This Apple Cider Chicken recipe is the ultimate fall comfort food, packed with savory flavors, tender chicken, and a rich apple cider glaze! With caramelized onions, fresh thyme, and a creamy sauce, it’s a perfect dish to warm up chilly nights while delighting the whole family.
This creamy Apple Cider Chicken Skillet is my simplified take on a classic chicken fricassee, blending French comfort food vibes with cozy fall flavors. Inspired by a Cook’s Country recipe, I trimmed down the steps without losing any of the rich, creamy goodness. Made with apple cider, chicken broth, and a touch of cream, it’s a perfectly satisfying dish that feels indulgent but not over the top!
Apple Cider Chicken is a celebration of maximum flavor without the hassle of complicated cooking. The golden brown chicken pieces are paired with a luscious apple cider glaze that’s both comforting and sophisticated, making it perfect for a regular rotation or an impressive meal for guests. The balance of caramelized onions, tart apple wedges, and a creamy sauce ensures every bite is full of delicious contrast and texture.
The versatility of this dish is also a major win—you can use boneless chicken thighs, chicken breasts, or even chicken legs to suit your taste. Paired with sides like mashed potatoes , roasted brussels sprouts , or even a simple green salad , this dish transforms into a complete and satisfying meal that everyone at the table will love.
Why We Love This Recipe
- This dish strikes the perfect balance between savory and sweet, with the juicy chicken bathed in a luscious apple cider sauce, complemented by tender caramelized onions and al dente apple wedges.
- It’s an easy dish to prepare, making it ideal for busy weeknights while still feeling special enough for a weekend dinner party.
- The ingredients are flexible and seasonally inspired, letting you highlight the fresh flavors of fall like sweet apple cider and fresh thyme.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Boneless Skinless Chicken Breasts – The star of the show, providing juicy, tender bites that soak up the apple cider glaze beautifully. Boneless chicken thighs are a great substitution for extra richness.
- All-Purpose Flour – Lightly coats the chicken for a golden crust and helps thicken the sauce slightly.
- Salt and Pepper – Simple yet essential for seasoning every layer of the dish to bring out the best flavors.
- Salted Butter – Adds richness and a golden sheen to the apples, onions, and chicken as they cook.
- Apples – Choose sweet varieties like Fuji, Gala, or Envy, as they hold their shape and enhance the dish’s sweetness without overpowering.
- Onions – Caramelized to perfection, these add a deep, savory-sweet element to the dish.
- Fresh Thyme – Provides a fragrant herbal note that ties the flavors together.
- Olive Oil – Ensures even cooking and adds a touch of Mediterranean flair.
- Apple Cider – The heart of the dish, lending its sweet, tangy richness to create the base for the sauce.
- Chicken Broth – Enhances the savory depth of the sauce, making it irresistibly comforting.
- Heavy Cream – Adds velvety smoothness to the sauce for that extra indulgence. Coconut milk works as a lighter alternative.
- Apple Cider Vinegar – Brings brightness and a slight tang to balance the sweetness of the sauce.
How to Make Apple Cider Chicken
- Prepare chicken. Pat the chicken pieces dry with paper towels to ensure they brown properly. Dredge them lightly in flour seasoned with salt and pepper, shaking off any excess, and set them aside. This step locks in moisture and gives the chicken a beautiful crust.
- Caramelize apples and onions. In a large skillet, melt butter over medium heat and toss in the apple wedges and sliced onions. Sprinkle with fresh thyme, salt, and pepper, and cook until the onions soften and the apples caramelize slightly but remain firm. Transfer to a plate.
- Sear chicken. Add more butter and olive oil to the skillet, then cook the floured chicken pieces until golden on both sides. Don’t worry if they’re not cooked through yet—they’ll finish cooking in the sauce.
- Create apple cider glaze. Pour the apple cider and chicken broth into the skillet, scraping up any browned bits for extra flavor. Nestle the chicken back into the pan, cover, and simmer over medium-low heat until the chicken reaches an internal temperature of 160°F, about 8-12 minutes.
