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Skillet Apple Cider Chicken (Quick & Easy) Recipe

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

4.7 from 16 reviews

A quick and easy skillet chicken recipe featuring tender boneless, skinless chicken thighs cooked with warm spices, sweet apple slices, and a savory apple cider sauce. This comforting dish balances sweet and savory flavors perfectly and can be made in just about 25 minutes, making it ideal for a weeknight dinner.

Ingredients

Scale

Spices & Seasonings

  • 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 skillet and spices. Heat a large 12-inch skillet over medium heat. Use a cast iron skillet or any large skillet that can hold the ingredients comfortably. In a small bowl, mix together 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme, and black pepper.
  2. Season the chicken. Sprinkle the spice mixture evenly over both sides of the boneless, skinless chicken thighs to ensure full flavor coverage.
  3. Cook the chicken. Drizzle a small amount of oil into the hot skillet and swirl to coat the surface. Add the chicken thighs and cook for about 5 minutes on one side, then flip and cook another 5 minutes or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and cover lightly to keep warm.
  4. Sauté the apples and shallots. Add butter directly into the skillet without wiping it out. As the butter melts, add the brown sugar, apple slices, chopped shallots, and the remaining 1/4 teaspoon salt. Cook while stirring occasionally for about 5 minutes, until the apples start to soften.
  5. Add apple cider and thicken the sauce. Pour in the apple cider and continue cooking, stirring occasionally, for about 5 minutes until the cider reduces slightly and thickens into a flavorful sauce.
  6. Combine chicken and sauce. Return the cooked chicken thighs to the skillet with the apple mixture and cook together for an additional 2 minutes, allowing the flavors to meld.
  7. Serve and garnish. Remove from heat and spoon the apple cider sauce and apple shallot mixture over the chicken. Garnish with fresh thyme and rosemary if desired for an aromatic finishing touch.
  8. Storage and reheating. Leftovers keep well in the refrigerator for up to 3 days. The butter in the sauce may solidify when chilled but will melt back upon reheating. Reheat gently on the stove over medium heat or in the microwave.

Notes

  • Use fresh, crisp apples such as Honeycrisp or Fuji for the best texture and flavor.
  • Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • The spices can be adjusted to your preference, adding a pinch more cinnamon or nutmeg for a warmer flavor.
  • Substitute shallots with yellow onion if preferred; shallots provide a milder, sweeter flavor.
  • If you prefer a thicker sauce, let the apple cider reduce a bit more before adding the chicken back in.
  • To keep the dish dairy-free, substitute butter with a plant-based margarine or oil, though flavor will vary slightly.
  • This recipe pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Nutrition

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

Find it online: https://liamjayne.com/skillet-apple-cider-chicken-quick-and-easy-recipe-2/