Description
Skillet Apple Cider Chicken features tender, juicy chicken thighs cooked to perfection with a fragrant blend of spices, then simmered with fresh apple slices, shallots, and apple cider in a rich butter and brown sugar sauce. This comforting one-pan dish is perfect for an easy weeknight meal that delivers warm flavors of fall with a hint of sweetness and aromatic herbs.
Ingredients
Scale
Spices and Seasonings
- 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
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 Garnish
- Fresh thyme and rosemary
Instructions
- Prepare the skillet and spice mix: Heat a large 12-inch skillet over medium heat, preferably cast iron or Dutch oven. In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme, and black pepper. This spice blend will add warm aromatic flavors to the chicken.
- Season and cook the chicken: Sprinkle the spice mixture evenly over both sides of the chicken thighs. Drizzle a small amount of oil into the hot skillet and coat the surface by swirling. Place the chicken thighs into the skillet and cook for 5 minutes until nicely browned. Flip and cook for another 5 minutes or until chicken reaches an internal temperature of 165°F (74°C). Remove chicken from skillet, transfer to a plate, and keep covered to stay warm.
- Sauté apples and shallots: Without cleaning the skillet, add the butter and let it melt, swirling to coat the pan. Stir in the brown sugar, apple slices, chopped shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples have softened slightly, about 5 minutes.
- Create the apple cider sauce: Pour the apple cider into the skillet with the apple mixture. Continue cooking, stirring occasionally, until the cider reduces and thickens slightly into a flavorful sauce, approximately 5 minutes.
- Finish cooking and serve: Return the cooked chicken thighs to the skillet, nestling them into the apple cider sauce. Cook together for an additional 2 minutes to warm through and meld flavors. Remove from heat, spoon the apple and shallot mixture over the chicken, and garnish with fresh thyme and rosemary if desired. Serve hot.
- Storage and reheating: Leftovers store well in the refrigerator for up to a few days. The butter sauce will solidify when cold but will re-melt and come together when reheated gently on the stove over medium heat or in the microwave.
Notes
- Use apple cider, not apple cider vinegar, for sweetness and depth in the sauce.
- Chicken thighs are preferred for their juiciness and flavor, but boneless skinless chicken breasts can be substituted if desired.
- If you don’t have a cast iron skillet, any large heavy-bottomed skillet or Dutch oven will work.
- Adjust spice levels by tweaking the amounts of cinnamon, nutmeg, and coriander according to your preference.
- For best results, use fresh apples that hold their shape well when cooked, like Honeycrisp or Fuji.
- Reheat leftovers gently to prevent drying out the chicken and maintain sauce consistency.
Nutrition
- Serving Size: 1/4 of recipe (about 1 chicken thigh with sauce and apples)
- Calories: 360
- Sugar: 9g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
