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Rosemary Apple Cider Chicken Recipe

Irresistibly Juicy Rosemary Apple Cider Chicken Recipe

This Rosemary Apple Cider Chicken recipe combines juicy chicken with sweet apples for a cozy autumn dish.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Chicken
Cuisine: American
Keyword: autumn recipe, comfort food, cozy meals, easy chicken dinner, Rosemary Apple Cider Chicken, weeknight dinner
Servings: 4 servings
Calories: 490kcal

Equipment

  • large skillet

Ingredients

For the Chicken

  • 4 pieces Bone-In Chicken Thighs
  • 2 tablespoon Olive Oil
  • to taste Salt
  • to taste Pepper

For the Sauce

  • 2 tablespoon Salted Butter Unsalted can be used.
  • 1 cup Apple Cider Substitute with white grape juice if needed.
  • 1 cup Chicken Broth or White Wine Any broth works.
  • 2 tablespoon Dijon Mustard

For the Aromatics

  • 1 medium Red Onion Yellow onion can be swapped.
  • 2 pieces Honeycrisp Apples Aim for apples that hold their shape.
  • 3 cloves Garlic Fresh; garlic powder can be used instead.
  • 2 tablespoon Fresh Rosemary, chopped Use less if dried.
  • 2 teaspoon Onion Powder
  • 2 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Fresh Thyme Dried can be substituted.

Instructions

How to Make Rosemary Apple Cider Chicken

  • Season your bone-in chicken thighs generously with salt, pepper, onion, and garlic powder. Heat olive oil in a large skillet over medium-high heat, then add the chicken and sear until golden brown on both sides, about 5-7 minutes.
  • After searing, remove the chicken from the skillet and set it aside. In the same skillet, add the sliced red onions and Honeycrisp apples. Sauté these for about 3-4 minutes until they are slightly softened and fragrant.
  • Next, add butter to the skillet alongside minced garlic, apple cider, chicken broth (or white wine), and Dijon mustard. Stir everything together and bring the mixture to a gentle simmer.
  • Return the chicken to the skillet, spooning the sauce over each piece. Cover the skillet and let it simmer on low heat for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  • Once done, remove the lid and let the sauce reduce slightly if it's too runny. Dish out the chicken and pour the delightful pan sauce over it. Enjoy your cozy autumn meal!

Notes

Optional: Garnish with additional fresh rosemary for a pop of color and flavor.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 22g | Protein: 30g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 105mg | Sodium: 640mg | Potassium: 600mg | Fiber: 3g | Sugar: 7g | Vitamin A: 500IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg
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