Rosemary Apple Cider Chicken Recipe: A Cozy One-Skillet Wonder
A perfect autumn dinner featuring crispy, pan-seared chicken thighs roasted with apples and onions, all finished with a savory apple cider and Dijon pan sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Dinner
- Method: Pan-Searing, Roasting
- Cuisine: American
Ingredients
- 4–5 bone-in chicken thighs
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp fresh thyme
- 2 tbsp fresh rosemary, chopped
- 1 red onion, sliced
- 1–2 Honeycrisp apples, sliced
- For the Sauce:
- 4 tbsp salted butter
- 3/4 cup apple cider
- 1/2 cup chicken broth or white wine
- 2 tbsp Dijon mustard
- 3 cloves garlic, minced
- Olive oil, as needed
- Salt and pepper, to taste
Instructions
1. Preheat oven to 425°F. Season chicken thighs with onion powder, garlic powder, smoked paprika, thyme, rosemary, salt, and pepper.
2. Sear the chicken on both sides in a hot, oven-safe skillet with olive oil until golden brown.
3. Add sliced red onion and apples to the pan around the chicken.
4. Transfer the skillet to the oven and bake for 20–25 minutes until the chicken is cooked through.
5. Remove chicken and apples from the pan and place them aside.
6. On the stovetop, add butter, apple cider, chicken broth or wine, Dijon mustard, and garlic to the skillet.
7. Whisk and cook over medium heat until the sauce thickens slightly.
8. Return the chicken and apples to the pan, spoon the sauce over them, and serve.
Notes
Patting the chicken skin dry before seasoning is the secret to getting it perfectly crispy.
Don’t clean the pan after searing—the browned bits are essential for building flavor in the pan sauce.
Using an oven-safe skillet makes this a convenient one-pan meal, ideal for celebrating fall flavors.
Find it online: https://cookingwithramsay.com/rosemary-apple-cider-chicken/