This apple cider chicken skillet is everything we love about fall in one cozy pan. Tender chicken thighs simmer in a warm blend of apple cider, soft apples, sweet shallots, and autumn spices. It’s comforting, deeply flavorful, and ready in under half an hour. Perfect for busy weeknights or slow, sweater weather evenings.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Large 12 inch skillet, wok, or cast iron pan
- Tongs for flipping the chicken
- Small bowl for mixing spices
- Wooden spoon or spatula
Ingredients
- 1 tbsp olive oil (organic)
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1 lb chicken thighs (organic – I get mine from ButcherBox)
- 2 tbsp grass fed butter (or ghee; use olive oil if dairy free)
- 1 tbsp coconut sugar (organic)
- 2 tbsp honey (organic)
- 2 tbsp Dijon mustard (organic)
- 2 cups apples (sliced)
- 2 to 3 shallots (sliced)
- 1/3 cup apple cider (organic)
- Fresh thyme and rosemary for garnish
How To Make It
- Warm a large skillet over medium heat and add the olive oil.
- In a small bowl, stir together all the spices. Season both sides of the chicken thighs.
- Place the seasoned chicken in the hot skillet. Cook for about five minutes on each side or until the internal temperature reaches 165 degrees. Transfer to a plate.
- Add the ghee or butter to the skillet and let it melt.
- Stir in the sliced shallots, coconut sugar, honey, and Dijon. Mix until everything begins to caramelize slightly.
- Add the apples and stir well so each slice is coated. Cook for about five minutes until the apples soften and release their juices.
- Slowly pour in the apple cider and reduce the heat to low. Simmer for about five minutes until the sauce thickens. You can add a quick slurry if you prefer a thicker glaze.
- Return the chicken to the skillet and spoon the warm apple mixture over the top.
- Garnish with fresh thyme and rosemary before serving.
Dietary Information
This recipe is naturally gluten free and made with whole food ingredients. To make it dairy free, use olive oil instead of ghee or butter. For a lower sugar version, reduce the honey or coconut sugar and rely more on the natural sweetness of the apples.
Tips or Variations
- Boneless chicken breasts can be used, just reduce cooking time slightly.
- Swap the apples for pears for a softer, floral sweetness.
- Add a splash of apple cider vinegar for a tangier finish.
- Leftovers keep well for up to three days and reheat beautifully in a covered skillet.
Serving Suggestions
Serve this skillet over mashed potatoes, wild rice, or creamy polenta. A simple fall salad with arugula and toasted nuts also pairs nicely.
Fun Fact
Apple cider has been used in cooking for centuries because it adds acidity, sweetness, and depth. It was a common ingredient in colonial American kitchens.
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FAQ’s
Can I make this ahead of time?
Yes. Cook the dish fully and store it in the fridge. Reheat gently in a skillet so the sauce stays glossy.
Can I use regular onions instead of shallots?
Absolutely. Use half of a medium onion, thinly sliced.
What kind of apples work best?
Honeycrisp, Gala, or Pink Lady hold their shape well and offer a good balance of sweetness.
Can I double the sauce?
Yes. Simply double the honey, coconut sugar, mustard, and cider.
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Description
This apple cider chicken skillet is everything we love about fall in one cozy pan. Tender chicken thighs simmer in a warm blend of apple cider, soft apples, sweet shallots, and autumn spices. It’s comforting, deeply flavorful, and ready in under half an hour. Perfect for busy weeknights or slow, sweater weather evenings.
Ingredients
Instructions
-
Warm a large skillet over medium heat and add the olive oil.
-
In a small bowl, stir together all the spices. Season both sides of the chicken thighs.
-
Place the seasoned chicken in the hot skillet. Cook for about five minutes on each side or until the internal temperature reaches 165 degrees. Transfer to a plate.
-
Add the ghee or butter to the skillet and let it melt.
-
Stir in the sliced shallots, coconut sugar, honey, and Dijon. Mix until everything begins to caramelize slightly.
-
Add the apples and stir well so each slice is coated. Cook for about five minutes until the apples soften and release their juices.
-
Slowly pour in the apple cider and reduce the heat to low. Simmer for about five minutes until the sauce thickens. You can add a quick slurry if you prefer a thicker glaze.
-
Return the chicken to the skillet and spoon the warm apple mixture over the top.
-
Garnish with fresh thyme and rosemary before serving.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
