Apple cider chicken is a quick, one-pan dinner that combines tender chicken thighs with warm fall spices and a sweet-savory apple cider pan sauce. This easy skillet recipe is ready in just 35 minutes and delivers incredible flavor with minimal cleanup. The combination of cinnamon, coriander, nutmeg, and thyme creates a cozy autumn dish that your whole family will request again and again.
Table of Contents
Why You’ll Love This Apple Cider Chicken
This recipe checks all the boxes for a perfect weeknight dinner. First, it uses only one skillet, which means less time spent washing dishes and more time enjoying your meal. The chicken thighs become incredibly tender and juicy thanks to the cooking method and the rich pan sauce that develops from the drippings.
The flavor profile is what truly sets this dish apart. You get savory notes from the spices, a touch of sweetness from the apple cider and brown sugar, and a delightful texture contrast from the crisp-tender apple slices. The shallots add a mild onion flavor that rounds out the sauce beautifully.
Preparation is straightforward even for beginner cooks. You simply coat the chicken with spices, sear it in a hot skillet, then create the sauce in the same pan. There’s no complicated technique required, and the entire process takes about 35 minutes from start to finish.
The dish also scales easily for larger gatherings. You can double the recipe if you have a big enough skillet, or cook the chicken in batches. Leftovers reheat beautifully, making this an excellent meal prep option for busy weeks.
Finally, this recipe captures the essence of fall cooking. The warm spices and fresh apples make your kitchen smell amazing, and the presentation is naturally beautiful with golden chicken topped with caramelized apples and fresh herbs.
Ingredients for Apple Cider Chicken
For the Spiced Chicken
- 1 pound boneless, skinless chicken thighs (about 4 to 5 thighs)
- 3/4 teaspoon salt
- 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 tablespoon olive oil or vegetable oil for cooking
For the Apple Cider Pan Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon light or dark brown sugar
- 2 cups apple slices (about 2 medium apples, cut into 1/4-inch-thick slices, unpeeled)
- 1/3 cup chopped shallots (or substitute yellow onion)
- 1/3 cup apple cider (the non-alcoholic beverage, not vinegar)
- 1/4 teaspoon salt
Optional Garnish
- Fresh thyme sprigs
- Fresh rosemary sprigs
Ingredient Notes
Chicken Thighs vs. Breasts: Boneless, skinless chicken thighs are strongly recommended for this recipe. They contain more fat than chicken breasts, which keeps them moist during cooking and adds richer flavor. Thighs also cook faster due to their smaller size. If you must use chicken breasts, choose thin-cut varieties or tenderloins, and watch the cooking time carefully to avoid drying them out.
Ground Coriander: This spice is essential to the dish and provides a unique citrusy, slightly sweet flavor that complements the apples. If you absolutely cannot find ground coriander, you can substitute ground caraway seeds, or use a combination of 1/4 teaspoon dried oregano plus 1/4 teaspoon ground cumin. However, the flavor will not be quite the same.
Apple Varieties: Choose firm apples that hold their shape during cooking. Avoid soft varieties like Red Delicious or McIntosh, which can turn mushy. The best approach is to use a mix of one tart apple (such as Granny Smith) and one sweet apple (such as Honeycrisp, Fuji, or Gala). This combination provides balanced flavor. Other good options include Braeburn, Pink Lady, or Jonagold apples.
Apple Cider vs. Apple Juice: Fresh apple cider delivers the best flavor for this recipe. Apple cider is unfiltered, unpasteurized, and has more body and depth than apple juice. If you can only find apple juice, it will work in a pinch, but the sauce will taste slightly less robust. Never use apple cider vinegar, as this will make the dish far too acidic.
Shallots: These provide a milder, sweeter flavor than regular onions. If you do not have shallots, substitute an equal amount of finely chopped yellow onion or even red onion. White onions work too but have a sharper flavor.
Butter: Use unsalted butter so you can control the salt level in the dish. The butter creates a rich, velvety sauce when combined with the apple cider and pan drippings.
Storage Tip: If you find fresh apple cider in stores during autumn, buy extra and freeze it in ice cube trays. Pop out the frozen cider cubes and store them in a freezer bag. This way, you can make this recipe throughout the winter months when fresh cider is harder to find.
