Skillet Apple Cider Chicken: A Fall Harvest Feast in One Pan

Fall is in the air, and what better way to celebrate the season than with a comforting and flavorful meal? This Skillet Apple Cider Chicken recipe is the perfect dish to warm you up on a crisp autumn evening. Tender chicken thighs are seared to golden perfection, then simmered in a sweet and savory apple cider sauce with apples, onions, and fragrant herbs. It’s a one-pan wonder that’s easy to make and packed with delicious fall flavors.

Why You’ll Love This Skillet Apple Cider Chicken

* **Easy One-Pan Meal:** This recipe comes together entirely in one skillet, making cleanup a breeze.
* **Fall Flavors:** The combination of apple cider, apples, and warm spices creates a quintessential autumn dish.
* **Tender and Juicy Chicken:** The chicken thighs are incredibly tender and juicy, thanks to the simmering in the apple cider sauce.
* **Versatile:** Serve it with mashed potatoes, rice, roasted vegetables, or a simple salad for a complete meal.
* **Impressive yet Simple:** This dish is elegant enough for a special occasion but easy enough for a weeknight dinner.

Ingredients You’ll Need

* **Chicken Thighs:** Bone-in, skin-on chicken thighs are the best choice for this recipe. They are more flavorful and stay moist during cooking. You can use boneless, skinless thighs if you prefer, but reduce the cooking time slightly.
* **Apple Cider:** Use a good quality apple cider, not apple juice. The cider adds a depth of flavor that is essential to the dish.
* **Apples:** Use a firm, tart apple like Granny Smith, Honeycrisp, or Braeburn. These apples hold their shape well during cooking and provide a nice contrast to the sweetness of the cider.
* **Onion:** A yellow or white onion adds savory flavor to the sauce.
* **Garlic:** Fresh garlic is a must for adding aromatic depth.
* **Fresh Thyme and Rosemary:** These herbs complement the apple cider and chicken beautifully. You can substitute dried herbs if necessary, but use less (about 1 teaspoon each).
* **Olive Oil:** For searing the chicken and sautéing the vegetables.
* **Butter:** Adds richness and flavor to the sauce.
* **Chicken Broth:** Helps to create a flavorful sauce and keeps the chicken moist.
* **Apple Cider Vinegar:** Adds a touch of acidity to balance the sweetness of the cider.
* **Dijon Mustard:** Adds a subtle tang and complexity to the sauce.
* **Brown Sugar:** Enhances the sweetness of the apple cider and adds a caramel-like flavor.
* **Salt and Pepper:** To taste.
* **Optional Garnish:** Fresh parsley or thyme sprigs for garnish.

Step-by-Step Instructions

**Prep the Ingredients:**

1. Pat the chicken thighs dry with paper towels. This helps them to brown properly.
2. Season the chicken thighs generously with salt and pepper.
3. Chop the onion and garlic.
4. Core and slice the apples.
5. Gather your fresh herbs.

**Sear the Chicken:**

1. Heat olive oil in a large skillet over medium-high heat. Make sure the skillet is large enough to hold all the chicken thighs in a single layer. A cast-iron skillet works best for even heat distribution.
2. Once the oil is hot, add the chicken thighs, skin-side down, to the skillet. Do not overcrowd the pan. If necessary, sear the chicken in batches.
3. Sear the chicken for 5-7 minutes per side, or until golden brown and crispy. The skin should be deeply browned.
4. Remove the chicken from the skillet and set aside.

**Sauté the Vegetables:**

1. Add the butter to the skillet and let it melt.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. Add the sliced apples and cook for 3-5 minutes, until slightly softened.

**Make the Apple Cider Sauce:**

1. Pour in the apple cider and chicken broth. Scrape up any browned bits from the bottom of the skillet. These browned bits add a lot of flavor to the sauce.
2. Add the apple cider vinegar, Dijon mustard, brown sugar, thyme, and rosemary.
3. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.

**Simmer the Chicken:**

1. Return the chicken thighs to the skillet, skin-side up, nesting them into the apple cider sauce.
2. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
3. Remove the lid and simmer for another 5-10 minutes, or until the sauce has thickened to your liking.

**Serve:**

1. Garnish with fresh parsley or thyme sprigs, if desired.
2. Serve the Skillet Apple Cider Chicken hot with your favorite sides.

Tips for the Best Skillet Apple Cider Chicken

* **Use Bone-In, Skin-On Chicken Thighs:** As mentioned earlier, bone-in, skin-on chicken thighs are the most flavorful and stay the most moist. The skin also crisps up beautifully during searing.
* **Don’t Overcrowd the Pan:** When searing the chicken, make sure not to overcrowd the pan. Overcrowding will lower the temperature of the skillet and prevent the chicken from browning properly. Sear the chicken in batches if necessary.
* **Use a Good Quality Apple Cider:** The apple cider is the star of the dish, so use a good quality one. Look for apple cider that is unfiltered and unpasteurized for the best flavor.
* **Adjust the Sweetness to Your Taste:** If you prefer a less sweet sauce, reduce the amount of brown sugar. You can also add a pinch of salt to balance the sweetness.
* **Thicken the Sauce if Needed:** If the sauce is not thick enough after simmering, you can thicken it with a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk until smooth. Add the slurry to the skillet and simmer for a few minutes, until the sauce thickens.
* **Let the Chicken Rest:** After cooking, let the chicken rest for a few minutes before serving. This allows the juices to redistribute and keeps the chicken moist.

