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–+ servings
Rosemary Apple Cider Chicken

Savory Rosemary Apple Cider Chicken for Cozy Fall Nights

This Rosemary Apple Cider Chicken recipe combines tender chicken thighs with flavorful apple cider and rosemary, perfect for cozy autumn dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-In Chicken Thighs Use skin-on for extra crispiness.
  • 2 tablespoons Olive Oil Any cooking oil can be used.
For the Sauce
  • 4 tablespoons Salted Butter Substitute with unsalted butter but adjust salt.
  • 1 medium Red Onion Yellow onion works as a substitute.
  • 3 cloves Garlic Reduce if using pre-minced.
  • 2 tablespoons Dijon Mustard Brings tanginess to the sauce.
  • 3/4 cup Apple Cider Essential for flavor.
  • 1/2 cup Chicken Broth or White Wine Vegetable broth can be used for a non-meat option.
For the Seasoning
  • 1 teaspoon Smoked Paprika Adds depth of flavor.
  • 2 teaspoons Onion Powder
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Fresh Thyme Use dried in smaller amounts if necessary.
  • 2 tablespoons Fresh Rosemary, chopped Fresh is ideal.
  • Salt Adjust according to taste.
  • Pepper Adjust according to taste.
For the Apples
  • 1-2 pieces Honeycrisp Apples Any apple variety that holds its shape can be used.

Equipment

  • Skillet
  • Oven
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and let the chicken thighs reach room temperature.
  2. In a large skillet, heat a drizzle of olive oil over medium-high heat. Sear the chicken thighs, skin-side down for 5-7 minutes until golden brown. Flip and sear for another 5-7 minutes, then set aside.
  3. In the same skillet, add salted butter, then red onion and minced garlic. Sauté for 3-4 minutes until onions are soft and translucent.
  4. Add sliced Honeycrisp apples, apple cider, chicken broth (or white wine), Dijon mustard, smoked paprika, onion powder, garlic powder, thyme, and rosemary. Bring to a simmer for about 5 minutes.
  5. Return the seared chicken thighs to the skillet, ensuring they're well-coated in the sauce, then transfer to the oven and roast for approximately 30 minutes until chicken reaches 165°F (75°C).
  6. Let the chicken rest for 5-10 minutes before serving, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 12gProtein: 28gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 145mgSodium: 650mgPotassium: 700mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 30mgIron: 2mg

Notes

Ensure chicken skin is dry before searing for maximum crispiness. For a thicker sauce, mix a slurry with cornstarch and water.

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