Skillet Apple Cider Glazed Chicken

This Skillet Apple Cider Chicken features juicy, golden chicken thighs simmered with tender apples, onions, garlic and fresh herbs in a sweet-savory apple cider sauce. Warm, comforting, and best of all, ready under 30 minutes!

Prepared in just one skillet, apple cider chicken is the epitome of an easy, cozy dinner that tastes like autumn on a plate!

Freshly cooked apples sit on top of Apple Cider chicken thighs.

Love cooking with apples? Me too! Check out my Apple Pork Chops, Pork Tenderloin with Apples and Apple Cider Braised Pork Shoulder too!

Author’s Notes

The Dreamy Fall Combo: Chicken and Apples

Once fall rolls around, apples start sneaking into just about everything in my kitchen – and not just desserts. I’m a big fan of cooking with apples – it is one of my favorite thing to do during this autumn season.

I first made this Apple Cider Chicken last Fall and fell in love with it. I knew I wanted to share it here eventually because it has been such a life-saver for us on busy weeknights. It calls for minimal ingredients, everything is made in one skillet, and it’s ready under 30 minutes!

Apple cider does something magical in a savory dish like this. It brings a gentle sweetness and a little tang that makes simple dish like this apple cider chicken taste like you put in way more effort than you actually did.

Chicken thighs are also SO forgiving. Since they are cooked low and slow (using a similar method as Braised Chicken Thighs), while submerged in that sweet and tangy apple cider, they stay juicy and tender. There’s need to stress about overcooking and drying out the chicken.

For years I’ve made the apple and pork combo, but since I tried this apple chicken recipe, I find that it’s a better option for an easy weeknight meal. I cannot tell you how many times I’ve curled up with a blanket and ate this yummy apple cider chicken from a bowl on a cold day after work.

I hope you love this recipe as much as we have and be sure to get a second helping. ❤️

Table of Contents

Ingredients For Apple Cider Chicken Thighs

Just a handful of simple ingredients come together to make this cozy skillet dinner.

Apple cider: The star of the sauce! Here in the US, apple cider is fresh-pressed apple juice that hasn’t been filtered, so it’s cloudy, rich and full of real apple flavor. Sometimes spices such as ground cinnamon, nutmeg and/or ground gloves are added to it. You’ll usually find it in the refrigerated section in the fall. Look for regular, non-alcoholic apple cider, and double-check you didn’t grab apple cider vinegar by mistake. Apple juice can be used if that’s all you have.
Chicken thighs: Boneless, skinless thighs stay juicy and tender, and they’re much more forgiving than chicken breasts if they cook a minute too long. You can use bone in and skin on chicken, it may take a few minutes longer to cook through.
Onion: Sliced onion softens and turns sweet in the skillet, adding a savory base to the sauce.
Garlic: Freshly minced garlic adds warmth and depth. Avoid substituting with garlic powder.
Apples: Go with a firm, crisp apple like Honeycrisp, Gala, Fuji or Pink Lady – they hold their shape and won’t turn to mush. Granny Smith works too if you like things a little tart.
Fresh thyme and sage: Classic fall herbs that make the whole kitchen smell amazing. A sprig of each is all you need.
Salt and pepper: A simple seasoning that lets the apple cider sauce shine.
Cooking oil: Olive, avocado, canola or vegetable oil – whichever neutral oil you have on hand works perfectly for searing.

Fresh herbs sit on top of skillet apple cider glazed chicken.

How To Make Skillet Apple Cider Glazed Chicken

Step 1: Season and sear the chicken

To make this delicious apple chicken recipe, first heat a deep skillet over medium heat. While it heats up, season the chicken thighs on both sides with salt and pepper.

Once the skillet is hot, drizzle in some cooking oil and add the chicken thighs in a single layer.

Step 2: Cook the chicken through

Cook the chicken thighs until golden and fully cooked, flipping halfway through. This usually takes about 5-7 minutes per side, depending on thickness.

The chicken is done when the internal temperature reaches 165°F. A meat thermometer is the easiest way to know for sure!

Remove the chicken to a plate and set aside.

Step 3: Sauté the onions, garlic and apples

Add the onion and garlic to the same skillet and sauté for 1 minute, until fragrant.

Add the sliced apple and sauté for a couple of minutes, until the edges just start to soften.

Step 4: Simmer the apple cider sauce

Pour in the apple cider. The liquid will bubble – immediately scrape up any golden bits stuck to the bottom of the pan – that’s pure flavor!

Add the thyme and sage.

Bring to a boil, then reduce to a simmer for a few minutes.

Want a thicker, glossier glaze? Let it simmer a few extra minutes so the cider reduces a little more.

Step 5: Return the chicken to the skillet

Return the chicken thighs to the skillet, along with any juices left on the plate. Bring it back to a boil and give the chicken a couple of minutes to warm through, spooning that apple cider sauce over the top.

