Description

Skillet Apple Cider Chicken is a flavorful and easy one-pan dish featuring tender boneless chicken thighs cooked with a blend of warm spices, sweet apple slices, shallots, and a luscious apple cider sauce. This comforting skillet dinner combines the natural sweetness of apples with aromatic herbs and buttery richness, perfect for a cozy meal any night of the week.

Ingredients

Scale

Spices and Seasoning

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

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Instructions

Prepare Spice Mix: In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme, and ground black pepper. This fragrant spice blend will season the chicken for balanced flavor.
Season Chicken: Sprinkle the prepared spice mix evenly over both sides of the boneless, skinless chicken thighs to coat.
Cook Chicken: Heat a large 12-inch skillet over medium heat and drizzle a little oil to coat the pan. Add the seasoned chicken thighs and cook for 5 minutes without moving them to let a crust form. Flip the chicken and cook an additional 5 minutes or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and cover lightly to keep warm.
Sauté Aromatics and Apples: In the same skillet, add the butter and swirl as it melts to coat the pan. Stir in the brown sugar, apple slices, shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples soften slightly and the shallots are translucent, about 5 minutes.
Make Apple Cider Sauce: Pour in the apple cider and continue cooking, stirring occasionally, until the sauce reduces slightly and thickens, approximately 5 minutes.
Combine and Finish: Return the cooked chicken thighs to the skillet, nestling them into the apple cider sauce. Cook for 2 more minutes to reheat the chicken and blend flavors.
Serve: Remove from heat, spoon the apple and shallot mixture over the chicken, and garnish with fresh thyme and rosemary if desired. Serve warm.
Storage and Reheating: Store leftovers in the refrigerator for up to a few days. The buttery sauce may solidify but will re-melt upon reheating on the stove over medium heat or in the microwave.

Notes

This recipe requires only one skillet, minimizing cleanup while delivering a tender and juicy chicken with flavorful apples and a rich cider sauce.
Cast iron skillet is recommended for even heat distribution but other 12-inch skillets or Dutch ovens work well.
Do not use apple cider vinegar; this recipe calls for apple cider to achieve the sweet, tangy sauce.
Adjust seasoning as desired and garnish with fresh herbs for added aroma and presentation.
Ensure chicken reaches an internal temperature of 165°F (74°C) to guarantee safe consumption.

Nutrition

Serving Size: 1 serving
Calories: 247
Sugar: 19.7 g
Sodium: 523.1 mg
Fat: 9.9 g
Saturated Fat: 4.7 g
Unsaturated Fat: 5.2 g
Trans Fat: 0 g
Carbohydrates: 23.1 g
Fiber: 2.4 g
Protein: 17.4 g
Cholesterol: 95.2 mg