Apple Cider Chicken: 5 Irresistible Fall Flavors

When the weather turns crisp and the evenings start calling for cozy sweaters, there’s nothing more comforting than the warm, slightly sweet, and savory aroma of Apple Cider Chicken bubbling away in your kitchen. This dish feels like fall wrapped up in a skillet—juicy chicken thighs, tender apples, and a spiced cider sauce that practically begs for a slice of crusty bread on the side.

And here’s the best part: this isn’t one of those “all-day in the kitchen” meals. Nope! It comes together in under 40 minutes, making it the perfect balance between quick weeknight dinner and fancy-enough-for-company main course.

So if you’re a busy mom juggling after-school chaos, or a professional who’s too tired to do more than reheat leftovers most nights, this recipe has your back.

Why You’ll Love This Apple Cider Chicken

• It tastes like fall in a pan. The apple cider, cinnamon, and nutmeg create a sauce that’s cozy and slightly sweet without being overpowering.
• Weeknight-friendly. Start to finish in about 35 minutes. That’s less than an episode of your favorite show.
• Family-approved. Even picky eaters won’t complain when chicken comes smothered in buttery apple goodness.
• Versatile. Pairs beautifully with mashed potatoes, rice, or roasted veggies.

Ingredients You’ll Need

Here’s everything to gather before you start (and don’t worry, nothing too fancy here!):

• 1 teaspoon salt, divided
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon ground black pepper
• 1 pound boneless, skinless chicken thighs
• 2 Tablespoons unsalted butter
• 1 Tablespoon light or dark brown sugar
• 2 cups apple slices (about 1/4-inch-thick, no need to peel)
• 1/3 cup chopped shallots (or yellow onion if that’s what you have)
• 1/3 cup apple cider (the drinkable kind, not vinegar!)
• Optional: fresh thyme and rosemary for garnish

How To Make Apple Cider Chicken

1. Season the chicken like a pro.

Start by mixing your spices in a small bowl: 3/4 teaspoon salt, coriander, cinnamon, nutmeg, thyme, and pepper. This is your flavor foundation, and trust me, it makes the chicken taste like it came straight out of a restaurant kitchen. Sprinkle the mix generously over both sides of your chicken thighs. Don’t be shy here—this seasoning is what turns everyday chicken into “wow, what is this amazingness?”

2. Sear until golden and irresistible.

Heat up a large 12-inch skillet over medium heat. (If you’ve got a cast iron pan, now’s its time to shine. If not, no worries—any sturdy skillet will do.) Add a light drizzle of oil and swirl it around. Place your chicken thighs in the pan and let them sizzle for about 5 minutes. Don’t move them around too much; this is how you get that gorgeous golden crust. Flip and cook for another 5 minutes, or until they reach 165°F inside.

Pro tip: use an instant-read thermometer if you’ve got one—it takes all the guesswork out. Once done, transfer the chicken to a plate and cover loosely with foil. Don’t worry, we’ll invite them back to the party in a few minutes.

3. Build that cozy apple base.

Without wiping out the pan (because those little browned bits are flavor gold), melt your butter right in the same skillet. Stir in the brown sugar, apple slices, and shallots, plus the last 1/4 teaspoon of salt. Within a few minutes, your kitchen will smell like apple pie collided with Sunday dinner in the best way possible.

Cook for about 5 minutes, just until the apples begin to soften and the shallots mellow out. You want tender apples, not mushy ones, so keep an eye on them.

4. Add the star of the show: apple cider.

Pour in the apple cider and give it a gentle stir, scraping up those caramelized bits from the bottom of the pan (that’s where all the flavor hides). Let the cider bubble and reduce for another 5 minutes. It’ll thicken just slightly into a light, buttery sauce. If it’s smelling so good you’re tempted to dunk bread in already… you’re not alone.

5. Finish with a flourish.

Now it’s time to bring the chicken back. Nestle the thighs into the apple mixture and spoon some of that glossy cider sauce over the top. Let everything mingle on the stove for 2 more minutes, just enough for the flavors to marry.

When you’re ready to serve, spoon the apples and sauce over the chicken, garnish with fresh thyme or rosemary if you’re feeling fancy, and take a moment to admire your work. This is the kind of dish that makes a Tuesday night feel like a special occasion.

Cooking Tips for the Best Apple Cider Chicken

• Don’t swap apple cider for apple cider vinegar. Trust me, your taste buds will not forgive you.
• Keep the apple skins on. They help the slices hold their shape while cooking. Plus—less prep!
• Make it ahead. This dish reheats beautifully. The butter in the sauce may firm up in the fridge, but once you warm it, everything comes back together like magic.
• Serving suggestion: Try it with mashed sweet potatoes for the ultimate fall comfort meal.

