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