This Skillet Apple Cider Chicken is the perfect fall chicken dish that is both juicy and tender. This chicken is cooked in a skillet along with an apple cider glaze. You will love the sweet and savory flavors in this delicious dish!
SKILLET APPLE CIDER CHICKEN
We recently went apple picking with the boys and have an abundance of apples to use up.
I love using them for Crockpot Applesauce, Skillet Apples but also in a savory dinner recipe like this Skillet Apple Cider Chicken.
Fruit is a great addition to meat based dishes, especially when paired with sweeter meats like chicken and pork.
The sweet and savory flavors work so well together.
When making this chicken dish I used chicken thighs but you can use any cut of chicken you have on hand.
I suggest trying to use a sweeter apple variety but of course you can use any that you prefer.
This is not only a very easy recipe to make it makes the perfect quick weeknight meal to make your family.
I like to use fruits with lots of acidity like apples, cranberries or pineapple, which you will find in my Crockpot Apple Chicken Breast, Cranberry Baked Chicken Thighs, Pineapple Pork Chops, and Hawaiian Pork Ribs recipes.
Why You Will Love This Apple Cider Chicken Recipe
Quick to Prepare: This is a really quick and easy chicken dinner recipe, only 5 minutes hands on prep and a quick 15 minute cook, ready and on the table in just 20 minutes. This is a recipe the whole family will love.
Full of Flavor: The chicken and apples are coated in a delicious apple cider sauce, flavored with savory Worcestershire sauce and sweet honey.
Ideal Mid Week Dinner: The quick cook on the chicken makes it the ideal mid week dinner. However, there’s so much flavor in this dish it’s also a great dinner main when entertaining family and friends.
Double the Recipe: This recipe is easily doubled up if you are feeding a larger group of diners.
Recipe Ingredients and Substitutions
- Chicken – I’ve use bone in, skin on, chicken thighs in this recipe as they are packed with flavor and become tender with the bone-in. You also can use boneless chicken thighs, chicken cutlets, chicken tenderloins or chicken breasts but make sure to adjust the cook time depending on the type of chicken you are using.
- Seasoning – I season the chicken thighs with cayenne red pepper and thyme and a little sea salt and black pepper. You can add other spices like Italian seasoning, paprika or smoked paprika.
- Onion – I tend to use either a yellow or sweet onion in this dish but shallot or red onions could also work. Another great idea is to use caramelized onions in place of regular onions. This adds a sweet caramelized flavor to the dish.
- Apple – I’ve opted for a sweet red apple, keeping the skin on for maximum flavor. You also can peel the apples if you prefer. This will help them cook quicker. If you like tart flavors try using granny smith apples.
- Garlic – for the best flavor I like to use fresh garlic, but garlic puree or frozen garlic are good substitutes.
- Thyme – I use dried thyme and fresh sprigs of thyme in this recipe for that earthy, warm flavor.
- Vinegar – apple cider vinegar adds great acidity to the sauce and helps tenderize the chicken.
- Worcestershire sauce – I also add Worcestershire sauce which not only adds acidity, but great savory flavor.
- Honey – I use honey to sweeten the sauce.
How to Make This Recipe Apple Cider Chicken Skillet
1. Sauté the chicken: Season the chicken thighs with thyme, cayenne red pepper, salt and pepper. Heat the olive oil in a large skillet or cast iron skillet over medium-high heat. Sear the chicken skin down for 3 minutes. Flip on the other side and cook for 4 minutes.
2. Add the apples: Add onion, apple slices, garlic, thyme sprigs and cook for 3 minutes.
3. Make the sauce: In a small bowl combine apple cider, Worcestershire sauce and honey.
4. Glaze the chicken: Pour the sauce on the chicken and the apples. Stir and coat with the glaze and bring to a simmer. Cook for 4-5 minutes or until the chicken reaches an internal temperature of 165 degrees F.
5. Garnish and serve: Remove and garnish with fresh parsley, fresh rosemary and fresh thyme. Serve with a side of white rice.
Recipe Modifications for this Apple Cider Chicken Recipe
Chicken: I’ve used bone-in, skin-on chicken thighs as they have the best flavor. However, you could also use boneless, skinless chicken thighs, chicken legs, chicken drumsticks or chicken breast in this recipe. Just make sure you adjust cooking times depending on the joint used.
Apple: I’ve opted for a red dessert apple as it has a lovely sweet flavor, try Red Delicious or Gala apples. However, you could swap for other apples, like a Granny Smith, Braeburn or Honeycrisp.
