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–+ servings
Rosemary Apple Cider Chicken

Savory Rosemary Apple Cider Chicken for Cozy Autumn Nights

This Rosemary Apple Cider Chicken is a comforting dish, perfect for autumn dinners, blending savory chicken with the sweetness of apples.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-In Chicken Thighs skin-on for extra crispiness
  • Salt to taste
  • Pepper to taste
For the Spice Blend
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder or fresh garlic if preferred
  • 1 tsp Smoked Paprika
  • 1 tsp Fresh Thyme substitute 1/3 tsp dried thyme if needed
  • 2 tbsp Fresh Rosemary chopped; can use 1 tsp dried if fresh isn't available
For the Vegetables and Fruit
  • 1 piece Red Onion sliced
  • 1-2 pieces Honeycrisp Apples sliced
For the Sauce
  • 4 tbsp Salted Butter unsalted can be used
  • 3/4 cup Apple Cider
  • 1/2 cup Chicken Broth or White Wine
  • 2 tbsp Dijon Mustard
For Cooking
  • Olive Oil for searing
  • 3 cloves Garlic minced; can substitute with garlic powder

Equipment

  • large heavy skillet

Method
 

Step-by-Step Instructions
  1. Season the chicken thighs with onion powder, garlic powder, smoked paprika, fresh thyme, salt, and pepper. Allow resting at room temperature for 15 minutes.
  2. Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs skin side down for 5-7 minutes until golden brown, then flip and cook for another 5-7 minutes.
  3. Remove the chicken and set aside. Ensure the skillet retains the drippings for the next steps.
  4. Sauté the sliced red onion in the skillet over medium heat for 3-4 minutes, then add the sliced Honeycrisp apples and cook for 2 more minutes.
  5. Lower the heat, add butter and garlic, stirring until melted. Pour in apple cider and chicken broth or wine, scraping the skillet, then stir in mustard and let simmer for 2-3 minutes.
  6. Nestle the chicken thighs back into the skillet, cover, and simmer on low for 10-15 minutes until cooked through and the sauce thickens.
  7. Plate the chicken thighs and drizzle pan sauce over before serving.

Nutrition

Serving: 1servingCalories: 430kcalCarbohydrates: 24gProtein: 30gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Allowing chicken to reach room temperature ensures even cooking. Adjust the sauce thickness if needed with cornstarch slurry.

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