Description
Skillet Apple Cider Chicken is a flavorful and cozy dish featuring juicy, boneless chicken thighs cooked with a fragrant blend of spices and simmered in a luscious apple cider sauce with sweet apple slices and shallots. This one-pan recipe offers a perfect balance of savory and sweet, ideal for a comforting weeknight dinner or a special occasion meal.
Ingredients
Scale
Spice Mix
- 1 teaspoon salt, divided
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
Main Ingredients
- 1 pound (454g) boneless, skinless chicken thighs
- 2 Tablespoons unsalted butter
- 1 Tablespoon light or dark brown sugar
- 2 cups (250g) apple slices (about 1/4-inch-thick slices, no need to peel)
- 1/3 cup (40g) chopped shallots (or yellow onion)
- 1/3 cup (80ml) apple cider (NOT apple cider vinegar)
- Optional: fresh thyme and rosemary, for garnish
Instructions
- Prepare Spice Mix: In a small bowl, combine 3/4 teaspoon salt with ground coriander, cinnamon, nutmeg, dried thyme, and black pepper. This spice mixture will season the chicken for a robust and aromatic flavor.
- Season Chicken: Sprinkle the prepared spice mix evenly over both sides of the boneless, skinless chicken thighs to ensure they are well coated and flavorful.
- Cook Chicken: Heat a large 12-inch skillet, preferably cast iron, over medium heat and add a drizzle of oil. Place the chicken thighs in the hot skillet and cook for 5 minutes, then flip and continue to cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and cover lightly to keep warm.
- Sauté Apples and Shallots: Without cleaning the skillet, add butter and swirl it to coat the pan as it melts. Stir in brown sugar, apple slices, chopped shallots, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the apples begin to soften, about 5 minutes.
- Make Apple Cider Sauce: Pour the apple cider into the pan and stir occasionally until the sauce slightly thickens, about 5 minutes, allowing the flavors to meld beautifully.
- Combine and Finish: Return the chicken thighs to the skillet, nestling them into the apple-cider mixture, and cook for an additional 2 minutes to reheat and infuse the flavors.
- Serve: Remove from heat and spoon the apple mixture over the chicken. Garnish with fresh thyme and rosemary if desired. This dish pairs wonderfully with mashed potatoes or crusty bread.
- Storage & Reheat: Store leftovers in the refrigerator for up to a few days. Reheat gently on the stovetop over medium heat or in the microwave. Note that the butter may solidify when cold but will return to a smooth sauce upon reheating.
Notes
- Special Tools: Cast-Iron Skillet, Tongs, Instant-Read Thermometer
- Substituting Coriander: Ground coriander adds essential flavor; if unavailable, you may omit or use ground caraway or an equal mix of dried oregano and ground cumin (1/4 teaspoon each) as a last resort.
- Using Chicken Breasts: Chicken breasts can be used but might result in less flavor and require longer cooking times; boneless, skinless chicken thighs are preferred for juiciness and taste.
- Apple Juice vs. Apple Cider: Apple cider is fresh and unfiltered, giving more depth to the dish, whereas apple juice is filtered and pasteurized, resulting in a milder flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 7g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
