When the air turns crisp and apple cider hits the grocery shelves, I can’t resist cooking with it. This apple cider chicken has become one of my go-to fall dinners. It’s cozy, tangy, and sweet in the best possible way. Plus, it all comes together in one pan, which means fewer dishes to wash after dinner a huge win on busy weeknights.
If you’ve never cooked chicken with apple cider before, you’re in for a treat. It gives the chicken this gorgeous caramelized glaze with a hint of spice that screams fall comfort. I was inspired by Sally’s Apple Cider Chicken and added my own simple twists to make it extra homey.
APPLE CIDER CHICKEN
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 cup apple cider (not vinegar)
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 sprig fresh thyme (or ½ teaspoon dried)
- 1 apple, thinly sliced
Preparation
Time needed: 35 minutes
This apple cider chicken comes together in one pan with simple steps that build big flavor. You’ll start by searing the chicken until it’s golden and crisp, then make a quick cider sauce that’s sweet, tangy, and cozy. Add apples and thyme for warmth, let everything simmer, and finish with a glossy glaze that tastes like fall in a bite.
- Sear the chicken.
Pat the chicken dry, then season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 5–6 minutes. Flip and cook 3 more minutes. Remove to a plate.
- Make the sauce.
In the same pan, whisk together apple cider, mustard, apple cider vinegar, maple syrup, and garlic. Scrape up any browned bits that’s where the flavor lives.
- Simmer with apples.
Add apple slices and thyme to the sauce. Bring to a simmer and return chicken to the pan. Lower heat, cover, and cook 15–20 minutes until chicken is tender and the sauce has reduced slightly.
- Finish and serve.
Remove the lid, spoon the glossy cider sauce over the chicken, and serve warm with mashed potatoes or roasted veggies.
Notes & Variations
- You can swap chicken thighs for breasts, but reduce cooking time to 12–15 minutes to keep them juicy.
- Add a splash of cream at the end for a velvety finish.
- Want to make it in the Instant Pot? Sear the chicken on sauté mode, then cook on high pressure for 8 minutes and quick-release.
- For a deeper flavor, marinate the chicken in apple cider for 30 minutes before cooking.
FAQs
1. Can I use apple juice instead of cider?
Yes, but it’ll be a little sweeter. Reduce the maple syrup slightly to balance it.
Yes, but it’ll be a little sweeter. Reduce the maple syrup slightly to balance it.
All the ingredients are naturally gluten-free, but check your mustard and cider labels just in case.
Absolutely! It reheats beautifully. Store leftovers in an airtight container for up to 3 days.
Mashed sweet potatoes, roasted carrots, or a fall salad with cranberries and pecans all pair perfectly.
Recipes You May Like
(These links follow the same cozy, rustic vibe, making them perfect companions for this recipe.)
From My Kitchen to Yours
This apple cider chicken is one of those recipes that feels fancy but is secretly simple. It fills your kitchen with the smell of fall and brings everyone to the table fast. Whether you’re craving a rustic dinner idea or just want something that feels like a warm hug after a long day, this dish checks all the boxes.
Print📖 Recipe
Apple Cider Chicken (Easy Fall Dinner Recipe)
Description
One skillet is all you need to cook this tender, juicy chicken with sweet apples and apple cider sauce. A blend of spices add impeccable flavor, and the apple cider sauce is made right in the same skillet!
Ingredients
- 1 teaspoon salt, divided
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground black pepper
- 1 pound (454g) boneless, skinless chicken thighs
- 2 Tablespoons unsalted butter
- 1 Tablespoon light or dark brown sugar
- 2 cups (250g) apple slices (about ¼-inch-thick slices, no need to peel)
- ⅓ cup (40g) chopped shallots (or yellow onion)
- ⅓ cup (80ml) apple cider (NOT apple cider vinegar)
- Optional: fresh thyme and rosemary, for garnish
Instructions
- Heat a large 12-inch skillet over medium heat. I usually use a cast iron skillet, but any skillet this size works. You can also use a Dutch oven.
- In a small bowl, mix together ¾ teaspoon salt, the coriander, cinnamon, nutmeg, dried thyme, and pepper. Sprinkle the spice mixture over both sides of the chicken thighs.
- Add a drizzle of oil to the hot skillet, and swirl to coat. Add the chicken thighs to the pan. Cook for 5 minutes, then flip and cook for 5 more minutes or until cooked through (internal temperature should be at least 165°F (74°C)). Transfer chicken to a plate and cover lightly. You’ll add it back to the pan in the end of the next step.
- Add the butter to the pan (no need to wipe it out first), and gently swirl to coat as it melts. Add the brown sugar, apples, and shallots, and sprinkle with the remaining ¼ teaspoon salt. Cook, stirring occasionally, until apples begin to soften, about 5 minutes.
- Pour in the apple cider and cook, stirring occasionally, until the cider sauce has slightly thickened, about 5 minutes. Add the chicken back to the pan and cook for 2 minutes.
- Remove from heat. Spoon the apple mixture over the chicken to serve. Garnish with fresh thyme and rosemary, if desired.
Notes
- Leftovers keep well in the refrigerator for a few days. The butter in the sauce will solidify, but once you reheat, it all comes back together. You can reheat on the stove over medium heat or in the microwave.
- What can I use instead of coriander? Ground coriander brings a lot of flavor to this dish, so I don’t recommend skipping it or substituting it. In an absolute pinch, you can just leave it out or substitute ground caraway, or ¼ teaspoon each dried oregano and ground cumin.
- Can I use chicken breasts instead of chicken thighs? You can, but you’ll lose some flavor, and they may take longer to cook. For best results, I strongly recommend boneless, skinless chicken thighs.
- Can I use apple juice instead of apple cider? You can, but you’ll lose some flavor. Apple cider is fresh, unfiltered, and typically unpasteurized, so it’s more like the raw, purer version of juiced apples. Apple juice has had the pulp and sediment filtered out, and is pasteurized to extend its shelf life.
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