One chilly autumn evening, I whipped up this Skillet Apple Cider Chicken (Quick & Easy) Recipe for friends who stopped by unexpectedly. The cozy aroma of cinnamon, nutmeg, and thyme mingling with the sweet tang of apple cider filled my kitchen instantly — setting the perfect mood for a relaxed gathering. Everyone kept asking for seconds, and honestly, it’s no surprise. I love making this dish when I want something hearty yet bright and lively, perfect for showcasing the season’s best flavors without spending hours cooking.

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Why This Recipe Shines

Flavor Harmony: Warm spices perfectly balance the bright apple cider and tender chicken thighs for a comforting fall flavor blend.
Easy Assembly: Just one skillet means less cleanup and more time enjoying your meal.
Texture Play: Juicy chicken meets tender, slightly caramelized apples and a glossy, thickened cider sauce.
Showstopper Finish: Fresh herbs add a pop of color and fragrance, making your plate look as good as it tastes.

This Skillet Apple Cider Chicken (Quick & Easy) Recipe is truly a kitchen joy — it’s fast but feels fancy, and the mix of sweet and savory keeps everyone at the table happy. I promise you’ll love the way the cider sauce clings to the chicken and apples, creating a vibrant, inviting dish that’s perfect for weeknights or casual weekends. The colors alone — golden brown chicken, rosy apples, and earthy herbs — will brighten up any dinner setting.

Don’t worry if you’re new to one-skillet meals or starting with chicken thighs for the first time — I’ll walk you through each step to make sure your chicken comes out juicy and the sauce thickened just right. With straightforward instructions and a handful of accessible ingredients, this recipe is a winner whether you’re cooking for two or feeding a small crowd.

The image shows a black cast iron skillet filled with several browned chicken pieces as the bottom layer, each piece having a slightly crispy texture. On top of the chicken, there are many thick slices of cooked apples in light yellow and red shades, mixed with a light brown sauce that looks shiny and moist. Small green sprigs of herbs are scattered on top, adding a fresh touch. The skillet is placed on a white marbled surface, with a red patterned cloth in the top right corner and two whole apples—one red and one green—resting beside the skillet. In the bottom left corner, a white bowl with green beans is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Before you dive in, make sure you measure ingredients carefully for balanced flavor—exact amounts are all detailed in the printable recipe card below.

Salt: Enhances all the flavors evenly throughout the dish.
Ground coriander: Adds gentle citrusy undertones that brighten the spice mix.
Ground cinnamon: Brings warm, sweet spice that pairs beautifully with apples.
Ground nutmeg: Offers subtle earthiness and complexity.
Dried thyme leaves: Adds herbaceous notes to balance sweet and savory.
Ground black pepper: Provides subtle heat and depth.
Boneless, skinless chicken thighs: Juicy and flavorful, ideal for skillet cooking.
Unsalted butter: Creates a rich base for cooking and thickening the sauce.
Brown sugar: Helps caramelize the apples and balances tartness.
Apple slices: Fresh for the best texture; no need to peel for extra fiber and color.
Chopped shallots (or yellow onion): Adds mild sweetness and depth to the sauce.
Apple cider: Not vinegar—gives fresh fruit acidity and sweetness in liquid form.
Optional fresh herbs (thyme and rosemary): For garnish and added aroma.

You can swap chicken thighs for breasts if you prefer, but thighs stay tender and flavorful under quick cooking. If you don’t have ground coriander, you could omit it or try a pinch of caraway or a small mix of oregano and cumin for a creative twist.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Large 12-inch skillet: Provides enough space for even cooking and browning of chicken and apples.
Cast iron skillet or Dutch oven: Retains heat beautifully, perfect for building rich flavors and sauce reduction.
Tongs: Makes flipping chicken easy and safe.
Instant-read thermometer: Critical to ensure chicken reaches safe internal temp (165°F) without overcooking.
Mixing bowl: For blending your spice rub evenly.

How to Make Skillet Apple Cider Chicken (Quick & Easy) Recipe

Here’s the game plan for your skillet masterpiece: season the chicken, get a good sear, then simmer your apples and cider into a delicious sauce — all in one pan. Ready? Let’s break it down.

