Skillet Apple Cider Chicken Recipe

If you’re looking for a comforting dinner that tastes like fall on a plate, you’re in for a treat with this Skillet Apple Cider Chicken Recipe. It combines juicy chicken thighs with sweet apples and a luscious apple cider sauce that you’ll want to spoon over everything. I absolutely love how this turns out — it’s simple, flavorful, and only requires one pan, so cleanup is a breeze. Trust me, once you try this, it’ll quickly become a family favorite that you’ll want to make again and again.

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Ingredients You’ll Need

The ingredients list is straightforward, bringing together spices, apples, and apple cider to create that perfect balance of savory and sweet. I recommend using fresh, crisp apples to get the best texture—it really makes a difference!

• Salt: Divided use helps season layers of flavor without overwhelming.
• Ground coriander: Adds a subtle, warm citrusy note that’s unexpectedly delicious here.
• Ground cinnamon: Brings cozy, slightly sweet aroma and depth.
• Ground nutmeg: A pinch goes a long way in enhancing sweetness and warmth.
• Dried thyme leaves: Earthy and a bit savory, tying all flavors together.
• Ground black pepper: Just enough to add a little heat and contrast.
• Boneless, skinless chicken thighs: Juicy and forgiving, perfect for skillet cooking.
• Unsalted butter: For richness and to help caramelize the apples.
• Light or dark brown sugar: Adds sweetness and helps create a sticky, luscious sauce.
• Apple slices: Choose firm apples you love eating raw—no need to peel!
• Chopped shallots or yellow onion: Adds a savory, slightly sweet depth.
• Apple cider (not vinegar): The star ingredient for that bright, fruity sauce.
• Fresh thyme and rosemary (optional): Beautiful garnish and a final herbal kick.

Variations

I love making this recipe my own depending on what’s in season and what my family prefers. Feel free to switch up the apples or adjust the spices to suit your taste buds—you’ll find this dish is incredibly adaptable.

• Substitute apples: I’ve tried Granny Smith for tartness and Fuji for sweetness—both work beautifully and change the flavor profile slightly.
• Use chicken breasts: For a leaner option, breasts work fine, though they cook faster, so watch carefully to avoid drying out.
• Make it gluten-free: Just double-check your brown sugar and cider are gluten-free, then everything is naturally safe.
• Add a splash of white wine: For an adult twist, adding a bit of white wine with the cider adds complexity to the sauce.

How to Make Skillet Apple Cider Chicken Recipe

Step 1: Season and Sear the Chicken

Heat a 12-inch skillet over medium heat—you’ll want a heavy pan like cast iron for the best sear. While it’s heating, mix together 3/4 teaspoon salt, coriander, cinnamon, nutmeg, dried thyme, and pepper in a small bowl. Rub this spice blend evenly onto both sides of the chicken thighs. Then add a drizzle of oil to the hot skillet and carefully place the chicken pieces in. Cook for 5 minutes without moving them; this helps develop a golden crust. Flip and cook another 5 minutes until the chicken is fully cooked (aim for an internal temp of 165°F). Transfer the chicken to a plate and loosely cover to keep warm.

Step 2: Cook the Apples and Shallots

Without wiping the pan, add the butter and swirl it around as it melts—this deglazes the pan and picks up all those yummy browned bits from the chicken. Stir in the brown sugar, apple slices, shallots, and the remaining 1/4 teaspoon salt. Cook for about 5 minutes, stirring every now and then, until the apples start to soften but still hold their shape.

Step 3: Create the Apple Cider Sauce and Finish Cooking

Pour in the apple cider and keep cooking, stirring occasionally, until the liquid reduces slightly and thickens into a sauce—about 5 minutes. Then nestle the chicken back into the pan to warm through with the sauce for 2 more minutes. This step lets the chicken soak up all those apple and cider flavors. Finally, remove from heat.

Spoon the apple mixture generously over the chicken when serving. If you have some fresh thyme or rosemary on hand, sprinkle it on top for a fresh, herbal pop that also smells amazing.

How to Serve Skillet Apple Cider Chicken Recipe

Garnishes

I typically top mine with fresh thyme and a sprig of rosemary—it brightens the dish visually and adds a fragrant herbal note that pairs perfectly with the apple cider sauce. Sometimes I even add a few toasted pecans for crunch if I’m feeling fancy.

Side Dishes

My go-to sides are creamy mashed potatoes or roasted root vegetables—they soak up that sauce so well. A simple green salad or steamed green beans also add fresh, crisp contrast to this cozy dish.

