Apple Cider Chicken Skillet

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

4.70 stars (13 reviews)

The crispy tender chicken thighs baked in sweet apple cider make an amazing one-pan dinner for the family this time of the year.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: apple chicken, apple cider chicken, fall chicken recipe, one pan chicken

Servings:

Calories: 376kcal

Author: Shuang Shuang Liang

Equipment

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.

Nutrition