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Skillet Apple Cider Chicken Recipe

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★★★★★

4.4 from 85 reviews

This Skillet Apple Cider Chicken recipe features tender, juicy chicken thighs seasoned with warm spices and cooked in a luscious apple cider sauce with sautéed apples and shallots. Quick and easy to prepare in one pan, it offers a perfect balance of savory and sweet flavors, making it a comforting and delicious meal that’s ideal for weeknights or cozy dinners.

Ingredients

Scale

Chicken and Spice Mix

  • 1 pound (454g) boneless, skinless chicken thighs
  • 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

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 spices: Heat a large 12-inch skillet (cast iron preferred) over medium heat to get it nicely warmed. In a small bowl, combine 3/4 teaspoon salt with ground coriander, cinnamon, nutmeg, dried thyme leaves, and ground black pepper, mixing well to create a fragrant spice rub.
  2. Season the chicken: Sprinkle the spice mixture evenly over both sides of the chicken thighs, ensuring they are well coated to infuse flavor.
  3. Cook the chicken: Add a drizzle of oil to the hot skillet and swirl to coat the bottom. Place the seasoned chicken thighs in the pan and cook undisturbed for 5 minutes until browned, then 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 loosely to keep warm.
  4. Sauté apples and shallots: Without wiping out the skillet, add butter and gently swirl it to melt and coat the pan. Stir in brown sugar, sliced apples, chopped shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples begin to soften, approximately 5 minutes.
  5. Simmer with apple cider: Pour in the apple cider and continue cooking, stirring occasionally, until the cider sauce reduces and thickens slightly, about 5 minutes.
  6. Combine chicken and sauce: Return the cooked chicken thighs to the skillet, nestling them into the apple mixture. Cook together for 2 minutes to reheat the chicken and meld flavors.
  7. Serve and garnish: Remove the skillet from heat. Spoon the apple and shallot mixture generously over the chicken. Optionally garnish with fresh thyme and rosemary for an aromatic finish before serving.
  8. Storage and reheating: Store any leftovers in the refrigerator for up to a few days. The butter sauce will solidify when cold but will return to its smooth texture upon reheating on the stovetop over medium heat or in the microwave.

Notes

  • Use apple cider, not apple cider vinegar, to maintain the sweet and tangy flavor in the sauce.
  • Boneless, skinless chicken thighs provide moist, tender meat perfect for skillet cooking.
  • A cast iron skillet retains heat well and adds excellent sear to the chicken but any 12-inch skillet or Dutch oven works.
  • Fresh thyme and rosemary garnish add lovely herbal notes but are optional.
  • Ensure the internal temperature of chicken reaches 165°F (74°C) for safe consumption.
  • For added richness, you can substitute unsalted butter with browned butter if desired.
  • Leftover sauce can be spooned over rice or mashed potatoes for a tasty accompaniment.

Keywords: skillet chicken, apple cider chicken, one pan chicken recipe, fall chicken recipe, chicken thighs, apple sauce chicken, easy dinner recipe

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