Rosemary Apple Cider Chicken Recipe

Introduction

This Rosemary Apple Cider Chicken recipe combines savory, sweet, and aromatic flavors for a comforting meal. Tender, golden chicken thighs are enhanced with fresh herbs, apples, and a rich cider sauce that’s perfect for any season.

Ingredients

• 4-5 bone-in chicken thighs
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp fresh thyme
• 2 tbsps fresh rosemary, chopped
• 1 red onion, sliced
• 1-2 Honeycrisp apples, sliced
• 4 tbsps salted butter
• 3/4 cup apple cider
• 1/2 cup chicken broth or white wine
• 2 tbsps Dijon mustard
• 3 cloves garlic, minced
• Olive oil
• Salt and pepper

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Season the chicken thighs evenly with onion powder, garlic powder, smoked paprika, fresh thyme, chopped rosemary, salt, and pepper.
2. Step 2: Heat a drizzle of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 4-5 minutes per side.
3. Step 3: Arrange the sliced red onion and Honeycrisp apples around the chicken in the skillet.
4. Step 4: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is fully cooked and juices run clear.
5. Step 5: Remove the chicken and apples from the pan onto a plate and cover to keep warm. Place the skillet back on the stovetop over medium heat.
6. Step 6: Add salted butter, apple cider, chicken broth or white wine, Dijon mustard, and minced garlic to the pan. Whisk frequently and cook until the sauce thickens slightly, about 3-5 minutes.
7. Step 7: Return the chicken and apples to the pan and spoon the sauce over them. Serve warm and enjoy!

Tips & Variations

• Use a cast-iron or oven-safe stainless steel skillet to easily transfer from stovetop to oven.
• Substitute Granny Smith apples for extra tartness or Fuji apples for sweetness.
• For a smoky twist, add a pinch of cayenne pepper to the spice mix.
• Serve with roasted vegetables or mashed potatoes to soak up the delicious sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken thighs or breasts can be used, but reduce baking time to 15-20 minutes as they cook faster.

What if I don’t have apple cider?

You can substitute apple juice mixed with a teaspoon of apple cider vinegar or simply use more chicken broth or white wine for the sauce.

Rosemary Apple Cider Chicken Recipe

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★★★★★

4.9 from 135 reviews

This Rosemary Apple Cider Chicken is a flavorful and comforting dish that combines tender bone-in chicken thighs with a fragrant blend of herbs and spices, caramelized apples, and a rich apple cider sauce. Perfectly seared and baked in one skillet, it offers a delightful balance of savory and sweet with fresh rosemary and honeycrisp apples.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–5 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

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Chicken and Seasonings

• 4–5 Bone-In Chicken Thighs
• 2 tsp Onion Powder
• 2 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Fresh Thyme
• 2 tbsps Fresh Rosemary, chopped
• Salt, to taste
• Black Pepper, to taste
• Olive Oil, for searing

Produce

• 1 Red Onion, sliced
• 1–2 Honeycrisp Apples, sliced
• 3 cloves Garlic, minced

Sauce

• 4 tbsps Salted Butter
• 3/4 cup Apple Cider
• 1/2 cup Chicken Broth or White Wine
• 2 tbsps Dijon Mustard

Instructions

1. Preheat and Season: Preheat your oven to 425°F (220°C). Season the chicken thighs evenly with onion powder, garlic powder, smoked paprika, fresh thyme, fresh rosemary, salt, and pepper.
2. Sear Chicken: Heat olive oil in a hot, oven-safe skillet over medium-high heat. Sear the chicken thighs on both sides until they become golden brown, about 3-4 minutes per side.
3. Add Onions and Apples: Arrange the sliced red onion and honeycrisp apples around the chicken thighs in the skillet.
4. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the chicken is cooked through.
5. Prepare Sauce: Remove the chicken and apples from the skillet and set aside. Place the skillet back on the stovetop over medium heat. Add the salted butter, apple cider, chicken broth (or white wine), minced garlic, and Dijon mustard to the pan.
6. Thicken Sauce: Whisk the sauce ingredients continuously, cooking until the sauce begins to thicken slightly, about 3-5 minutes.
7. Finish and Serve: Return the chicken and apples to the skillet, spoon the thickened sauce over them, then serve immediately while hot.

Notes

• Bone-in chicken thighs provide extra flavor and moistness; you can substitute with boneless if preferred but adjust cooking time accordingly.
• Use Honeycrisp apples for a perfect balance of sweet and tart, but Granny Smith or Fuji apples work fine too.
• For a gluten-free option, ensure chicken broth and Dijon mustard are gluten-free brands.
• If you don’t have an oven-safe skillet, transfer the chicken and vegetables to a baking dish after searing.
• Make sure to check the internal temperature of the chicken with a meat thermometer to guarantee it’s fully cooked.

Keywords: rosemary chicken, apple cider chicken, baked chicken thighs, autumn chicken recipe, one skillet chicken, rosemary apple chicken