Why You’ll Love Skillet Apple Cider Chicken Recipe

Easy– just one skillet and minimal prep make it weeknight‑friendly.
Balanced flavours– the spices (cinnamon, nutmeg, coriander, thyme) paired with apples and cider give sweet, savoury and aromatic notes.
Versatile‑ works for a casual dinner or when you want something a little special.
Great leftovers‑ the flavours deepen overnight and it reheats well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
1 teaspoon salt, divided
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon dried thyme leaves
¼ teaspoon ground black pepper
1 lb (≈454 g) boneless, skinless chicken thighs

For the sauce and apples:
2 Tbsp unsalted butter
1 Tbsp light or dark brown sugar
2 cups (≈250 g) apple slices (about ¼‑inch thick, no need to peel)
⅓ cup (≈40 g) chopped shallots (or yellow onion)
⅓ cup (≈80 ml) apple cider (not apple cider vinegar)
Optional: fresh thyme and rosemary, for garnish

Directions

Heat a large 12‑inch skillet (cast‑iron recommended) over medium heat.
In a small bowl, combine ¾ teaspoon salt (of the 1 teaspoon total), the ground coriander, cinnamon, nutmeg, dried thyme and black pepper. Season both sides of the chicken thighs with this spice mixture.
Add a drizzle of oil to the hot skillet, swirl to coat. Place the seasoned chicken thighs in the pan and cook about 5 minutes on one side, then flip and cook another ~5 minutes until the internal temperature reaches at least 165 °F (74 °C). Remove the chicken and transfer to a plate; cover lightly to keep warm.
In the same skillet (don’t wipe it out): add the butter and allow it to melt, swirling the pan to coat. Add the brown sugar, apple slices, chopped shallots and the remaining ¼ teaspoon salt. Cook, stirring occasionally, until the apples begin to soften—about 5 minutes.
Pour in the apple cider and continue cooking until the sauce thickens slightly—about 5 more minutes.
Return the chicken to the skillet and cook together for an additional ~2 minutes so the flavours meld.
Remove from heat. Spoon the apple‑mixture and sauce over the chicken. Garnish with fresh thyme and rosemary if desired. Serve warm.

Servings and timing

Serves: 4
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Swap chicken thighs for boneless skinless chicken breasts if you prefer; just adjust the cooking time (breasts may cook faster).
Use pears instead of apples for a subtly different flavour and texture.
Add a handful of toasted walnuts or pecans at the end for crunchy texture.
Increase the spice warmth: add a pinch of ground cloves or allspice.
For a richer sauce, stir in a splash of heavy cream toward the end.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container after cooling completely. It will keep up to 3 days in the refrigerator.
Freezing: Freeze portions in airtight containers or zip‑top freezer bags. Best used within 2‑3 months for optimal flavour and texture.
Reheating:
- Oven: Preheat to 350 °F (175 °C) and bake ~15‑20 minutes until heated through.
- Microwave: Heat on medium power for 1‑2 minutes, checking frequently to avoid overcooking.
- Stovetop: Reheat gently over medium heat, adding a splash of apple cider if the sauce is too thick or has solidified.

FAQs

What is Skillet Apple Cider Chicken?

It’s a dish made by searing seasoned chicken thighs and then simmering them in a sauce made with apple slices and apple cider, giving a sweet‑and‑savory flavour with autumnal warmth.

Can I use chicken breasts instead of thighs?

Yes — you can substitute boneless, skinless chicken breasts. Keep in mind they may cook faster, so monitor closely and ensure they reach 165 °F (74 °C) internally.

Is the dish gluten‑free?

The recipe itself uses naturally gluten‑free ingredients, but to ensure it is completely gluten‑free, make sure your spices and apple cider brand are certified gluten‑free (some brands may have additives).

What type of apples should I use?

Any firm, crisp apple works well (e.g., Granny Smith, Honeycrisp, Fuji). Slicing to ~¼‑inch thick helps them soften nicely in the sauce without falling apart.

Can I peel the apples?

Yes — peeling is optional. The recipe notes you can leave the peel on, which adds texture and colour.

How do I prevent the chicken from being dry?

Avoid overcooking: use a meat thermometer to check internal temperature (165 °F/74 °C). Also, let the chicken rest briefly after cooking before slicing or serving so it retains juices.

Can I reduce the sugar in the sauce?

Yes — you can reduce or omit the brown sugar if you prefer less sweetness. The apple cider and apples still give natural sweetness.

What side dishes go well with this chicken?

This dish pairs well with rice, mashed potatoes, quinoa, wild‑rice blends, roasted vegetables (e.g., Brussels sprouts, green beans), or bread to mop up the sauce.

Can the sauce be made ahead?

You could prepare the apple‑shallot sauce ahead and reheat it with the chicken, but for best texture and flavour, cooking it fresh with the chicken is recommended.

How do I reheat leftover Skillet Apple Cider Chicken for best results?

Reheat gently to preserve moisture: oven at 350 °F for ~15‑20 minutes, or stovetop over medium with a splash of cider if sauce is thick. Microwave only if you’re checking frequently to avoid drying out.

Conclusion

This Skillet Apple Cider Chicken is a satisfying, flavour‑packed dish that brings together the warmth of fall spices, the sweetness of apple cider and apples, and the savoury comfort of well‑seasoned and cooked chicken thighs. It’s simple enough for a weeknight yet elegant enough for company. With easy clean‑up and versatile pairings, it’s sure to become a go‑to in your recipe rotation.