Apple Cider Chicken Skillet – Cozy, One-Pan Weeknight Dinner

This Apple Cider Chicken Skillet delivers everything you want on a cool evening: juicy chicken, caramelized apples, and a silky cider pan sauce that tastes like fall. It comes together in one pan, so cleanup stays easy. The balance of sweet, tangy, and savory flavors makes it feel special without a lot of fuss.

Serve it with mashed potatoes, rice, or crusty bread to soak up every drop of sauce.

Apple Cider Chicken Skillet - Cozy, One-Pan Weeknight Dinner

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 bone-in, skin-on chicken thighs (about 1.5–2 pounds)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, thinly sliced
• 2 firm apples (like Honeycrisp, Pink Lady, or Granny Smith), cored and sliced into 1/2-inch wedges
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 cup apple cider (not apple cider vinegar)
• 1/2 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar (optional, for brightness)
• 1–2 teaspoons cornstarch mixed with 1 tablespoon water (optional, to thicken)
• Chopped parsley, for garnish (optional)

Method

 

1. Season the chicken: Pat chicken thighs dry. Season both sides with salt and pepper. Dry skin helps with a crisp sear.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken skin-side down and cook 5–7 minutes until deeply golden; flip and cook 3–4 minutes. Transfer to a plate. Leave drippings in the pan.
3. Sauté the aromatics: Reduce heat to medium. Add butter, then onions. Cook 4–5 minutes, stirring, until they soften and start to brown.
4. Add apples and garlic: Stir in apple slices and cook 3–4 minutes until slightly tender with light color. Add garlic and thyme; cook 30 seconds until fragrant.
5. Deglaze with cider: Pour in apple cider and chicken broth. Scrape up browned bits from the bottom of the skillet; they add big flavor.
6. Build the sauce: Whisk in Dijon. Nestle chicken back into the pan, skin-side up. The liquid should come about halfway up the chicken.
7. Simmer to finish: Reduce heat to medium-low. Cover and cook 12–15 minutes, or until chicken reaches an internal temperature of 165°F.
8. Optional thickening: Remove chicken to a plate. If you want a thicker sauce, stir in the cornstarch slurry and simmer 2–3 minutes until glossy. Add a splash of apple cider vinegar to brighten, if desired. Taste and adjust salt and pepper.
9. Serve: Return chicken to the skillet or plate with apples and onions. Spoon sauce over the top. Garnish with parsley. Serve hot with mashed potatoes, rice, polenta, or crusty bread.

Why This Recipe Works

• Apple cider reduces into a flavorful glaze: As it simmers, the cider concentrates and lightly sweetens the sauce while keeping it bright and tangy.
• Bone-in chicken stays juicy: Browning the chicken first locks in moisture, and finishing it in the sauce keeps it tender.
• Apples and onions build depth: Caramelized onions and sautéed apples add natural sweetness and texture that play well with the cider.
• One pan, minimal hassle: You sear, sauté, and simmer all in the same skillet, saving time and dishes.
• Balanced seasoning: Dijon, thyme, and a splash of vinegar round out the sweetness for a savory, well-rounded finish.

What You’ll Need

• 4 bone-in, skin-on chicken thighs (about 1.5–2 pounds)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, thinly sliced
• 2 firm apples (like Honeycrisp, Pink Lady, or Granny Smith), cored and sliced into 1/2-inch wedges
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 cup apple cider (not apple cider vinegar)
• 1/2 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar (optional, for brightness)
• 1–2 teaspoons cornstarch mixed with 1 tablespoon water (optional, to thicken)
• Chopped parsley, for garnish (optional)

Step-by-Step Instructions

1. Season the chicken: Pat chicken thighs dry. Season both sides with salt and pepper. Dry skin helps with a crisp sear.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat.

   Add chicken skin-side down and cook 5–7 minutes until deeply golden; flip and cook 3–4 minutes. Transfer to a plate. Leave drippings in the pan.

3. Sauté the aromatics: Reduce heat to medium.

   Add butter, then onions. Cook 4–5 minutes, stirring, until they soften and start to brown.

4. Add apples and garlic: Stir in apple slices and cook 3–4 minutes until slightly tender with light color. Add garlic and thyme; cook 30 seconds until fragrant.
5. Deglaze with cider: Pour in apple cider and chicken broth.

   Scrape up browned bits from the bottom of the skillet; they add big flavor.