A Quick Story From My Kitchen

This Apple Cider Chicken saved me last fall when life felt like one never-ending to-do list. Between school projects, work deadlines, and the never-ending laundry pile, I needed something that looked fancy but didn’t actually require much effort. The first time I served it, my husband thought I’d spent hours in the kitchen. (Spoiler: it was under 40 minutes, and I even had time to sneak in a cup of coffee while it simmered.)

That’s the beauty of recipes like this—they taste like a hug in a bowl without stealing your whole evening.

FAQs About Apple Cider Chicken

Bring Cozy Comfort to Your Table

If your weeknights feel rushed and your weekends are too short, this Apple Cider Chicken is your golden ticket to a comforting, flavorful meal that doesn’t demand too much of you. It’s warm, it’s slightly sweet, it’s savory—and it makes your house smell like fall just walked right through the door.

Serve it once, and I promise it’ll earn a permanent spot in your fall recipe rotation.

More Cozy Fall Recipes You’ll Love

If you loved this Apple Cider Chicken, then you’ll definitely want to check out a few more comforting dishes that bring all the cozy vibes to your table:

• Treat yourself to these Soft Pumpkin Cookies with Cinnamon Frosting—they’re soft, spiced, and the perfect sweet finish after a hearty chicken dinner.
• For another autumn-inspired main, try my Turkey Meatballs with Pumpkin Sage Sauce. It’s savory, creamy, and packed with fall flavors.
• Don’t miss this ultimate comfort classic: Autumn Harvest Beef Stew. It’s rich, hearty, and guaranteed to warm you up on chilly nights.
• And if you’re craving something sweet and simple, my Crock Pot Apple Dump Cake is the easiest way to enjoy a warm, gooey apple dessert with almost no effort.

These recipes are perfect companions to your fall cooking lineup—and together, they’ll make your kitchen smell like a cozy farmhouse all season long.

Apple Cider Chicken

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• Author: Mounia
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Apple Cider Chicken is a cozy, fall-inspired dinner that’s bursting with flavor! Juicy chicken thighs simmer in a buttery apple cider sauce with tender apples, shallots, and warm spices like cinnamon and nutmeg. It’s a comforting, restaurant-worthy dish made right in your skillet — perfect for busy weeknights or lazy Sunday dinners.

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Ingredients

Scale 1x2x3x

• 1 teaspoon salt, divided

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon dried thyme leaves

• 1/4 teaspoon ground black pepper

• 1 pound (454g) boneless, skinless chicken thighs

• 2 Tablespoons unsalted butter

• 1 Tablespoon light or dark brown sugar

• 2 cups (250g) apple slices (about 1/4-inch thick, no need to peel)

• 1/3 cup (40g) chopped shallots (or yellow onion)

• 1/3 cup (80ml) apple cider (NOT apple cider vinegar)

• Optional: fresh thyme and rosemary, for garnish

Cook Mode Prevent your screen from going dark

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Instructions

1. Season the Chicken:
   In a small bowl, mix 3/4 teaspoon salt, coriander, cinnamon, nutmeg, thyme, and pepper. Rub the spice mixture on both sides of the chicken thighs.

2. Sear the Chicken:
   Heat a 12-inch skillet (cast iron preferred) over medium heat with a drizzle of oil. Add chicken thighs and sear for 5 minutes per side, until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken and set aside.

3. Cook the Apples and Shallots:
   In the same pan, melt the butter. Stir in brown sugar, apples, shallots, and remaining 1/4 teaspoon salt. Cook for about 5 minutes, stirring occasionally, until apples begin to soften.

4. Add the Apple Cider:
   Pour in the apple cider, scraping up the browned bits from the bottom of the pan. Simmer for another 5 minutes until the sauce thickens slightly.

5. Finish the Dish:
   Return chicken to the pan and spoon the cider sauce and apples over top. Let it all simmer together for 2 minutes. Garnish with fresh herbs and serve warm.

Notes

Apple Tip: Use firm, sweet apples like Honeycrisp, Fuji, or Gala for best results.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stove or in the microwave until warmed through.
Don’t swap cider for vinegar — the flavors are completely different!
Serving Idea: Serve over mashed potatoes, wild rice, or roasted veggies for a full meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Skillet / Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 chicken thigh with sauce
• Calories: 310 kcal
• Sugar: 10 g
• Sodium: 680 mg
• Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 27 g
• Cholesterol: 115 mg