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Creamy Apple Cider Chicken Skillet

Crispy-skinned bone-in chicken thighs braised in a luxurious, creamy apple cider sauce with caramelized apples and fresh thyme, all cooked in one cast-iron skillet.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Rustic
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Chicken
  • 6-8 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • Salt and freshly cracked black pepper generous amount
The Sauce and Apples
  • 2 crisp red apples cored and sliced into wedges (like Honeycrisp or Fuji)
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme leaves plus whole sprigs for garnish
  • 1 cup apple cider (unfiltered juice, not vinegar) or chicken broth
  • 0.75 cup heavy cream

Equipment

  • Large cast iron skillet
  • Tongs
  • Wooden Spoon

Method
 

  1. Pat the chicken thighs completely dry with paper towels. Season generously on both sides with salt and black pepper.
  2. Heat olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, add chicken thighs skin-side down. Cook undisturbed for 5-8 minutes until the skin is deep golden brown and crispy. Flip and cook for 2 more minutes on the other side. Remove chicken from the skillet and set aside on a plate (they will not be cooked through yet).
  3. Drain all but about 2 tablespoons of the rendered fat from the skillet. Reduce heat to medium. Add the butter and apple wedges. Sauté for 4-5 minutes until apples are lightly browned and just starting to soften.
  4. Add minced garlic and fresh thyme leaves; cook for 30 seconds until fragrant.
  5. Pour in the apple cider (or broth). Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan. Bring to a simmer and let reduce slightly for 2 minutes.
  6. Stir in the heavy cream. Nestle the seared chicken thighs back into the skillet, skin-side up, along with any juices gathered on the plate.
  7. Reduce heat to low, maintain a gentle simmer, and cook for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
  8. Garnish with fresh thyme sprigs and serve hot directly from the skillet.

Notes

Use unfiltered apple cider for the best flavor, not apple cider vinegar. If you prefer a savory sauce without sweetness, substitute chicken broth for the apple cider. Ensure chicken skin is very dry before searing to achieve crispiness.