Description
Skillet Apple Cider Chicken is a perfectly balanced savory and sweet dish featuring tender, spiced chicken thighs cooked in a buttery apple cider sauce with fresh apple slices and shallots. This easy one-pan meal combines warm fall spices like cinnamon, nutmeg, and coriander for a comforting, flavorful experience perfect for a weeknight dinner.
Ingredients
Chicken and Spice Rub
- 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
- 1 pound (454g) boneless, skinless chicken thighs
Apple Cider Sauce
- 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
- Prepare the skillet: Heat a large 12-inch skillet over medium heat. A cast iron skillet or Dutch oven works best for even heat distribution.
- Mix the spice rub: In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme, and ground black pepper. Sprinkle the mixture evenly over both sides of the chicken thighs.
- 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 skillet and cook for 5 minutes on one side. Flip and cook another 5 minutes or until the internal temperature reaches at least 165°F (74°C). Remove chicken to a plate and keep warm by loosely covering.
- Make the apple cider sauce: Add the butter to the same skillet and swirl to melt and coat the pan. Stir in brown sugar, apple slices, shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until apples start to soften, about 5 minutes. Pour in the apple cider and continue cooking, stirring occasionally, until the sauce thickens slightly, around 5 minutes.
- Combine and finish: Return the cooked chicken to the skillet with the apple mixture. Cook together for 2 minutes to meld the flavors and reheat the chicken through.
- Serve: Remove the skillet from heat. Spoon the apple cider sauce over the chicken and garnish with fresh thyme and rosemary if desired. Serve warm.
- Storage and reheating: Leftovers keep well refrigerated for up to 3 days. The butter may solidify but reheats nicely on the stovetop over medium heat or in the microwave.
Notes
- Use apple cider, not apple cider vinegar, to achieve the balance of sweetness and acidity in the sauce.
- Boneless, skinless chicken thighs are preferred for their tenderness and ability to stay juicy.
- Cast iron skillet helps maintain even heat, but any large skillet or Dutch oven works.
- Adjust spices to taste if you prefer a stronger or milder flavor.
- Fresh thyme and rosemary add a lovely herbal aroma and are optional garnish choices.
- Can be served with rice, mashed potatoes, or crusty bread to enjoy the sauce fully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