Season Your Chicken: In a small bowl, mix 3/4 teaspoon salt with ground coriander, cinnamon, nutmeg, dried thyme, and pepper. Pat your chicken thighs dry and sprinkle the spice mix evenly over both sides for maximum flavor penetration.
Heat Your Skillet: Warm your skillet over medium heat and add a light drizzle of oil. When shimmering, add the chicken thighs. Cook undisturbed for 5 minutes; you’re looking for a deep golden-brown crust.
Flip and Finish Cooking: Turn the chicken and cook another 5 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken and keep it warm on a plate lightly tented with foil.
Sauté Apples and Shallots: Without wiping out the pan, melt butter until foaming. Stir in brown sugar, apple slices, chopped shallots, and the remaining 1/4 teaspoon salt. Cook gently, stirring occasionally, till apples soften, about 5 minutes.
Deglaze and Thicken: Pour in apple cider and simmer, stirring occasionally, until the sauce thickens and reduces slightly—another 5 minutes.
Bring It All Together: Nestle the chicken back into the skillet and cook for 2 more minutes so the flavors marry.
Garnish and Serve: Take off the heat, spoon apples and sauce over the chicken, and sprinkle with fresh thyme and rosemary if you like. This step brightens the dish with herbal aroma and color.

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Kitchen Wisdom

Tip 1: Don’t overcrowd the skillet when searing chicken; give each piece room to brown nicely.
Tip 2: Use an instant-read thermometer for perfectly cooked, juicy thighs every time.
Tip 3: Leave the pan juices in when cooking apples; they add immense flavor depth.
Tip 4: Fresh herbs are optional but highly recommended for a fresh aroma and pretty presentation.

How to Serve

A white plate with ridged edges holds a meal with three main parts: on the left, two pieces of golden-brown cooked chicken with visible seasoning and small bits of cooked onion, one piece has a section cut away revealing the juicy interior; below and around the chicken, several soft, warm-toned peach slices with a glossy finish; on the right side of the plate, a neat pile of bright green cooked green beans with a smooth texture. A wooden-handled fork is placed on the lower left side of the plate, slightly under the chicken. The plate sits on a white marbled surface with a small part of a floral cloth in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

Try drizzling a touch of maple syrup over the finished chicken for a hint of sweetness or sprinkle toasted walnuts for extra crunch. A squeeze of fresh lemon juice right before serving also brightens all those warm autumn spices.

Perfect Pairings

This Skillet Apple Cider Chicken (Quick & Easy) Recipe loves company! Serve it alongside creamy mashed potatoes, roasted Brussels sprouts, or a simple green salad to balance the richness. For drinks, hard apple cider or a crisp white wine like Pinot Grigio plays beautifully.

Presentation Touches

Serve family style right from the skillet for rustic charm, or plate individual portions with a spoonful of saucy apples artfully arranged on top. Garnish with sprigs of fresh thyme and rosemary, or add thin apple slices fanned out for an elegant touch at dinner parties.

Variations & Easy Swaps

Use chicken breasts instead of thighs but watch cooking times carefully to avoid dryness.
Swap brown sugar for maple syrup or honey for a different natural sweetness.
For dairy-free, replace butter with olive oil or vegan margarine.
Add sliced fennel or carrots with apples for extra veggies and subtle flavor complexity.
Try fresh sage or marjoram instead of thyme and rosemary for an herb twist.
Use pear slices in place of apples for a different but equally delicious fruit note.

Make-Ahead, Storage & Reheating

Make up to 3 days ahead and refrigerate in an airtight container.
Reheat gently on the stovetop over medium-low heat to keep chicken tender, stirring occasionally.
You can also microwave leftovers covered; stir halfway through for even warmth.
If sauce solidifies in fridge due to butter, reheating brings it back to a luscious state.
Freeze cooked chicken and apples in portions for up to 2 months; thaw overnight before reheating.

FAQs

Can I use apple juice instead of apple cider? Yes, but apple cider has a fresher, richer flavor since it’s unfiltered and less processed.
What if I don’t have ground coriander? You can omit it or substitute with a pinch of caraway or a mix of dried oregano and cumin.
Why use chicken thighs instead of breasts? Thighs stay juicy and tender with shorter cooking times; breasts may dry out if overcooked.
Can I prep this recipe ahead of time? Absolutely! The dish keeps well refrigerated, and reheating gently preserves its juicy texture.
How do I know when the chicken is done? Check with an instant-read thermometer—165°F (74°C) in the thickest part is safe and perfect.