Description
A warm and comforting Harvest Skillet Chicken with Apples & Cider Sauce recipe featuring tender chicken thighs cooked in a blend of aromatic spices, sweet apple slices, and a rich apple cider sauce, all prepared in one skillet for an easy, flavorful autumn meal.
Ingredients
Scale
Spices and Seasonings
- 1 teaspoon salt, divided
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
Main Ingredients
- 1 pound (454g) boneless, skinless chicken thighs
- 2 Tablespoons unsalted butter
- 1 Tablespoon light or dark brown sugar
- 2 cups (250g) apple slices (about 1/4-inch-thick slices, no need to peel)
- 1/3 cup (40g) chopped shallots (or yellow onion)
- 1/3 cup (80ml) apple cider (NOT apple cider vinegar)
- Optional: fresh thyme and rosemary, for garnish
Instructions
- Prepare the seasoning mix: In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme leaves, and ground black pepper. Stir well to create an even spice blend.
- Season the chicken: Sprinkle the spice mixture evenly over both sides of the boneless, skinless chicken thighs, ensuring they are well coated for infused flavor.
- Cook the chicken: Heat a large 12-inch skillet (preferably cast iron) over medium heat. Add a drizzle of oil to coat the pan, then place the seasoned chicken thighs into the skillet. Cook for 5 minutes on one side, then flip and cook another 5 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked. Transfer the chicken to a plate and cover lightly to keep warm.
- Make the apple cider sauce: Without cleaning the skillet, add the unsalted butter and swirl as it melts. Stir in the brown sugar, apple slices, chopped shallots, and the remaining 1/4 teaspoon salt. Cook the mixture, stirring occasionally, until the apples begin to soften, about 5 minutes.
- Simmer the sauce: Pour in the apple cider and continue cooking, stirring occasionally, until the sauce slightly thickens, approximately 5 minutes.
- Finish cooking: Return the chicken thighs to the skillet with the apple cider sauce and cook together for 2 more minutes to marry the flavors and heat through.
- Serve: Remove the skillet from heat. Spoon the apple and cider mixture over the chicken, then garnish with fresh thyme and rosemary if desired. Serve hot and enjoy.
Notes
- This recipe requires only one skillet for effortless cooking and clean-up.
- The blend of warm spices and sweet apple cider sauce complements the juicy chicken perfectly for a seasonal flavor profile.
- Apple cider used is not vinegar; be sure to use fresh non-vinegar apple cider for authentic flavor.
- Leftovers keep well refrigerated for a few days; reheat gently on the stove or microwave.
- The butter in the sauce may solidify when chilled but will re-melt on reheating, restoring the sauce’s texture.
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 19.7 g
- Sodium: 523.1 mg
- Fat: 9.9 g
- Saturated Fat: 4.7 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 23.1 g
- Fiber: 2.4 g
- Protein: 17.4 g
- Cholesterol: 95.2 mg
