One-Pan Apple Cider Chicken Thighs
Tender, juicy chicken thighs paired with caramelized apples in a buttery, autumn-spiced pan sauce. A simple, flavorful weeknight meal that only uses one skillet.
Ingredients
- 1/2 tsp salt divided; Kosher salt works best
- 1/2 tsp ground coriander bright and earthy
- 1/2 tsp ground cinnamon essential for warm depth
- 1/2 tsp ground nutmeg freshly grated if possible
- 1/2 tsp dried thyme leaves crush between fingers first
- 1/4 tsp ground black pepper freshly cracked is ideal
- 1 pound chicken thighs boneless and skinless
- 2 tbsp unsalted butter builds the pan sauce
- 1 tbsp brown sugar light or dark
- 2 cups apple slices 1/4-inch slices, unpeeled
- 1/3 cup chopped shallots yellow onion works too
- 1/3 cup apple cider do not use apple cider vinegar
- fresh thyme and rosemary optional garnish
Instructions
- In a small bowl, combine half the salt with the coriander, cinnamon, nutmeg, dried thyme, and black pepper. Rub generously over both sides of the chicken thighs.
- Heat a large skillet (ideally cast-iron) over medium-high heat. Add chicken to the dry pan and sear for 5 minutes without moving. Flip and cook for another 5-7 minutes until internal temp reaches 165°F (74°C). Transfer to a plate and cover with foil.
- In the same pan, melt the butter. Add shallots and apple slices. Sprinkle with brown sugar and the remaining salt. Cook for 5 minutes until apples soften.
- Pour in the apple cider, scraping the bottom of the pan to release browned bits. Let the liquid reduce for 2 minutes. Nestled the chicken back into the pan, spooning sauce over the top, and cook for 2 more minutes to combine flavors.
Notes
Store leftovers in an airtight container for 3-4 days. Reheat gently on the stove to restore the glossy sauce consistency. Use firm apples like Honeycrisp or Gala for the best texture.