Easy One-Pan Apple Cider Chicken Recipe | Weeknight Dinner Winner

Introduction

Oh, friends, do you ever just crave a meal that feels like a warm hug? The kind that fills your kitchen with the most incredible aromas and comes together with almost no fuss? I’m talking about those days when you want something truly delicious and satisfying, but the thought of a sink full of dishes just makes you want to order pizza. Well, let me tell you, I’ve got just the thing for you today! This One-Pan Apple Cider Chicken recipe is an absolute dream. It’s like a cozy autumn day transformed into a dinner plate, and the best part? It’s incredibly simple to make. Get ready to fall in love with cooking again!

Why You’ll Love This Recipe

• Fast: Perfect for those busy weeknights when time is of the essence.
• Easy: Minimal prep, one pan, and straightforward steps make this a breeze for any cook.
• Giftable: Imagine bringing this warm, comforting dish to a friend who just had a baby or is feeling under the weather. It’s a thoughtful gesture that’s sure to be appreciated.
• Crowd-pleasing: The sweet and savory combination is a hit with both kids and adults. You’ll be asked for this recipe again and again!

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need:

• 1 teaspoon salt, divided: Just a little bit of magic to bring out all those wonderful flavors.
• 1/2 teaspoon ground coriander: Adds a subtle, earthy citrus note that pairs beautifully with the chicken.
• 1/2 teaspoon ground cinnamon: Hello, cozy fall vibes! This spice is key to that comforting apple cider flavor.
• 1/2 teaspoon ground nutmeg: A warm, slightly sweet spice that adds a depth of flavor.
• 1/2 teaspoon dried thyme leaves: A classic herb that brings a lovely savory note.
• 1/4 teaspoon ground black pepper: Just a pinch to give everything a little zip.
• 1 pound (454g) boneless, skinless chicken thighs: These are my go-to for a reason! They stay so wonderfully moist and tender.
• 2 tablespoons unsalted butter: The foundation for browning and creating that luscious sauce.
• 1 tablespoon light or dark brown sugar: Just enough to get a lovely caramelization going without being too sweet.
• 2 cups (250g) apple slices (about 1/4-inch thick): Use your favorite baking apples! Honeycrisp, Fuji, or Gala work wonderfully.
• 1/3 cup (40g) chopped shallots (or yellow onion): Shallots offer a delicate sweetness, but a yellow onion is a great substitute if that’s what you have on hand.
• 1/3 cup (80ml) apple cider: This is where all that amazing flavor comes from! Make sure it’s 100% apple cider, not apple juice.
• Optional: Fresh thyme and rosemary for garnish: A little green goes a long way for presentation, and the fresh herbs add an extra burst of fragrance.

How to Make It

Alright, let’s get cooking! This is where the magic happens, and it’s surprisingly simple.

1. Mix up your spice blend: In a tiny bowl, whisk together 1/2 teaspoon of your salt, the coriander, cinnamon, nutmeg, dried thyme, and black pepper. This is your flavor powerhouse!
2. Season the chicken: Pat your chicken thighs nice and dry with a paper towel. Then, season them generously on both sides with that amazing spice mix and the remaining 1/2 teaspoon of salt. Don’t be shy here!
3. Get that skillet hot: Place a large, oven-safe skillet (a cast iron one is perfect if you have it!) over medium-high heat. Add your butter and let it melt until it’s nice and bubbly.
4. Sear that chicken: Carefully add the seasoned chicken thighs to the hot skillet. Let them sear for about 3-4 minutes per side. You’re looking for a beautiful golden-brown crust. Once they’re nicely browned, remove the chicken from the skillet and set it aside on a plate for a moment.
5. Caramelize the sugar: Reduce the heat to medium. Now, add the brown sugar to the skillet. Stir it constantly for about 1 minute. You’ll see it start to melt and get a lovely caramel color. Keep an eye on it so it doesn’t burn!
6. Sauté the apples and shallots: Toss in your apple slices and chopped shallots. Cook them for about 3-4 minutes, stirring now and then. You want the shallots to soften up and the apples to become just a little bit tender.
7. Deglaze with cider: Pour in that wonderful apple cider. Use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the skillet – that’s pure flavor! Bring the cider to a gentle simmer.
8. Bring it all together: Now, nestle those seared chicken thighs back into the skillet, tucking them in among the apples and shallots.
9. Oven time! Transfer your skillet to a preheated oven set at 400°F (200°C). Let it bake for 15-20 minutes. You’ll know it’s ready when the chicken is cooked all the way through and the apples are perfectly tender.
10. Garnish and serve: If you’re feeling fancy, scatter some fresh thyme and rosemary over the top. Serve hot and enjoy the amazing aromas!

Substitutions & Additions

This recipe is wonderfully adaptable! Feel free to play around and make it your own.

• Chicken: Boneless, skinless chicken breasts can be used, but you’ll want to keep an eye on them in the oven as they can dry out more quickly than thighs. Adjust the baking time accordingly.
• Apples: Pears are a fantastic alternative to apples for a slightly different sweet flavor profile.
• Onions: If you don’t have shallots, a small yellow onion or even some red onion will work beautifully.
• Spices: A pinch of ground ginger or even a whisper of ground cloves can add another layer of warmth.
• Veggies: Feeling ambitious? Toss in some Brussels sprouts halves or chunks of sweet potato along with the apples and shallots. They’ll roast up nicely in the oven.
• A Little Kick: For those who like a tiny bit of heat, a pinch of red pepper flakes in the spice mix is a delightful addition.

Tips for Success

A few little tricks to ensure your One-Pan Apple Cider Chicken is absolutely perfect every time!

• Don’t overcrowd the pan: When searing the chicken, make sure you give each thigh enough space. If your skillet is too full, the chicken will steam instead of sear, and you won’t get that lovely golden crust. You might need to do this in batches if your skillet isn’t very large.
• Pat the chicken dry: This is crucial for getting a good sear! Moisture on the surface of the chicken will prevent it from browning properly.
• Taste and Adjust: Before you put the skillet in the oven, give the sauce a little taste. Does it need a touch more salt? A tiny bit more sugar? This is your chance to perfect the flavor.
• Prep Ahead: You can mix up your spice blend a day or two in advance and store it in an airtight container. You can also chop your shallots and slice your apples ahead of time and store them in separate containers in the refrigerator.
• Oven Temperature is Key: Make sure your oven is fully preheated to 400°F (200°C) before you pop the skillet in. This ensures even cooking.

How to Store It

Leftovers are the best! Here’s how to keep this dish delicious for later:

Once cooled completely, store any leftover One-Pan Apple Cider Chicken in an airtight container in the refrigerator. It will stay fresh and tasty for about 3-4 days. Reheat gently on the stovetop over low heat or in a warm oven to preserve the texture. It’s also fantastic shredded and used in sandwiches or over rice!

FAQs

Got a few burning questions? I’ve got answers!

• Can I use chicken breasts instead of thighs? Yes, you can! Just be sure to cook them until they reach an internal temperature of 165°F (74°C). Chicken breasts tend to cook a bit faster and can dry out, so keep a close eye on them.
• What kind of apples are best? Firmer apples that hold their shape well when cooked are ideal. Think Honeycrisp, Fuji, Gala, or Granny Smith (if you like a little tartness).
• Can I make this ahead of time? You can prep the spice blend and chop the apples and shallots in advance. However, the dish itself is best cooked and enjoyed fresh for optimal texture and flavor.
• Is this recipe spicy? Not at all! The spices provide warmth and depth, but there’s no heat from chili or pepper beyond a basic black pepper kick. It’s perfectly family-friendly.