Description
Skillet Apple Cider Chicken is a flavorful and comforting dish featuring tender boneless, skinless chicken thighs cooked in a spiced apple cider sauce with sautéed apples and shallots. This recipe combines warm fall spices like cinnamon and nutmeg with fresh apple cider to create a sweet and savory meal that’s perfect for cozy dinners. Cooked entirely in a cast iron skillet for a beautiful sear and rich flavor, this dish is easy to make and sure to impress.
Ingredients
Scale
Spice Mix
- 3/4 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
Chicken and Cooking
- 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: fresh thyme and rosemary, for garnish
- Drizzle of oil for cooking
Instructions
- Preheat Skillet: Heat a large 12-inch skillet, preferably cast iron, over medium heat. This ensures the pan is hot enough to sear the chicken effectively.
- Prepare Spice Mix and Season Chicken: In a small bowl, mix together 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme, and black pepper. Sprinkle this spice blend evenly over both sides of the chicken thighs to infuse flavor.
- Cook Chicken: Add a drizzle of oil to the hot skillet and swirl to coat the bottom. Place the seasoned chicken thighs in the pan and cook for 5 minutes on one side. Flip and cook another 5 minutes or until the internal temperature reaches at least 165°F (74°C). Remove chicken to a plate and cover lightly to keep warm.
- Sauté Apples and Shallots: Without wiping the pan, add the butter and swirl gently as it melts. Stir in the brown sugar, apple slices, and chopped shallots. Sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring occasionally, for about 5 minutes until the apples soften.
- Add Apple Cider and Thicken Sauce: Pour in the apple cider and continue to cook, stirring occasionally, for another 5 minutes until the sauce slightly thickens.
- Finish Cooking Chicken in Sauce: Return the cooked chicken thighs to the skillet, nestling them in the apple mixture. Cook for an additional 2 minutes to meld flavors and reheat the chicken.
- Serve and Garnish: Remove the skillet from heat. Spoon the apple and shallot mixture over the chicken. Garnish with fresh thyme and rosemary if desired. Serve warm.
- Storage and Reheating: Refrigerate leftovers for up to a few days. The butter sauce will solidify but can be reheated gently on the stovetop over medium heat or in the microwave until the sauce and chicken are warmed through.
Notes
- Special Tools: Cast-Iron Skillet, Tongs, Instant-Read Thermometer
- Substitute for Coriander: Ground coriander adds distinct flavor and is recommended; in a pinch, omit or substitute with ground caraway or a combination of 1/4 teaspoon dried oregano and ground cumin.
- Chicken Breast Option: You may use chicken breasts, but they will be less flavorful and might require longer cooking times. Boneless, skinless chicken thighs are preferred for juiciness and taste.
- Apple Juice vs Apple Cider: Apple cider is fresh, unfiltered, and typically unpasteurized, delivering more robust flavor. Apple juice is filtered and pasteurized, resulting in milder taste. Using apple juice will reduce flavor complexity.
Nutrition
- Serving Size: 1/4 recipe (about 1 chicken thigh with apple sauce)
- Calories: 370
- Sugar: 8g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
