Can I make this with chicken breasts instead?

Yes! Just reduce the oven time to about 15-20 minutes and keep an eye on the internal temperature so it doesn’t overcook.

Can I use store-bought apple juice instead of cider?

You can, but apple cider has that rich, tangy depth that makes the sauce extra special. If you use juice, try adding a splash of vinegar or a squeeze of lemon for balance.

How should I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a little extra cider or broth to keep things saucy.

Rosemary Apple Cider Chicken: 6 Easy Steps to Fall Bliss

Name: Rosemary Apple Cider Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4–5 bone-in chicken thighs; 2 tsp onion powder; 2 tsp garlic powder; 1 tsp smoked paprika; 1 tsp fresh thyme; 2 tbsp fresh rosemary, chopped; Salt and pepper to taste; 1 red onion, sliced; 1–2 Honeycrisp apples, sliced; 2–3 rosemary sprigs, for garnish; Olive oil; 4 tbsp salted butter; 3/4 cup apple cider; 1/2 cup chicken broth; 2 tbsp Dijon mustard; 3 garlic cloves, finely diced

Description

This Rosemary Apple Cider Chicken is a cozy fall favorite that combines tender, golden-brown chicken thighs with sweet apples, caramelized onions, and a buttery cider sauce. Ready in under 45 minutes, it’s a one-pan wonder bursting with comforting flavor and autumn warmth.

Ingredients

Scale

For the Chicken:

4–5 bone-in chicken thighs
2 tsp onion powder
2 tsp garlic powder
1 tsp smoked paprika
1 tsp fresh thyme
2 tbsp fresh rosemary, chopped
Salt and pepper to taste
1 red onion, sliced
1–2 Honeycrisp apples, sliced
2–3 rosemary sprigs, for garnish
Olive oil

For the Sauce:

4 tbsp salted butter
3/4 cup apple cider
1/2 cup chicken broth
2 tbsp Dijon mustard
3 garlic cloves, finely diced

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Instructions

Prep and Season the Chicken: Preheat oven to 425°F. In a large bowl, season chicken thighs with onion powder, garlic powder, smoked paprika, thyme, rosemary, salt, and pepper.
Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken 3–4 minutes per side until golden brown.
Roast with Apples and Onions: Remove from heat. Scatter sliced onions and apples around the chicken and add rosemary sprigs. Bake 20–25 minutes, or until chicken reaches 165°F.
Make the Sauce: Remove chicken and apples from skillet. Add butter, apple cider, broth , Dijon mustard, and garlic. Whisk and simmer 5 minutes until slightly thickened.
Combine and Serve: Return chicken and apples to the pan. Spoon sauce over top and serve warm with crusty bread or mashed potatoes.

Notes

Use bone-in chicken thighs for the best flavor and juicy texture.
Honeycrisp or Pink Lady apples work best—they hold their shape and balance the savory sauce.
If the sauce thickens too much, add a splash of apple cider or broth to loosen it.
Pair this dish with mashed potatoes, roasted carrots, or a simple green salad for a full meal.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Oven + Skillet
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 410 kcal
Sugar: 8 g
Sodium: 560 mg
Fat: 26 g
Saturated Fat: 8 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 29 g
Cholesterol: 130 mg