One Pan Apple Cider Chicken is exactly the kind of cozy dinner I want on the first chilly evening of fall. Golden, smoky-seasoned chicken thighs are cooked in one skillet with tender Honeycrisp apple slices and a silky, sweet-and-tangy apple cider sauce. It tastes like a cozy weekend meal, but it's on the table in about 30 minutes.
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If you are looking for more easy chicken dinners, try my Baked Boneless Chicken Thighs and Crockpot Honey Garlic Chicken. Both are perfect for busy weeknights.
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Why You'll Love This Apple Cider Chicken Recipe!
This apple cider chicken is my favorite way to welcome apple season at the dinner table instead of the usual baked good. Juicy chicken thighs are seared with a warm blend of spices then served with buttery sautéed apples and a glossy sauce made with apple cider, a touch of brown sugar, Dijon, and balsamic. Every bite is a little sweet, a little savory, and so comforting.
If you are not convinced yet, here are more reasons to fall in love with this recipe:
- It's a true one skillet chicken dinner, so cleanup is a breeze.
- Ready in about 30 minutes, which makes it perfect for busy weeknights.
- Chicken thighs stay juicy and tender, even if you cook them a minute or two longer.
- The pan sauce uses all those flavorful browned bits, so nothing goes to waste.
- It feels fancy enough for company but uses simple pantry staples.
- If you love chicken and apple cider recipes, this one captures all the flavors of fall in one pan.
Equipment Needed
- Large skillet or oven-safe pan
- Cutting board and sharp knife
- Paper towels
- Small bowl (for the spice mix)
- Medium bowl or measuring cup (for the sauce)
- Measuring cups and spoons
- Meat thermometer
- Aluminum foil
- Wooden spoon or spatula
Key Ingredients
For the Chicken
Boneless skinless chicken thighs: The star of this skillet apple cider chicken. I love thighs because they stay so juicy and flavorful.
Olive oil: Helps the chicken get that beautiful golden sear.
Paprika and smoked paprika: I use both for a gorgeous color and a warm, slightly smoky flavor that pairs so well with the sweet apples.
Thyme: Adds an earthy, cozy herb flavor that screams fall to me.
Garlic powder and onion powder: These build a savory base in the seasoning rub.
Salt and pepper: Simple, but they bring all the flavors together.
For the Apple Cider Sauce
Unsalted butter: Melts into the pan drippings and makes the apples and shallots rich and silky.
Shallot: Milder and sweeter than an onion, so it melts right into the sauce.
Garlic: Thinly sliced fresh garlic adds a gentle, mellow garlic flavor.
Honeycrisp apple - My go-to apple for this recipe because it holds its shape and has the perfect sweet-tart balance.
Apple cider: The heart of this apple cider chicken recipe. Use apple cider, not apple cider vinegar!
Low-sodium chicken broth: Adds savory depth while letting you control the salt.
Brown sugar: Just a little adds sweetness, helps create a glossy sauce, and complements the apple and cider flavors.
Balsamic vinegar: A small splash adds tang and a subtle depth.
Dijon mustard: Gives the sauce a little bite that balances the sweetness.
Cornstarch and cold water: This slurry thickens the sauce so it clings to the chicken and apples.
Fresh thyme and sage sprigs (optional): A pretty, fragrant finish that makes the dish feel extra special.
Step-By-Step Instructions
Start by heating a large skillet over medium heat. While it heats, trim any large pieces of fat from the chicken thighs and pat them dry with a paper towel. Drying the chicken helps you get a nice golden sear.
In a small bowl, mix the paprika, smoked paprika, thyme, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning over the chicken and rub it in to cover both sides.
Once the skillet is hot, add the olive oil and place the chicken in the pan. Cook for 5 to 7 minutes per side, until the internal temperature reaches 175℉. Move the chicken to a plate and cover it with foil to keep warm.
Turn the heat to low and add the butter to the same pan. No need to clean it, because those browned bits are going to make our sauce so flavorful! Add the shallot, garlic, and apple slices, and sauté for 5 to 6 minutes. Keep an eye on the shallots and garlic so they don't burn. You want the apples tender but not mushy.
