If you’re on the hunt for a cozy, flavor-packed dinner that feels like a warm hug on a plate, you’re going to absolutely love this Skillet Apple Cider Chicken Recipe. It’s one of those dishes I discovered when I wanted to use up some apple cider and chicken thighs, and trust me, it turned out better than I ever imagined. This recipe is so easy but impressively delicious—you’ll end up making it a weekend staple before you know it!
Why You’ll Love This Recipe
- Incredible Flavor Combination: The mix of warm spices with fresh apple cider and tender chicken thighs creates a perfectly balanced sweet and savory dish.
- Simple One-Skillet Cooking: You’ll only need one pan, making cleanup super easy—something I know we all appreciate.
- Versatile and Adaptable: This skillet apple cider chicken recipe is great for weeknight dinners, but you can also dress it up for guests with just a few tweaks.
- Family-Friendly: My family absolutely goes crazy for this dish, and I bet yours will too!
Ingredients You’ll Need
The ingredients here work together like magic—think warming spices, sweet apples, and juicy chicken thighs. I suggest grabbing fresh apple cider if you can; it really elevates the dish compared to bottled apple juice. And those spices? They create a cozy vibe that’s hard to resist.
- Salt: Divided use helps season both the chicken and apple mixture perfectly.
- Ground coriander: Adds that subtle citrusy warmth that counters the sweetness beautifully.
- Ground cinnamon: Brings warmth and pairs so well with apples—it’s like fall in every bite.
- Ground nutmeg: Just a hint adds a lovely depth to the spice blend.
- Dried thyme leaves: A touch of earthiness balances the sweet and spicy notes.
- Ground black pepper: Adds a gentle kick that rounds out the flavor.
- Boneless, skinless chicken thighs: They stay juicy and tender, perfect for this skillet recipe.
- Unsalted butter: Melts into the pan to develop a rich, silky sauce.
- Light or dark brown sugar: Just a touch enhances the natural sweetness of the apples and cider.
- Apple slices: Use crisp apples sliced about 1/4-inch thick—no need to peel.
- Chopped shallots or yellow onion: Adds a mild, sweet-savory punch.
- Apple cider (NOT apple cider vinegar): The star of the sauce—fresh and full of flavor.
- Fresh thyme and rosemary (optional): Great for garnish and a fresh herbal note.
Variations
I love that this skillet apple cider chicken recipe is so easy to personalize. Sometimes I swap out the apples for pears when they’re in season, or add a little kick with a dash of cayenne pepper if I want something spicier. Feel free to experiment and make this dish your own—it’s hard to go wrong!
- Pear substitution: I swapped apples for ripe pears once, and the natural sweetness was incredible—try it for a softer fruit texture.
- Spicy twist: Adding a pinch of cayenne pepper or chili flakes kicks up the heat without overpowering the apple flavors.
- Chicken breasts instead of thighs: You can use breasts, but remember they cook differently; they’ll be less juicy, so watch your cooking time carefully.
- Make it dairy-free: Replace butter with olive oil or a dairy-free alternative and you’re good to go!
How to Make Skillet Apple Cider Chicken Recipe
Step 1: Season and Sear the Chicken
Heat your large skillet (I swear by my cast iron one for this, but any 12-inch skillet works great) over medium heat. While it’s warming, mix ¾ teaspoon salt with the coriander, cinnamon, nutmeg, thyme, and black pepper in a small bowl. Sprinkle this fragrant spice mix on both sides of your chicken thighs—you’ll smell the warmth right away. Add a drizzle of oil to the pan and swirl it around to coat. Place the chicken thighs in the pan and cook them for about 5 minutes on one side, then flip and cook for 5 more minutes until the internal temp hits 165°F (74°C). Your chicken will have a lovely golden crust here. Remove the chicken and keep it warm on a plate—you’re going to add it back shortly.
Step 2: Cook the Apples and Shallots
Without wiping out the pan (all those flavorful bits are gold), melt the butter over medium heat and swirl to coat. Toss in the brown sugar, apple slices, and chopped shallots. Sprinkle with the remaining ¼ teaspoon salt. Stir occasionally and cook until the apples soften—about 5 minutes. You’ll love the smell here! Then add in the apple cider and keep stirring as it simmers gently, reducing for another 5 minutes until the sauce thickens just a bit.
Step 3: Finish and Serve
Return the chicken thighs to the pan, nestling them into the apple-cider sauce, and cook together for 2 minutes so the flavors meld beautifully. Remove from heat, then spoon that gorgeous apple mixture over the chicken right on the skillet or plates. For a fresh touch, I love garnishing with sprigs of fresh thyme and rosemary—your kitchen will smell like a dream.
Pro Tips for Making Skillet Apple Cider Chicken Recipe
- Use a Cast Iron Skillet: I’ve found this helps develop the best crust on the chicken and evenly cooks the sauce.
- Don’t Skip the Spice Mix: The coriander, cinnamon, and nutmeg take this from ordinary to extraordinary.
- Check Chicken Temperature: Use an instant-read thermometer to avoid undercooking or drying out your chicken.
- Avoid Overcooking Apples: Cook them just until tender, not mushy, so they keep their shape and texture.
How to Serve Skillet Apple Cider Chicken Recipe
Garnishes
I always reach for fresh thyme and rosemary sprigs for garnishing this dish. Not only do they brighten the plate visually, but their aroma really enhances the overall eating experience. Plus, sprinkling a little extra cracked black pepper on top before serving never hurts!
