One Pot Apple Cider Chicken Thighs With Apples Recipe
Introduction
This One Pot Apple Cider Chicken Thighs With Apples recipe is a comforting and flavorful dish perfect for cozy dinners. Juicy chicken thighs are cooked with tart apples, sweet onions, and a savory apple cider sauce that brings it all together beautifully.
Ingredients
- 4–6 bone-in, skin-on chicken thighs
- 2 large firm apples (like Honeycrisp or Gala), sliced into wedges
- 1 medium red onion, sliced into wedges
- 3 cloves garlic, minced
- 1 cup high-quality apple cider (not apple juice)
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and black pepper to taste
Instructions
- Step 1: Pat the chicken thighs dry with paper towels to ensure the skin gets crispy. Season both sides generously with salt and black pepper.
- Step 2: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 2 minutes, then remove the chicken from the pan and set it aside on a plate.
- Step 3: In the same skillet, add the sliced apples and red onions. Cook for 4-5 minutes until the onions begin to soften and the apples get a light brown edge. Add the minced garlic and cook for 1 minute until fragrant.
- Step 4: Whisk together the apple cider, chicken broth, and Dijon mustard. Pour this mixture into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Add the fresh thyme and rosemary sprigs.
- Step 5: Place the chicken thighs back into the skillet, nestled among the apples and onions (keep the skin side above the liquid to maintain crispness). Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). If you prefer a thicker sauce, remove the lid for the last 5 minutes of cooking.
Tips & Variations
- Use firm apples like Honeycrisp or Gala to prevent them from turning mushy during cooking.
- For a deeper flavor, sear the chicken in batches to avoid overcrowding the pan.
- Substitute fresh herbs with 1 teaspoon each of dried thyme and rosemary if fresh is unavailable.
- Add a pinch of cinnamon or nutmeg for an autumn-inspired twist.
Storage
Store leftover chicken and apples in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. To keep the sauce thick after reheating, simmer uncovered for a few minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken thighs for this recipe?
Yes, boneless thighs can be used, but cooking time will be shorter. Check that the internal temperature reaches 165°F (74°C) and watch closely to avoid overcooking.
What can I substitute for apple cider if I don’t have any?
You can use apple juice mixed with a splash of white wine vinegar or lemon juice to mimic the tanginess of apple cider. Avoid using plain apple juice as it is too sweet for this dish.
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One Pot Apple Cider Chicken Thighs With Apples Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This One Pot Apple Cider Chicken Thighs recipe combines juicy, crispy chicken thighs with tender apples and onions simmered in a flavorful apple cider and herb broth. Perfectly balanced with savory and sweet notes, this gluten-free dish is cooked entirely in one skillet or Dutch oven, making it an easy and delicious meal for any night.
Ingredients
Chicken
- 4–6 bone-in, skin-on chicken thighs
Produce
- 2 large firm apples (like Honeycrisp or Gala), sliced into wedges
- 1 medium red onion, sliced into wedges
- 3 cloves garlic, minced
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Liquids & Condiments
- 1 cup high-quality apple cider (not apple juice)
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
Seasonings
- Salt and black pepper to taste
Instructions
- Prepare the Chicken: Pat the chicken thighs dry thoroughly with paper towels to ensure the skin crisps up nicely when cooked. Generously season both sides with salt and black pepper.
- Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and cook for another 2 minutes. Remove chicken from the pan and set aside on a plate.
- Cook Apples and Onions: In the same skillet, add the sliced apples and red onions. Sauté for 4-5 minutes until the onions soften and apples develop a light brown edge. Add minced garlic and cook for an additional 1 minute until fragrant.
- Make the Sauce: Whisk together apple cider, chicken broth, and Dijon mustard. Pour the mixture into the skillet, scraping up browned bits from the bottom with a wooden spoon for extra flavor. Add fresh thyme and rosemary sprigs to the pan.
- Simmer the Chicken: Nestle the chicken thighs back into the skillet over the apples and onions, keeping the skin side above the liquid to maintain crispness. Reduce heat to medium-low, cover, and simmer gently for 15-20 minutes until the internal temperature of the chicken reaches 165°F (74°C). For a thicker sauce, remove the lid during the last 5 minutes of cooking.
Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and crispy skin.
- Choose firm apples such as Honeycrisp or Gala to hold their shape during cooking.
- To check doneness, use a meat thermometer and ensure the internal temperature hits 165°F (74°C).
- If you prefer a thicker sauce, uncover the pan to reduce the liquid during the last 5 minutes of simmering.
- This recipe is naturally gluten-free but always double-check your chicken broth for gluten if sensitive.
- Can be served over rice, mashed potatoes, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: apple cider chicken, one pot chicken recipe, gluten free chicken thigh recipe, apple and chicken skillet, easy stovetop chicken
