Description

Craving a warm, seasonal meal that’s quick enough for a weeknight but feels like a cozy autumn feast? What if you could sear juicy chicken thighs and simmer them with sweet apples and a spiced apple cider sauce in one skillet? Skillet Apple Cider Chicken is your answer—a flavorful, comforting dish perfect for fall dinners, quick meals, or impressing guests with minimal effort

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a key role, with swaps for flexibility.

Salt (1 teaspoon, divided): Enhances flavors throughout. Sub: Kosher salt or low-sodium alternatives.
Ground coriander (1/2 teaspoon): Adds citrusy warmth. Sub: Ground cumin or fennel seed.
Ground cinnamon (1/2 teaspoon): Brings sweet, cozy spice. Sub: Allspice or ground cloves.
Ground nutmeg (1/2 teaspoon): Adds nutty warmth. Sub: Ground ginger or omit.
Dried thyme leaves (1/2 teaspoon): Provides earthy, herby depth. Sub: Dried rosemary or oregano.
Black pepper (1/4 teaspoon, ground): Adds mild heat. Sub: White pepper.
Boneless, skinless chicken thighs (1 pound, 454g): Juicy, flavorful protein that cooks quickly. Sub: Chicken breasts (cook 6-7 minutes per side) or tofu for vegetarian.
Unsalted butter (2 tablespoons): Creates a rich, glossy sauce. Sub: Olive oil or vegan butter.
Brown sugar (1 tablespoon, light or dark): Enhances sweetness and caramelizes apples. Sub: Maple syrup or honey.
Apples (2 cups, 250g, 1/4-inch-thick slices, unpeeled): Add sweet, tender texture. Sub: Pears or peeled apples for softer texture.
Shallots (1/3 cup, 40g, chopped): Provide mild oniony flavor. Sub: Yellow onion or red onion.
Apple cider (1/3 cup, 80ml, NOT vinegar): Forms the tangy-sweet sauce base. Sub: Apple juice or chicken broth with 1 teaspoon vinegar.
Optional garnish: Fresh thyme and rosemary for herby freshness. Sub: Parsley or chives.

These ingredients are pantry-friendly and seasonal, creating a wholesome, flavorful dish.

Cook Mode Prevent your screen from going dark

Instructions

Prep the skillet: Heat a 12-inch skillet (cast iron or similar) over medium heat. Add a drizzle of oil and swirl to coat. Tip: Ensure the skillet is hot for a good sear.
Season the chicken: In a small bowl, mix 3/4 teaspoon salt, 1/2 teaspoon coriander, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon thyme, and 1/4 teaspoon black pepper. Sprinkle evenly over both sides of 1 pound chicken thighs. Tip: Pat chicken dry for better seasoning adhesion and searing.
Sear the chicken: Place chicken thighs in the hot skillet and cook for 5 minutes until golden. Flip and cook 5 minutes more until cooked through (165°F internally). Transfer to a plate and cover lightly. Tip: Don’t move chicken while searing to ensure a golden crust.
Cook the apples and sauce: Add 2 tablespoons butter to the skillet (no need to wipe it out) and swirl to melt. Add 1 tablespoon brown sugar, 2 cups apple slices, 1/3 cup chopped shallots, and 1/4 teaspoon salt. Cook, stirring occasionally, until apples soften, about 5 minutes. Pour in 1/3 cup apple cider and cook, stirring, until the sauce thickens slightly, about 5 minutes. Tip: Stir gently to keep apple slices intact.
Finish the dish: Return chicken to the skillet and cook for 2 minutes to warm through and coat in sauce. Tip: Spoon sauce over chicken to meld flavors.
Serve: Spoon apple mixture over chicken on plates. Garnish with fresh thyme and rosemary, if desired. Tip: Serve immediately for the best texture.