Rosemary Apple Cider Chicken Recipe for Cozy Autumn Nights

This Rosemary Apple Cider Chicken Recipe is a delightful combination of chicken thighs, Honeycrisp apples, and apple cider sauce, perfect for autumn.

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Prep Time 10

Cook Time 40

Resting Time 10

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-In Chicken Thighs The star of the show; the skin adds rich flavor and moisture.
1 tablespoon Olive Oil Essential for searing; helps achieve crispy skin.
to taste Salt and Pepper Key seasonings to enhance overall flavor.

For the Seasoning

1 teaspoon Onion Powder Adds depth to the flavor.
1 teaspoon Garlic Powder Infuses an aromatic undertone.
1 teaspoon Smoked Paprika Introduces mild smokiness.
1 teaspoon Fresh Thyme Offers lively, aromatic flavor.
1 teaspoon Fresh Rosemary The aromatic herb that lends its name to the dish.

For the Sauce

2 tablespoons Salted Butter Rich, creamy addition to the sauce.
1 cup Apple Cider Provides a delightful sweet and tangy base.
1 cup Chicken Broth or White Wine Enhances the sauce’s depth.
1 tablespoon Dijon Mustard Adds tang and complexity to the sauce.
3 cloves Garlic Fresh garlic gives a flavorful punch.

For the Vegetables

1 medium Red Onion Introduces sweetness and color.
2 medium Honeycrisp Apples Balances sweetness and texture.

Equipment

oven-safe skillet

Method

Step-by-Step Instructions

Begin by placing your bone-in chicken thighs in a mixing bowl. Generously season them with onion powder, garlic powder, smoked paprika, thyme, and salt and pepper to taste. Allow the seasoned chicken to rest for about 10 minutes.
In a large, oven-safe skillet, heat a tablespoon of olive oil over medium-high heat until it shimmers. Add the chicken thighs, skin-side down, searing for 5-7 minutes until golden brown. Flip and sear the other side for an additional 4-5 minutes.
With the chicken removed, add sliced red onion and diced Honeycrisp apples to the same skillet. Sauté for 4-5 minutes until the onions soften and the apples begin to caramelize.
Return the seared chicken thighs back to the skillet. Pour in apple cider and chicken broth (or white wine), followed by Dijon mustard and minced garlic. Bring to a gentle simmer, then roast in a preheated oven at 375°F for 25-30 minutes.
Once cooked, remove the chicken and set aside. Place the skillet back on the stovetop to reduce the sauce for about 5-7 minutes until it thickens slightly.
Drizzle the apple cider sauce over the chicken thighs generously. Serve warm, enjoying the flavorful blend of this Rosemary Apple Cider Chicken recipe.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 28gProtein: 36gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

This dish brings warmth and comfort to your home during autumn. Ensure to use fresh herbs for superior flavor.

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