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!
As soon as the leaves begin to turn color I jump for warm soups and comforting vegetarian sweet potato chili this time of year, nothing beats warm apple cider. And that’s when it hit me– use my apple pork chops and turn it into apple cider chicken. You will fall in love at first bite!
If you’re looking for a feel-good, fill-you-up kind of dish during the fall season that doesn’t require much effort… it’s this. It’s wonderfully savory, has a touch of sweetness combined with familiar warm fall flavors, and it comes together quickly in a skillet.
Here’s Why This Will Be Your New Favorite Dinner
- Tender and juicy chicken in a flavorful sauce
- Easy– comes together in a skillet with minimal prep and effort
- Super quick, just 30 minutes!
- Delicious, hearty and comforting
- Filled with seasonal favorite ingredients like apples, apple cider and cozy spices
Ingredients & Possible Substitutions
- Chicken: You can use chicken breasts or thighs, though I strongly recommend chicken thighs. The chicken thighs are fattier and richer adding more flavor than chicken breast. They’re also smaller than most chicken breasts so they cook more quickly and evenly. If you do decide to use chicken breasts, make sure you thinly slice or pound to an even thickness.
- Apple Cider: Make sure you use apple cider and not apple cider vinegar– a mistake you don’t want to make! Using a good quality apple cider will add the most flavor to the pan sauce but isn’t readily available throughout the year. While it won’t have as much flavor, you can use unsweetened apple juice as a substitute. (I’ve done it plenty of times when I can’t find apple cider.)
- Apples: You want to use apple varieties that will retain their crunch and texture (like Granny Smith, Honeycrisp or Gala) so they don’t fall apart while they cook (like Red Delicious). I often use a combination of Granny Smith and Gala, whether I’m making apple crumb cake, apple cinnamon pancakes, or whole wheat apple cinnamon muffins.
- Brown Sugar: Using brown sugar in the pan sauce adds depth of flavor from the hint of molasses.
- Onion: The onion adds flavor to the sauce. I recommend using yellow onion or sweet onion– not red onion.
- Butter: Adds wonderful richness and flavor to the sauce.
- Olive Oil: 1 Tablespoon is all you need to sear the chicken. You can substitute any neutral oil.
- Spices: Grab the fall pantry staple spices– ground coriander, ground cinnamon, and ground nutmeg paired with garlic powder, dried thyme, ground ginger, salt, and pepper.
Apple Cider Tip
Fresh apple cider typically appears in the grocery stores around late summer, but gets increasing difficult to find by the end of the year. To always have it on hand, you can freeze it for up to 3 months.
Overview: How To Make Apple Cider Chicken
The full detailed printable recipe is outlined below, but let’s walk through the steps.
Start by Seasoning the Chicken: Toss the spice mixture together and sprinkle evenly over both sides of the chicken. This is an important steps because it’s where the dish gets most of its flavor.
Sear the Chicken: Heat the skillet, once very hot, add the chicken. Cook for 5 minutes, then flip and cook until cooked through, about 5-6 minutes. Transfer to a plate to start the next step.
Make the Pan Sauce: Add the butter to the skillet, then add the brown sugar, apples, onions, and salt. Cook, stirring occasionally, until the apple start to soften. Then, stir in the apple cider and cook until the sauce has slightly reduced, about 5 minutes. Add the chicken back into the skillet and let it simmer in the sauce for a 2-3 minutes.
What To Serve With Apple Cider Chicken
This chicken recipe pairs with many side dishes. I usually serve it with steamed green beans and fluffy quinoa– or even mashed potatoes. To make it even more fall-inspired, try it with this sweet potato kale quinoa salad or cornbread.
FAQ
Yes, I often make this substitute since apple cider isn’t readily available throughout the year. Make sure you use unsweetened apple juice for the best results.
When cooking for baking with apples, I recommend using apple varieties that will retain their crunch and texture (like Granny Smith, Honeycrisp or Gala) so they don’t fall apart or turn to mush (like Red Delicious).
Absolutely, you can use what you prefer. I highly recommend using chicken thighs as it will add more flavor and cook more quickly. If you use chicken thighs, make sure you thinly slice or pound to an even thickness for quicker and even cooking.
Skillet Apple Cider Chicken
Description
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!
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
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Instructions
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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.
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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.
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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.
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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.
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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
Calories: 293kcal | Carbohydrates: 20g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 688mg | Potassium: 419mg | Fiber: 2g | Sugar: 15g | Vitamin A: 248IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg
