Name: Skillet Apple Cider Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 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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Introduction

Skillet Apple Cider Chicken is a comforting dish that blends savory spices with the natural sweetness of apples and apple cider. This easy one-pan recipe is perfect for weeknights when you want flavorful food without a lot of fuss.

The image shows a close-up of cooked chicken thighs and sliced apples in a pan. The dish has two main layers: the bottom layer is a mix of soft, golden-brown cooked onions and sauce, while the top layer has tender chicken thighs seasoned with spices, showing a browned and slightly crispy texture. On top of and around the chicken are several slices of cooked apples, which are soft and slightly caramelized with a golden-yellow and light red color. Fresh green rosemary sprigs are scattered over the dish, adding a pop of green. The pan edges are seen in black, contrasting with the warm tones of the food. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Heat a large 12-inch skillet over medium heat. A cast iron skillet is ideal, but any skillet of this size or a Dutch oven will work.
Step 2: In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme, and black pepper. Sprinkle this spice mix evenly over both sides of the chicken thighs.
Step 3: Add a drizzle of oil to the hot skillet and swirl to coat. Place the chicken thighs in the pan and cook for 5 minutes. Flip and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove the chicken and cover lightly on a plate.
Step 4: Add the butter to the same skillet and swirl as it melts. Stir in the brown sugar, apple slices, shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, for about 5 minutes until the apples start to soften.
Step 5: Pour in the apple cider and continue cooking, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Return the chicken to the pan and cook for an additional 2 minutes to combine flavors.
Step 6: Remove from heat. Spoon the apple mixture over the chicken and garnish with fresh thyme and rosemary if desired. Serve warm.

Tips & Variations

Use a cast iron skillet to get a nice sear on the chicken and even cooking.
Swap chicken thighs for breasts if you prefer leaner meat, adjusting cooking time accordingly.
Try using different apple varieties like Honeycrisp or Fuji for varying sweetness and texture.
Add a splash of apple brandy or bourbon to the cider sauce for extra depth of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The butter in the sauce may solidify when chilled, but it will melt back smoothly when reheated. Reheat gently on the stove over medium heat or in the microwave until warmed through.

How to Serve

A black cast iron skillet filled with six browned chicken thighs arranged in a loose circle. Layered on and around the chicken are golden to light brown apple slices with some areas of red skin showing. Small green rosemary sprigs add a touch of color near the center. The dish sits on a white marbled surface, with a colorful patterned fabric in the upper right corner and two apples—one red and one green—visible near the bottom. The texture of the chicken is slightly crispy, and the apples look tender, all resting in a light sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use apple cider vinegar instead of apple cider?

No, apple cider vinegar is much more acidic and will change the flavor drastically. Use fresh apple cider for the intended sweet and tangy taste.

Can I make this recipe ahead of time?

Yes, you can prepare the dish and refrigerate it. Reheat gently before serving to restore the sauce’s texture and warmth.