This one skillet apple cider chicken is packed with flavor with the perfectly seasoned tender chicken and sweet crisp juicy apples in a sweet and savory sauce. It’s refined sugar free, paleo and has a Whole30 option. It’s the perfect quick cozy meal for fall nights!
What better way to celebrate fall than apple cider chicken?
Since I’ve had loads of apples for recipe testing lately, I decided to try going the savory route too instead of dessert only.
I love the apple chicken combo for the sweet savory blend of flavors. It’s perfect!
With fresh poultry herbs and sautéed onions and apples plus the juiciest most flavorful chicken, it’s easy cozy comfort food that you’ll want on repeat!
Let’s get into the details so you can make apple cider chicken ASAP!
What You Need to Make One Skillet Apple Cider Chicken
This recipe uses minimal ingredients, which makes it simple but yet so flavorful!
I prefer to use boneless skinless chicken thighs here because they stay juicy and I really love the flavor.
If you prefer breasts feel free to sub them in, just make sure to cook until just done to avoid them drying out.
Here’s everything you’ll need to make this apple cider chicken:
sea salt and ground black pepper
- ground cinnamon
- ground nutmeg
- dried thyme
- onion powder
- boneless skinless chicken thighs
- olive oil or avocado oil
- ghee or butter
- fresh sage
- fresh rosemary
- pure maple syrup, or maple sugar (omit for Whole30)
- apples (I used honeycrisp)
- yellow onion
- apple cider
How to Make This Apple Cider Chicken
Heat a large skillet over medium high heat.
In a small bowl, mix together the salt and all spices. Sprinkle the spice mixture over both sides of the chicken thighs.
Add the oil to the hot skillet to coat, allow it to heat for 30 seconds then add the chicken thighs to the pan.
Cook for 5 minutes or until the first side is deep golden brown, then flip and cook for 5 more minutes or until cooked through, adjusting the heat down to medium if the chicken is browning too fast.
Transfer the chicken to a plate while you prepare the sauce. (Continued below)
Continued:
Lower the heat to medium and add the ghee or butter to the pan, gently swirling to coat. Add the apples and onions, syrup or sugar (if using*) and sprinkle the mixture with a generous pinch each of sea salt and black pepper.
Cook, stirring occasionally, until the apples begin to soften, about 3 minutes.
Pour in the apple cider and cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
Add the chicken back to the pan, coating in the sauce, and cook for another minute to heat through.
Remove from heat. Spoon the apple mixture over the chicken and garnish with fresh rosemary or other fresh herbs if desired.
What To Serve with Apple Cider Chicken
You can store any leftovers in a sealed container in the refrigerator for up to 3 days.
This meal is wonderful with a side of roasted sweet potatoes or butternut squash.
You can also serve with garlic balsamic brussels sprouts, or a harvest salad.
If you have a larger crowd to feed, this harvest casserole, butternut sausage stuffing or candied sweet potatoes would be great!
One Skillet Apple Cider Chicken {Paleo, Whole30}
Apple Cider Chicken {Paleo, Whole30 Option)
Ingredients
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1.5 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons ghee or butter
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon pure maple syrup or maple sugar*
- 2 medium apples sliced, unpeeled (I used honey crisp)
- 1 small yellow onion diced
- Generous pinches of sea salt and black pepper
- 1/2 cup fresh apple cider
- Fresh rosemary for garnish
Instructions
-
Heat a large skillet over medium high heat.
-
In a small bowl, mix together the salt and all spices. Sprinkle the spice mixture over both sides of the chicken thighs.
-
Add the oil to the hot skillet to coat, allow it to heat for 30 seconds then add the chicken thighs to the pan.
-
Cook for 5 minutes or until the first side is deep golden brown, then flip and cook for 5 more minutes or until cooked through, adjusting the heat down to medium if the chicken is browning too fast. Transfer the chicken to a plate while you prepare the sauce.
-
Lower the heat to medium and add the ghee or butter to the pan, gently swirling to coat. Add the apples and onions, syrup or sugar (if using*) and sprinkle the mixture with a generous pinch each of sea salt and black pepper.
-
Cook, stirring occasionally, until the apples begin to soften, about 3 minutes. Pour in the apple cider and cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes. Add the chicken back to the pan, coating in the sauce, and cook for another minute to heat through.
-
Remove from heat. Spoon the apple mixture over the chicken and garnish with fresh rosemary or other fresh herbs if desired. Enjoy! Store any leftovers in a sealed container in the refrigerator for up to 3 days.
Recipe Notes
*Omit the sweetener to keep the recipe Whole30 compatible.
Nutrition
Want More Easy Skillet Paleo Recipes? Try One of These!
Garlic Butter Steak Bites with Potatoes
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