In a bowl, whisk together the apple cider, chicken broth, brown sugar, balsamic vinegar, and Dijon mustard. Pour it into the pan and stir to loosen all the browned bits from the bottom. Let the sauce simmer for a couple of minutes.
Stir the cornstarch into the cold water, then add it to the pan to thicken the sauce. It should be thick enough to coat the back of a spoon, but not quite as thick as gravy.
Serve the chicken with the apples and sauce spooned over the top, and garnish with fresh thyme and sage if you like.
Serving Recommendations
- Serve over creamy mashed potatoes to soak up every bit of that sauce.
- Pair with mashed butternut squash, Brussels sprouts, or green beans.
- Spoon it over buttery egg noodles, rice, or wild rice.
- Add a simple green salad or warm dinner rolls on the side.
- Finish the meal with my Stuffed Baked Apples or Salted Caramel Apple Pie Bars for a full apple-season dinner.
Make Ahead
To get a head start, mix the spice rub and store it in a small airtight container. You can also whisk together the apple cider, broth, brown sugar, balsamic, and Dijon and keep it covered in the refrigerator for up to 2 days. Slice the shallot and garlic ahead of time too, but wait to slice the apple until you are ready to cook so it doesn't brown.
Storage
Refrigerator: Store leftover chicken, apples, and sauce in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat: Warm gently in a skillet over medium-low heat or in the microwave. Add a splash of broth or apple cider if the sauce has thickened too much.
Freezer: Freeze the chicken and sauce for up to 3 months. The apples will be softer after thawing, and the sauce may need a quick whisk as it reheats.
Expert Tips
- Pat the chicken dry. Moisture keeps the chicken from browning, and that golden sear builds so much flavor in the pan.
- Don't move the chicken too soon. Let it sear undisturbed so it releases easily from the pan.
- Use apple cider, not vinegar. This is not an apple cider vinegar chicken recipe. Apple cider vinegar would make the sauce far too sharp. Look for apple cider (or unfiltered apple juice in a pinch).
- Keep the heat low for the aromatics. Shallots and garlic burn quickly, especially in butter.
- Always mix cornstarch with cold water. Adding it straight to the hot pan makes lumps.
- Use a meat thermometer. Chicken thighs are safe at 165℉, but I love them at 175℉ because they become extra tender.
- Let the sauce simmer before thickening. A couple of minutes lets the flavors come together.
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One Pan Apple Cider Chicken
Ingredients
- 1 tablespoon olive oil
- 6 boneless skinless chicken thighs
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 large Honeycrisp apple, sliced
- ½ cup apple cider (not vinegar)
- ½ cup chicken broth, low sodium
- 2 tablespoons brown sugar
- 1 teaspoon balsamic vinegar
- 1 tablespoon Dijon mustard
- fresh sprigs thyme and sage, optional
- 1 and ½ teaspoons cornstarch
- 1 tablespoon cold water
Instructions
- Heat a large skillet or pan over medium heat.
- Trim any large pieces of fat from the chicken thighs and pat dry with a paper towel.
- Mix the paprika, smoked paprika, thyme, garlic powder, onion powder, salt and pepper together and sprinkle over the chicken and rub into to cover both sides.
- Once skillet is hot, add the olive oil and place the chicken in skillet. Cook for 5-7 minutes per side or until internal temperature of the chicken thighs reach 175℉. Remove chicken from pan to a plate and cover with foil.
- Add the butter to the pan and turn heat to low (no need to clean we will use those browned bits for our sauce). Add the shallot, garlic and apple slices to the pan.
- Sauté for 5-6 minutes being careful to not burn the shallots and garlic. The apples will become tender but we do not want them mushy.
- In a bowl mix together the apple cider, broth, brown sugar, balsamic, and Dijon mustard. Pour mixture into pan and continue to stir to loosen up the browned bits on the bottom of the pan. Simmer the sauce for a couple minutes.
- Mix the cornstarch in a tablespoon COLD water. Add this to the pan to thicken the sauce. It will be thick enough to cover the back of a spoon but not quite as thick as gravy. Stir the fresh herbs into the sauce and return the chicken to sauce and heat through spooning the sauce over the thighs.
- Serve the chicken, apples and sauce with creamy mashed potatoes or sides of choice.
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