Description
Skillet Apple Cider Chicken is a delicious and comforting dish featuring tender boneless skinless chicken thighs cooked in a fragrant blend of warm spices, sautéed apples, shallots, and a subtly sweet apple cider sauce. This one-pan recipe balances savory and sweet flavors perfectly and is quick to prepare, making it ideal for a weeknight dinner or a special meal.
Ingredients
Scale
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 skillet and spice mixture: 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. Mix well to create the spice blend.
- Season the chicken: Sprinkle the spice mixture evenly over both sides of the chicken thighs to ensure a balanced and flavorful coating.
- Cook the chicken: Add a small drizzle of oil to the hot skillet and swirl to coat the surface. Place the seasoned chicken thighs into the pan and cook for 5 minutes on one side, then flip and cook for an additional 5 minutes or until the internal temperature reaches at least 165°F (74°C). 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 swirl to melt and coat the pan. Stir in the brown sugar, apple slices, chopped shallots, and the remaining 1/4 teaspoon salt. Cook this mixture, stirring occasionally, until the apples soften, about 5 minutes.
- Add apple cider and thicken sauce: Pour the apple cider into the pan and continue cooking, stirring occasionally, until the cider reduces slightly and the sauce thickens, approximately 5 minutes.
- Combine chicken with apple mixture: Return the cooked chicken thighs to the skillet, nestling them into the apple mixture. Cook together for 2 minutes to meld the flavors and heat through.
- Finish and serve: Remove the skillet from heat. Spoon the apple and shallot mixture over the chicken when serving. Garnish with fresh thyme and rosemary if desired for an aromatic and elegant presentation.
- Storage and reheating: Leftovers can be refrigerated for several days. The butter may solidify, but gently reheating on the stove over medium heat or in the microwave will restore the sauce’s smooth texture and warmth.
Notes
- Use a cast iron skillet for best heat distribution, but any large skillet or Dutch oven will work.
- Make sure to use apple cider, not apple cider vinegar, to get the proper sweetness and flavor.
- The internal temperature of the chicken should be at least 165°F (74°C) to ensure it is safely cooked.
- Apples do not need to be peeled; the skins add extra flavor and texture.
- Reheating should be gentle to prevent overcooking the chicken and to re-melt the butter in the sauce.
- Brown sugar can be substituted with maple syrup or honey for a different sweetness profile.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
