Skillet Apple Cider Chicken (Quick & Easy) Recipe
Skillet Apple Cider Chicken is a quick and easy main course featuring tender boneless, skinless chicken thighs cooked in a spiced apple cider sauce with sweet apples and shallots. This flavorful dish combines warm spices like cinnamon, nutmeg, and coriander with the freshness of apple cider, creating a perfect balance of savory and sweet for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
Spices & Seasonings
- 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
Chicken & Cooking Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons unsalted butter
- 1 tablespoon light or dark brown sugar
- 2 cups apple slices (about 250g, 1/4-inch-thick slices, no need to peel)
- 1/3 cup chopped shallots (or yellow onion, about 40g)
- 1/3 cup apple cider (80ml, NOT apple cider vinegar)
- Optional: fresh thyme and rosemary, for garnish
Instructions
- Prepare the spice mix: In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme, and black pepper. Mix well to create the spice blend for seasoning the chicken.
- Season the chicken: Sprinkle the prepared spice mixture evenly over both sides of the boneless, skinless chicken thighs to ensure they are well coated with flavor.
- Cook the chicken: Heat a large 12-inch skillet over medium heat and add a drizzle of oil. Swirl the oil to coat the pan. Place the chicken thighs in the skillet and cook for 5 minutes on one side, then flip and cook for another 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate and cover lightly to keep warm.
- Sauté apples and shallots: Without wiping out the skillet, add the unsalted butter and swirl it around until melted. Stir in the brown sugar, apple slices, chopped shallots, and sprinkle with the remaining 1/4 teaspoon salt. Cook the mixture, stirring occasionally, for about 5 minutes until the apples start to soften.
- Add apple cider and thicken sauce: Pour the apple cider into the skillet with the apple and shallot mixture. Continue to cook, stirring occasionally, for another 5 minutes until the cider sauce slightly thickens.
- Combine chicken and sauce: Return the cooked chicken thighs to the skillet and cook together for 2 minutes, allowing the flavors to meld and the chicken to heat through.
- Serve and garnish: Remove the skillet from heat. Spoon the apple and cider sauce mixture over the chicken and garnish with fresh thyme and rosemary if desired. Serve immediately.
- Storage and reheating: Store any leftovers in the refrigerator for a few days. The butter in the sauce will solidify but will re-melt when reheated on the stovetop over medium heat or in the microwave.
Notes
- Use a cast-iron skillet or Dutch oven for best heat distribution.
- If you cannot find ground coriander, substitute with ground caraway or a blend of 1/4 teaspoon each dried oregano and ground cumin, or omit it if necessary.
- Chicken breasts can be used but may result in less flavor and longer cooking time compared to chicken thighs.
- Apple juice can be substituted for apple cider but will result in a less flavorful sauce as apple cider is fresher and unfiltered.
- Check chicken doneness using an instant-read thermometer to ensure food safety.
- Allow the sauce to thicken slightly before adding chicken back to intensify the flavor.