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Skillet Apple Cider Chicken

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Tender skillet chicken thighs with crisp apples, shallots, warm spices, and a buttery apple cider pan sauce. This cozy one-pan dinner is packed with sweet-savory fall flavor and ready in about 35 minutes.

Ingredients

  • Salt
  • Ground coriander
  • Ground cinnamon
  • Ground nutmeg
  • Dried thyme leaves
  • Ground black pepper
  • Boneless, skinless chicken thighs
  • Olive oil or another neutral cooking oil
  • Unsalted butter
  • Brown sugar
  • Apples, thinly sliced
  • Shallots, chopped
  • Apple cider
  • Fresh thyme, optional for garnish
  • Fresh rosemary, optional for garnish

Instructions

  1. Heat a large skillet over medium heat.
  2. Combine most of the salt with the coriander, cinnamon, nutmeg, dried thyme, and black pepper. Season both sides of the chicken thighs evenly with the spice mixture.
  3. Add a small amount of oil to the hot skillet. Arrange the chicken thighs in a single layer without overcrowding the pan.
  4. Cook the chicken for about 5 minutes on the first side. Turn and cook for another 5 minutes, or until golden and the thickest part reaches an internal temperature of 165°F (74°C).
  5. Transfer the cooked chicken to a plate and loosely cover to keep warm.
  6. Add the butter to the same skillet and allow it to melt into the pan drippings. Stir in the brown sugar, sliced apples, shallots, and remaining salt.
  7. Cook for about 5 minutes, stirring occasionally, until the apples begin to soften but still hold their shape.
  8. Pour in the apple cider and cook for about 5 minutes, allowing the liquid to simmer and reduce slightly into a flavorful pan sauce.
  9. Return the chicken thighs to the skillet and cook for another 2 minutes, spooning some of the cider sauce over the chicken as it reheats.
  10. Remove from the heat. Spoon the apples, shallots, and cider sauce over the chicken, garnish with fresh thyme or rosemary if desired, and serve warm.

Notes

  • Use firm apples such as Granny Smith, Honeycrisp, Pink Lady, Braeburn, or Fuji. Combining a tart apple with a sweeter variety gives the sauce balanced flavor.
  • Use apple cider, not apple cider vinegar. Apple juice can be substituted, but the sauce may need to reduce longer for a more concentrated flavor.
  • Boneless chicken breasts or tenderloins can replace the thighs. Cook only until they reach 165°F (74°C) to prevent them from drying out.
  • For a sweeter sauce, add extra apple or a drizzle of maple syrup. For a more savory sauce, stir in a small spoonful of Dijon mustard.
  • Pear cider can be substituted for apple cider, and fresh sage can be added with the thyme or rosemary.
  • Store leftovers with the apples and sauce in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat gently in a covered skillet over medium-low heat. Add a splash of cider, chicken broth, or water if the sauce becomes too thick.
  • Serve with rice, mashed potatoes, roasted potatoes, sweet potatoes, green beans, Brussels sprouts, vegetables, or fresh bread.

Nutrition

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