Step-by-Step Instructions
Step 1 – Prepare Your Skillet and Spice Mixture
Heat a large 12-inch skillet over medium heat. A cast iron skillet works beautifully for this recipe because it retains heat well and helps create a golden crust on the chicken. You can also use a stainless steel skillet or even a Dutch oven if that is what you have available.
While the skillet heats, combine the spices in a small bowl. Mix together 3/4 teaspoon salt, ground coriander, ground cinnamon, ground nutmeg, dried thyme leaves, and black pepper. Stir until evenly distributed. This spice blend creates the warm, cozy flavor that defines the dish.
Step 2 – Season and Cook the Chicken
Pat the chicken thighs dry with paper towels. This helps the spices adhere better and promotes browning. Sprinkle the spice mixture evenly over both sides of each chicken thigh, using your fingers to press the spices gently into the meat.
Add about 1 tablespoon of oil to your hot skillet and swirl it around to coat the bottom. Place the seasoned chicken thighs in the skillet, making sure they are not crowded. If your skillet is smaller than 12 inches, you may need to cook the chicken in two batches to ensure proper browning.
Cook the chicken for 5 minutes without moving it. This allows a flavorful crust to develop. After 5 minutes, flip each piece using tongs and cook for another 5 minutes on the second side. The chicken is done when it reaches an internal temperature of 165°F on an instant-read thermometer.
Transfer the cooked chicken to a plate and cover it loosely with aluminum foil to keep it warm. Do not wipe out the skillet – those browned bits and spices on the bottom are packed with flavor and will form the base of your pan sauce.
Step 3 – Create the Apple Cider Pan Sauce
Add the butter to the same skillet over medium heat. As it melts, swirl the pan gently to coat the bottom and pick up all those flavorful drippings. The butter will start to foam slightly.
Sprinkle the brown sugar into the melted butter, then add the apple slices and chopped shallots. Season with the remaining 1/4 teaspoon of salt. Stir everything together and cook for about 5 minutes, stirring occasionally. The apples should start to soften around the edges, and the shallots will become translucent.
Pour the apple cider into the skillet. The liquid will bubble up as it hits the hot pan, which is normal. Continue cooking for another 5 minutes, stirring occasionally, until the apples are crisp-tender and the sauce has reduced and thickened slightly. The apples should be soft enough to pierce with a fork but still hold their shape.
Step 4 – Combine and Serve
Return the cooked chicken thighs to the skillet, nestling them among the apples. Spoon some of the sauce and apples over the top of each piece of chicken. Let everything cook together for about 2 minutes to warm the chicken through and allow the flavors to meld.
Remove the skillet from the heat. If desired, garnish with fresh thyme sprigs and rosemary sprigs for a beautiful presentation and extra aroma. To serve, place one or two chicken thighs on each plate and top with a generous portion of the apple mixture and pan sauce.
Easy Apple Cider Chicken
- Total Time: 35 minutes
- Yield: 4 servings
Description
A cozy, one-pan fall dinner featuring tender chicken thighs, crisp apple slices, and a rich buttery apple cider pan sauce infused with warm spices like cinnamon, nutmeg, and coriander. Ready in 35 minutes!
Ingredients
- For the Spiced Chicken:
- 1 lb boneless, skinless chicken thighs
- ¾ tsp salt (divided)
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp dried thyme
- ¼ tsp black pepper
- 1 tbsp olive oil
- For the Apple Cider Pan Sauce:
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- 2 cups apple slices (¼-inch thick, unpeeled)
- ⅓ cup chopped shallots
- ⅓ cup apple cider (non-alcoholic)
- Garnish (optional):
- Fresh thyme or rosemary sprigs
Instructions
- Prep & season: Heat a 12-inch skillet over medium. Mix spices (¾ tsp salt, coriander, cinnamon, nutmeg, thyme, pepper). Pat chicken dry and press spice mix onto both sides.
- Cook chicken: Add oil to skillet. Sear chicken 5 min per side until golden and 165°F. Transfer to a plate; cover and rest.
