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Skillet Apple Cider Chicken Recipe

Skillet Apple Cider Chicken Recipe
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★★★★★

5.1 from 26 reviews

Skillet Apple Cider Chicken is a comforting one-pan dish featuring tender, spice-rubbed chicken thighs cooked with sweet apple slices, shallots, and a fragrant apple cider sauce. This easy-to-make recipe blends warm fall spices and buttery richness, perfect for a cozy dinner any time of year.

Ingredients

Scale

Spice Rub

  • 3/4 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, for garnish

Instructions

  1. Preheat the skillet: Heat a large 12-inch skillet over medium heat. A cast iron skillet works best for even heat distribution, but any skillet this size or a Dutch oven will work.
  2. Prepare the spice rub: In a small bowl, combine 3/4 teaspoon salt with the ground coriander, cinnamon, nutmeg, dried thyme leaves, and black pepper. Mix well.
  3. Season the chicken: Pat the chicken thighs dry and sprinkle the spice mixture evenly over both sides of the chicken.
  4. 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 another 5 minutes or until the internal temperature reaches at least 165°F (74°C). Remove the chicken and transfer to a plate; cover lightly to keep warm.
  5. Sauté apples and shallots: Without wiping the skillet, add the unsalted butter and swirl as it melts. Add the brown sugar, apple slices, shallots, and sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples begin to soften, about 5 minutes.
  6. Make the cider sauce: Pour in the apple cider and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
  7. Return chicken to skillet: Add the cooked chicken back to the skillet and simmer for another 2 minutes, allowing flavors to meld.
  8. Serve: Remove from heat. Spoon the apple and cider sauce over the chicken. Garnish with fresh thyme and rosemary if desired and serve warm.
  9. Storage and reheating: Leftovers keep well refrigerated for up to 3 days. The butter sauce may solidify but will re-melt when reheated gently on the stove or in the microwave.

Notes

  • Use apple cider, not apple cider vinegar, for a sweet and tangy sauce.
  • Boneless, skinless chicken thighs provide juiciness and flavor, but bone-in may also be used with longer cooking time.
  • Shallots can be substituted with yellow onions for a milder onion flavor.
  • Cast iron skillet or a Dutch oven offers the best heat retention and caramelization.
  • Adjust spices according to taste preference; more cinnamon for sweetness or extra thyme for earthiness.
  • Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Nutrition

Keywords: apple cider chicken, skillet chicken recipe, autumn chicken dish, easy chicken dinner, one-pan chicken, apple and chicken recipe

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