Description
This Skillet Apple Cider Chicken recipe features tender boneless, skinless chicken thighs cooked with fragrant spices, buttery apples, shallots, and a sweet apple cider sauce, creating a perfectly balanced dish of savory and sweet flavors. Cooked in a skillet, it’s a quick and satisfying weeknight dinner that brings the warmth of fall to your table.
Ingredients
Scale
Chicken and Spices
- 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
- 1 pound (454g) boneless, skinless chicken thighs
Apple Cider Sauce
- 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
Instructions
- Prepare the spice mixture: In a small bowl, combine 3/4 teaspoon salt with ground coriander, cinnamon, nutmeg, dried thyme, and black pepper. Sprinkle evenly over both sides of the chicken thighs, coating them well with the spice blend.
- Cook the chicken: Heat a large 12-inch skillet over medium heat and add a drizzle of oil, swirling to coat the pan. Place the chicken thighs in the hot skillet and cook for about 5 minutes on one side. Flip and cook for another 5 minutes or until the chicken reaches an internal temperature of at least 165°F (74°C). Remove chicken from skillet, transfer to a plate, and cover lightly to keep warm.
- Cook the apple mixture: Without cleaning the skillet, add the butter and swirl it as it melts to coat the pan. Add the brown sugar, apple slices, shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples begin to soften, approximately 5 minutes.
- Make the apple cider sauce: Pour in the apple cider and continue cooking, stirring occasionally, until the sauce thickens slightly, about 5 more minutes.
- Finish the dish: Return the cooked chicken thighs to the skillet and cook for an additional 2 minutes, allowing the flavors to meld.
- Serve: Remove from heat and spoon the apple mixture over the chicken. Garnish with fresh thyme and rosemary if desired. Serve immediately.
- Storage and reheating: Leftovers can be stored in the refrigerator for a few days. Reheat on the stove over medium heat or in the microwave; the butter will re-melt and the sauce will come together again.
Notes
- Special Tools: Cast-iron skillet, tongs, instant-read thermometer recommended.
- Substitute for coriander: Ground coriander is important for flavor, but in a pinch, you can omit it or substitute with ground caraway or a mix of 1/4 teaspoon dried oregano and ground cumin.
- Chicken breast alternative: You can use boneless, skinless chicken breasts, but they may take longer to cook and result in less flavor compared to thighs.
- Apple cider versus apple juice: Use fresh, unfiltered apple cider rather than apple juice for richer flavor, as apple juice is filtered and pasteurized.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 11 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
