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Skillet Apple Cider Chicken

Skillet Apple Cider Chicken
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A quick, one-pan dish featuring tender chicken thighs simmered in a sweet and savory apple cider sauce. Perfect for busy dinners, with warm spices, caramelized apples, and a glossy finish. Enjoy 4 hearty servings in under 35 minutes.

Ingredients

Scale

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
1 pound (454g) boneless, skinless chicken thighs
2 Tablespoons unsalted butter
1 Tablespoon light or dark brown sugar
2 cups (250g) apple slices (1/4-inch thick, 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

Pat chicken thighs dry with paper towels
Season both sides with 1/2 teaspoon salt, coriander, thyme, and black pepper
Melt 1 Tablespoon butter in a cast iron skillet over medium heat
Sauté apple slices and shallots until softened, about 5 minutes
Add remaining 1 Tablespoon butter; cook until golden
Place chicken thighs in skillet, sear 4-5 minutes per side
Sprinkle cinnamon and nutmeg in the pan
Pour apple cider over thighs and apples, stir to deglaze
Reduce heat to low, cover, and simmer 10-15 minutes until internal temperature reaches 165°F
Stir in brown sugar and remaining 1/2 teaspoon salt; thicken the sauce
Garnish with fresh thyme or rosemary if using

Notes

Substitute shallots with finely chopped yellow onion if unavailable
Add a splash of orange juice for extra brightness
Leftovers store refrigerated in an airtight container for 3-4 days
Use apple cider vinegar-free for authenticity

Nutrition

Find it online: https://www.makeourrecipes.com/skillet-apple-cider-chicken/