Description
A cozy, skillet-style chicken dinner where bone-in chicken thighs simmer in a savory-sweet blend of apple cider, fresh rosemary, sautéed onions, and tender apple slices, creating a rich pan sauce that feels perfect for cool-weather comfort or an easy weeknight fall meal.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 cup apple cider
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 2 sprigs fresh rosemary
- 2 medium apples, cored and sliced
Instructions
- Pat the chicken thighs dry and season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Preheat the oven to 375°F and place an oven-safe skillet over medium-high heat.
- Add the olive oil to the hot skillet, then place the seasoned chicken thighs skin-side down and sear until the skin is golden and crisp.
- Flip the chicken thighs, sear the second side briefly, then transfer the chicken to a plate and set aside.
- Reduce the heat to medium, add the butter and sliced onion to the skillet, and cook until the onion softens and begins to caramelize.
- Stir in the minced garlic and cook just until fragrant, then add the apple slices and cook for another minute or two.
- Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan, then whisk in the Dijon mustard and add the rosemary sprigs.
- Nestle the seared chicken thighs back into the skillet, skin-side up, making sure the liquid comes partway up the meat without covering the skin.
- Transfer the skillet to the preheated oven and roast until the chicken reaches an internal temperature of 165°F and the apples are tender, about 25 to 30 minutes.
- Remove the skillet from the oven and let the chicken rest a few minutes, then spoon the apple cider sauce and apples over each piece before serving.
Notes
- For a slightly sweeter sauce, stir in a teaspoon of maple syrup after the chicken finishes baking.
- Use firm apples like Honeycrisp or Granny Smith so they hold their shape and do not turn mushy.
- If you prefer a richer finish, swirl in an extra pat of butter at the end to make the pan sauce silkier.
- Leftovers reheat best on the stovetop over low heat with a splash of extra broth or water to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12
- Sodium: 750
- Fat: 32
- Saturated Fat: 9
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 42
- Cholesterol: 185