Skillet Apple Cider Chicken

 


This Skillet Apple Cider Chicken is the perfect cozy fall dinner — tender, juicy chicken simmered in a buttery apple cider sauce with caramelized onions, fresh herbs, and a hint of sweetness. It’s hearty, aromatic, and comes together in one pan for easy cleanup!

Ingredients (Serves 4)

  • 4 boneless, skinless chicken breasts (or thighs)

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 large onion, thinly sliced

  • 2 garlic cloves, minced

  • 1 cup apple cider (not vinegar!)

  • ½ cup chicken broth

  • 1 tablespoon Dijon mustard

  • 1 tablespoon maple syrup (or honey)

  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 tablespoon flour (optional, for thickening)

  • 1 apple, thinly sliced (Honeycrisp or Granny Smith work well)

  • Fresh thyme sprigs or parsley, for garnish

Instructions

  1. Prep the chicken:
    Pat the chicken dry with paper towels and season both sides with salt and pepper.

  2. Sear the chicken:
    Heat olive oil and butter in a large skillet over medium-high heat.
    Add the chicken and sear 3–4 minutes per side until golden brown.
    Remove from the skillet and set aside (it doesn’t need to be fully cooked yet).

  3. Cook the onions and garlic:
    In the same skillet, reduce heat to medium and add the onion slices.
    Sauté for 5–6 minutes until soft and golden.
    Stir in the garlic and cook another 30 seconds until fragrant.

  4. Deglaze with apple cider:
    Pour in the apple cider, scraping up any browned bits from the bottom of the pan.
    Add the chicken broth, Dijon mustard, maple syrup, and thyme. Stir well to combine.

  5. Thicken the sauce (optional):
    If you prefer a thicker sauce, whisk 1 tablespoon of flour with a bit of the cider mixture in a small bowl, then stir it back into the pan.

  6. Simmer with the chicken:
    Return the chicken to the skillet.
    Add the apple slices, nestling them around the chicken.
    Simmer uncovered over medium-low heat for 10–12 minutes, or until the chicken is cooked through (165°F internal temp) and the sauce has slightly thickened.

  7. Serve:
    Spoon the cider sauce and apples over the chicken, garnish with fresh thyme or parsley, and serve warm with mashed potatoes, wild rice, or roasted vegetables.

💡 Tips & Variations

  • Bone-in chicken: You can use bone-in thighs or breasts — just increase simmer time by about 10 minutes.

  • Creamy version: Stir in ¼ cup heavy cream at the end for a silky finish.

  • Add a splash: For a deeper flavor, deglaze with a splash of white wine before adding the cider.

  • Make it fall festive: Add a handful of sliced mushrooms or bacon crumbles for extra depth.

  • Meal prep: Tastes even better the next day — store leftovers in the fridge for up to 3 days.

Labels: ,