Description

Skillet Apple Cider Chicken is a flavorful and comforting dish featuring juicy boneless, skinless chicken thighs cooked in a fragrant blend of spices with sweet apple slices and a rich apple cider sauce. This one-pan recipe is simple to prepare, with tender chicken and a beautifully balanced sauce made right in the skillet, perfect for an easy weeknight meal or cozy dinner.

Ingredients

Scale

Spice Blend

1 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 (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

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Instructions

Prepare the skillet and spice mix: Heat a large 12-inch skillet over medium heat. Mix 3/4 teaspoon salt, coriander, cinnamon, nutmeg, dried thyme, and black pepper in a small bowl. Sprinkle the spice mix evenly over both sides of the chicken thighs to season them thoroughly.
Cook the chicken: Add a drizzle of oil to the hot skillet and swirl to coat the surface. Place the seasoned chicken thighs in the pan. Cook for 5 minutes until nicely browned, then flip and cook another 5 minutes or until the chicken is fully cooked with an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate and cover lightly to keep warm.
Prepare the apple cider sauce: Without cleaning the skillet, add the butter and swirl gently as it melts to coat the pan. Stir in the brown sugar, apple slices, shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples soften, about 5 minutes.
Thicken the sauce: Pour in the apple cider and continue cooking, stirring occasionally, for about 5 minutes until the cider reduces and thickens slightly to create a rich sauce.
Reintroduce chicken to skillet: Place the chicken thighs back into the pan with the sauce. Simmer together for 2 minutes to blend flavors and reheat the chicken.
Serve: Remove from heat and spoon the apple mixture and cider sauce over the chicken. Garnish with fresh thyme and rosemary if desired. Serve immediately for best flavor and texture.
Storage and reheating: Leftovers keep well refrigerated for a few days. The butter may solidify when cold but will melt back when reheated on the stove over medium heat or in the microwave.

Notes

This recipe requires only one skillet for cooking both the chicken and sauce, making cleanup easy.
The spice blend adds depth and warmth, complementing the sweet apples and cider perfectly.
Use apple cider (not vinegar) to achieve the sweet, tangy sauce flavor.
Cast iron skillet or Dutch oven works best, but any heavy skillet will do.
Adjust seasoning to taste, especially salt and spices.

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: 5.0 g
Trans Fat: 0 g
Carbohydrates: 23.1 g
Fiber: 2.4 g
Protein: 17.4 g
Cholesterol: 95.2 mg