Remove apple cider chicken thighs from heat.

Step 6: Serve and enjoy

Fish out the herb stems, then serve the chicken thighs with plenty of apples and apple cider glaze spooned over the top. Enjoy! 😋

Skillet apple chicken with chicken thighs, onions, garlic, and fresh apples is cooked and ready to eat!

Variations And Substitutions

This apple cider chicken is super easy to switch up depending on what you have.

Chicken breasts: Boneless, skinless breasts work too. Pound them to an even thickness so they cook evenly, and keep an eye on them so they don’t dry out.
Bone-in chicken thighs: These will need more time to cook through, so lean on your meat thermometer and cook until they reach 165°F.
Apple juice: No cider? Apple juice works in a pinch. It’s a bit sweeter, so a tiny splash of apple cider vinegar helps balance it out. If you really want you can add a pinch of cinnamon to it.
White wine: for another dimension of flavor, deglaze pan with 1/2 cup of dry white wine before adding apple cider.
Dijon mustard: Stir a spoonful into the cider for a tangy kick that pairs beautifully with the apples.
Dried herbs: Swap the fresh sprigs for a pinch of dried thyme and sage. Dried herbs are stronger, so a little goes a long way.
Rosemary: Add a sprig of rosemary alongside (or instead of) the sage for a more woodsy flavor.
Butter finish: Swirl a small pat of butter into the sauce at the end for an extra rich, silky glaze.

Make Ahead, Storage, And Reheating

Make ahead: Slice the onion and mince the garlic up to a day ahead and keep them in the fridge. Slice the apple right before cooking so it doesn’t brown.

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. The flavors get even cozier overnight!

Freezing: Freeze cooled leftovers in a freezer-safe container for up to 3 months. The apples will be softer after thawing, but the flavor holds up well.

Reheating: Reheat on the stovetop over medium-low heat with a splash of apple cider or water to loosen the sauce. The microwave works too – just cover it and heat in short bursts.

How To Serve Apple Cider Chicken

You’ll want something to soak up that sauce! Creamy mashed potatoes are always a winner – try my Creamy Mashed Potatoes or Cinnamon Brown Sugar Mashed Sweet Potatoes for an extra fall feel. Another option is rice – this vegetable rice pairs well and also soaks up the sauce.

Egg noodles or a hunk of crusty bread are great too.

For a veggie side, Roasted Brussels Sprouts and Sweet Potatoes, Oven Roasted Green Beans or Whole Roasted Butternut Squash round out the plate nicely.

Tips and Tricks

Pat the chicken dry: Blot the chicken thighs with a paper towel before seasoning. Dry chicken browns much better than wet chicken.
Don’t crowd the skillet: Give each thigh a little room. If your skillet is on the smaller side, sear in batches so the chicken browns instead of steams.
Let it sear: Resist the urge to move the chicken around too early. Leave it alone until it releases easily from the pan.
Avoid overcooking chicken: use a meat thermometer to check on chicken – once it hits 165°F remove from heat and avoid overcooking.
Pick a firm apple: Crisp apples like Honeycrisp, Gala or Pink Lady hold their shape in the sauce. Softer apples can break down and get mushy.
Keep the peel on: No need to peel! The skins add pretty color and help the slices hold together.
Scrape up the browned bits: Those golden bits left behind after searing the chicken add SO much flavor to the sauce. Don’t leave them behind.
Reduce for a thicker glaze: If you want a thicker, glossier sauce, let the cider simmer a few extra minutes before adding the chicken back.
Save the plate juices: Pour any juices from the resting chicken back into the skillet. It’s free flavor!

Frequently Asked Questions

Can I use apple cider vinegar instead?

Not as a swap. Apple cider vinegar is very sour and would overpower the dish. A small splash added to apple juice is fine, but it can’t replace the cider.

Can I use hard cider?

You can, but it will taste drier and less sweet, and a short simmer won’t cook off all of the alcohol. For a family-friendly dinner, stick with regular apple cider.

What kind of apples are best for this recipe?

Firm, crisp apples that hold their shape are best, like Honeycrisp, Gala, Fuji or Pink Lady. Granny Smith works if you like a tarter flavor.

Do I need to peel the apples?

Nope! The peel adds color and helps the slices hold their shape. Feel free to peel them if you prefer a softer texture.

How do I make the sauce thicker?

Let the cider simmer a few extra minutes so it reduces before you add the chicken back. For an even thicker sauce, stir in a little cornstarch mixed with cold water and simmer until it thickens.

How do I know when the chicken is done?

Chicken is fully cooked when the thickest part reaches 165°F on a meat thermometer. The juices should also run clear.

Can I make this ahead of time?

Yes! It reheats beautifully on the stovetop with a splash of cider or water. Leftovers keep in the fridge for 3-4 days.

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