Fall Dinner Recipes are practically a season, right? If you want one pan, minimal fuss, and a plate that tastes like crunchy leaves and cozy sweaters, this Irresistible Skillet Apple Cider Chicken will steal the show. Tender, spice-kissed chicken thighs get a quick sear, then bathe in a buttery apple cider pan sauce with caramelized shallots and sweet-tart apple slices. It’s one of those dinners that feels fancy but comes together fast — about 35 minutes from stove to table.
Why you’ll fall for this apple cider chicken Fall Dinner Recipes
This recipe hits the sweet spot between cozy and simple. Why exactly will you keep making it?
- One-skillet, tiny cleanup — less time at the sink, more time with your people.
- Juicy, flavorful chicken — thighs stay moist and develop a gorgeous sear.
- Fall-forward sauce — apple cider + shallots + a little butter = pure comfort.
- Balanced sweet-savory profile — brown sugar and cider give a kiss of sweetness, while coriander and thyme keep it savory.
- Crowd-pleaser status: people will ask for seconds (and the recipe).
If you love dishes that say “autumn” without being fussy, this is a can’t-miss.
A little backstory (aka why this recipe exists)
I adapted this from a Cooking Light idea and then went rogue with extra spices — because life’s too short for boring seasoning. The first time I made it, the house smelled like a fall farmers’ market: apples, cider, browned butter. A reader named Juliev made a double batch for her family and called it “wonderful” — that’s when I knew I’d nailed the cozy-to-easy ratio.
Ingredients (what you need and why)
Here’s the short list, with quick notes so you understand each ingredient’s role.
- Bone-in, skin-on chicken thighs (about 4–6): Thighs = flavor and juiciness. You can use breasts, but thighs are recommended for the best result.
- Salt & pepper: essential — season well.
- Ground coriander: floral, citrusy warmth — don’t skip it.
- Ground cinnamon & nutmeg: tiny amounts add that autumnal hug without turning the dish into dessert.
- Dried thyme: earthy herbal note that pairs with apples perfectly.
- Olive oil + butter: oil for searing, butter for the sauce (and richness).
- Shallots: sweeter and gentler than onions — they melt into the sauce.
- Apples (2, sliced): one tart and one sweet if possible (e.g., Granny Smith + Honeycrisp). No need to peel.
- Apple cider: the hero — fresh, unfiltered apple cider works best (not apple cider vinegar).
- Brown sugar (a touch): amplifies caramel notes in the sauce.
- Optional garnish: fresh rosemary or thyme: pretty and aromatic.
How to make Irresistible Skillet Apple Cider Chicken — step by step
This is intentionally straightforward. Read through once, then cook.
- Mix the spice rub. In a small bowl combine 1 tsp kosher salt, ½ tsp black pepper, 1 tsp ground coriander, ¼ tsp ground cinnamon, a pinch of nutmeg, and ½ tsp dried thyme.
- Prep the chicken. Pat thighs dry. Rub the spice mix all over, on both sides. Dry skin = better sear.
- Sear the chicken. Heat a large (12-inch) skillet over medium-high with 1 tbsp olive oil. Place chicken skin-side down and sear 5–7 minutes until golden brown and the fat renders. Flip, sear the other side 3–4 minutes. Remove to a plate (it will finish cooking in the sauce). Don’t toss the pan drippings — they make the sauce.
- Make the sauce base. Add 1 tbsp butter to the skillet (leave the browned bits). Add sliced shallots and apple slices, sprinkle a pinch of salt, and cook, stirring occasionally, about 4–5 minutes until softened and slightly caramelized.
- Deglaze with apple cider. Pour in 1 to 1½ cups apple cider and add 1–2 tsp brown sugar. Scrape up the browned bits from the bottom of the pan. Let the cider reduce until it thickens slightly (about 5–7 minutes).
- Finish the dish. Nestle the chicken back into the skillet, skin-side up, spoon some sauce and apples over the thighs, cover, and simmer low for 6–8 minutes until the chicken reaches 165°F. If the sauce needs a thicker texture, simmer uncovered for another minute or two.
- Garnish and serve. Sprinkle with fresh thyme or rosemary, and serve immediately with a big scoop of sauce and apples over the top.
Pro tips for guaranteed success
- Pat the chicken dry before seasoning — moisture prevents a good sear.
- Use a roomy skillet (12-inch cast iron is my go-to). If the pan is crowded, sear the thighs in batches.
- Don’t over-reduce the cider — you want a saucy glaze, not syrup. Reduce until it lightly coats a spoon.
- Taste as you go and adjust with a pinch of salt or a tiny splash of cider if it tastes flat.
- For crispier skin, briefly finish the pan under a hot broiler for 1–2 minutes — watch closely.
Variations to try (mix it up!)
- Maple-butter twist: replace brown sugar with 1 tbsp pure maple syrup for deeper autumn flavor.
- Oktoberfest-style: add a splash of beer (lager) with the cider and swap the thyme for a little caraway. Perfect for a casual Oktoberfest night.
- Grain-free option: serve over cauliflower mash instead of rice or potatoes.
- Protein swap: use bone-in chicken breasts or even pork chops (adjust cooking time).
What to serve with this skillet apple cider chicken
This chicken plays well with many sides. Here are my favorites:
- Buttery mashed potatoes or rice to soak up that cider sauce.
- Green beans sautéed with garlic for freshness.
- Brown butter sage dinner rolls or crusty bread — you will need something to mop the sauce.
