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Skillet Apple Cider Chicken Thighs

Comfort food made easy with tender chicken thighs, sweet apples, and a glossy cider sauce, all cooked in one pan for a simple yet impressive meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 316
Ingredients Method Notes

Ingredients
  

For the chicken and seasoning
  • 2 lbs boneless, skinless chicken thighs (about 6 to 8 thighs) Choose thighs of similar size for even cooking.
  • 1 tsp salt, plus more to taste Pat chicken dry before seasoning.
  • 1/2 tsp ground black pepper, plus more to taste
  • 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/4 tsp ground allspice
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
For searing
  • 2 Tbsp olive oil For searing chicken.
  • 1 Tbsp unsalted butter For browning apples.
For the apples
  • 2 large apples, sliced 1/4 inch thick Peeling is optional.
For the sauce
  • 1 3/4 cups fresh apple cider
  • 1/4 cup chicken broth Can substitute with vegetable broth.
  • 1 tsp Dijon mustard
  • 1 Tbsp cornstarch For thickening the sauce.
  • 2 Tbsp water To mix with cornstarch.
For garnish (optional)
  • to taste Fresh thyme or parsley For garnishing.

Method
 

Preparation
  1. In a large bowl, mix salt, black pepper, dried thyme, sage, allspice, onion powder, and garlic powder. Pat chicken thighs dry with paper towels and toss them in the seasoning until coated. Refrigerate for up to 24 hours if preparing ahead.
  2. Heat olive oil in a 14-inch skillet over medium heat and arrange the seasoned thighs in the pan without crowding them. Sear for 5-7 minutes until golden, then flip and cook for another 5-7 minutes, ensuring the thickest part reaches 165°F. Transfer cooked chicken to a plate.
Cooking
  1. Melt butter in the same skillet and lay apple slices in a single layer. Cook for about 2 minutes until lightly browned, then flip and cook another 2 minutes.
  2. Add apple cider, chicken broth, and Dijon mustard to the skillet, stirring to loosen browned bits. Bring to a simmer and cook for about 10 minutes until the liquid reduces by half. Adjust seasoning to taste.
  3. In a small bowl, stir cornstarch into water until smooth and whisk it into the simmering sauce, cooking until thickened.
  4. Return the chicken to the skillet and warm in the sauce for about 2 minutes. Spoon apples and sauce over thighs before serving.

Notes

Choose thighs of similar size for even cooking. Seasonal flavors can make this dish a comforting choice for fall and winter. Serve with sides like mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.