Side Dishes
This skillet apple cider chicken pairs beautifully with simple sides like creamy mashed potatoes or buttery egg noodles to soak up that luscious sauce. Sometimes I even serve it alongside roasted Brussels sprouts or green beans for a pop of color and crunch.
Creative Ways to Present
For special occasions, I like to plate this chicken on a rustic wooden board with the apple slices artfully arranged and fresh herb sprigs layered on top. Drizzling a little extra cider sauce around the plate adds an elegant finishing touch that always wows guests.
Make Ahead and Storage
Storing Leftovers
I’ve stored leftover skillet apple cider chicken in airtight containers in the fridge for up to 3 days. The butter in the sauce solidifies when cold, so the sauce might look a bit thick, but don’t worry—it melts right back into a rich sauce when reheated.
Freezing
Freezing this dish is totally doable, though I prefer enjoying it fresh. If you freeze leftovers, store them in a freezer-safe container for up to 2 months. When you’re ready, thaw it overnight in the fridge before reheating.
Reheating
I usually reheat leftovers gently on the stove over medium heat, stirring occasionally to warm the sauce evenly. Alternatively, the microwave works fine—just cover loosely and heat in short intervals to avoid drying out the chicken.
FAQs
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Can I use apple juice instead of apple cider in this recipe?
You can substitute apple juice if apple cider isn’t available, but keep in mind that apple cider is usually fresher and unfiltered, giving a richer, more complex flavor. Apple juice is clearer and pasteurized, so the dish may taste a bit sweeter but less nuanced.
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What cut of chicken works best for this skillet apple cider chicken recipe?
I highly recommend using boneless, skinless chicken thighs because they stay juicy and tender during cooking. Chicken breasts can work but tend to dry out more easily and lose some of their rich flavor.
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Can I make this recipe dairy-free?
Absolutely! Just swap the butter with olive oil or your favorite plant-based butter alternative. The flavor will still be fantastic, with just a slight change in richness.
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How do I know when the chicken is fully cooked?
The best way is to use an instant-read thermometer and check that the internal temperature has reached 165°F (74°C). This ensures it’s safe to eat but still juicy and tender.
Final Thoughts
Honestly, this Skillet Apple Cider Chicken Recipe is one of my all-time favorites because it’s so simple but packed with comforting, seasonal flavors. I love how the apples and spices make the dish feel special, without requiring any fancy cooking skills. Give it a try—it’s like capturing a little bit of fall right in your kitchen, and I promise you’ll want to keep this recipe in your rotation as much as I do!
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Skillet Apple Cider Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Skillet Apple Cider Chicken is a comforting and flavorful dish combining juicy, seasoned chicken thighs with a sweet and tangy apple cider sauce. Cooked in a single skillet, it features tender chicken browned to perfection and simmered with aromatic spices, butter, apples, and shallots for a delightful balance of savory and sweet. Garnished with fresh herbs, it makes an easy, elegant weeknight meal with a touch of fall-inspired flair.
Ingredients
Chicken and Spices
- 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
Cooking and 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)
Garnish (optional)
- Fresh thyme and rosemary
Instructions
- Season the Chicken: In a small bowl, combine 3/4 teaspoon salt with ground coriander, cinnamon, nutmeg, dried thyme, and black pepper. Sprinkle this spice mixture evenly over both sides of the chicken thighs, ensuring they are well coated for maximum flavor.
- Brown the Chicken: Heat a large 12-inch skillet over medium heat and add a drizzle of oil, swirling to coat the pan. Place the seasoned chicken thighs in the hot skillet. Cook for 5 minutes without moving them to develop a golden crust, then flip and cook for another 5 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside on a plate, covering lightly to keep warm.
- Sauté Apples and Shallots: Without cleaning the skillet, add the unsalted butter and swirl it around as it melts. Stir in the brown sugar, apple slices, shallots, and the remaining 1/4 teaspoon salt. Cook this mixture over medium heat, stirring occasionally, until the apples begin to soften, about 5 minutes.
- Create the Apple Cider Sauce: Pour the apple cider into the skillet with the apples and shallots. Continue cooking and stirring occasionally until the cider reduces slightly and thickens into a light sauce, approximately 5 minutes.
- Combine and Finish: Return the cooked chicken thighs to the skillet, nestling them into the apple cider sauce. Cook everything together for an additional 2 minutes to meld flavors and heat through.
- Serve: Remove from heat and spoon the apple and shallot mixture over the chicken. Garnish with fresh thyme and rosemary if desired. Serve hot and enjoy the sweet and savory flavors.
- Storage and Reheating: Leftovers can be stored in the refrigerator for a few days. The butter in the sauce will solidify when cold but will re-melt when reheated on the stovetop over medium heat or in the microwave.
Notes
- Special Tools: A cast-iron skillet is preferred for even heat and flavor, but any 12-inch skillet or Dutch oven will work well. Tongs and an instant-read thermometer are helpful for checking chicken doneness.
- Substituting Coriander: Ground coriander adds unique flavor. If unavailable, you may omit it or substitute with ground caraway or a combination of 1/4 teaspoon dried oregano and 1/4 teaspoon ground cumin, though flavor will differ.
- Using Chicken Breasts: You can use boneless, skinless chicken breasts instead, but the flavor will be less rich and cooking time may increase.
- Apple Juice vs. Apple Cider: Apple cider is fresh, unfiltered, and typically unpasteurized, offering a richer flavor than filtered, pasteurized apple juice. Using apple juice will yield a milder flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 365
- Sugar: 10g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg
