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Skillet Apple Cider Chicken (Quick & Easy) Recipe

Skillet Apple Cider Chicken (Quick & Easy) Recipe
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★★★★★

4.8 from 12 reviews

A quick and easy skillet recipe featuring tender boneless chicken thighs cooked in a fragrant apple cider sauce with warm spices, butter, and sweet apples, perfect for a comforting weeknight dinner.

Ingredients

Scale

Spices

  • 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 spice mix: In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme leaves, and ground black pepper. Mix thoroughly and set aside.
  2. Season the chicken: Sprinkle the spice mixture evenly over both sides of the boneless, skinless chicken thighs, ensuring each piece is well coated.
  3. Cook the chicken: Heat a large 12-inch skillet over medium heat with a drizzle of oil. Add the seasoned chicken thighs and cook for 5 minutes on one side. Flip and cook for another 5 minutes or until the internal temperature reaches at least 165°F (74°C). Remove the chicken from the skillet, place on a plate, and cover lightly to keep warm.
  4. Sauté apples and shallots: Without wiping out the skillet, add the unsalted butter and swirl to melt and coat the pan. Add brown sugar, apple slices, chopped shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until apples soften, about 5 minutes.
  5. Add apple cider and thicken sauce: Pour in the apple cider and continue cooking, stirring occasionally, until the cider sauce slightly thickens, about 5 minutes.
  6. Finish the dish: Return the cooked chicken thighs to the skillet and cook with the apple mixture for an additional 2 minutes to blend flavors and heat through.
  7. Serve and garnish: Remove from heat. Spoon the apple mixture over each chicken thigh and garnish with fresh thyme and rosemary if desired. Serve immediately for best flavor.
  8. Storage and reheating: Store any leftovers in the refrigerator for up to a few days. The butter sauce may solidify but will re-melt upon reheating either on the stove over medium heat or in the microwave.

Notes

  • Use boneless, skinless chicken thighs for juicy and tender meat that cooks quickly.
  • Apple cider adds sweetness and depth, but be sure to use apple cider, not vinegar, to avoid sourness.
  • Do not peel the apples; the peel adds texture and nutrients.
  • Reheat leftovers gently to prevent drying out the chicken.
  • Fresh herbs like thyme and rosemary add a wonderful aroma and enhance the flavor.
  • This recipe works well in a cast iron skillet but can be adapted to any large skillet or Dutch oven.

Nutrition

Keywords: skillet chicken, apple cider chicken, easy chicken recipe, quick dinner, chicken thighs, fall recipe, apple and chicken skillet

Find it online: https://tastemadebyclara.com/skillet-apple-cider-chicken-quick-and-easy-recipe/