Description

This Rosemary Apple Cider Chicken recipe combines juicy, bone-in chicken thighs with the sweet and tangy flavors of apple cider and honeycrisp apples. Enhanced by fragrant fresh rosemary, thyme, and smoky paprika, this dish creates a perfect balance of savory and fruity notes. The buttery Dijon mustard garlic sauce elevates the meal, making it a delicious, comforting dinner perfect for any season.

Ingredients

Scale

Chicken and Seasoning

4–5 Bone-In Chicken Thighs
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Fresh Thyme
2 tbsps Fresh Rosemary, chopped
Salt, to taste
Black Pepper, to taste
Olive Oil, for searing

Vegetables and Fruits

1 Red Onion, sliced
1–2 Honeycrisp Apples, sliced

Sauce Ingredients

4 tbsps Salted Butter
3/4 cup Apple Cider
1/2 cup Chicken Broth or White Wine
2 tbsps Dijon Mustard
3 cloves Garlic, minced

Instructions

Preheat and Season: Preheat your oven to 425°F (220°C). While it heats, season the chicken thighs generously with onion powder, garlic powder, smoked paprika, fresh thyme, chopped rosemary, salt, and pepper to ensure robust flavor.
Sear Chicken: Heat olive oil in a hot, oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down first until golden brown and crisp, then flip and brown the other side, about 3-4 minutes per side. This locks in juices and adds depth to the dish.
Add Apples and Onions: Arrange the sliced red onions and honeycrisp apples around the chicken thighs in the skillet, allowing their natural sweetness and aroma to infuse the dish while roasting.
Bake: Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through, while the apples and onions soften beautifully.
Prepare Sauce: Remove the chicken and apples from the skillet and set aside. Place the skillet back on the stovetop over medium heat. Add salted butter, minced garlic, apple cider, chicken broth or white wine, and Dijon mustard to the pan. Whisk continuously to combine and cook the sauce until it thickens slightly, about 3-5 minutes.
Combine and Serve: Return the chicken and apple-onion mixture to the pan, spoon the luscious sauce over everything, allowing the flavors to meld for 2-3 minutes on low heat. Serve hot, garnished if desired.

Notes

Use bone-in chicken thighs for juicier, more flavorful meat.
Honeycrisp apples add a perfect balance of sweetness and tartness; Fuji or Gala apples can be substituted.
For a lighter sauce, substitute butter with olive oil and use low-sodium chicken broth.
Adjust seasoning according to taste, especially salt and pepper.
Oven-safe skillet is essential for seamless stove-to-oven cooking.
Let the chicken rest for 5 minutes before serving for better moisture retention.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Searing and Oven Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with sauce and apples
Calories: 420 kcal
Sugar: 7 g
Sodium: 430 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 110 mg

Keywords: Chicken, Apple Cider, Rosemary, Autumn Recipe, Easy Dinner, One Pan Meal