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–+ servings
Rosemary Apple Cider Chicken

Savory Rosemary Apple Cider Chicken for Cozy Autumn Nights

This Rosemary Apple Cider Chicken recipe combines juicy chicken thighs with Honeycrisp apples and fresh rosemary for a comforting dish perfect for fall.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-In Chicken Thighs Can substitute with breasts for a leaner option.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Sauce
  • 2 tablespoons Olive Oil Use good quality.
  • 2 tablespoons Salted Butter Can use unsalted, adjust salt accordingly.
  • 3 cloves Garlic Minced.
  • 1 tablespoon Dijon Mustard Yellow mustard works in a pinch.
  • 1 cup Apple Cider Unsweetened apple juice can be used as a last resort.
  • 1 cup Chicken Broth or White Wine Choose based on your preference.
For the Vegetables
  • 1 large Red Onion Can substitute with yellow or white.
  • 2 large Honeycrisp Apples Can use any firm, tart apple.
  • 2 tablespoons Fresh Rosemary Or use 1 teaspoon dried rosemary.
  • 1 teaspoon Fresh Thyme Dried thyme can be substituted.
Spices
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika Regular paprika can be used instead.

Equipment

  • oven-proof skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather all your ingredients and equipment, including an oven-proof skillet.
  2. Heat about two tablespoons of olive oil over medium-high heat in the skillet. Add the chicken thighs skin-side down and sear for about 4-5 minutes until golden brown. Flip and sear for another 4-5 minutes.
  3. Remove the chicken from the skillet and set aside. In the same skillet, add sliced red onion and diced Honeycrisp apples. Sauté for 3-4 minutes until they begin to soften.
  4. Add a tablespoon of salted butter to the skillet and melt with the onions and apples. Stir in minced garlic, apple cider, chicken broth or white wine, Dijon mustard, salt, pepper, onion powder, garlic powder, smoked paprika, fresh thyme, and rosemary. Simmer for 2-3 minutes.
  5. Return the chicken thighs to the skillet, spoon the sauce over them, and transfer to the preheated oven. Roast for 20-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  6. Remove the skillet from the oven and let the chicken rest for a few minutes before serving warm drizzled with the sauce.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 7gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

Fresh herbs elevate flavors, avoid crowding the pan when searing, and check the internal temperature for safety.

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