Apple Cider Chicken

This skillet apple cider chicken recipe is a cozy, sweet and savory meal that is perfect for fall. I love how the sweetness of the apple juice blends with the flavors of onion, garlic, and thyme, and makes a sauce, perfect for serving over mashed potatoes or rice.

This fall, we have a freezer full of chicken, after raising a large batch of cornish crosses over the summer, and so, having a variety of chicken recipes has been key to keeping meals interesting.

I don’t know about you, but I love fall flavors, especially apple, and I think that incorporating apples into savory dishes is the epitome of fall, not to mention, kind of fancy.

This recipe is easy, and can be made in one skillet, but I won’t lie; caramelizing onions does take time. Caramelized onions add a ton of sweet, oniony flavor, and are so worth taking the time to make.

With that said however, you can sauté them to your preference in both flavor and time with no problem.

Ingredients needed to make apple cider chicken

These ingredients are, for the most part, pretty standard. You will need to buy apple cider, which can be a little scarce (at least in my area) during the spring and summer season.

• Chicken – I use boneless, skinless chicken breasts. Other chicken parts can be used, but you will probably need to adjust your cooking time, depending on whether you’re using large, bone-in pieces, thinner tenders, etc.
• Onions – This is going to look like a lot of onions, but as we caramelize them, they will cook down a lot.
• Apples – I like to use a sweet, slightly tart, crisp variety, like honey crisp, or Fuji.
• Apple cider – this is essential for making a flavorful sauce over your chicken.
• Chicken broth – another essential for the sauce your chicken will stew in.
• Garlic for flavor
• Whole grain mustard for flavor
• Cornstarch for thickening the sauce. This is optional, I like to thicken it to make a gravy-like consistently.
• Oil for sautéing your chicken and onions. I use light olive oil
• Salt, black pepper, and thyme for flavoring

Substitutions, and changes

This recipe isn’t all that fussy. As most cooking recipes (as opposed to baking), the main thing is seasoning to taste, and actual amounts aren’t as important. 

So, with that said, if you’re not a fan of mustard, or garlic, you can absolutely omit those. 

If you don’t have thyme, rosemary would be a good swap for that. 

Apple juice could be used in a pinch, in lieu of apple cider, but won’t have the same body. 

As already mentioned, you can change from boneless, skinless chicken breasts to another chicken part. The most seamless swap would be boneless, skinless chicken thighs. A lot of people prefer thighs, because they don’t have the tendency to get dry that chicken breasts do. 

Any other chicken swap will need an adjustment in cooking time. Bone-in chicken will take longer to cook. Though the addition of the skin and bone will absolutely be delicious. 

Apples – Any apple you prefer works. As mentioned above, I do prefer a nice, sweet, crisp eating apple. A granny smith is a little too tart for this, in my opinion, while a yellow delicious is too boring. Another note: you don’t have to use apples at all if you don’t want to. They add a nice texture and flavor to your dish, but the apple cider is where most the flavor for your sauce comes from. 

How to make Skillet Apple Cider Chicken

1. Heat oil in a large skillet over medium heat on your stovetop.
2. Cut your chicken breasts into about 3/4 inch thick pieces.
3. When skillet is hot add each piece of chicken and sprinkle with salt and pepper.
   
   
4. Sauce on each side for 3-5 minutes, until it is just done through.
5. While chicken is sautéing, peel, and slice your onions into half rings, about 3/16 inch thick.
   
   
6. When chicken is done, remove and place on a place.
7. Pour remaining oil or butter to skillet, and add onions
   
   
8. Cover onions with a lid, and let sweat for for about ten minutes, stirring every minutes or two.
9. Continue cooking, adding 1/4 cup of water occasionally as needed to keep onions from scorching.
10. While onions cook, core, and slice your apples.
    
    
11. As the onions cook down, and start to become golden brown, and jammy, add apples, garlic, and mustard, and stir together.
12. Continue sautéing for 3 minutes, to soften apples.
    
    
13. Stir in apple cider, and bring back to a simmer.
14. Stir cornstarch and chicken broth together, and stir into onion mixture.
15. Place cooked chicken back into the skillet, Spooning some of the onions and apples up on top of them to partially or completely cover, and top with a few sprigs of fresh thyme.
    
    
16. Turn heat down to a low medium, and let sauce come to a low simmer, and thicken.
17. Continue to simmer until chicken is heated through, and apples are cooked to your preferred level of softness.

Serve over mashed potatoes or rice if desired.

To store leftovers

Cool completely, and place in an airtight container, and store in the refrigerator.

When ready to reheat, transfer to an oven safe pan, cover, and heat for 20 minutes in a 350º oven.

Or, microwave on a plate or bowl.

Or, add a bit of water to a skillet, place leftovers in skillet, cover skillet, and place over low-medium heat. Heat for about 5 minutes, stirring as needed.

Other recipes for your:

• Coconut Lime Chicken
• Lemon Garlic Chicken Thighs
• Easy Chicken Taco Bowls
• Skillet Pepperoncini Chicken
• Chicken Scampi Recipe

 

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