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–+ servings

Harvest-Spiced Apple Cider Chicken Thighs

Juicy chicken thighs are first seared, then gently braised in a warmly spiced apple cider sauce with caramelized apples and fresh rosemary for an unforgettable autumn one-pan dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp dried thyme
  • ½ tsp ground cinnamon
  • ¼ tsp smoked paprika
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 large crisp apples Honeycrisp or Granny Smith, cored and sliced
  • 1 ¾ cups fresh apple cider
  • ¼ cup low-sodium chicken broth
  • 1 tsp Dijon mustard
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 2 sprigs fresh rosemary
  • Fresh parsley chopped for garnish

Method
 

  1. Pat chicken thighs dry. In a bowl, whisk salt, pepper, thyme, cinnamon and smoked paprika. Toss chicken in spice mix.
  2. Heat olive oil in a large oven-proof skillet over medium-high. Sear thighs, skin-side down if using skin-on, until deeply golden, 5–6 minutes. Flip and cook 4 minutes. Transfer to a plate.
  3. Reduce heat to medium. Melt butter in the same skillet, add apple slices and one rosemary sprig, sauté until lightly browned, about 3 minutes per side. Remove apples and set aside.
  4. Pour in apple cider and chicken broth, scrape up any brown bits. Stir in Dijon, return rosemary sprig, and bring sauce to a gentle simmer for 8–10 minutes, until slightly reduced.
  5. Mix cornstarch with water; whisk into simmering sauce. Nestle chicken and apples back into skillet. Cover and braise on low for 8–10 minutes, until chicken registers 165°F.
  6. Optional: place skillet under broiler 1–2 minutes for a glossy glaze. Garnish with parsley, discard rosemary sprigs, and serve.
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