Skillet Apple Cider Chicken

Why You’ll Love This Recipe

I enjoy making this dish because it’s simple but feels gourmet. The combination of cinnamon, nutmeg, coriander, and thyme gives the chicken a cozy flavor, while the apple cider sauce adds natural sweetness and a glossy finish. Since everything cooks in one skillet, cleanup is easy, and the whole meal comes together in about 35 minutes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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
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

Directions

I heat a large skillet (about 12 inches) over medium heat. In a small bowl, I mix 3/4 teaspoon salt with coriander, cinnamon, nutmeg, thyme, and pepper. I season both sides of the chicken thighs with the spice blend.
I drizzle oil into the skillet, then add the chicken. I cook for 5 minutes per side, until golden brown and fully cooked (165°F / 74°C). I remove the chicken and set it aside, loosely covered.
In the same skillet, I melt the butter, then add brown sugar, apples, shallots, and the remaining 1/4 teaspoon salt. I cook for 5 minutes until the apples soften.
I pour in the apple cider and let it simmer about 5 minutes until slightly thickened. I return the chicken to the pan, coat it with the sauce, and cook for 2 minutes more.
I remove from the heat, spoon apples and sauce over the chicken, and garnish with fresh thyme or rosemary if I want an extra touch.

Servings and Timing

This recipe serves 4. Prep time is about 10 minutes, cooking takes 22 minutes, for a total of 35 minutes.

Variations

Sometimes I swap shallots for red onions for a sharper flavor. For a sweeter sauce, I add a splash of maple syrup or honey. If I want a more savory version, I add Dijon mustard or balsamic vinegar to the sauce. For extra richness, I’ve also stirred in a splash of cream at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce solidifies a bit when chilled, but once reheated on the stove or in the microwave, it comes back together perfectly.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but they take longer to cook and aren’t as juicy. I prefer thighs for best flavor.

What’s the difference between apple cider and apple juice in this recipe?

Apple cider is unfiltered and fresher, which gives a richer flavor. Apple juice works but tastes lighter and less complex.

Can I make this recipe dairy-free?

Yes, I use olive oil instead of butter, though the sauce won’t be as rich.

Do I need to peel the apples?

No, I usually leave the peel on—it softens as it cooks and adds texture.

Can I prepare this ahead of time?

I cook the chicken and sauce ahead, then reheat gently before serving.

What type of apples work best?

I like using Honeycrisp, Fuji, or Gala for sweetness, but Granny Smith adds a nice tart contrast.

Can I add vegetables to this dish?

Yes, sliced carrots or parsnips roast beautifully in the cider sauce with the apples.

Can I double the recipe?

Yes, I use a larger skillet or cook in batches to avoid overcrowding.

How do I thicken the sauce more?

I let it simmer longer, or add a teaspoon of cornstarch mixed with water if I want it thicker.

What can I serve this with?

I love pairing it with mashed potatoes, rice, or roasted vegetables to soak up the cider sauce.

Conclusion

This skillet apple cider chicken is one of my favorite cozy meals because it’s quick, flavorful, and only needs one pan. I love how the warm spices and apple cider sauce make the chicken so comforting. Whether I serve it on a busy weeknight or as part of a fall dinner, it’s always a hit.