Description
This apple cider chicken easy fall dinner idea combines the sweet tang of apple cider with savory herbs, creating a warm and cozy dish perfect for autumn. It's simple to prepare, requires just one skillet, and is sure to bring smiles to the table.
Ingredients
Scale
2 pounds Boneless, skinless chicken thighs
1½ cups Apple cider (fresh, not vinegar)
2 tablespoons Olive oil
2 tablespoons Butter
4 cloves Garlic, minced
4 sprigs Fresh thyme
1 tablespoon Dijon mustard
1 teaspoon Salt
½ teaspoon Black pepper
1 large Apple (Honeycrisp or Granny Smith), sliced
1 medium Shallot, thinly sliced
¼ cup Heavy cream (optional)
Instructions
- Step 1: Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook undisturbed for 5-6 minutes until golden. Flip and cook another 5 minutes. Remove chicken and set aside
- Step 3: Reduce heat to medium. Add butter to the skillet. Once melted, add sliced shallot and apple slices. Sauté for about 3 minutes. Add minced garlic and cook for another minute
- Step 4: Pour in the apple cider and stir in the Dijon mustard. Scrape up brown bits from the pan. Add fresh thyme sprigs and bring to a simmer
- Step 5: Return chicken to the skillet, nestling into the sauce. Reduce heat to medium-low and let simmer for 15-18 minutes until chicken reaches 165°F
- Step 6: If using cream, stir it in during the last 2 minutes of cooking. Taste and adjust seasoning if needed
Notes
Use a meat thermometer to ensure chicken is cooked to 165°F.
For a dairy-free version, skip the butter and cream.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with sauce
- Calories: 385 kcal
- Sugar: 13 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 145 mg