- Make sauce: In same skillet, melt butter. Add brown sugar, apples, shallots, and ¼ tsp salt. Cook 5 min until apples soften. Pour in apple cider; simmer 5 min until sauce thickens and apples are crisp-tender.
- Finish: Return chicken to skillet. Spoon sauce over top. Warm 2 min. Garnish with fresh herbs and serve.
Notes
- Use boneless chicken thighs—they stay juicy and flavorful.
- Don’t skip ground coriander—it’s key to the dish’s unique citrusy warmth.
- Best with firm apples like Granny Smith + Honeycrisp.
- Use real apple cider (not juice or vinegar) for depth.
- Cook in batches if skillet is crowded to ensure proper browning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Pro Tips for Success
Use a Meat Thermometer: The most reliable way to ensure perfectly cooked chicken is to use an instant-read thermometer. Insert it into the thickest part of the thigh – it should read 165°F when done. This prevents both undercooking and overcooking.
Don’t Skip the Coriander: While it may be tempting to leave out an unfamiliar spice, ground coriander is what makes this dish special. It adds a subtle citrusy warmth that you cannot get from other spices. Keep a jar in your pantry specifically for this recipe.
Keep Apple Slices Uniform: Cut your apples into slices that are roughly the same thickness (about 1/4 inch). This ensures they all cook evenly. No need to peel them – the peel adds color, texture, and nutrients to the dish.
Don’t Crowd the Pan: If you are doubling the recipe or using a smaller skillet, cook the chicken in batches. Crowding the pan causes the chicken to steam rather than brown, and you will miss out on that delicious golden crust and the flavorful fond that builds the sauce.
Let the Chicken Rest: After cooking, let the chicken sit on the plate for a couple minutes before returning it to the pan. This brief rest helps the juices redistribute throughout the meat, keeping it moist and tender.
Adjust Sweetness to Taste: If you prefer a less sweet sauce, reduce the brown sugar to 2 teaspoons. If you love sweeter dishes, you can increase it to 1.5 tablespoons. Taste the sauce before adding the chicken back in and adjust as needed.
Flavor Variations
Maple Apple Cider Chicken: Replace the brown sugar with pure maple syrup for a deeper, more complex sweetness. Add an extra tablespoon if you love maple flavor. This variation pairs especially well with roasted sweet potatoes.
Spicy Apple Cider Chicken: Add 1/4 teaspoon of cayenne pepper or red pepper flakes to the spice mixture for a subtle kick. You can also add a pinch to the apple mixture for heat throughout the dish.
Herbed Apple Cider Chicken: Increase the dried thyme to 1 teaspoon, and add 1/2 teaspoon of dried sage or dried rosemary to the spice blend. This creates a more herbaceous profile that tastes wonderful with root vegetables.
Cranberry Apple Cider Chicken: Stir 1/4 cup of dried cranberries into the sauce along with the apples. The tart cranberries add pops of color and a burst of tangy flavor that complements the sweet apples.
Mustard Apple Cider Chicken: Whisk 1 tablespoon of Dijon mustard or whole grain mustard into the pan sauce after adding the apple cider. This creates a slightly tangy, more complex sauce that works beautifully with the sweet elements.
Serving Suggestions
This versatile chicken dish pairs with many different sides. For a simple weeknight meal, serve it over fluffy white rice, brown rice, or wild rice to soak up the delicious pan sauce. You can also use couscous or quinoa for a slightly different texture.
Mashed potatoes make an excellent accompaniment, especially if you use Yukon Gold potatoes or add a touch of cream and butter. The creamy potatoes contrast nicely with the sweet apples. Roasted sweet potato wedges or cubes also work wonderfully and echo the autumn theme.
Fresh green vegetables balance the richness of the dish. Try steamed green beans, roasted Brussels sprouts, sautéed kale, or a simple arugula salad with a light vinaigrette. Roasted broccoli or asparagus also complement the flavors well.
For a heartier meal, add warm dinner rolls or crusty bread on the side. The bread is perfect for sopping up any extra sauce on your plate. Cornbread is another delicious option that fits the cozy, fall vibe of this dinner.
