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Rosemary Apple Cider Chicken

Savory Rosemary Apple Cider Chicken for Cozy Fall Nights

This Rosemary Apple Cider Chicken is a savory fall dish that warms the heart, featuring tender chicken thighs bathed in a flavorful apple cider sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-In Chicken Thighs Skinless can be used for a leaner option
  • Salt Essential for seasoning to taste
  • Pepper Essential for seasoning to taste
For the Sauce
  • 2 tablespoons Olive Oil Choose a high-quality oil for best results
  • 2 tablespoons Salted Butter Substitute with unsalted butter and adjust salt to taste
  • 1 cup Apple Cider Consider pear cider for a unique twist
  • 1 cup Chicken Broth or White Wine Vegetable broth can lighten the dish
  • 1 tablespoon Dijon Mustard Whole-grain mustard is a good alternative
For the Aromatics
  • 2 teaspoons Onion Powder Fresh onion can replace it, adjusting amount as needed
  • 2 teaspoons Garlic Powder Consider using fresh garlic for more pronounced flavor
  • 3 cloves Garlic Fresh flavor component for the sauce
  • 1 teaspoon Fresh Thyme Dried thyme can be used but be cautious with the quantity
  • 2 tablespoons Fresh Rosemary, chopped Best when fresh, but dried works in a pinch
For the Vegetables and Fruit
  • 1 piece Red Onion Yellow onion is a versatile substitute
  • 1-2 pieces Honeycrisp Apples, sliced Other tart apple varieties can work as well

Equipment

  • large heavy-bottomed skillet
  • Oven

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and equipment.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2-3 minutes.
  3. Season the chicken thighs with salt, pepper, onion powder, garlic powder, and smoked paprika. Sear skin-side down for 5-7 minutes until crisp.
  4. Flip the chicken and add sliced red onions and Honeycrisp apples around the chicken. Sauté together for about 3 minutes.
  5. Pour apple cider and chicken broth (or white wine) over the chicken, followed by Dijon mustard. Gently stir to combine.
  6. Transfer the skillet to the oven and roast for 25-30 minutes, until chicken reaches 165°F (75°C).
  7. Optional: Thicken the sauce by whisking cornstarch with cold water and stirring it into the simmering sauce for 2-3 minutes.
  8. Serve the chicken with roasted onions and apples, drizzled with the sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 15gVitamin A: 400IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Let the chicken rest for a few minutes after cooking to allow juices to redistribute.

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