Creative Ways to Present

For holiday dinners or special occasions, I’ll plate the chicken on a bed of wild rice or quinoa with the apple slices fan-arranged neatly. Adding a drizzle of the cider sauce around the plate makes it look extra polished and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover Skillet Apple Cider Chicken keeps beautifully in an airtight container in the fridge for up to 3 days. The sauce thickens and the butter solidifies a bit, but don’t worry—that’s totally normal.

Freezing

I’ve frozen this recipe a few times by placing the cooled chicken and sauce in a freezer-safe container. It freezes well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

When reheating, I prefer the stovetop over the microwave to keep the chicken juicy. Warm it gently over medium-low heat in a skillet, spooning sauce over to keep it moist—this avoids drying out and brings back that fresh-cooked taste.

FAQs

Final Thoughts

This Skillet Apple Cider Chicken Recipe has become one of my absolute go-to dinners whenever I crave something cozy but still a little special. It’s easy enough for a weeknight, yet impressive enough for company. I love how the sweet apples and cider elevate simple chicken thighs into a dish full of warmth and flavor. You’re going to enjoy how effortlessly delicious it is—give it a try and share how it turns out for you. I bet your family will go crazy for it just like mine does!

Skillet Apple Cider Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 130 reviews

• Author: Alvarez
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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Description

Skillet Apple Cider Chicken is a flavorful and hearty one-pan dish featuring tender boneless chicken thighs cooked with a blend of warm spices, sweet apple slices, and tangy apple cider sauce. This rustic recipe uses a cast iron skillet to deliver a perfectly seared and juicy chicken accompanied by softened apples and a luscious cider glaze, finished with optional fresh herbs for a beautiful presentation. Quick to prepare and requiring minimal cleanup, it’s a comforting meal perfect for any weeknight dinner.

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Ingredients

Chicken and Spice Mix

• 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

Sauce and Garnish

• 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

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Instructions

1. Prepare the skillet and spice mixture: Heat a large 12-inch skillet over medium heat. Preferably use a cast iron skillet, though any large skillet or Dutch oven works.
2. Season the chicken: In a small bowl, combine 3/4 teaspoon salt with coriander, cinnamon, nutmeg, dried thyme, and black pepper. Sprinkle this spice mixture evenly over both sides of the chicken thighs to coat them well.
3. Sear the chicken: Add a drizzle of cooking oil to the hot skillet and swirl to coat the surface. Place the seasoned chicken thighs in the skillet and cook them for 5 minutes on one side. Flip and cook for another 5 minutes, or until the internal temperature reaches at least 165°F (74°C). Remove the chicken from the skillet and set aside on a plate, covering lightly to keep warm.
4. Create the apple cider sauce: Without wiping the pan, add the butter to the skillet and let it melt, swirling the pan to coat. Add the brown sugar, apple slices, and chopped shallots, then sprinkle with the remaining 1/4 teaspoon salt. Cook this mixture, stirring occasionally, until the apples start to soften, about 5 minutes.
5. Simmer with apple cider: Pour the apple cider into the skillet and continue cooking, stirring occasionally, until the sauce thickens slightly and the flavors meld, around 5 minutes.
6. Combine chicken and sauce: Return the chicken thighs to the skillet with the apple cider sauce and cook together for an additional 2 minutes to let the chicken soak up the flavors and reheat.
7. Serve and garnish: Remove from heat. Spoon the apple and shallot mixture over the chicken thighs. Garnish with fresh thyme and rosemary if desired, then serve immediately.
8. Storage and reheating: Leftovers can be refrigerated for a few days; note the butter sauce will solidify but will re-liquefy upon reheating on the stovetop or in the microwave.

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Notes

• This recipe requires only one skillet, making cleanup easy.
• The spice blend adds warm, aromatic flavors that complement the sweetness of the apples and cider.
• Use apple cider, not apple cider vinegar, to achieve the right sweetness and tanginess in the sauce.
• Cast iron skillets are preferred for even heat but any large skillet or Dutch oven will work.
• Fresh thyme and rosemary are optional but add a lovely herbal aroma and garnish.
• Reheat leftovers gently to prevent the butter sauce from separating.

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Nutrition

• Serving Size: 1 serving
• Calories: 247
• Sugar: 19.7 g
• Sodium: 523.1 mg
• Fat: 9.9 g
• Saturated Fat: 4.7 g
• Unsaturated Fat: 5.2 g
• Trans Fat: 0 g
• Carbohydrates: 23.1 g
• Fiber: 2.4 g
• Protein: 17.4 g
• Cholesterol: 95.2 mg