If you are serving this dish for a special occasion or holiday meal, consider pairing it with a autumn-inspired salad featuring mixed greens, toasted pecans, dried cranberries, and crumbled goat cheese. A butternut squash soup as a starter would also complement the meal beautifully.
Storage and Freezing Instructions
Refrigerator Storage: Store leftover apple cider chicken in an airtight container in the refrigerator for up to 3 to 4 days. Keep the chicken and apples together with the sauce so everything stays moist. The butter in the sauce will solidify when cold, but this is completely normal.
Reheating Instructions: To reheat, place the chicken and sauce in a skillet over medium heat. Add a splash of water or extra apple cider (about 1 to 2 tablespoons) to help loosen the sauce. Cover the pan and heat for 5 to 7 minutes, stirring occasionally, until the chicken is warmed through. You can also reheat individual portions in the microwave on medium power in 1-minute intervals, stirring between each interval.
Freezing: While you can freeze this dish, be aware that the texture of the apples may change slightly after freezing and thawing. The apples may become softer and lose some of their structure. If you want to freeze it anyway, let the chicken cool completely, then transfer it with the sauce to a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible and freeze for up to 2 months.
Thawing and Reheating from Frozen: Thaw the chicken overnight in the refrigerator. Once thawed, reheat using the stovetop method described above. You can also reheat from frozen by placing the frozen block in a covered skillet over low heat, stirring occasionally as it thaws and heats through. This will take 15 to 20 minutes.
Make-Ahead Tips: You can prepare the spice mixture up to a week in advance and store it in a small jar. You can also slice the apples and shallots the morning of cooking and keep them in the refrigerator in an airtight container with a squeeze of lemon juice to prevent browning. However, the chicken is best cooked fresh rather than in advance.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 247 |
| Protein | 17g |
| Carbohydrates | 23g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | 523mg |
Nutrition information is based on 4 servings and is approximate. Values may vary depending on specific ingredients used and portion sizes.
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FAQ About Apple Cider Chicken
Can I Use Chicken Breasts Instead of Chicken Thighs?
You can substitute boneless, skinless chicken breasts, but the results will not be quite as good. Chicken thighs contain more fat and connective tissue, which keeps them incredibly moist and tender during cooking. They also have richer, more robust flavor than breast meat. If you decide to use chicken breasts, choose thin-cut varieties or chicken tenderloins, which cook more quickly and evenly in a skillet. Watch the cooking time carefully and use a meat thermometer to avoid overcooking, as breasts can become dry very quickly. You may need to add an extra 2 to 3 minutes of cooking time per side for thicker breasts.
What Can I Substitute for Ground Coriander?
Ground coriander is truly the star spice in this dish, providing a unique citrusy, slightly sweet flavor that you cannot replicate exactly with other spices. For the best results, it is worth purchasing a small jar just for this recipe. However, if you are in an absolute pinch and cannot find coriander, you have a few options. You can substitute an equal amount of ground caraway seeds, which have a similar earthy quality. Another option is to use a combination of 1/4 teaspoon dried oregano and 1/4 teaspoon ground cumin mixed together. Keep in mind that these substitutions will change the flavor profile somewhat, but the dish will still be delicious. As a last resort, you can simply omit it, though the recipe will lose some of its distinctive character.
Can I Use Apple Juice Instead of Apple Cider?
While apple cider is strongly recommended for this recipe, you can use apple juice if necessary. However, you should understand the difference between the two products. Apple cider is fresh, unfiltered, and typically unpasteurized, giving it a richer, more complex apple flavor with slight tartness. It has more body and sediment because it has not been processed as heavily. Apple juice, on the other hand, has been filtered to remove pulp and sediment, then pasteurized for longer shelf life. It tends to be clearer, sweeter, and milder in flavor. If you use apple juice, your sauce will still be tasty but will lack some depth. You might want to add a tiny squeeze of lemon juice (about 1/2 teaspoon) to the sauce to add a bit more complexity.
What Type of Apples Work Best for This Recipe?
