Apple Cider Chicken (Easy One Pan Recipe!)
Apple cider chicken is a comforting, easy-to-make recipe with chicken thighs coated in a warm, flavorful spice blend cooked with sliced apples in a delicious apple cider sauce. This apple cider chicken is packed with fall flavors and comes together in one pan for an excellent weeknight meal!
Servings: 4 servings
Calories: 414kcal
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 1 tablespoon pure maple syrup
- 2 medium apples sliced, about 2 cups, I used one Honeycrisp and one Granny Smith
- ½ cup yellow onion thinly sliced
- 2 cloves garlic minced
- 1 cup unfiltered apple cider not apple juice and NOT apple cider vinegar
- Fresh thyme leaves for garnish, optional
Instructions
- Add the salt, black pepper, smoked paprika, cinnamon, ginger, thyme, cloves, and allspice to a small bowl and mix with a fork until well combined.
- Wash your chicken, pat it dry with paper towels, and season both sides with the spice blend.
- Heat one tablespoon of olive oil in a 12-inch cast-iron or heavy-bottomed skillet over medium-high heat. Cook the chicken thighs for 5 to 6 minutes on each side until cooked through to a temperature of 165°F. Transfer the chicken to a plate.
- Melt the butter in the same skillet (do not wipe the skillet out!), add the apples and onions, and cook for 3 to 4 minutes until the onions begin to soften. Add the garlic and cook for another minute.
- Add the brown sugar, maple syrup, and apple cider, and give everything a good stir with a wooden spoon. Lower the heat to medium and simmer the apples and sauce for 7 to 9 minutes, until the apples are tender but not mushy and the sauce has thickened slightly.
- Add the chicken back to the skillet and spoon some of the sauce over the chicken. Remove the pan from the heat and garnish with fresh thyme leaves if desired.
- Serve chicken thighs with apples and sauce spooned over top. Enjoy!
Notes
- You may make this recipe with bone-in chicken thighs or boneless, skinless chicken breasts. Be sure to adjust cooking times accordingly.
- You may use any apple variety you like, however, I recommend staying away from softer apples like Red Delicious and McIntosh as they can become too mushy when cooked.
- Leftover apple cider chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave or on the stovetop.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 29.1g | Protein: 33.6g | Fat: 19g | Saturated Fat: 7.5g | Cholesterol: 166mg | Sodium: 751mg | Potassium: 63mg | Fiber: 3.3g | Sugar: 23.8g | Calcium: 60mg | Iron: 2mg