Description
This Skillet Apple Cider Chicken recipe offers tender, juicy chicken thighs cooked in a flavorful blend of warm spices and a sweet apple cider sauce. Sautéed apples and shallots add a delightful contrast while the one-pan method makes for easy cleanup and a comforting meal perfect for any night.
Ingredients
Scale
Spices and Seasonings
- 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
Instructions
- Prepare Skillet and Spice Mix: Heat a large 12-inch skillet over medium heat. In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme, and black pepper. This spice blend will season the chicken thighs.
- Season Chicken Thighs: Sprinkle the spice mixture evenly over both sides of the chicken thighs to ensure flavorful meat.
- Cook Chicken: Add a drizzle of oil to the hot skillet and swirl to coat. Place chicken thighs in the pan, cooking for 5 minutes on one side until seared, then flip and cook another 5 minutes until cooked through and the internal temperature reaches 165°F (74°C). Transfer chicken to a plate and cover lightly.
- Cook Apples and Shallots: Without wiping out the skillet, add the butter and swirl as it melts. Stir in the brown sugar, apple slices, chopped shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples start to soften, about 5 minutes.
- Add Apple Cider and Thicken Sauce: Pour apple cider into the skillet and continue cooking, stirring occasionally, until the sauce slightly thickens, about 5 minutes.
- Combine Chicken and Sauce: Return the cooked chicken thighs to the skillet and simmer together for 2 minutes to meld flavors and warm the chicken through.
- Serve and Garnish: Remove from heat, spoon the apple and cider sauce over the chicken, and garnish with fresh thyme and rosemary if desired. Serve immediately.
- Storage and Reheating: Store leftovers in the refrigerator for a few days. Reheat gently on the stovetop over medium heat or in the microwave. The butter in the sauce will solidify when cold but melts back to a smooth sauce when reheated.
Notes
- This recipe uses just one skillet for easy preparation and minimal cleanup.
- The blend of warm spices complements the sweetness of apples and cider perfectly.
- Use apple cider (not vinegar) to create a sweet, slightly tangy sauce.
- Chicken thighs are preferred for their tenderness and juiciness, but you can substitute chicken breasts if desired, adjusting cooking time accordingly.
- Fresh herbs like thyme and rosemary are optional but add a lovely fragrant garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 19.7 g
- Sodium: 523 mg
- Fat: 9.9 g
- Saturated Fat: 4.7 g
- Unsaturated Fat: 5.0 g
- Trans Fat: 0 g
- Carbohydrates: 23.1 g
- Fiber: 2.4 g
- Protein: 17.4 g
- Cholesterol: 95.2 mg
