Need a cozy fall dinner that’s ready in under an hour? Our apple cider chicken brings together sweet and savory flavors in one gorgeous pan. This is the kind of dinner that makes your house smell amazing and has everyone asking for the recipe.
This recipe was born from our obsession with using seasonal apple cider in everything during fall. We’ve perfected the balance of tart apple cider, rich red wine, and creamy sauce that transforms simple chicken thighs into something special. The apples cook down into the sauce, creating layers of flavor while everything bubbles away together.
🔪 What You’ll Need
For the Chicken
- 4 chicken thighs, bone-in, skin-on
- 1 tablespoon minced thyme
- 2 teaspoons salt
- 2 teaspoons black pepper
- 4 tablespoons olive oil, divided
For the Sauce
- ½ cup minced shallots
- 4 cloves garlic, minced
- 1 cup apple cider
- ½ cup dry red wine
- ½ cup heavy cream
- 1 tablespoon maple syrup
For Assembly
- 2 gala apples, thinly sliced
- 3 sprigs fresh rosemary
Tools
📝 Step-by-Step Instructions
- Season and Brown the Chicken
Pat the chicken thighs dry. Season with thyme, salt, and pepper.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sear chicken, skin-side down first, for 3 to 5 minutes per side until browned. It doesn’t need to be fully cooked. Remove and set aside. - Sauté the Aromatics
Push the chicken to the edge of the pan. Add the remaining olive oil, shallots, and garlic to the center. Cook for 5 minutes, stirring occasionally, until softened. - Build the Sauce
Pour in the apple cider, red wine, maple syrup, and cream. Stir gently to combine and move the chicken back to the center. - Simmer with Apples & Herbs
Nestle the apple slices and rosemary sprigs around the chicken. Cover and reduce heat to medium-low. Cook for 25 minutes, or until the chicken reaches 165°F internally with an instant read thermometer. - Finish and Serve
Remove the rosemary sprigs. Let rest a few minutes. Plate the chicken over apples and spoon the pan sauce over the top.
💡 Meat Nerd Tips
- Don’t worry if the chicken looks pink from the wine – go by temp, not color.
- Let the sauce reduce uncovered at the end if you want it thicker.
- Add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) for quick thickening.
🔁 Ingredient Swaps
- Apples: Use Granny Smith for tart or Honeycrisp apples for sweet.
- Chicken: Boneless works—just reduce the cook time and keep it submerged.
- Wine: Sub with white wine or chicken stock for a lighter sauce.
🍽️ What to Serve With Apple Chicken Thighs
- Mashed potatoes or buttery egg noodles
- Roasted Brussels sprouts or green beans
- Crusty bread to mop up the sauce
🧊 Storage & Reheating
- Fridge: Store the chicken, sauce, and apples in an airtight container up to 3 days.
- Reheat: Warm in a skillet over medium heat with a splash of cider or stock for 10 to 15 minutes.
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Want a fall dinner that looks impressive but won’t stress you out? This apple cider chicken combines juicy thighs with a creamy, wine-spiked sauce in one gorgeous pan. We’ll show you the simple technique that creates restaurant-worthy results.
Prevent your screen from going to sleep
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Season the chicken with the thyme, salt, and pepper.
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Sear in a large skillet with olive oil on medium heat for 3 to 5 minutes each side to lightly cook the skin.
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Move the chicken to the side of the pan and add in the shallots, garlic, and an additional 2 tablespoons of olive oil.
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Cook on medium heat for 5 minutes, stirring occasionally until the shallots are translucent.
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Add the apple cider, red wine, maple syrup and heavy cream to the pan with the chicken and shallots. Then stir gently to mix the liquid ingredients and move the chicken back to the center of the pan.
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Place the apple slices and rosemary sprigs around the chicken.
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Cover and cook on medium/low heat for 25 minutes, until the internal temperature of the chicken reaches 165 degrees F.
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Remove the rosemary sprigs from the pan and let the pan sit for a few minutes before serving the chicken thighs over the apple slices and topping with the sauce from the pan.
- The sauce should thicken as it cooks and be absorbed by the apple slices.
- Because of the red wine used in the recipe, the chicken will appear slightly pink even when it is fully cooked, so make sure to go by the temperature with an instant-read digital meat thermometer when determining if it is fully cooked. According to the USDA chicken is safe at 165°F.
- If the sauce is too thin for your taste, you can simmer the pan uncovered for a few minutes to reduce the moisture content, or add 1 tablespoon or cornstarch to the pan while stirring to distribute and thicken.
Serving: 1g | Calories: 616kcal | Carbohydrates: 32g | Protein: 21g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 1266mg | Potassium: 564mg | Fiber: 4g | Sugar: 21g | Vitamin A: 668IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 2mg
❓ Recipe FAQs
Yes, any firm apple works. Granny Smith is tart, Honeycrisp is sweet.
They give the best flavor and moisture, but you can sub breasts or boneless thighs. Adjust the cook time and keep them submerged so they stay juicy.
Use regular apple cider (not apple cider vinegar). Look for fresh, unfiltered cider in the refrigerated section during fall for the best flavor.
Absolutely. After searing the chicken and building the sauce, transfer everything to an oven-safe dish or leave it in your ovenproof skillet. Bake at 375°F for 25–30 minutes until the chicken reaches 165°F.