Skillet Apple Cider Chicken 7 Genius Weeknight Wins
Juicy chicken thighs seared to golden perfection with tender apples in a glossy apple cider sauce. One pan, short prep, and restaurant-level flavor for a fast fall-friendly weeknight dinner.
Equipment
- 12-inch skillet
- Tongs
- Wooden spoon
- Instant-read thermometer
Ingredients
Spice Rub
- 1 tsp kosher salt divided
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp dried thyme leaves
- 1/4 tsp ground black pepper
Chicken
- 1 lb boneless skinless chicken thighs trimmed
Pan and Sauce
- 2 tbsp unsalted butter
- 1 tbsp light or dark brown sugar
- 2 cups apple slices 1/4 inch thick, no need to peel
- 1/3 cup chopped shallots or yellow onion
- 1/3 cup apple cider not apple cider vinegar
To Finish
- fresh thyme and rosemary optional garnish
Instructions
- Preheat a 12 inch skillet over medium heat for 2 to 3 minutes until hot. A properly heated pan helps the chicken brown without sticking.
- In a small bowl combine 3/4 teaspoon salt with coriander, cinnamon, nutmeg, dried thyme, and black pepper. Pat chicken dry and season both sides evenly.
- Add a light drizzle of oil, swirl to coat, then lay chicken in a single layer. Sear 5 minutes until edges are deeply golden, flip and cook 4 to 5 minutes more. Transfer to a plate and tent loosely.
- Add butter to the skillet. When melted and foaming, stir in brown sugar and cook 30 seconds until glossy and caramel scented.
- Add apples and shallots with the remaining 1/4 teaspoon salt. Cook 4 to 5 minutes, stirring occasionally, until apples begin to soften and shallots are translucent with light caramel color.
- Pour in apple cider and scrape up browned bits. Simmer 4 to 6 minutes until reduced by about one third. The sauce should lightly coat the back of a spoon.
- Return chicken and any juices to the pan. Spoon apples and sauce over the top and simmer 2 minutes until warmed through and chicken reaches 165°F / 74°C.
- Taste the sauce. For extra brightness add a teaspoon of cider. For a rounder finish swirl in a small knob of butter. Garnish with fresh thyme or rosemary and serve immediately.
Notes
Choose firm sweet tart apples such as Honeycrisp or Pink Lady so the slices keep their shape. Keep heat at steady medium to avoid scorching sugar before the cider reduces. If using chicken breasts, pound to even thickness and reduce searing time a little to prevent dryness.