Apple Cider Chicken Skillet
There is nothing like making an easy dinner in a cast iron skillet. Especially a dinner as quick and delicious as the Apple Cider Chicken Skillet.
Include this one in your fall chicken recipes repertoire and you won’t be disappointed. Full of apples, chicken, apple cider and just a hint of white wine, this easy cast iron skillet dish is going to be a fall favorite. Or an ANY TIME favorite, it is in our house.
This recipe calls for about 1 1/4 pounds of bone-in chicken thighs. For me, that is typically 3 nice-sized thighs to serve two or three people. But in my pack of chicken today it meant 3 decent-sized thighs and 1 small.
What You Need To Make Apple Cider Chicken
This recipe calls for a couple of specialty ingredients so be sure to plan ahead.
- bone-in chicken thighs
- butter
- honey crisp or gala apples
- red onion
- herbs de Provence
- apple cider
- chicken broth
- white wine
- salt
- black pepper
- cast iron skillet-you can use any frying pan you want but the cast iron will give you a better crisp on your chicken
You can use boneless skinless chicken for this recipe, just be careful you don’t overcook the chicken. Boneless can easily get over cooked and dry when cooked too long.
Simply sear the chicken lightly and remove it to a plate. Then cook the apples until they’re almost cooked through. Then add the chicken and cook it until it’s cooked through.
What to Serve With This Recipe
You can beat my Small Batch Dutch Oven Bread. It pairs beautifully with this simple classic bread for mopping up the sauce. But you could also just serve it with mashed potatoes, stuffing, or pasta, easy basics to let the star of the table shine.
Any simple vegetable will work with this recipe. The key to choosing sides is to not choose anything that will compete with the flavors of the dish.
Apple Cider Chicken Skillet
Ingredients
- 1 1/4 pound bone-in skin on chicken thighs preferably 3 but sometimes 4 depending on size
- 3 tablespoons unsalted butter
- 2 honey crisp apples left unpeeled and cut into ¼ inch slices
- 1 small red onion cut in half and sliced thinly
- 1 ½ teaspoons herbs de Provence
- ⅓ cup chicken stock
- ½ cup Apple cider oApple juice or more chicken broth works well too
- ¼ cup white wine optional
Instructions
- Wash and pat dry thighs
- Season both sides of chicken generously with salt and pepper
- Melt 2 tablespoons of butter in a hot skillet over medium high heat. Add chicken and sear until nice skin has a nice golden color, about 5 minutes per side. Set aside on a plate.
- Add chicken and sear until the skin has a nice golden color, about 5 minutes per side then set aside on a plate
- Lower the heat to medium
- Add remaining 1 tbsp butter, apples, red onion slices, and herbs to the pan
- Season with salt and pepper and cook for 3-4 minutes stirring often
- Pour chicken stock, cider and wine into the pan
- Add chicken thighs back to pan and cook uncovered on medium heat for an additional 10 minutes or until chicken is cooked through and sauce has reduced
- If you prefer a crispier skin on the chicken run it under the broiler for a couple minutes until lightly browned
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