Crisp weather may not be here yet, but that doesn’t mean your kitchen can’t smell like fall has arrived. Skillet apple cider chicken brings warm, comforting aromas and flavors straight to your dinner table with tender chicken, fresh apples and herbs, and a perfectly savory-sweet apple cider sauce. Our favorite part? It’s made in one skillet, so cleanup is a breeze. Serve it with mashed potatoes, roasted vegetables, rice, or crusty bread, and you have a new go-to easy fall dinner.
How Do You Make Skillet Apple Cider Chicken?
To make skillet apple cider chicken, sear seasoned chicken until golden, sauté fresh apple and onion, then make a pan sauce with apple cider, chicken broth, Dijon mustard, garlic, and herbs. Return the chicken to the skillet and simmer until it reaches 165°F.
The Butcher Shop’s Skillet Apple Cider Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, thinly sliced
- 2 firm apples, cored and sliced
- 2 cloves garlic, minced
- 1 cup apple cider
- 1/2 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1/2 teaspoon chopped fresh rosemary
- 1 tablespoon unsalted butter
Directions:
1. Season the Chicken
Pat the chicken dry. Season both sides with salt, pepper, and garlic powder.
2. Sear the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 4 to 5 minutes per side, until golden brown. Transfer the chicken to a plate. It doesn’t need to cook completely at this stage.
3. Make the Apple Cider Sauce
Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the sliced onion and apples. Cook for 4 to 5 minutes, stirring occasionally, until the onion softens and the apples begin to brown. Add the garlic and cook for about 30 seconds, stirring constantly. Add the apple cider, chicken broth, Dijon mustard, thyme, and rosemary. Stir well and scrape any browned bits from the bottom of the skillet.
4. Cook the Chicken
Return the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low and simmer for 8 to 12 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F. Transfer the chicken to a serving plate.
5. Finish the Sauce
Stir the butter into the cider sauce until it melts. If you want a thicker sauce, let it simmer for another 2 to 3 minutes.
6. Plate and Serve
Spoon the apples, onions, and apple cider sauce over the chicken. Garnish with fresh thyme and serve warm.
Butcher’s Tips for Success
- Use apple cider, not apple cider vinegar: This recipe needs sweet, drinkable apple cider as the base for the pan sauce.
- Slice your apples: Slices hold their shape better than diced and give the finished skillet a heart, rustic look that’s perfect for a fall dinner.
- Taste before serving: Apples and cider vary in sweetness. Taste the finished sauce and adjust the salt, pepper, and Dijon mustard as needed.
Looking for More Fall Recipes?
Garlic Mushroom Pork Chops
Grilled Butternut Squash
Pot Roast
Put Skillet Apple Cider Chicken On Your Family’s Table with The Butcher Shop
With one skillet, you can have a warm, flavorful meal on your family’s table in under an hour. That’s the beauty of boneless, skinless chicken breasts: they cook quickly, slice easily, and soak up plenty of flavor from the cider sauce.
Add even more flavor by starting with fresh chicken from The Butcher Shop. All of our meats are 100% natural and locally sourced for a freshness you can taste. We also carry farm-fresh produce, high-quality pantry ingredients, and even 100% natural, all-meat dog food, so you can feel good about what you feed every member of your family. Stop by today or call ahead to pre-order your ingredients.
Frequently Asked Questions About Skillet Apple Cider Chicken
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs also work well in skillet apple cider chicken. Cook them until the thickest part reaches an internal temperature of 165°F.
What kind of apples work best for apple cider chicken?
Firm apples like Honeycrisp, Pink Lady, Braeburn, or Granny Smith work best because they hold their shape during cooking. For a balanced flavor, try combining one sweet apple with one tart apple.
Can I use apple juice instead of apple cider?
Apple juice can work in a pinch, but apple cider usually delivers a deeper, more concentrated apple flavor. If you use apple juice, choose an unsweetened variety so the pan sauce doesn’t become overly sweet.