I am not sure at what age I’ll outgrow apple picking, but I am thrilled to report that 30 is not it. I have an outlandish supply of apples, which means it’s time for another round of this sizzlin’ Apple Cider Chicken Skillet.
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.
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?
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.
Recommended Tools to Make This Apple Cider Chicken Skillet
- Cast-iron skillet (this is another excellent, more budget-friendly option)
- Non-slip cutting board
- I didn’t peel the apples, but if you’d like to, this is a great fruit and veggie peeler
Apple Cider Chicken
- 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
- 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.
- 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.
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