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Skillet Apple Cider Chicken Recipe

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4.2 from 14 reviews

This Skillet Apple Cider Chicken recipe features tender, juicy chicken thighs cooked in a flavorful blend of spices and complemented by sweet apples and a rich apple cider sauce—all made in one skillet for an easy, delicious meal perfect for weeknights.

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Spice Mix

  • 3/4 teaspoon salt
  • 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)
  • 1 teaspoon salt, divided (3/4 tsp for spices, 1/4 tsp for cooking apples)

Optional Garnish

  • Fresh thyme
  • Fresh rosemary

Instructions

  1. Prepare the Spice Mix: In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme, and black pepper. Mix well to evenly distribute the spices for seasoning the chicken.
  2. Season the Chicken: Sprinkle the prepared spice mixture evenly over both sides of the boneless, skinless chicken thighs, ensuring they are well coated with the flavorful seasoning.
  3. Cook the Chicken: Heat a large 12-inch skillet (preferably cast iron) over medium heat. Add a small drizzle of oil to coat the pan. Place the seasoned chicken thighs in the skillet and cook for 5 minutes on one side. Flip and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and cover loosely to keep warm.
  4. Sauté Apples and Shallots: Without wiping the skillet, add the unsalted butter and swirl until melted and coating the pan. Stir in the brown sugar, apple slices, chopped shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples begin to soften, about 5 minutes.
  5. Make the Apple Cider Sauce: Pour the apple cider into the skillet with the apple mixture. Continue cooking and stirring occasionally until the cider sauce thickens slightly, about 5 minutes.
  6. Combine and Finish: Return the cooked chicken thighs to the skillet, nestling them into the apple cider sauce. Cook for an additional 2 minutes to reheat the chicken and meld flavors together.
  7. Serve: Remove the skillet from heat. Spoon the apple and cider sauce mixture generously over the chicken. Garnish with fresh thyme and rosemary if desired before serving.

Notes

  • Use apple cider (the unfiltered juice) and NOT apple cider vinegar to achieve the correct sweet and tangy flavor.
  • You can use either a cast iron skillet or a Dutch oven for this recipe.
  • Leftovers keep well in the refrigerator for several days; reheat gently on the stovetop or in the microwave to reincorporate the butter-based sauce.
  • Do not peel the apples to retain texture and nutrients; slice about 1/4-inch thick for optimal cooking.
  • Ensure chicken reaches an internal temperature of at least 165°F (74°C) for safe consumption.
  • Optional fresh herbs like thyme and rosemary provide a lovely aromatic garnish but can be omitted.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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