Serving Suggestions

This Skillet Apple Cider Chicken is incredibly versatile and pairs well with a variety of sides. Here are a few suggestions:

* **Mashed Potatoes:** Creamy mashed potatoes are the perfect complement to the savory chicken and sweet apple cider sauce.
* **Roasted Vegetables:** Roasted Brussels sprouts, carrots, or sweet potatoes are a healthy and flavorful side dish.
* **Rice:** Serve over a bed of fluffy white or brown rice to soak up the delicious sauce.
* **Quinoa:** For a healthier option, try serving with quinoa.
* **Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich chicken.
* **Crusty Bread:** Serve with crusty bread for dipping in the sauce.
* **Stuffing:** Elevate the flavors with a cornbread stuffing.

Variations and Substitutions

* **Use Chicken Breasts:** If you prefer chicken breasts, you can use them instead of chicken thighs. However, chicken breasts tend to dry out more easily, so be sure to reduce the cooking time and keep a close eye on them.
* **Add Other Vegetables:** Feel free to add other vegetables to the skillet, such as carrots, celery, or parsnips.
* **Use Different Herbs:** Experiment with different herbs, such as sage or oregano.
* **Add Bacon:** For extra flavor, add crispy bacon to the skillet along with the onions and garlic.
* **Make it Spicy:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **Use Hard Cider:** Substitute some of the apple cider with hard cider for a more adult-friendly version.
* **Vegetarian Option:** Replace the chicken with halloumi cheese or firm tofu for a vegetarian take.

Make Ahead Instructions

You can prepare the Skillet Apple Cider Chicken ahead of time and reheat it later. Here’s how:

1. Cook the chicken according to the instructions.
2. Let it cool completely.
3. Store the chicken and sauce in an airtight container in the refrigerator for up to 3 days.
4. To reheat, place the chicken and sauce in a skillet and heat over medium heat until warmed through. You may need to add a little chicken broth or water to prevent the sauce from drying out.

Storage Instructions

* **Refrigerator:** Store leftover Skillet Apple Cider Chicken in an airtight container in the refrigerator for up to 3 days.
* **Freezer:** You can also freeze the chicken for longer storage. Let it cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (approximate)

* Calories: 450
* Protein: 35g
* Fat: 25g
* Carbohydrates: 20g
* Fiber: 3g
* Sugar: 15g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Conclusion

This Skillet Apple Cider Chicken is a delicious and easy way to enjoy the flavors of fall. It’s perfect for a weeknight dinner or a special occasion. With its tender chicken, sweet and savory apple cider sauce, and comforting aroma, it’s sure to become a new family favorite. So gather your ingredients, fire up your skillet, and get ready to enjoy a taste of autumn!

Enjoyed this recipe? Try These Other Fall Favorites!

* Butternut Squash Soup
* Pumpkin Pie
* Apple Crisp
* Cranberry Sauce
* Roasted Turkey with Gravy

Recipe Card

**Skillet Apple Cider Chicken**

A delicious and easy one-pan meal featuring tender chicken thighs simmered in a sweet and savory apple cider sauce.

**Prep Time:** 15 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour
**Servings:** 4-6

**Ingredients:**

* 6-8 bone-in, skin-on chicken thighs
* 1 tablespoon olive oil
* 2 tablespoons butter
* 1 yellow onion, chopped
* 2 cloves garlic, minced
* 2 apples (Granny Smith, Honeycrisp, or Braeburn), cored and sliced
* 1 cup apple cider
* 1/2 cup chicken broth
* 2 tablespoons apple cider vinegar
* 1 tablespoon Dijon mustard
* 2 tablespoons brown sugar
* 2 sprigs fresh thyme
* 1 sprig fresh rosemary
* Salt and pepper to taste
* Fresh parsley or thyme sprigs for garnish (optional)

**Instructions:**

1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 5-7 minutes per side, or until golden brown and crispy. Remove the chicken from the skillet and set aside.
3. Add butter to the skillet and let it melt. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
4. Add the sliced apples and cook for 3-5 minutes, until slightly softened.
5. Pour in the apple cider and chicken broth. Scrape up any browned bits from the bottom of the skillet. Add the apple cider vinegar, Dijon mustard, brown sugar, thyme, and rosemary.
6. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
7. Return the chicken thighs to the skillet, skin-side up, nesting them into the apple cider sauce.
8. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
9. Remove the lid and simmer for another 5-10 minutes, or until the sauce has thickened to your liking.
10. Garnish with fresh parsley or thyme sprigs, if desired. Serve hot with your favorite sides.

**Notes:**

* Use bone-in, skin-on chicken thighs for the best flavor and moisture.
* Adjust the sweetness to your taste by adding more or less brown sugar.
* If the sauce is not thick enough, thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Enjoy!