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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.