6. Build the sauce: Whisk in Dijon. Nestle chicken back into the pan, skin-side up. The liquid should come about halfway up the chicken.
7. Simmer to finish: Reduce heat to medium-low.

   Cover and cook 12–15 minutes, or until chicken reaches an internal temperature of 165°F.

8. Optional thickening: Remove chicken to a plate. If you want a thicker sauce, stir in the cornstarch slurry and simmer 2–3 minutes until glossy. Add a splash of apple cider vinegar to brighten, if desired.

   Taste and adjust salt and pepper.

9. Serve: Return chicken to the skillet or plate with apples and onions. Spoon sauce over the top. Garnish with parsley.

   Serve hot with mashed potatoes, rice, polenta, or crusty bread.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–70% power to keep the chicken tender. Add a splash of broth if the sauce has thickened.
• Freeze: Freeze without the apples for best texture. Store the chicken and sauce in a freezer-safe container for up to 2 months.

  Thaw overnight in the fridge and reheat gently. Sauté fresh apples and add when serving.

Health Benefits

• Lean protein: Chicken thighs offer iron and B vitamins along with satisfying protein. Skin-on helps with flavor and moisture; you can remove the skin after cooking if you prefer.
• Fruit-forward sauce: Apples and apple cider bring antioxidants and natural sweetness, letting you skip added sugar.
• Reasonable sodium: Using low-sodium broth keeps salt in check while still delivering a savory sauce.
• Balanced meal: Pair with a whole grain like brown rice and a green veggie for a complete plate with fiber and micronutrients.

Pitfalls to Watch Out For

• Using apple cider vinegar instead of cider: You need sweet apple cider (or unfiltered apple juice).

  Vinegar will make the sauce too acidic.

• Skipping the sear: Browning the chicken builds flavor and texture. Don’t rush this step.
• Overcrowding the pan: If your skillet is small, sear the chicken in batches so it browns rather than steams.
• Overcooking apples: Add the apples after onions start to soften. They should be tender but not mushy.
• Not tasting the sauce: Cider sweetness varies.

  Adjust with salt, pepper, Dijon, or a splash of vinegar at the end to balance.

Variations You Can Try

• Boneless chicken: Use boneless, skinless thighs or breasts. Reduce simmer time to 8–12 minutes, depending on thickness.
• Creamy finish: Stir in 2–3 tablespoons heavy cream or crème fraîche after simmering for a richer sauce.
• Herb swap: Try rosemary or sage instead of thyme for deeper, woodsy notes.
• Mustard-forward: Increase Dijon to 2 tablespoons for a sharper, bistro-style sauce.
• Vegetable boost: Add sliced fennel, carrots, or Brussels sprouts when you sauté the onions.
• Gluten-free gravy style: Skip cornstarch and reduce the sauce a bit longer, or use arrowroot mixed with cool water.
• Sweet-savory add-ins: Toss in a handful of dried cranberries or chopped bacon for contrast.

FAQ

Can I use apple juice instead of apple cider?

Yes. Choose an unfiltered apple juice if possible.

You may need to add a pinch of salt and a touch more Dijon to balance the extra sweetness.

What kind of apples work best?

Use firm apples that hold their shape, such as Honeycrisp, Pink Lady, Braeburn, or Granny Smith. Softer apples can turn mushy in the pan.

Do I need a cast-iron skillet?

Cast iron is great for browning, but any large, heavy skillet works. Stainless steel is a good second choice.

Avoid overcrowding so you still get a solid sear.

How do I know when the chicken is done?

Use an instant-read thermometer. The thickest part of the thigh should read 165°F. If you don’t have a thermometer, pierce near the bone; juices should run clear.

Can I make this ahead?

Yes.

Cook the chicken and sauce, cool, and refrigerate. Reheat gently and sauté fresh apples to add at the end, so they stay crisp-tender.

Is there a non-dairy option?

Absolutely. Replace butter with more olive oil and skip any creamy variation.

The dish will still be rich from the pan sauce.

What should I serve with it?

Mashed potatoes, buttered egg noodles, wild rice, or polenta are all great. Add a simple green salad or roasted green beans for freshness.

Final Thoughts

This Apple Cider Chicken Skillet is the kind of cozy meal that feels restaurant-worthy but fits on a weeknight. It’s simple, flexible, and full of fall flavor.

Keep the pantry staples on hand, grab a couple apples, and you can have dinner on the table in under an hour. Don’t forget something starchy to catch that glossy, tangy-sweet sauce.