Apple Cider Chicken
Turn a few fall apples into a savory dinner with this easy skillet apple cider chicken recipe.
Servings: 4
Equipment
Ingredients
- 4 to 5 chicken thighs bone-in and skin-on
- 1 Tablespoon olive oil
- 2 Teaspoons garlic powder
- 1 ½ Teaspoons onion powder
- 1 Teaspoon smoked paprika
- 1 Teaspoon dried thyme
- 1 Tablespoon finely chopped fresh rosemary
- salt and black pepper to taste
- 1 yellow onion medium, thinly sliced
- 2 Honeycrisp apples cored and cubed
- 3 Tablespoons salted butter
- 3 Cloves garlic minced
- 1 Cup apple cider not apple cider vinegar!
- ¾ Cup chicken broth
- 1 ½ Tablespoons Dijon mustard
Optional Garnishes
- 2 Sprigs fresh rosemary
- 2 Honeycrisp apples cored and sliced
Instructions
- Preheat the oven to 400°F.
- Pat the chicken thighs dry with paper towels. Combine the garlic powder, onion powder, smoked paprika, thyme, chopped rosemary, salt, and black pepper in a small bowl.
- Season the chicken generously on both sides with the spice mixture.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet. Sear for 6 to 8 minutes without moving them, until the skin is crisp and deeply golden.
- Flip the chicken over and cook for another 2 minutes, then transfer it to a plate.
- Lower the heat to medium and add the butter to the skillet. Add the yellow onion and apple cubes.
- Cook for 4 to 6 minutes, turning the apples occasionally, until the onion is tender and the apples have started to caramelize around the edges.
- Stir in the minced garlic and cook for about 30 seconds. Pour the apple cider and chicken broth into the skillet.
- Whisk in the Dijon mustard until the sauce is well blended.
- Return the chicken to the skillet, nestling it skin-side up among the apples and onions.
- Transfer the skillet to the oven and bake for 20 to 25 minutes.
- Remove the skillet from the oven and let the chicken rest for 5 minutes.
- Garnish with the apple slices and/or rosemary sprigs, if using, and serve immediately.
Use a wooden spoon to loosen the tasty browned bits from the bottom of the pan.
I like to spoon some of the cider sauce over the chicken to add more flavor.
The chicken is done when it reaches an internal temperature of 165°F.
Notes
Dry the skin well: Blot the thighs with paper towels before seasoning. Surface moisture slows browning.
Leave the thighs alone during the sear: Use a large oven-safe cast iron skillet or another heavy pan. Give the thighs 6 to 8 minutes skin-side down before turning them so the skin has time to brown and release from the skillet.
Check the temperature before taking the chicken out: The bone-in thighs take about 20 to 25 minutes at 400°F. Insert an instant-read thermometer into the thickest part without touching the bone and check for 165°F.
Thicken the sauce separately: If the sauce is thinner than you want, move the cooked thighs to a plate and simmer the sauce on the stovetop for a few minutes.
Leave the thighs alone during the sear: Use a large oven-safe cast iron skillet or another heavy pan. Give the thighs 6 to 8 minutes skin-side down before turning them so the skin has time to brown and release from the skillet.
Check the temperature before taking the chicken out: The bone-in thighs take about 20 to 25 minutes at 400°F. Insert an instant-read thermometer into the thickest part without touching the bone and check for 165°F.
Thicken the sauce separately: If the sauce is thinner than you want, move the cooked thighs to a plate and simmer the sauce on the stovetop for a few minutes.
Nutrition
Calories: 507kcal | Carbohydrates: 38g | Protein: 20g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 134mg | Sodium: 388mg | Potassium: 599mg | Fiber: 6g | Sugar: 26g | Vitamin A: 740IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 2mg
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