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Golden-brown rosemary apple cider chicken thighs in a cast-iron skillet with caramelized apples and a glossy cider sauce.

Rosemary Apple Cider Chicken

This Rosemary Apple Cider Chicken recipe features tender, golden-browned chicken thighs infused with the earthy aroma of fresh rosemary and the sweet tang of apple cider. It's a warm, comforting, and undeniably gourmet dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings

Equipment

  • Oven-safe skillet
  • Large Bowl

Ingredients
  

For the Chicken

  • 4-5 bone-in, skin-on chicken thighs skin-on for maximum flavor and crispiness
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika adds a subtle smoky depth
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh rosemary finely chopped
  • Salt and freshly ground black pepper to taste
  • Olive oil for searing

For the Aromatics and Fruit

  • 1 medium red onion thinly sliced
  • 1-2 Honeycrisp apples cored and sliced
  • 2-3 extra rosemary sprigs for garnish and added aroma

For the Sauce

  • 4 tablespoons salted butter
  • 0.75 cup apple cider not apple cider vinegar
  • 0.5 cup chicken broth or dry white wine
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic finely minced

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, combine onion powder, garlic powder, smoked paprika, fresh thyme, chopped rosemary, salt, and pepper. Rub this mixture generously over the chicken thighs.
  • Heat a drizzle of olive oil in a heavy oven-safe skillet over medium heat. Once the oil shimmers, place the chicken skin-side down. Sear for 3–4 minutes per side until the skin is golden and crisp.
  • Remove the skillet from heat. Nestle sliced red onions and Honeycrisp apples around the chicken. Tuck in a few rosemary sprigs for extra fragrance.
  • Transfer the skillet to the oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Once cooked, remove the chicken and apples to a plate. Place the skillet back on the stove over medium-low heat. Add butter, apple cider, chicken broth (or wine), Dijon mustard, and minced garlic. Whisk continuously as the mixture simmers. Cook until the sauce thickens enough to coat the back of a spoon—about 5–7 minutes.
  • Return the chicken and apples to the skillet. Spoon the glossy cider sauce over the chicken, letting it soak up all that flavor. Garnish with fresh rosemary sprigs and serve.

Notes

Serving Suggestions

  • Present the chicken in the same skillet for a rustic, elegant look.
  • Pair with creamy mashed potatoes, roasted root vegetables, or a crisp green salad.
  • For a festive touch, garnish with fresh rosemary sprigs and thin apple slices just before serving.

Helpful Notes

  • Choose the Right Apples: Honeycrisp or other firm apples work best. Avoid soft varieties that can turn mushy.
  • Don’t Skip the Sear: Browning the chicken first locks in juices and builds flavor.
  • Make It Ahead: You can season and sear the chicken a few hours in advance and finish it in the oven just before serving.
  • Herb Variations: Swap rosemary for sage or add a pinch of nutmeg for a deeper autumn vibe.
Keyword Autumn Recipe, chicken thighs, Skillet Chicken