The best apples for this dish are firm varieties that hold their shape during cooking and offer good flavor. Avoid soft, mealy apples like Red Delicious or McIntosh, which will break down into mush when cooked. A smart approach is to use a combination of one tart apple and one sweet apple for balanced flavor. Good tart options include Granny Smith, which holds up beautifully during cooking and provides nice tartness. For sweet apples, choose Honeycrisp, Fuji, Gala, Pink Lady, or Braeburn. All of these varieties maintain their structure when sautéed. You do not need to peel the apples – the skins add beautiful color, extra fiber, and nutrients. Just wash them well and slice them into even 1/4-inch-thick pieces.
Can I Make This Recipe with Bone-In Chicken Thighs?
Yes, you can absolutely use bone-in chicken thighs for this recipe. Bone-in thighs actually have even more flavor than boneless thighs because the bones add richness to the dish. However, you will need to adjust the cooking time. Bone-in thighs typically take 7 to 9 minutes per side to cook through completely, rather than 5 minutes per side. Use your instant-read thermometer to check that the internal temperature reaches 165°F in the thickest part of the meat, near the bone but not touching it. Keep in mind that bone-in thighs will also take up more space in your skillet, so you may need to cook them in batches if you are making a larger quantity.
Can I Prepare This Dish Ahead of Time for a Dinner Party?
This recipe can be made a few hours ahead and reheated before serving, though it is best fresh. If you want to prepare it in advance, cook the entire dish as directed, then let it cool slightly before transferring to a storage container. Refrigerate for up to 1 day. When you are ready to serve, reheat the chicken and apples together in a large skillet over medium heat, adding 2 to 3 tablespoons of additional apple cider or water to help the sauce come back together. Cover the pan and heat for 8 to 10 minutes, stirring occasionally, until everything is warmed through. The butter in the sauce will solidify when cold but will melt back into the sauce beautifully during reheating. For larger crowds, you can double or triple the recipe and reheat it in batches or in a large roasting pan in a 350°F oven.
How Can I Make the Sauce Thicker?
If you prefer a thicker sauce, you have several options. The easiest method is to simply let the sauce cook for an extra 2 to 3 minutes after adding the apple cider, allowing more liquid to evaporate naturally. If you want an even thicker sauce, you can create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water in a small bowl. Stir the slurry into the bubbling sauce and cook for 1 to 2 additional minutes until it thickens to your desired consistency. Another option is to add an extra tablespoon of butter at the end of cooking, which will make the sauce richer and slightly thicker. Remember that the sauce will thicken a bit as it cools, so do not make it too thick while it is still bubbling hot.
Is This Recipe Suitable for Meal Prep?
Yes, this apple cider chicken works well for meal prep, making it a great option for busy weeknights. After cooking, divide the chicken and apples among four airtight containers along with your choice of side dishes like rice, quinoa, or roasted vegetables. The meal will keep in the refrigerator for 3 to 4 days. When you are ready to eat, simply reheat in the microwave for 2 to 3 minutes or in a skillet on the stovetop. The flavors actually develop and deepen over the first day or two of storage, so some people prefer the leftovers to the fresh dish. Just keep in mind that the apples will soften slightly during storage and reheating, but they will still taste delicious.
Final Thoughts
Easy apple cider chicken delivers restaurant-quality flavor with minimal effort and simple ingredients. The combination of warm spices, tender chicken, sweet apples, and a buttery cider sauce creates a memorable meal that captures the essence of fall cooking. Whether you are preparing a quick weeknight dinner or hosting friends for a cozy autumn gathering, this one-pan dish will impress everyone at the table.
The recipe is forgiving and adaptable, so do not be afraid to make it your own. Try different apple varieties, adjust the sweetness level, or experiment with the spice blend to suit your family’s preferences. The key is to use quality ingredients, do not skip the coriander, and trust the process as you build that flavorful pan sauce from the chicken drippings.
Once you make this dish, it will likely become a regular rotation in your meal planning. The combination of ease, flavor, and impressive presentation makes it a winner for any occasion. Serve it with your favorite sides, garnish it with fresh herbs, and enjoy the compliments that will surely follow.For more inspiration, check out this Easy Pumpkin Pie Tacos — A Fun Fall Dessert or explore more on Pinterest for your next meal idea!