skillet with the apple mixture. Cook together for 2 more minutes, allowing the flavors to meld and the chicken to reheat.
  6. Serve and garnish: Remove the skillet from heat. Spoon the apple and shallot sauce over the chicken. Garnish with fresh thyme and rosemary if desired, and serve warm.
  7. Storage and reheating: Leftovers can be stored in the refrigerator for up to 3 days. The butter in the sauce may solidify, but reheating on the stove over medium heat or in the microwave will restore the sauce’s texture.

Notes

  • You can use a cast iron skillet or any large skillet for this recipe; a Dutch oven works as well.
  • Make sure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
  • No need to peel the apples, just slice them into approximately 1/4-inch thick pieces.
  • Apple cider (not vinegar) gives the sauce its sweet, tangy flavor—do not substitute with vinegar.
  • Leftovers reheat well; the sauce will solidify when chilled but melts back smoothly when warmed.
  • Use fresh thyme and rosemary for a fragrant garnish that complements the apples and spices.

Nutrition

Keywords: apple cider chicken, skillet chicken recipe, easy chicken dinner, fall recipes, one-pan meal, apple recipes, comfort food

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