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Skillet Apple Cider Chicken Recipe

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3.8 from 12 reviews

This Skillet Apple Cider Chicken recipe features tender, juicy chicken thighs cooked in a sweet and savory apple cider sauce infused with warm spices. With minimal cleanup and bursting with autumnal flavors from cinnamon, coriander, and thyme, this one-pan meal is perfect for a cozy weeknight dinner or casual gathering.

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Spices and Seasoning

  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 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
  • Fresh rosemary

Instructions

  1. Prepare the skillet and spices: Heat a large 12-inch skillet over medium heat. In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, dried thyme, and black pepper. Evenly sprinkle this spice mixture on both sides of the chicken thighs.
  2. Cook the chicken: Add a drizzle of oil to the hot skillet and swirl to coat. Place the chicken thighs in the skillet and cook for 5 minutes on one side. Flip and cook for an additional 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Transfer the chicken to a plate and cover lightly to keep warm.
  3. Sauté apples and shallots: Without wiping the skillet, add the butter and swirl to melt and coat the pan. Stir in the brown sugar, sliced apples, chopped shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples begin to soften, about 5 minutes.
  4. Simmer cider sauce: Pour the apple cider into the skillet and cook, stirring occasionally, until the sauce slightly thickens, approximately 5 minutes.
  5. Combine and finish cooking: Return the cooked chicken to the skillet with the apple cider sauce. Cook together for 2 minutes to meld flavors and warm the chicken through.
  6. Serve: Remove from heat and spoon the apple and sauce mixture over each chicken thigh. Garnish with fresh thyme and rosemary, if desired. Serve immediately.
  7. Storage and reheating: Refrigerate leftovers for up to a few days. The sauce’s butter may solidify when cold but will liquefy upon reheating. Warm leftovers gently on the stove over medium heat or in the microwave before serving.

Notes

  • Special Tools recommended: Cast-iron skillet, tongs, instant-read thermometer.
  • Substituting coriander is not recommended for best flavor. If necessary, omit or replace with ground caraway or a mix of dried oregano and ground cumin (1/4 teaspoon each).
  • Chicken breasts can be used but may result in less flavor and longer cooking times compared to thighs.
  • Apple juice can substitute apple cider but will lack the depth of flavor and freshness typical of raw, unfiltered apple cider.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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