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

Scale

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

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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