Description
Apple cider chicken is the ultimate cozy meal, bringing together the natural sweetness of caramelized apples, the warmth of fresh rosemary, and a tangy, non-alcoholic cider reduction. This one-pan wonder features tender chicken thighs seared to perfection and simmered in a savory, fruit-forward sauce. It is an elegant, vibrant dinner that hits the table in just 30 minutes, perfect for busy weeknights when you want a restaurant-quality meal without the cleanup.
Ingredients
4 teaspoons extra-virgin olive oil
1.5 pounds boneless skinless chicken thighs
1 teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
1 cup apple cider (non-alcoholic)
1 tablespoon Dijon mustard
2 apples, sliced
1 sprig fresh rosemary
Instructions
Season the chicken thighs with half of the salt and pepper.
Heat 2 teaspoons of olive oil in a large skillet over medium-high heat.
Add the chicken to the pan and sear until golden brown on both sides, about 5-6 minutes per side, then remove from the pan.
Add the remaining olive oil to the same skillet and sauté the apple slices until slightly softened.
Whisk the apple cider and Dijon mustard together and pour into the skillet, scraping up any browned bits.
Return the chicken to the pan, add the rosemary sprig, and simmer for 8-10 minutes until the sauce reduces and coats the chicken.
Remove the rosemary sprig and serve the chicken topped with the caramelized apples and pan sauce.
Notes
Use firm apple varieties like Honeycrisp or Granny Smith to hold their shape during cooking. Ensure you use pure, non-alcoholic apple cider rather than apple juice for the best flavor depth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 thigh with sauce and apples
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg