I am not sure at what age I’ll outgrow apple picking, but I am thrilled to report that 30 is not it. After a day at the orchard with girlfriends, I have an outlandish supply of apples, which means it’s time for another round of this sizzlin’ Apple Cider Chicken Skillet.

Apple Cider Chicken Skillet. ONE PAN is all you need to make this easy, elegant recipe. Ready in 30 minutes! @wellplated {gluten free, paleo, whole 30}

This post and video are sponsored by Pick ‘n Save.

What’s happening in the pan: apples caramelizing; juicy chicken searing; apple cider bubbling; rosemary making your whole kitchen smell like fall.

This apple cider chicken skillet is a healthy, simple meal takes just ONE PAN and is ready in 30 minutes. She’s a finalist for Miss Fall Dinner, and I must say, she has an excellent shot at the tiara.

I’m relieved that this recipe was a hit at our house, because after Sunday’s apple picking extravaganza, I have A LOT of apples to go through. I’m not sure what it is about being at an orchard that makes me lose all reasonable sense of quantity, but I drove home with a toddler-sized bag of apples in the passenger seat beside me.

I drove halfway home with an apple cider donut. Unlike the apples, it didn’t survive the journey.

Apple Cider Glazed Chicken. EASY, delicious, and ready to go in 30 minutes! @wellplated

Why I Love This Apple Cider Chicken Skillet

With just ONE pan (translation: almost zero clean up), fantastic fall flavor, less than 300 calories, and 30 grams of protein per serving, this healthy, easy apple cider chicken skillet begs the question,

How do you like them apples?

^^I’m sorry, I had to go there. Have an extra bite of this apple cider chicken skillet, followed by an Apple Oatmeal Cookie, and forgive me?

This is my one trip to the orchard for the year, so when my apple supply dwindles—which between today’s apple cider chicken skillet and THIS apple crisp, I’m forecasting to be sooner than later—I am grateful to have easy access to another source of local apples, Pick ‘n Save. Pick ‘n Save is my local grocery store, and the largest buyer of local produce in Wisconsin. You can even read about the different farmers growing the apples (and a wide variety of other produce) here. How neat is that?

How to Store and Reheat

  • To Store. This recipe is best enjoyed the day it is made, but can last 1 to 2 days in the fridge.
  • To Reheat. Reheat the leftovers gently in the microwave or on the stovetop with a bit of chicken broth to keep the chicken from drying out.

ONE PAN Apple Cider Chicken. Easy, healthy, and ready in less than 30 minutes! @wellplated

Recommended Tools to Make This Apple Cider Chicken Skillet

Apple Cider Chicken Skillet. ONE PAN is all you need to make this easy, elegant recipe. Ready in 30 minutes! @wellplated {gluten free, paleo, whole 30}

Apple Cider Chicken

4.39 from 13 votes
Apple Cider Chicken. Juicy chicken cooked with fresh apple cider, caramelized apples, and rosemary. An easy, healthy dinner that cooks in just ONE PAN!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 4 servings

Ingredients
  

  • 4 teaspoons extra-virgin olive oil divided
  • 1 1/2 pounds boneless skinless chicken thighs (about 8, depending on size)
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon freshly ground black pepper divided
  • 1/2 cup fresh apple cider
  • 2 teaspoons Dijon mustard
  • 3 medium firm sweet apples, cored and cut into 1/2-inch slices (I used Gala)
  • 2 teaspoons chopped fresh rosemary plus additional for serving

Instructions
 

  • Heat 2 teaspoons of oil in a large skillet over medium high. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160 degrees, 3 to 4 additional minutes. Remove to a plate and cover with foil to keep warm.
  • In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 teaspoons of oil to the pan over medium high. Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples are lightly tender and begin to turn golden. Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half. Serve warm, sprinkled with additional chopped rosemary as desired.

Notes

  • This recipe is best enjoyed the day it is made, but can last 1 to 2 days in the fridge. Reheat the leftovers gently in the microwave or on the stovetop with a bit of chicken broth to keep the chicken from drying out.
  • You can swap chicken breasts for the thighs, though I think overall, thighs give this recipe the best flavor. If you use chicken breasts, be sure to watch the cooking time, as it may vary from what is listed in the recipe.

Nutrition

Serving: 1(of 4)Calories: 286kcalCarbohydrates: 21gFat: 10gSaturated Fat: 1gCholesterol: 115mgSodium: 430mgFiber: 4g

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I am sharing this recipe and post in partnership with Pick ‘n Save. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to creating quality content for you! 

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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