Description
Skillet Apple Cider Chicken is a flavorful and comforting dish featuring tender boneless, skinless chicken thighs seasoned with warm spices, sautéed apples, shallots, and a buttery apple cider sauce. This easy one-pan recipe combines savory and sweet elements, perfect for a wholesome weeknight meal or casual dinner.
Ingredients
Units
Scale
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)
Garnish (optional)
- Fresh thyme and rosemary
Instructions
- Prepare the spice mix: In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme leaves, and ground black pepper. This aromatic blend will infuse the chicken with warm, comforting flavors.
- Season the chicken: Sprinkle the prepared spice blend evenly over both sides of the boneless, skinless chicken thighs, ensuring each piece is well coated for maximum flavor.
- Cook the chicken: Heat a large 12-inch skillet (cast iron preferred) over medium heat. Add a drizzle of oil and swirl to coat the pan. Place the seasoned chicken thighs in the skillet and cook for about 5 minutes on one side without moving. Flip and cook another 5 minutes or until the internal temperature reaches at least 165°F (74°C) and the chicken is fully cooked. Remove the chicken from the skillet, transfer it to a plate, and cover lightly to keep warm.
- Sauté the apples and shallots: Without wiping the skillet, add the butter and swirl it as it melts to 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 start to soften and become fragrant, about 5 minutes.
- Add the apple cider and thicken the sauce: Pour in the apple cider and continue cooking, stirring occasionally, for about 5 minutes until the liquid reduces and thickens slightly to create a sweet and tangy sauce.
- Finish the dish: Return the cooked chicken thighs to the skillet, nestling them into the apple mixture. Cook together for 2 more minutes to meld the flavors and heat through.
- Serve: Remove the skillet from heat. Spoon the apple and shallot mixture generously over the chicken. Garnish with fresh thyme and rosemary if desired. Serve immediately for best flavor and texture.
- Storage and reheating: Store leftovers in the refrigerator for up to a few days. The butter sauce may solidify when cold but will re-melt upon reheating on the stovetop over medium heat or in the microwave.
Notes
- Special Tools: Cast-Iron Skillet, Tongs, Instant-Read Thermometer
- What can I use instead of coriander? Ground coriander adds significant flavor, so it’s recommended not to skip or substitute. If necessary, omit or substitute with ground caraway or a mix of 1/4 teaspoon each dried oregano and ground cumin.
- Can I use chicken breasts instead of thighs? Yes, but chicken breasts are leaner and may lose some flavor and tenderness; they might also take longer to cook. Boneless, skinless chicken thighs are preferred for the best taste and texture.
- Can I use apple juice instead of apple cider? Yes, but apple cider is fresher, unfiltered, and unpasteurized, offering richer flavor. Apple juice is filtered and pasteurized, resulting in a less intense apple flavor.
Nutrition
- Serving Size: 1/4 of recipe (about 1 chicken thigh with apples and sauce)
- Calories: 320
- Sugar: 8g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