- Finish with cream and vinegar. Return the apples and onions to the skillet, stir in the heavy cream, and increase the heat slightly to thicken the sauce. Add a splash of apple cider vinegar, adjust seasoning, and let everything simmer for a few minutes until glossy and rich.
Absolutely! Bone-in chicken thighs or legs work wonderfully for this recipe. Just increase the cooking time slightly to ensure they reach an internal temperature of 165°F.
While tart apples like Granny Smith are great for pies, they tend to overpower the dish here. Stick to sweet varieties like Fuji, Gala, or Braeburn for the best results.
Yes! Swap the heavy cream for coconut milk or a plant-based cream alternative. You’ll still get a luscious sauce with a hint of sweetness.
Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. For reheating, gently warm the chicken and sauce in a skillet over low heat, adding a splash of chicken broth or cider if the sauce thickens too much.
Absolutely! Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove to preserve the sauce’s creamy texture.
Tips for Success
- Always pat the chicken dry before dredging in flour for a perfect golden crust.
- Use a mix of butter and olive oil when cooking to prevent the butter from burning while adding a rich flavor to the dish.
- Keep the apple slices al dente to add texture and prevent them from turning mushy in the sauce.
- Deglaze the skillet with apple cider and chicken broth, scraping up every last browned bit for a richer, deeper sauce.
- For extra herbaceous flavor, sprinkle fresh thyme over the finished dish right before serving.
What to Serve with Apple Cider Chicken
This apple cider chicken is deliciously versatile when it comes to sides!
Pair it with buttery mashed potatoes , perfect for soaking up every bit of that rich, creamy sauce. Or, take it up a notch with fluffy Brazilian White Rice or a velvety Butternut Squash Risotto for a side that’s hearty, satisfying, and totally irresistible!
For a lighter side, roasted brussels sprouts or green beans add a fresh, vibrant contrast to the dish’s richness.
Don’t forget a warm slice of cornbread or soft dinner roll to complete the meal!
Substitutions and Variations
- Swap heavy cream for coconut milk for a dairy-free version with a subtle tropical twist.
- Use bone-in chicken thighs for a richer, juicier result. Adjust the cooking time accordingly.
- Try pear slices instead of apples for a unique spin on the dish’s sweet-tart profile.
- Add a splash of white wine while deglazing the pan for a more sophisticated flavor.
- Substitute fresh rosemary or sage for thyme for an earthy, autumn-inspired variation.
More Delicious Chicken Recipes You Can’t Miss
- Slow Cooker Garlic Parmesan Chicken
- Traeger Smoked Chicken Thighs
- Grilled Chicken Kabobs
- Thai Chicken Pizza
- Chicken Caesar Pasta Salad
- Best Chicken Marinade Recipe
- CPK Crunchy Thai Chicken Salad
- Cheesy Chicken Tortilla Soup
Creamy Apple Cider Chicken Skillet
Ingredients123
- ▢ 4 boneless skinless chicken breasts (about 1 ½ pounds)
- ▢ ¼ cup all-purpose flour
- ▢ ½ teaspoon salt
- ▢ ¼ teaspoon pepper
- ▢ 3 Tablespoons salted butter
- ▢ 2 apples peels on and sliced into 1/2-inch thick wedges (I used Envy, but Fuji, Gala, and Braeburn would all work well)
- ▢ 2 onions sliced into 1/2-inch thick slices
- ▢ 2 teaspoons fresh thyme minced
- ▢ 1 Tablespoon olive oil
- ▢ ½ cup apple cider or unfiltered apple juice
- ▢ ½ cup chicken broth
- ▢ ½ cup heavy cream
- ▢ 1 Tablespoon cider vinegar
Instructions
- Pat the chicken dry with paper towels. In a shallow dish, season the flour with the salt and pepper. Dredge the chicken in the flour to lightly coat, shaking to remove excess flour, then set aside. 4 boneless skinless chicken breasts, ¼ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon pepper
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the sliced apples and onions and season with a little salt and pepper. Sprinkle with the fresh thyme. Cook for 8 to 10 minutes, stirring occasionally so that the apples and onions can soften and brown slightly. The apples should be al dente – not turned to mush but not too crisp still either. Transfer to a second plate and set aside. 3 Tablespoons salted butter, 2 apples, 2 onions, 2 teaspoons fresh thyme