- Roasted Brussels sprouts with a splash of balsamic for a slightly tangy contrast.
- If you want a full autumn spread, add a sweet potato casserole or a warm kale salad.
Quick make-ahead and leftovers tips for this Fall Dinner Recipes
- Make ahead: You can brown the chicken and refrigerate it, then finish it in the pan when you’re ready (add about 5–7 extra minutes).
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cider or water to loosen the sauce.
- Freezing: You can freeze the cooked chicken and sauce up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I use apple juice instead of apple cider?
Yes — it will work in a pinch, but apple cider (unfiltered) gives a richer, more complex flavor.
What apples are best?
Mix one tart (Granny Smith) with one sweet (Honeycrisp or Gala). That balance prevents the sauce from getting cloying.
Can I make this spicy?
Add a pinch of red pepper flakes to the spice rub or a diced jalapeño to the shallots. Spicy-sweet is a legit vibe.
Can I swap chicken thighs for breasts?
You can, but breasts cook faster and can dry. If using breasts, choose thin-cut or pound them thin and reduce simmer time.
Final thoughts (aka why you should make this tonight)
This skillet apple cider chicken is the kind of recipe that feels celebratory but isn’t one you dread making. It brings fall to the plate — aromatic spices, caramelized apples, a glossy cider sauce — without drama. Use bone-in thighs for the best texture and flavor, and don’t skimp on the cider. Serve it with something starchy to catch every last drop.
And if you ever need dinner inspo that pairs perfectly with the season, remember this recipe and the same plan: big skillet, good cider, season generously — then enjoy while it’s hot.
Before you go — quick note: this recipe works beautifully for Dinner Time gatherings and doubles easily for company. It shows up on my menu for casual weeknights and for special autumn dinners when friends pop by. If you try it, tell me which apple combo you used and if you went the Oktoberfest route — I love hearing new twists.
This dish is a guilt-free flex for anyone who shouts I Love Food at the sight of melty butter and glossy pan sauce. It’s exactly what dinner should be: simple to make, impossible to forget.
Bold reminder: use apple cider (not vinegar), choose thighs when possible, and finish with fresh herbs. Now go make the house smell like autumn.
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Irresistible Skillet Apple Cider Chicken — The Ultimate Fall Dinner Recipes
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
One-pan dinner: juicy chicken thighs cooked in a lightly spiced crust, finished with sautéed apples and a quick apple-cider pan sauce. Read the notes at the end before you start.
Ingredients
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- 1 lb (454 g) boneless, skinless chicken thighs
- 2 Tbsp unsalted butter
- 1 Tbsp light or dark brown sugar
- 2 cups apple slices (about 250 g; slice ~¼” thick — no need to peel)
- ⅓ cup chopped shallots (or finely chopped yellow onion) — about 40 g
- ⅓ cup apple cider (≈80 ml) — not apple cider vinegar
- Optional garnish: fresh thyme sprigs and/or rosemary
Instructions
- Warm a large (12-inch) skillet over medium heat — cast iron is ideal, but any large skillet or Dutch oven will do.
- In a small bowl stir together ¾ teaspoon of the salt, coriander, cinnamon, nutmeg, dried thyme and pepper. Pat the chicken dry and rub the spice blend all over each thigh.
- Add a little neutral oil to the hot pan, swirl to coat, then place the seasoned thighs skin-side (or presentation side) down. Cook undisturbed 5 minutes, flip, and continue cooking about 5 more minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken to a plate and tent lightly with foil — it will finish in the sauce.
- Without cleaning the pan, add the butter and let it melt, scraping up any browned bits from the bottom. Stir in the brown sugar, then add the apple slices and shallots. Sprinkle the remaining ¼ teaspoon salt over the fruit and vegetables. Cook, stirring occasionally, until the apples start to soften and the shallots turn translucent, about 4–6 minutes.
- Pour in the apple cider and simmer, stirring now and then, until the liquid reduces and slightly thickens into a glossy sauce, roughly 4–6 minutes. Nestle the cooked chicken back into the skillet and spoon some sauce and apples over the pieces. Heat through for about 2 minutes.
- Remove from the heat, spoon extra apples and sauce over the chicken, and finish with fresh thyme or rosemary if using. Serve immediately.
Notes
- Storage & reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may firm when cold because of the butter; gently rewarm on the stove over low heat or microwave with a splash of cider or water to loosen the sauce.
- Notes & substitutions
- Coriander substitute: Ground coriander adds a distinctive citrusy note. If you don’t have it, you can omit it or use ¼ tsp ground caraway, or a ¼ tsp mix of dried oregano + ground cumin in a pinch — but coriander is recommended.
- Chicken breasts vs. thighs: Boneless skinless thighs give more flavor and stay juicier. You can use breasts, but they’ll cook faster and can dry out; choose thin-sliced breasts or pound thicker pieces to an even thickness.
- Apple cider vs. apple juice: Apple cider (unfiltered, often sold seasonally) gives a deeper, fresher apple flavor. Regular apple juice will work, but it’s more processed and milder in taste.
- Pan choice: A heavy-bottomed pan (cast iron or stainless) helps create tasty fond for the sauce — don’t discard those browned bits when you add the butter.
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 19.7 g
- Sodium: 523.1 mg
- Fat: 9.9 g
- Carbohydrates: 23.1 g
- Protein: 17.4 g
- Cholesterol: 95.2 mg
