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Skillet Apple Cider Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 71 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: Serves 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

Skillet Apple Cider Chicken is a flavorful, comforting dish featuring tender, boneless chicken thighs cooked in a spiced apple cider sauce with sweet apples and shallots. The recipe combines warm spices like cinnamon, nutmeg, and coriander with the natural sweetness of apples and brown sugar, all prepared conveniently in one skillet. Perfect for an easy weeknight dinner that feels both cozy and sophisticated.

Ingredients

Scale

Spice Mix

  • 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

Instructions

  1. Prepare and season chicken: In a small bowl, combine 3/4 teaspoon salt, coriander, cinnamon, nutmeg, dried thyme, and black pepper. Sprinkle this spice mixture evenly over both sides of the chicken thighs to fully flavor the meat.
  2. Cook chicken: Heat a large 12-inch skillet over medium heat and add a drizzle of oil to coat the pan. Place the seasoned chicken thighs in the skillet and cook for 5 minutes. Flip and cook for another 5 minutes, or until the internal temperature reaches at least 165°F (74°C) and the chicken is cooked through. Remove the chicken from the skillet, transfer to a plate, and cover lightly to keep warm.
  3. Make the apple sauce: Without wiping the skillet, add the butter and swirl it around to melt and coat the pan. Stir in the brown sugar, apple slices, shallots, and sprinkle with the remaining 1/4 teaspoon salt. Cook this mixture for about 5 minutes, stirring occasionally, until the apples begin to soften.
  4. Add cider and thicken sauce: Pour the apple cider into the skillet and continue cooking for another 5 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Combine chicken and sauce: Return the cooked chicken thighs to the skillet and cook together for 2 more minutes to meld the flavors and warm the chicken through.
  6. Serve: Remove from heat and spoon the apple and sauce mixture over the chicken. Garnish with fresh thyme and rosemary if desired, then serve immediately.

Notes

  • Special Tools: Cast-Iron Skillet, Tongs, Instant-Read Thermometer
  • Substitution for coriander: If unavailable, you can omit it or substitute with ground caraway or 1/4 teaspoon each dried oregano and ground cumin, but this will change the flavor profile.
  • Chicken breasts can be used instead of thighs but may take longer to cook and will have less flavor and moisture.
  • Apple juice can be substituted for apple cider but will result in a less fresh and flavorful sauce.
  • Leftovers keep well in the refrigerator for a few days. Reheat on the stove over medium heat or in the microwave; the butter in the sauce will solidify but will melt back on warming.

Nutrition

  • Serving Size: 1 chicken thigh with sauce
  • Calories: 320
  • Sugar: 8g
  • Sodium: 620mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 85mg

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