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One Pan Creamy Apple Cider Chicken

Tender chicken thighs simmered in a rich, creamy apple cider sauce with fresh apples and thyme – an easy one-pan fall favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Autumn
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in skin-on chicken thighs about 2-2.5 lbs
  • 2 tbsp olive oil
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
Sauce and Vegetables
  • 2 medium apples sliced into wedges
  • 1 large yellow onion thinly sliced
  • 4 garlic cloves minced
  • 2 tsp fresh thyme leaves
  • 1 tbsp Dijon mustard
  • 1.5 cups fresh apple cider
  • 0.5 cup chicken broth
  • 0.75 cup heavy cream
  • 1 tbsp apple cider vinegar

Equipment

  • Large skillet
  • Tongs
  • Wooden spoon
  • Cutting board

Method
 

  1. Pat chicken dry and season with salt, pepper, paprika, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high. Sear chicken skin-side down 6-8 minutes, flip and sear 4-5 minutes more. Remove to a plate.
  3. In the same skillet, sauté onions until softened, about 4-5 minutes.
  4. Add apples and garlic; cook 3-4 minutes.
  5. Stir in thyme and Dijon mustard.
  6. Pour in apple cider and broth; scrape up browned bits and simmer 3-4 minutes.
  7. Return chicken to skillet; cover partially and simmer 15-20 minutes until chicken is cooked through.
  8. Stir in cream and vinegar; simmer uncovered 5-7 minutes until sauce thickens.
  9. Garnish and serve.

Notes

Use fresh unfiltered apple cider for best flavor. Bone-in thighs recommended for juiciness.