Skillet Apple Cider Chicken
There’s something magical about the smell of apple cider bubbling away in a skillet, mingling with tender chicken and sweet caramelized apples. This skillet apple cider chicken recipe is comfort food at its best, giving you that cozy fall feeling with every bite. The best part? It all comes together in one pan, making weeknight dinners stress-free and soul-warming.
Ingredients
- Boneless skinless chicken thighs
- Salt and black pepper
- Ground coriander
- Cinnamon
- Nutmeg
- Dried thyme
- Unsalted butter
- Brown sugar
- Fresh apples sliced (skins on)
- Shallots or yellow onion
- Apple cider not vinegar
- Fresh thyme or rosemary for garnish
Instructions
- Mix salt, coriander, cinnamon, nutmeg, thyme, and pepper. Rub over chicken thighs.
- Heat skillet with oil and sear chicken 5 minutes per side until golden and 165°F. Remove and cover.
- Melt butter in the skillet, add brown sugar, apples, shallots, and salt. Cook until apples soften.
- Pour in apple cider and simmer until sauce reduces and thickens.
- Return chicken to skillet, spoon apple mixture over top, and garnish with thyme or rosemary. Serve warm.
Notes
Use cast iron for best sear. Don’t overcrowd the pan. Keep apple skins on for texture. Check chicken temp with a quick-read thermometer. Serve with mashed potatoes, roasted Brussels sprouts, or wild rice. Leftovers keep 3 days refrigerated or freeze for up to 3 months.