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Skillet Apple Cider Chicken Recipe

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4.2 from 46 reviews

  • Author: Sophia
  • Total Time: 32 minutes
  • Yield: 4 servings

Description

This Skillet Apple Cider Chicken recipe features tender, juicy boneless skinless chicken thighs cooked in a flavorful apple cider sauce with sweet apples, shallots, and warm spices. Using just one skillet, it combines the natural sweetness of apple slices with aromatic spices like coriander, cinnamon, and nutmeg, all brought together in a luscious apple cider reduction, making it a comforting and easy-to-make dish perfect for any night of the week.

Ingredients

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, for garnish

Instructions

  1. Prepare the skillet and spice mixture: Heat a large 12-inch skillet over medium heat. Use a cast iron skillet or any similar size skillet or Dutch oven. In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme, and black pepper. Mix well.
  2. Season the chicken: Sprinkle the spice mixture evenly over both sides of the chicken thighs to ensure full flavor penetration.
  3. Cook the chicken: Drizzle oil into the hot skillet and swirl to coat the surface. Add the seasoned chicken thighs and cook for 5 minutes on one side. Flip and cook for another 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and transfer to a plate; cover lightly to keep warm.
  4. Cook the apples and shallots: Add the unsalted butter to the skillet without wiping it out. Swirl gently to melt and coat the pan. Stir in the brown sugar, apple slices, chopped shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples begin to soften, about 5 minutes.
  5. Make the apple cider sauce: Pour in the apple cider and continue cooking, stirring occasionally, until the cider reduces and thickens slightly, approximately 5 minutes.
  6. Finish the dish: Return the chicken thighs to the skillet nestled into the apple mixture and cook for an additional 2 minutes to meld flavors and warm through.
  7. Serve garnished: Remove from heat, spoon the apple and shallot mixture over the chicken, and garnish with fresh thyme and rosemary if desired. Serve immediately for best flavor and texture.
  8. Storage and reheating: Store leftovers in the refrigerator for up to a few days. The butter in the sauce will solidify when cold but will re-melt and re-integrate when reheated on the stovetop over medium heat or in the microwave.

Notes

  • Special Tools: Recommended cast iron skillet, tongs, and an instant-read thermometer for best results and safety.
  • Substitute for coriander: Ground coriander provides essential flavor; if unavailable, omit or substitute with ground caraway or 1/4 teaspoon each of dried oregano and ground cumin.
  • Chicken breasts can be used but will yield less flavor and might require longer cooking time than thighs.
  • Apple juice can replace apple cider, but expect less depth of flavor since cider is unfiltered and typically unpasteurized compared to filtered, pasteurized apple juice.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sophiasrecipe.com/skillet-apple-cider-chicken-recipe/