Apple Cider Chicken

Skillet Apple Cider Chicken Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Bone-in, skin-on chicken thighs: Look for thighs close in size so they finish cooking at about the same time.
Fresh apple cider: Look for plain, nonalcoholic apple cider in the refrigerated section or at a farm stand. Skip cider that’s already spiced.
Honeycrisp apples: These are sweet with a little tartness. Core and cube the ones you’ll cook in the sauce. You can slice the other apples later if you want to use them as a garnish.
Yellow onion: Slice it thinly so it has time to become tender before you add the cider.
Salted butter: You’ll sauté the onion and apples in butter after searing the chicken in olive oil.
Garlic cloves: Mince the cloves for the sauce. Keep the garlic powder separate for seasoning the chicken.
Chicken broth: I usually use low-sodium broth because it’s easier to adjust the salt once you’ve tasted the finished sauce.
Dijon mustard: Use smooth Dijon because it blends easily into the cooking liquid.
Fresh rosemary: Strip the leaves from the stem and chop them finely for the seasoning. If you have extra, save some whole sprigs for an optional garnish.

How to Make Apple Cider Chicken

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Season the thighs: Pat the chicken dry and rub both sides with the spice and rosemary mixture.
Brown the chicken: Sear the thighs skin-side down in olive oil, then flip them briefly and transfer them to a plate.
Build the sauce: Soften the sliced onion and cubed apples in butter before stirring in the garlic. Pour in the cider and broth, scrape the browned bits from the pan and whisk in the Dijon.
Bake the chicken: Return the thighs to the pan skin-side up and spoon some of the sauce over them. Bake until cooked through, then let the chicken rest.

Substitutions and Variations

Dry hard cider: For a less sweet sauce, try 1 cup of dry hard apple cider in place of the fresh cider.
Unsweetened apple juice: You can use juice instead of the apple cider. The apple flavor will be milder if you make this swap.
Try different apples: Use Braeburn or Pink Lady in place of Honeycrisp. Granny Smith is a good choice if you want something more tart.
Another cut of chicken: Chicken breast or boneless chicken thighs usually cook faster, so start checking early and take them out when they reach 165°F. If using chicken breasts, give them a quick sear on both sides and set them aside while you’re making the sauce. Start checking them after 8 minutes because they cook much faster than bone-in thighs.
Gluten-free option: Use chicken broth and Dijon labeled gluten-free. If you’re using hard cider, check that it’s labeled gluten-free too.
Dairy-free version: Replace the salted butter with 3 tablespoons of olive oil and use dairy-free chicken broth. Taste the sauce before serving and adjust the salt if needed.

Serving Suggestions

With mashed potatoes: Spoon the cider sauce and soft apples over garlic mashed potatoes or red skin mashed potatoes.
With another carb: Sourdough bread is good for mopping up the sauce or you could try rice or even air fryer polenta fries.
With vegetables: I like garlic green beans with mine. Another idea is roasted butternut squash or try my roasted butternut and feta salad if you want a salad with your meal.

How to Store

Store: Refrigerate the chicken and sauce together in an airtight container for 3 to 4 days.
Freeze: Freeze the cooked chicken and sauce without the fresh garnish in an airtight freezer container for up to 3 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm the chicken and sauce in a covered skillet over medium-low heat until the chicken reaches 165°F. Stir in a splash of broth or cider if the sauce is too thick.