Vegetables & Squash: Add other vegetables to this recipe. I suggest dicing the veggies small or thinly slicing them so they cook quickly. Try butternut squash, brussels sprouts, green beans, bell pepper, carrots or mushrooms.
Spices: Cayenne pepper is added to the dish for flavor, but you could enhance the flavor of the apples with just a pinch of ground cinnamon.
Honey: Swap honey for maple syrup, which would also work well in this dish.
Wine: You could use white wine if you want. I would add it into the apple cider glaze.
Recipe Tips
Apples: I recommend using a firm eating apple in this recipe, as not only do they taste a little sweeter; firm apples hold their shape and don’t break down when cooked. I also suggest slicing the apples thin so they cook through.
Internal Temperature: I find the easiest way to check the internal temperature of cooked meat is to use a meat probe thermometer. Make sure and have a meat thermometer handy. Chicken should be cooked to an internal temperature of 165 degrees F.
Make Ahead: I tend to make this dish fresh as it is such a quick and easy dish to prepare and cook. But if you want to get ahead, you can make it earlier in the day and heat it up gently when you are ready to serve.
Leftovers: store leftovers in an airtight container, in the refrigerator, for up 2-3 days.
Reheating: to reheat leftovers place into a pot and warm up to piping hot on the stove. You can add a splash of water if the sauce looks too thick.
Freeze: once cooked and cooled, place the apple cider chicken into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and warm up on the stove when ready to enjoy. Just be aware that the freezing and defrosting process will break down the apples a little.
What to Serve with Apple Cider Chicken
I like to serve apple cider chicken with a side of steamed white rice, but you could also use brown rice or cauliflower rice. If you prefer a potato side you can’t beat my Loaded Smashed Potatoes, Gouda Smashed Potatoes, Spicy Lebanese Potatoes, or Scalloped Sweet Potatoes.
I always serve side salads with dinner, try my Mediterranean Bean Salad, Lemon Arugula Salad with Pine Nuts, Easy Lebanese Salad, Shaved Brussels Sprout Salad, Kale Salad with Lemon Dressing or this Everyday Italian Salad.
Prefer a vegetable side then try these Lebanese Green Beans, Turmeric Roasted Cauliflower, Green Beans with Bacon, Mediterranean Roasted Vegetables, or this Simple Roasted Broccoli dish.
Other Chicken Recipes You Might Like
HONEY GINGER CHICKEN
COQ AU VIN
SHEET PAN HONEY MUSTARD CHICKEN THIGHS
GREEK MARINATED CHICKEN KABOBS
MARRY ME CHICKEN
SUN DRIED TOMATO GOAT CHEESE STUFFED CHICKEN BREASTS
Skillet Apple Cider Chicken
Ingredients
- 3 tablespoons olive oil
- 6 large chicken thighs, skin on, bone in
- sea salt & black pepper, to taste
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 small onion, thinly sliced
- 2 medium red apples, skin on, cored and thinly sliced
- 3 garlic cloves minced
- 4 sprigs of thyme
- 1/3 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup honey
- freshly chopped parsley and thyme, to garnish
Instructions
- Season the chicken thighs with dried thyme, cayenne pepper, thyme, salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Sear the chicken skin down for 3 minutes. Flip on the other side and cook for 4 minutes.
- Add onion, sliced apple, minced garlic, fresh thyme sprigs and cook for 4 minutes. Make sure to flip the apples over a few times so both sides cook.
- In a bowl, combine apple cider, Worcestershire sauce and honey and mix well.
- Pour the glaze on the chicken and apples and coat well. Stir and bring to a simmer and cook for another 4-5 minutes or until the internal temperature reaches 165 degrees F and the apples are soft.
- Remove and garnish with parsley and thyme.
- Serve with rice.
Notes
- Make Ahead: I tend to make this dish fresh as it is such a quick and easy dish to prepare and cook. But if you want to get ahead, you can make it earlier in the day and heat it up gently when you are ready to serve.
- Leftovers: store leftovers in an airtight container, in the refrigerator, for up 2-3 days.
- Reheating: to reheat leftovers place into a pot and warm up to piping hot on the stove. You can add a splash of water if the sauce looks too thick.
- Freeze: once cooked and cooled, place the apple cider chicken into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and warm up on the stove when ready to enjoy. Just be aware that the freezing and defrosting process will break down the apples a little.