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One Pan Apple Cider Chicken Recipe

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4.3 from 87 reviews

This one-pan apple cider chicken pairs tender, spice-rubbed chicken thighs with Honeycrisp apples and a buttery apple cider-Dijon pan sauce. Ready in about 30 minutes, it’s a cozy, savory-sweet stovetop dinner that’s delicious served with mashed potatoes.

Ingredients

For the chicken

  • 1 tablespoon olive oil
  • 6 boneless, skinless chicken thighs
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the apple cider sauce

  • 2 tablespoons unsalted butter
  • 1 shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 large Honeycrisp apple, sliced
  • 1/2 cup apple cider (not apple cider vinegar)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons brown sugar
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • Fresh thyme and sage sprigs, optional

To thicken the sauce

  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon cold water

Instructions

  1. Heat the skillet.

    Set a large skillet or pan over medium heat while you prepare the chicken.

  2. Prepare and season the chicken.

    Trim any large pieces of fat from the chicken thighs and pat them dry with paper towels. In a small bowl, mix the paprika, smoked paprika, thyme, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning over both sides of the thighs and rub it in.

  3. Sear the chicken.

    Add the olive oil to the hot skillet, then add the chicken. Cook for 5–7 minutes per side, until the thickest part reaches 175°F. Transfer the chicken to a plate and cover loosely with foil.

  4. Cook the apple and aromatics.

    Reduce the heat to low and add the butter to the skillet, keeping the browned bits in the pan for flavor. Add the shallot, garlic, and apple slices. Sauté for 5–6 minutes, stirring carefully so the garlic and shallot do not burn, until the apples are tender but not mushy.

  5. Make the cider sauce.

    In a bowl, whisk together the apple cider, chicken broth, brown sugar, balsamic vinegar, and Dijon mustard. Pour the mixture into the skillet and stir to loosen the browned bits from the bottom. Let the sauce simmer for a couple of minutes.

  6. Thicken and finish.

    Stir the cornstarch into the cold water until smooth, then add the slurry to the skillet. Stir until the sauce thickens enough to coat the back of a spoon. Add the optional fresh thyme and sage, return the chicken to the pan, and heat through, spooning sauce over the thighs.

  7. Serve.

    Serve the chicken with the apples and sauce, alongside creamy mashed potatoes or another side of your choice.

Notes

  • Use apple cider, not apple cider vinegar, for the sauce.
  • For juicy, tender thighs, cook the chicken to an internal temperature of 175°F.
  • Keep the heat low while cooking the shallot and garlic so they soften without burning.
  • Mix the cornstarch with cold water before adding it to the hot sauce to help prevent lumps.
  • Fresh thyme and sage are optional; the sauce is flavorful without them.

Find it online: https://recipethrive.com/one-pan-apple-cider-chicken-recipe/