Apple Cider Chicken Skillet
This delicious Apple Cider Chicken Skillet features tender chicken thighs cooked with caramelized apples and onions in a creamy cider sauce. Ready in just 45 minutes!
Equipment
- paper towels
- large skillet
- measuring spoons
- measuring cups
- cutting board
- knife
- wooden spoon
- whisk
- plate
Ingredients
- 4 boneless, skinless chicken thighs about 1.5 pounds
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large yellow onion sliced into thin half moons
- 2 medium apples cored and cut into 1/2-inch slices (such as Honeycrisp or Granny Smith)
- 2 cloves garlic minced
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 3/4 cup apple cider
- 1/2 cup low-sodium chicken broth
- 1 tbsp whole grain mustard
- 1/4 cup heavy cream
- 1 tbsp fresh thyme leaves for garnish
Instructions
- Pat the chicken thighs completely dry with paper towels and season both sides evenly with the salt and black pepper.
- Heat the olive oil in a large cast iron or stainless steel skillet over medium-high heat until the oil shimmers, then add the chicken and sear for 5-7 minutes per side until a deep golden-brown crust forms; transfer the chicken to a clean plate and set aside.
- Reduce the heat to medium, melt the butter in the same skillet, then add the sliced onion and apple slices, cooking for 6-8 minutes while stirring occasionally until they have softened and begun to caramelize.
- Stir in the minced garlic, cinnamon, and nutmeg, and cook for 1 minute until the garlic becomes fragrant.
- Pour in the apple cider and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet, then whisk in the whole grain mustard.
- Return the seared chicken thighs and any accumulated juices to the skillet, nestling them into the apple and onion mixture, and simmer uncovered for 10-12 minutes until the sauce has reduced slightly and the chicken is cooked through to an internal temperature of 165°F.
- Stir in the heavy cream and let the sauce warm through for 1-2 minutes until it becomes creamy and coats the back of a spoon.
- Remove the skillet from the heat, garnish with fresh thyme leaves, and serve immediately.
Notes
Pat the chicken dry for a better sear. Use a meat thermometer to ensure the chicken reaches 165°F.