- Add the remaining butter to the empty skillet along with the tablespoon of olive oil. Once the butter has melted, place the dredged chicken into the pan and cook over medium heat until lightly browned all over, about 2 minutes per side. 1 Tablespoon olive oil
- Add the apple cider and broth to the pan and heat until boiling. Cover, reducing heat to medium-low and simmer until the chicken is cooked through to 160°F on an instant-read meat thermometer, about 8 to 12 minutes depending on the thickness of the breasts. ½ cup apple cider or unfiltered apple juice, ½ cup chicken broth
- Return the apples and onions to the pan with the chicken and sauce. Add the cream and stir to combine. Increase the heat to medium-high and cook until the sauce has thickened slightly, about 2 minutes. ½ cup heavy cream
- Stir in the cider vinegar and adjust seasoning by adding salt and pepper to taste, if needed. Sprinkle with additional minced fresh thyme, if desired, then serve with the sauce, apples, and onions spooned over the chicken and mashed potatoes on the side. 1 Tablespoon cider vinegar
Notes
Storage & Make Ahead
- Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Freeze: Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop with a splash of broth or cider to refresh the sauce.
- Make Ahead: Prepare the dish a day in advance and refrigerate. Reheat on the stove when ready to serve.
Nutrition
Adapted from Cook’s Country .
Post originally shared September 27, 2018. It has been updated with additional helpful tips and information.
Creamy Apple Cider Chicken Skillet
Ingredients
- 4 boneless skinless chicken breasts (about 1 1/2 pounds)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 Tablespoons salted butter
- 2 apples peels on and sliced into 1/2-inch thick wedges (I used Envy, but Fuji, Gala, and Braeburn would all work well)
- 2 onions sliced into 1/2-inch thick slices
- 2 teaspoons fresh thyme minced
- 1 Tablespoon olive oil
- ½ cup apple cider or unfiltered apple juice
- ½ cup chicken broth
- ½ cup heavy cream
- 1 Tablespoon cider vinegar
Instructions
- Pat the chicken dry with paper towels. In a shallow dish, season the flour with the salt and pepper. Dredge the chicken in the flour to lightly coat, shaking to remove excess flour, then set aside. 4 boneless skinless chicken breasts, ¼ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon pepper
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the sliced apples and onions and season with a little salt and pepper. Sprinkle with the fresh thyme. Cook for 8 to 10 minutes, stirring occasionally so that the apples and onions can soften and brown slightly. The apples should be al dente - not turned to mush but not too crisp still either. Transfer to a second plate and set aside. 3 Tablespoons salted butter, 2 apples, 2 onions, 2 teaspoons fresh thyme
- Add the remaining butter to the empty skillet along with the tablespoon of olive oil. Once the butter has melted, place the dredged chicken into the pan and cook over medium heat until lightly browned all over, about 2 minutes per side. 1 Tablespoon olive oil
- Add the apple cider and broth to the pan and heat until boiling. Cover, reducing heat to medium-low and simmer until the chicken is cooked through to 160°F on an instant-read meat thermometer, about 8 to 12 minutes depending on the thickness of the breasts. ½ cup apple cider or unfiltered apple juice, ½ cup chicken broth
- Return the apples and onions to the pan with the chicken and sauce. Add the cream and stir to combine. Increase the heat to medium-high and cook until the sauce has thickened slightly, about 2 minutes. ½ cup heavy cream
- Stir in the cider vinegar and adjust seasoning by adding salt and pepper to taste, if needed. Sprinkle with additional minced fresh thyme, if desired, then serve with the sauce, apples, and onions spooned over the chicken and mashed potatoes on the side. 1 Tablespoon cider vinegar
Notes
Storage & Make Ahead
- Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Freeze: Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop with a splash of broth or cider to refresh the sauce.
- Make Ahead: Prepare the dish a day in advance and refrigerate. Reheat on the stove when ready to serve.
Nutrition
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