Print

Skillet Apple Cider Chicken (Quick & Easy) Recipe

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

★★★★★

4.7 from 6 reviews

A quick and easy skillet chicken recipe featuring tender boneless skinless chicken thighs cooked in a fragrant apple cider sauce with warm spices and sautéed apple slices. This comforting dish combines sweet, savory, and aromatic flavors perfect for weeknight dinners or a cozy meal any time.

Ingredients

Scale

Spices and 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)

Optional Garnish

  • Fresh thyme and rosemary, for garnish

Instructions

  1. Heat the skillet: Place a large 12-inch skillet over medium heat. A cast iron skillet is preferred for even heating, but any large skillet or Dutch oven will work well.
  2. Prepare the spice mix and season chicken: In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme, and black pepper. Sprinkle this spice mixture evenly over both sides of the chicken thighs to coat them thoroughly.
  3. Cook the chicken: Drizzle a small amount of oil into the hot skillet and swirl to coat the bottom. Add the seasoned chicken thighs to the pan and cook for 5 minutes on one side. Flip the chicken and cook an additional 5 minutes or until the internal temperature reaches at least 165°F (74°C). Once cooked, transfer the chicken to a plate and cover lightly to keep warm.
  4. Sauté the apples and shallots: Without cleaning the pan, add the unsalted butter and swirl gently as it melts. Stir in the brown sugar, apple slices, and chopped shallots. Sprinkle the remaining 1/4 teaspoon salt over the mixture. Cook while stirring occasionally for about 5 minutes until the apples start to soften.
  5. Add apple cider and thicken sauce: Pour the apple cider into the skillet. Continue cooking and stirring occasionally for another 5 minutes until the cider sauce thickens slightly. Then, return the chicken thighs to the pan and cook together for 2 more minutes to blend flavors.
  6. Serve and garnish: Remove the skillet from heat. Spoon the apple and shallot mixture over the chicken thighs. Garnish with fresh thyme and rosemary if desired, and serve warm.
  7. Storage and reheating: Leftovers can be refrigerated for a few days. The butter in the sauce may solidify but will melt again when reheated. Reheat on the stove over medium heat or in the microwave until warmed through.

Notes

  • Use apple cider, not apple cider vinegar, to ensure the sauce has the correct sweet and fruity flavor.
  • Bone-in chicken thighs can also be used but will require longer cooking time.
  • Do not peel the apples for extra texture and nutrients, but thinly slice them for faster cooking.
  • To make this dish gluten free, ensure the apple cider you use contains no added gluten ingredients.
  • Fresh herbs like thyme and rosemary enhance the aroma and presentation but are optional.
  • Allow the chicken to rest after cooking to keep it juicy.
  • Adjust the brown sugar amount to your preferred sweetness level.

Nutrition

Keywords: skillet chicken, apple cider chicken, easy chicken recipe, quick chicken dinner, autumn recipes, chicken thighs, apple recipes

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