Apple Cider Chicken

5 from 2 votes

Sweet, tangy, and tender, this Apple Cider Chicken recipe is the perfect one-skillet meal for dinner! Juicy and moist chicken thighs cooked with apples and apple cider, this dish is a wonderful balance of sweet, tangy, and savory. It’s the perfect warm and cozy meal.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 431kcal

Author: Justin Coit

Equipment

Large skillet

Ingredients

1 lb chicken thighs bone-in with skin
½ tsp salt
½ tsp pepper
2 tbsp olive oil divided
½ cup shallots sliced thin
1 tbsp butter
2 medium Honeycrisp apples cut into ½ inch wedges
1 tsp dried thyme
1 tsp dried rosemary
¾ cup apple cider
½ cup chicken broth
fresh chopped parsley optional garnish

Instructions

Season chicken thighs with salt and pepper.
In a large skillet over medium-high heat, add 1 tbsp of olive oil. Sear the chicken on both sides until nicely browned. Set aside.
In the same pan, turn down the heat to medium and add the remaining 1 tbsp olive oil and 1 tbsp buttter. Add the apples, shallots, thyme and rosemary. Cook until the apples and shallot have softened.
Add chicken back into the pan along with the apple cider and chicken broth. Place the top on the pan and cook covered for an additional 5 minutes, or until the chicken has reached an internal temperature of 165 F.
Garnish with fresh chopped parsley.

Notes

You can swap one tablespoon of fresh herbs for every one teaspoon of dried herbs if you prefer fresh thyme and rosemary.
If you use chicken breasts, I recommend getting bone-in, skin-on chicken breasts, so they do not dry out. You will have to adjust the cooking time. Just make sure the chicken is cooked to 165°F internally.
When searing the chicken, place it skin-side down first and let the skin crisp up before flipping. You do not want to flip the chicken too early, or the skin will stick to the pan and tear.
For the most accurate results, use an instant-read thermometer to check for the doneness of the chicken thighs. If you do not have one, cut into the chicken, close to the bone, and check if the juices run clear and if there’s any pink.

Nutrition