Apple Cider Chicken Skillet
Cozy, surprisingly easy to make, and basically fall on a dinner plate! Pan-seared chicken thighs stay nice and juicy in a delicious pan sauce of fresh apple cider and a hint of Dijon, and they taste extra lovely with tender apple slices and tangy red onions. One pan and 30 minutes only!
Ingredients
- 4 chicken thighs can be bone-in or boneless
- 1 teaspoon each ground coriander, dried rosemary, and dried thyme
- ½ teaspoon each ground cinnamon and ground nutmeg
- kosher salt and black pepper
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon butter divided
- ½ medium red onion sliced
- 1 or 2 medium apples see note
- ⅓ cup apple cider see note
- 1 teaspoon Dijon mustard
- fresh thyme and rosemary optional garnish
Instructions
- If possible, remove the chicken thighs from the refrigerator 20-25 minutes prior to cooking. Combine all of the spices, plus ½ teaspoon salt and a pinch of black pepper, in a small bowl, then gently rub this mixture into the chicken on all sides.4 chicken thighs, 1 teaspoon each ground coriander, dried rosemary, and dried thyme, ½ teaspoon each ground cinnamon and ground nutmeg, kosher salt and black pepper
- When ready to cook, warm olive oil and half of the butter in a large skillet over medium-high heat.1 Tablespoon extra-virgin olive oil, 1 Tablespoon butter
- When the butter melts, place the seasoned chicken in the hot skillet. Sear for 4-5 minutes without prodding or touching, until the pieces are well-browned on the bottom. Flip and continue to cook until they reach 165°F in the middle, probably about 4-5 minutes more. (If it’s taking a very long time for the chicken to cook, cover the skillet all or partway to speed things up.) Remove chicken to a plate and set aside.
- While the chicken is cooking, slice the red onion, core and thinly slice the apple (don’t peel), and measure out your apple cider and Dijon mustard.½ medium red onion, 1 or 2 medium apples, ⅓ cup apple cider, 1 teaspoon Dijon mustard
- After removing the chicken, pour a splash of cider into the skillet and scrape the bottom to release any browned bits. Add the rest of the butter and the Dijon mustard, followed by the sliced onion. Cook for 1-2 minutes, stirring once or twice, then add the sliced apples.
- Stir in the rest of the apple cider. Simmer for another 3-4 minutes, until the sauce thickens slightly. Sample and season with more salt and pepper to taste.
- Reduce heat to medium-low. Return chicken thighs to the skillet and warm for 1-2 minutes, spooning the sauce over top. Serve right away with fresh herbs, if desired. Enjoy!fresh thyme and rosemary
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Notes
- Apple Cider: This recipe really shines in the fall with fresh, unfiltered apple cider. Shelf-stable apple cider works in a pinch but has bit less flavor and punch, and apple juice is another step removed from the genuine article.
- Apples: Most types of apples will work for this recipe, just try to avoid any that are really soft or mealy, which includes McIntosh, Red or Golden Delicious, and Gala, because they can become too mushy when simmered in the sauce. Crisp apples like Honeycrisp or Granny Smith work great, and if you want to have more apple action, use one of each variety—or cut one of each variety, cook half of each in the pan sauce, and serve the other wedges uncooked to any choosy kids.
- Chicken: Substitute chicken breasts if you like; they will cook more quickly but are more prone to overcooking, so keep a close eye and remove right away when cooked through.
- Coriander: This spice has a unique flavor. Use it to make my popular sheet pan chicken gyros next! If you don’t have any, use a pinch of cumin instead, or just leave it out and use heaping teaspoons of dried rosemary and thyme to compensate in the spice rub.
- Season to Taste: If you taste the sauce and prefer it to be a bit more sweet, whisk in 1-2 teaspoons of honey. If you prefer it to be a bit more tangy, add an extra ½ teaspoon of Dijon or a squeeze of fresh lemon juice.
- Storage & Reheating: Leftover apple cider chicken keeps well in the refrigerator for 4-5 days. The chicken keeps well even as the apples start to break down and can be repurposed cold to top a lunch salad. Warm portions in the microwave on 50% heat to prevent overcooking.
- Nutrition Info: Is based on four servings and the use of boneless, skinless chicken thighs. Using skin-on chicken thighs will result in considerably more fat grams per serving.
Nutrition Estimate
Calories: 230 kcal, Carbohydrates: 10 g, Protein: 22 g, Fat: 11 g, Saturated Fat: 3 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 5 g, Trans Fat: 0.1 g, Cholesterol: 115 mg, Sodium: 284 mg, Potassium: 370 mg, Fiber: 2 g, Sugar: 7 g, Vitamin A: 142 IU, Vitamin C: 3 mg, Calcium: 22 mg, Iron: 1 mg