This Apple Cider Chicken Skillet is the best fall chicken recipe! The crispy tender chicken thighs baked in sweet apple cider make an amazing one-pan dinner for the family. Paleo, gluten-free, and whole30 friendly, this healthy one pan chicken skillet recipe is a must-have for this fall season.
Cast iron skillet chicken that just came out of the oven. Apple cider chicken is cooked to crispy golden, apples, carrots and sweet potatoes are tender.

It can’t get more perfect when sweet and spicy apple cider is used in a fall chicken recipe.

Tom and I love the tender, juicy, and crispy chicken thighs baked in a creamy apple cider dijon sauce mixed with chunks of apples, carrots, and sweet potatoes.

Even better? This One-pan skillet chicken recipe is so easy to make.

You can also use this as a good opportunity to take the family apple picking and cider tasting!

Yummy healthy recipes along with fun family time is what this time of year is all about 🙂

Why Do I Love This Apple Cider Chicken Skillet Recipe

Some things just go better together and fall with apple cider just happens to be one of them.

This healthy cast iron chicken thighs recipe is absolutely perfect for fall.

Apple cider is my favorite and plays a significant role in countless fall comfort foods; apple cider donuts, muffins, cake, mulled hot apple cider… the list goes on.

Since l love it so much in sweet treats I thought, “why not make it in a savory recipe too?”

A close up picture of baked chicken thighs, apple slices, carrots and Rosemarry

One-pan apple cider chicken recipe is so easy to make and requires very little clean up (who doesn’t love that??) since you’re only using one pan.

Let me tell you, this recipe is what fall comfort food dreams are made of.

It’s paleo-friendly, gluten-free, and can also be made whole30 friendly as well.

To make this recipe whole30 friendly all you will need to do is choose a no sugar added apple cider.

Cast Iron Skillet Chicken

The cooking method can greatly affect the nutrition of a dish as well.

Aside from a little pan searing with heart-healthy oil, this recipe is baked.

As an added bonus, chicken thighs are a great budget-friendly option too.

Budget Friendly

OH yes! Chicken Thighs are usually cheaper than chicken breasts, and because of the higher fat content, they provide a higher sense of satiety (feeling full) so you will feel fuller longer and help stretch your budget.

Win-win!

A cast iron pan with chicken, apples, sweet potatoes and carrots. There are springs of fresh Rosemary

Best Apples to Use for Apple Cider Skillet Chicken

For this recipe, I like to use honey crisp or gala apples, but you can use any sweet or slightly tart apple variety that you prefer.

If you are unsure what kinds of apples would meet the sweet or tart profile, I found this to be a great reference!

Ingredients Needed to Make One-Pan Apple Cider Chicken

  • Apples- choose a sweet and slightly tart flavor profile
  • Apple cider- look for no sugar added for a whole30 option
  • Dijon mustard; grainy
  • Carrots
  • Sweet potatoes
  • Avocado oil; 2 Tbsp
  • Salt, to taste
  • Pepper, to taste
  • Rosemary

How to Make Apple Cider Skillet Chicken

First, pan sear the chicken, skin side down, until crispy/brown. Remove chicken and place on a piece of paper towel.

Then, roughly wipe down the skillet if needed. Add apple cider, dijon mustard, and chopped rosemary to skillet.

Bring ingredients to a boil and let it summer for a couple of minutes until slightly reduced.

Season apple slices, chopped carrots and sweet potatoes with salt and pepper and 1-2 Tbsp of avocado oil.

Add everything to the skillet.

Bake at 425 F for 15-20 minutes, or until chicken is cooked through (internal temp of 165 F).

Remove skillet from oven and enjoy!

How to Store and Reheat Apple Cider Cast Iron Chicken

One pan Chicken thighs seared to crispy brown. Topped with cooked apples, carrots, sweet potatoes and fall vegetables.

Apple cider chicken will last for 2-3 days in the fridge.

To reheat, place in microwave or use stovetop

I prefer using the stovetop to reheat because it heats the leftovers more evenly throughout and won’t dry out the chicken.

What’s your favorite one pan meal? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

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One pan Chicken thighs seared to crispy brown. Topped with cooked apples, carrots, sweet potatoes and fall vegetables.

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One pan Chicken thighs seared to crispy brown. Topped with cooked apples, carrots, sweet potatoes and fall vegetables.

Get the recipe:Apple Cider Chicken Skillet

Paleo, gluten-free, and whole30 friendly, this easy and healthy apple cider one-pan chicken is a must-have for the family this fall season.
4.70 stars (13 reviews)

Ingredients

  • 2.5 – 3 lb Chicken thighs, with bones and skin on
  • 1 cup apple cider
  • 1 tbsp dijon mustard, grainy kind
  • salt pepper to taste
  • 2 carrots chopped
  • 1 small sweet potato cubed
  • 1 small apple sliced
  • 4-5 sprigs of rosemary

Instructions 

  • Preheat the oven to 425 F.
  • In a bowl, season chopped carrots, sweet potatoes, and sliced apples with 2 tbsp oil, salt, and pepper to taste. Toss together.
  • Season chicken thighs with a generous amount of salt and pepper on all sides. Over medium to high heat, sear the chicken in with skin side down * for about 2 – 3 minutes until golden and slightly crispy.
  • Remove the chicken and set it on a piece of paper towel.
  • Combine apple cider, dijon mustard, 1/2 tbsp minced rosemary in the same pan, bring it to boil, and simmer for 45-60 seconds to reduce it slightly.
  • Add chicken skin up, carrots, sweet potatoes, and apple back in the skillet. Then place the rest of the rosemary sprigs on top.
  • Bake 20 minutes or until chicken is cooked (internal temperature reaches 165 F) and sweet potatoes become tender.
  • Enjoy!

Notes

* If your cast iron skillet is pre-greased, you do not need to add additional oil, the oil from chicken thighs will be enough. Otherwise, heat up 1/2 tbsp – 1 tbsp oil in the skillet to prevent the chicken skin from sticking.
Serving: 1g, Calories: 376kcal, Carbohydrates: 13g, Protein: 36g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 15g, Cholesterol: 194mg, Sodium: 342mg, Fiber: 2g, Sugar: 8g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.