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Skillet Apple Cider Chicken Recipe

Skillet Apple Cider Chicken Recipe
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★★★★★

5.2 from 11 reviews

This Skillet Apple Cider Chicken recipe features tender, juicy boneless chicken thighs seasoned with a warm blend of spices and cooked in a skillet with sweet apple slices, shallots, and a flavorful apple cider sauce. Finished with a hint of brown sugar and fresh herbs, this dish offers a perfect balance of savory and sweet, ideal for a cozy weeknight dinner or a special occasion meal.

Ingredients

Scale

Spice Mix

  • 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 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: fresh thyme and rosemary, for garnish

Instructions

  1. Prepare Spice Mix: In a small bowl, combine 3/4 teaspoon salt with ground coriander, cinnamon, nutmeg, dried thyme, and black pepper. This spice mixture will season the chicken for a robust and aromatic flavor.
  2. Season Chicken: Sprinkle the prepared spice mix evenly over both sides of the boneless, skinless chicken thighs to ensure they are well coated and flavorful.
  3. Cook Chicken: Heat a large 12-inch skillet, preferably cast iron, over medium heat and add a drizzle of oil. Place the chicken thighs in the hot skillet and cook for 5 minutes, then flip and continue to cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and cover lightly to keep warm.
  4. Sauté Apples and Shallots: Without cleaning the skillet, add butter and swirl it to coat the pan as it melts. Stir in brown sugar, apple slices, chopped shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples begin to soften, about 5 minutes.
  5. Make Apple Cider Sauce: Pour the apple cider into the pan and stir occasionally until the sauce slightly thickens, about 5 minutes, allowing the flavors to meld beautifully.
  6. Combine and Finish: Return the chicken thighs to the skillet, nestling them into the apple-cider mixture, and cook for an additional 2 minutes to reheat and infuse the flavors.
  7. Serve: Remove from heat and spoon the apple mixture over the chicken. Garnish with fresh thyme and rosemary if desired. This dish pairs wonderfully with mashed potatoes or crusty bread.
  8. Storage & Reheat: Store leftovers in the refrigerator for up to a few days. Reheat gently on the stovetop over medium heat or in the microwave. Note that the butter may solidify when cold but will return to a smooth sauce upon reheating.

Notes

  • Use apple cider, not apple cider vinegar, for the sauce to maintain sweetness and depth.
  • Chicken thighs are preferred for juiciness and flavor, but skinless chicken breasts can be substituted if desired.
  • Do not peel the apple slices to keep added texture and nutrients.
  • Fresh herbs like thyme and rosemary enhance aroma and presentation.
  • Store leftovers in an airtight container refrigerated for up to 3 days.
  • Reheat gently to avoid drying out the chicken.

Nutrition

Keywords: Skillet Chicken, Apple Cider Chicken, Autumn Recipe, Easy Chicken Dinner, One Pan Meal, Apple Sauce Chicken

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