Here in Florida, we had a taste of Fall this past weekend and it was absolutely glorious! The weather was in the 60’s & 70’s, which is unheard of here in September. No tropical rains – no humidity. Just pure Fall weather like the rest of the country has been recently enjoying. The cooler weather got me in the mood for Autumn flavors so I knew I had to make something with apples and the flavors that make apples taste amazing – cinnamon & nutmeg! I know, I know, you’re thinking it sounds like a really sweet chicken, but the other spice balance it out making it the perfect fall dish. Truly!
To make this dish, all you have to do is season the chicken and cook it in the pan for about 10 minutes. Then, take it out and cook the apples down in a sauce for another 10 or so minutes. Add it all back together and serve it up. One pan, easy clean-up, dinner for everyone!
I will say, I did made a few small changes to the original Sally’s Baking recipe – it originally called for chicken thighs, which would give this a meaty flavor, but I made mine with chicken breasts and it was just as good! I used onions instead of shallots and I opted for no rosemary. Oh and I think this would taste great with pork instead of chicken, if you like pork! All the changes, and I still think this was the perfect Fall dinner!
What’s your favorite apple-y dinner? I’d love to make it – drop me the recipe in the comments below! Happy cooking!
One-Pan Apple Cider Chicken
Ingredients
- 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 or chicken breasts
- 2 tablespoons unsalted butter
- 1 tablespoon light or dark brown sugar
- 2 cups apple slices (about 1/4-inch-thick slices, no need to peel)
- 1/3 cup chopped shallots or yellow onion
- 1/3 cup apple cider (NOT apple cider vinegar)
- Optional: fresh thyme and rosemary, for garnish
Directions
- Heat a large 12-inch skillet over medium heat.
- While the pan is heating mix together 3/4 teaspoon salt, coriander, cinnamon, nutmeg, dried thyme, and pepper in a small bowl. Sprinkle the spice mixture over both sides of the chicken.
- Add a drizzle of oil to the hot skillet, and swirl to coat. Add the chicken to the pan. Cook for 5 minutes, then flip and cook for 5 more minutes or until cooked through (internal temperature should be at least 165°F). Transfer chicken to a plate and cover lightly.
- Add the butter to the pan (no need to wipe it out first), and gently swirl to coat as it melts. Add the brown sugar, apples, and shallots/onion, and sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until apples begin to soften, about 5 minutes. Pour in the apple cider and cook, stirring occasionally, until the cider sauce has slightly thickened, about 5 minutes. Add the chicken back to the pan and cook for 2 minutes.
- Remove from heat. Spoon the apple mixture over the chicken to serve. Garnish with fresh thyme and rosemary, if desired. Enjoy!
