Description
This Skillet Apple Cider Chicken is a simple, one-pan meal featuring tender, juicy chicken thighs cooked with sweet apples and a flavorful apple cider sauce. A blend of warm spices like cinnamon, nutmeg, coriander, and thyme infuse the dish with a comforting aroma, while the apple cider sauce is prepared directly in the skillet for maximum flavor and easy cleanup. Perfect for a cozy weeknight dinner, this recipe serves four and combines savory and sweet elements for a deliciously balanced dish.
Ingredients
Spices and Seasoning
- 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 Garnish
- fresh thyme and rosemary, for garnish
Instructions
- Prepare the Spice Mix: In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme leaves, and ground black pepper. This aromatic spice blend will season the chicken to enhance its flavor profile.
- Season the Chicken: Sprinkle the prepared spice mixture evenly over both sides of the boneless, skinless chicken thighs to ensure every bite is flavorful.
- Cook the Chicken: Heat a large 12-inch skillet (cast iron preferred) over medium heat. Drizzle a small amount of oil into the hot skillet and swirl to coat the surface. Add the chicken thighs and cook for 5 minutes on one side, then flip and cook for an additional 5 minutes until the internal temperature reaches at least 165°F (74°C) and the chicken is cooked through. Transfer the cooked chicken to a plate and cover lightly to keep warm.
- Sauté Apples and Shallots: Without wiping out the skillet, add the unsalted butter and allow it to melt completely while swirling the pan to coat. Stir in brown sugar, apple slices, chopped shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, for about 5 minutes until the apples begin to soften.
- Create the Apple Cider Sauce: Pour the apple cider into the skillet with the softened apples and shallots. Cook, stirring occasionally, for about 5 minutes until the cider sauce thickens slightly, creating a delicious glaze.
- Finish the Dish: Return the cooked chicken thighs to the skillet, nestling them into the apple cider sauce. Cook together for 2 minutes to meld the flavors and heat the chicken through.
- Plate and Garnish: Remove the skillet from heat. Spoon the apple and shallot mixture over the chicken pieces. Garnish with fresh thyme and rosemary if desired, adding an herbaceous touch and visual appeal.
- Storage and Reheating: Store any leftovers in the refrigerator for up to several days. Note that the butter in the sauce may solidify when chilled but will blend back smoothly when reheated either on the stove over medium heat or in the microwave.
Notes
- Use a cast iron skillet or any 12-inch skillet or Dutch oven for best results.
- Do not substitute apple cider with apple cider vinegar, as it will alter the flavor.
- Chicken thighs are preferred for their juiciness, but boneless, skinless chicken breasts can be used with adjusted cooking time.
- Peeling the apples is optional as the peel cooks down and adds texture and nutrients.
- Adjust the spice blend to your taste, adding more cinnamon or nutmeg for a sweeter flavor or increasing black pepper for more heat.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
