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Maple Cider Chicken Skillet Recipe

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Maple Cider Chicken Skillet is a cozy, autumn-inspired one-pan meal featuring juicy seared chicken thighs nestled over a medley of tender butternut squash (or sweet potatoes), crisp green beans, and sweet apples. This dish is elevated with a rich, tangy sauce made from apple cider, maple syrup, Dijon mustard, and apple cider vinegar, finished with toasty pecans and tart dried cranberries for a perfect balance of flavors and textures.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 6 chicken thighs (bone-in or boneless)
  • Salt & pepper (to taste)
  • 1 tablespoon oil

Vegetables and Fruits

  • 1 medium onion (cut into thin slices, about 1 cup)
  • 3 cloves garlic (minced)
  • 4 cups peeled & diced butternut squash or sweet potato (1/2-inch dice, about 1 small squash or 1 large sweet potato)
  • 1 large apple (quartered, cored, and sliced crosswise, about 1 ½ cups)
  • 1 heaping cup green beans (trimmed and cut into 1-inch pieces)

Sauce Ingredients

  • ½ cup apple cider (unsweetened if possible)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chicken bouillon granules (optional)
  • ½ teaspoon dried rosemary

Finish and Garnish

  • ½ cup dried cranberries
  • ½ cup roughly chopped pecan halves

Instructions

  1. Prep: Heat your oven to 400°F and prepare all ingredients. Warm a large oven-safe skillet or braiser (about 3.5 quarts or larger) over medium-high heat to get ready for searing.
  2. Sear chicken: Pat the chicken dry and season both sides with salt and pepper. Add oil to the hot skillet and place the chicken thighs skin-side down. Sear undisturbed for 4–5 minutes to develop a golden brown crust, then flip and cook another 2 minutes on the other side. The chicken will finish cooking in the oven. Remove from skillet and set aside. If needed, sear in batches to avoid crowding.
  3. Sauté the vegetables: Reduce heat to medium. Add the sliced onion, minced garlic, and diced butternut squash or sweet potato to the skillet. Season lightly with salt and pepper and cook for 4–5 minutes, stirring occasionally, until softened and golden around the edges. Add the sliced apples and green beans, cooking 1–2 more minutes to combine flavors.
  4. Deglaze & make the sauce: Pour in the apple cider and scrape up browned bits from the skillet’s bottom with a wooden spoon—this adds deep flavor. Whisk in Dijon mustard, maple syrup, apple cider vinegar, chicken bouillon granules (if using), and dried rosemary. Let the sauce bubble gently for 1–2 minutes until fragrant and slightly thickened.
  5. Into the oven: Arrange the seared chicken thighs on top of the vegetable mixture, skin-side up, and spoon some pan juices over each piece. Place the skillet uncovered into the preheated oven and bake for 15 minutes.
  6. Cover & finish baking: Remove skillet from oven, gently stir the vegetables, and baste the chicken with the sauce. Loosely cover the skillet with foil to protect the chicken skin from burning, then bake another 15 minutes. Uncover, stir in dried cranberries, and sprinkle pecans on top. Baste again with sauce and bake 5–8 minutes more, until cranberries are plump and pecans toasted. Ensure cranberries are coated in liquid to prevent scorching.
  7. Serve & swoon: The vegetables should be tender and chicken juicy with golden skin. Spoon some of the cider sauce over each serving just before plating to tie all the flavors together for a comforting fall meal.

Notes

  • Use bone-in chicken thighs for juicier results; boneless cooks faster but may dry out.
  • Searing the chicken properly develops flavor and a crispy skin.
  • If the pan feels crowded when searing, do it in batches to ensure even browning.
  • You can substitute butternut squash with sweet potato depending on preference and availability.
  • Dried cranberries must be well coated in pan juices or they will scorch during baking.
  • Use an oven-safe skillet to seamlessly transfer from stovetop to oven.
  • Chicken bouillon granules are optional but add depth to the sauce.
  • Adjust seasoning with salt and pepper during cooking to taste.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/maple-cider-chicken-skillet-recipe/