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Skillet Apple Cider Chicken Recipe

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★★★★★

4.6 from 143 reviews

Skillet Apple Cider Chicken is a comforting and flavorful dish featuring tender, spiced chicken thighs cooked in a sweet and savory apple cider sauce with fresh apples and shallots. Perfect for an easy weeknight meal, this recipe combines warm spices and autumnal flavors for a cozy, delicious dinner ready in under 30 minutes.

Ingredients

Scale

Chicken and Spices

  • 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

Instructions

  1. Prepare the skillet and heat it: Heat a large 12-inch skillet over medium heat. A cast iron skillet is ideal, but any large skillet or Dutch oven works well for even heating.
  2. Season the chicken: In a small bowl, combine 3/4 teaspoon salt, coriander, cinnamon, nutmeg, dried thyme, and black pepper. Sprinkle this spice blend evenly over both sides of the chicken thighs for flavorful seasoning.
  3. Cook the chicken: Drizzle oil into the hot skillet and swirl to coat the surface. Add the seasoned chicken thighs and cook for 5 minutes on one side. Flip and cook for an additional 5 minutes, or until the internal temperature reaches at least 165°F (74°C). Transfer the cooked chicken to a plate and cover lightly to keep warm.
  4. Make the apple cider sauce: Without wiping out the skillet, add the butter and swirl it to melt and coat the pan. Add brown sugar, apple slices, shallots, and the remaining 1/4 teaspoon salt. Cook while stirring occasionally until the apples soften, about 5 minutes. Pour in apple cider and continue cooking, stirring occasionally, until the sauce thickens slightly, about another 5 minutes.
  5. Return chicken to skillet: Nestle the cooked chicken thighs back into the skillet with the sauce and cook for an additional 2 minutes to meld flavors and reheat the chicken.
  6. Serve and garnish: Remove from heat and spoon the apple mixture over the chicken. Garnish with fresh thyme and rosemary if desired for an aromatic finish.
  7. Storage and reheating: Store leftovers in the refrigerator for a few days. The butter sauce may solidify when cold but will reblend when reheated on the stovetop over medium heat or in the microwave.

Notes

  • Use apple cider, not apple cider vinegar, to achieve the sweet and tangy sauce base.
  • Chicken thighs provide juicier, more flavorful results compared to breasts.
  • Cast iron skillets retain heat well and help achieve a nice sear on the chicken.
  • To maintain sauce consistency upon reheating, warm gently on stovetop rather than boiling.
  • If fresh herbs are unavailable, dried thyme or rosemary can be used but add early during cooking.

Keywords: apple cider chicken, skillet chicken, autumn recipe, easy chicken dinner, apple and chicken skillet, fall comfort food

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