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.

Ingredients

Scale

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

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.
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.
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.
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.
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.
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.
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.
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.

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.

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