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Skillet Apple Cider Chicken

A rich and comforting one-pan fall dinner featuring seared chicken thighs and caramelized apples in a thick, savory-sweet apple cider glaze with rosemary and thyme.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or chicken breasts, adjust cook time
  • 1 tbsp olive oil for searing
  • 2 tbsp unsalted butter divided
  • 2 medium apples sliced (e.g., Honeycrisp, Granny Smith)
  • 0.5 medium yellow onion or 1 shallot, thinly sliced
  • 2 cloves garlic minced
  • 1 tsp dried thyme or 2 fresh sprigs
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 cup unfiltered apple cider NOT apple cider vinegar
  • 0.25 cup chicken broth or stock
  • 1 tbsp light brown sugar or maple syrup optional
  • Salt & Pepper to taste
  • Fresh rosemary or parsley for garnish (optional)

Equipment

  • Large Skillet (Cast Iron Recommended)
  • Cutting board
  • Sharp knife
  • Measuring Cups and Spoons

Method
 

  1. Pat chicken dry and season with salt, pepper, cinnamon, nutmeg, and thyme. Heat olive oil in the skillet over medium-high heat.
  2. Sear chicken for 5-7 minutes per side until deep golden-brown and mostly cooked (155-160°F). Transfer to a plate and tent with foil.
  3. Reduce heat to medium. Add 1 tbsp butter, onion/shallot, and sauté for 3 minutes. Add apples and cook for 4-5 minutes until softened. Stir in minced garlic for 1 minute.
  4. Pour in apple cider and chicken broth, scraping up the browned bits (fond). Stir in brown sugar/syrup (if using). Simmer for 5-7 minutes until the sauce thickens and is glossy.
  5. Stir in remaining 1 tbsp butter for richness. Return chicken (and plate juices) to the skillet, nestling it in the sauce. Spoon sauce over the chicken and simmer for 2-3 minutes until the chicken reaches 165°F.
  6. Remove from heat, garnish with fresh herbs (if desired), and serve immediately with the apples and sauce.

Notes

Use firm apples like Honeycrisp or Granny Smith to prevent them from turning mushy. If the sauce is too thin, stir in a cornstarch slurry (1 tsp cornstarch + 2 tbsp cold water) and simmer for 1 minute.