Skillet Apple Cider Chicken

sliced apples and chicken with green beans on a white plate.

5 from 1 vote

This apple cider chicken recipe is an easy, flavorful weeknight meal that's full of fall flavor– and it all comes together in one skillet! Start by seasoning chicken thighs with a fall-inspired spice blend, sear them, and finish with a simple apple cider pan sauce with tart and sweet apples. In just 30 minutes you'll have a crowd-pleasing dinner that everyone will love!

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American

Servings: servings

Calories: 293kcal

Author: Christina

Ingredients

1 teaspoon salt divided
¼ teaspoon black pepper
¾ teaspoon ground coriander
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon dried thyme
¼ teaspoon ground ginger
¼ teaspoon garlic powder
1 pound chicken boneless skinless chicken thighs or chicken breasts
1 Tablespoon olive oil
2 Tablespoons unsalted butter
2 Tablespoons brown sugar light or dark
2 cups apples (about ¼-inch-thick slices, no need to peel)
½ cup onion chopped
⅓ cup apple cider or apple juice

Instructions

Heat a large 12-inch skillet over medium heat. I usually use a cast iron skillet as it holds heat well, but any type of skillet works.
In a small bowl, mix together ¾ teaspoon salt, pepper, coriander, cinnamon, nutmeg, dried thyme, ginger, and garlic powder. Sprinkle the spice mixture over both sides of the chicken.
Add the olive oil to the skillet, then add the chicken to the pan. Cook for 5 minutes, then flip and cook for another 5-6 minutes or until cooked through (the internal temperature should be at least 165°F). Transfer the chicken to a plate and cover lightly– you'll add it back to the skillet at the end of the next step.
Add the butter to the pan. Once melted, add the brown sugar, apples, onion, and remaining ¼ teaspoon salt. Cook, stirring together, until the apples begin to soften, about 5 minutes. Stir in the apple cider and cook until the sauce has slightly reduced, about 5 minutes. Add the chicken back to the skillet and cook for 2-3 minutes.
Remove from the heat. Spoon the apple mixture and sauce over the chicken to serve. Leftovers stay fresh in the refrigerator for up to 5 days. Reheat as desired.

Notes

Make Ahead Instructions: You can marinate the chicken with the spices and store in the refrigerator for up to 1 day.
Freezing Instructions: The marinated chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before starting.
Apples: Use apple varieties that will retain their crunch and texture like Granny Smith, Honeycrisp or Gala so they don't fall apart and turn to mush when cooked (like Red Delicious). I often use a combination of Granny Smith and Gala as it's usually what I have on hand.
Apple Cider: Make sure you use apple cider and not apple cider vinegar– it's a mistake you don't want to make! While using apple cider will add the most flavor to the pan sauce you can substitute with unsweetened apple juice. I've done this plenty when apple cider isn't readily available.

Nutrition