Description
Harvest Skillet Chicken with Apples & Cider Sauce is a warm, comforting dish featuring tender boneless chicken thighs seasoned with a fragrant blend of spices, cooked alongside sweet apple slices and shallots in a buttery apple cider sauce. Perfect for a cozy fall dinner, this skillet meal combines savory and sweet flavors with an easy one-pan preparation.
Ingredients
Scale
Spice Mix
- 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)
Garnish
- Optional: fresh thyme and rosemary, for garnish
Instructions
- Prepare the skillet and spice mixture. Heat a large 12-inch skillet over medium heat, preferably cast iron or a similar heavy skillet. In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme, and black pepper to create the spice mix.
- Season the chicken. Sprinkle the prepared spice mixture evenly over both sides of the chicken thighs to ensure full flavor coverage.
- Cook the chicken. Add a drizzle of oil to the hot skillet and swirl to coat the surface. Carefully place the chicken thighs in the pan and cook for 5 minutes on one side, then flip and cook for an additional 5 minutes or until the internal temperature reaches at least 165°F (74°C). Remove the chicken from the skillet and set aside on a plate, loosely covered to keep warm.
- Sauté apples and shallots. In the same skillet (no need to clean), add the butter and swirl gently as it melts. Stir in the brown sugar, apple slices, chopped shallots, and sprinkle with the remaining 1/4 teaspoon salt. Cook while stirring occasionally until the apples start to soften, about 5 minutes.
- Cook the cider sauce. Pour in the apple cider and continue cooking, stirring occasionally, until the sauce slightly thickens, approximately 5 minutes.
- Return chicken to skillet and finish cooking. Nestle the chicken thighs back into the skillet with the apple and cider sauce. Cook together for 2 more minutes to combine flavors and heat through.
- Serve. Remove from heat and spoon the apple and cider mixture over the chicken. Garnish with fresh thyme and rosemary if desired, and serve warm.
Notes
- Only one skillet is needed, making this recipe simple and efficient to prepare and clean up.
- The spice blend brings a perfect balance of warmth and aromatic flavor that complements the sweet cider and apples beautifully.
- Leftovers can be refrigerated for a few days. The butter in the sauce will solidify but will return to a smooth consistency upon reheating on the stove or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 19.7 g
- Sodium: 523.1 mg
- Fat: 9.9 g
- Saturated Fat: 4.7 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 23.1 g
- Fiber: 2.4 g
- Protein: 17.4 g
- Cholesterol: 95.2 mg
