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
Scale
- 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