Skillet Apple Cider Chicken

Skillet apple cider chicken is a cozy, flavorful dish that captures the best of fall in a single pan. Juicy, seared chicken simmers in a slightly sweet, tangy apple cider sauce with hints of garlic, mustard, and fresh herbs. It’s warm, comforting, and perfect for both weeknight dinners and seasonal gatherings.

Why You’ll Love This Recipe

I love how this dish blends the sweetness of apple cider with the savory depth of seared chicken and aromatic herbs. The sauce thickens into a glossy glaze that coats the chicken beautifully, and the whole thing comes together in one skillet for easy cleanup. It’s a simple, elegant dish that’s packed with flavor and feels special without being complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Salt and pepper
• Olive oil
• Garlic, minced
• Shallots or onions, thinly sliced
• Apple cider (not vinegar)
• Dijon mustard
• Fresh thyme or rosemary
• Chicken broth
• Butter (optional, for finishing)
• Apple slices (optional, for garnish or added texture)

Directions

1. I season the chicken on both sides with salt and pepper.
2. In a large skillet, I heat olive oil over medium-high heat and sear the chicken until golden brown, about 5–6 minutes per side, then transfer it to a plate.
3. In the same skillet, I reduce the heat and sauté the shallots (or onions) and garlic for 1–2 minutes until softened.
4. I stir in the apple cider, chicken broth, Dijon mustard, and fresh herbs, scraping up any browned bits from the bottom.
5. I bring the mixture to a simmer and return the chicken to the skillet.
6. I let everything simmer gently for 10–15 minutes, until the chicken is cooked through and the sauce has reduced slightly.
7. For extra richness, I swirl in a tablespoon of butter just before serving.
8. I sometimes garnish with thin apple slices or more fresh herbs for a pretty finish.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I add sliced apples to the sauce for extra sweetness and texture. I’ve also tossed in a handful of baby spinach at the end for some added greens. If I want a creamier sauce, I stir in a splash of heavy cream before serving. For a crispier skin, I use bone-in, skin-on chicken thighs and finish the dish in the oven for a few minutes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat or in the microwave, adding a splash of broth or cider if the sauce has thickened too much. It’s not ideal for freezing due to the reduction-based sauce, but it can be done if needed.

FAQs

What type of apple cider should I use?

I always use fresh, non-alcoholic apple cider—not apple juice and not apple cider vinegar. It adds the perfect amount of sweetness and depth.

Can I use bone-in chicken?

Yes, I’ve used bone-in, skin-on thighs or drumsticks, but I increase the cooking time slightly and make sure the chicken is fully cooked through.

Can I make this ahead of time?

Yes, it reheats well. I often make it a day in advance—the flavors deepen, and it’s just as good the next day.

What sides go well with this?

I like serving it with mashed potatoes, wild rice, or crusty bread to soak up the sauce. Roasted vegetables or a simple salad round it out nicely.

Is this dish kid-friendly?

Definitely. The apple cider gives the sauce a mild sweetness that kids usually love, and the flavors are comforting without being spicy or overpowering.

Conclusion

Skillet apple cider chicken is one of those meals that always feels like a warm hug on a plate. With juicy chicken, a flavorful cider glaze, and the ease of one-pan cooking, it’s become a fall and winter staple in my kitchen. Whether I’m serving it for guests or just making a comforting dinner for myself, it always brings cozy, delicious results.

Print