Rosemary Apple Cider Chicken Recipe

Introduction

This Rosemary Apple Cider Chicken recipe combines savory herbs with the sweet tang of apples and cider for a delightful autumn-inspired dish. It’s easy to prepare and perfect for a cozy dinner that feels special without the fuss.

Ingredients

• 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
• 1 Red Onion, sliced
• 1-2 Honeycrisp Apples, sliced
• 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
• Olive oil
• Salt and Pepper

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Season the chicken thighs evenly with onion powder, garlic powder, smoked paprika, fresh thyme, chopped rosemary, salt, and pepper.
2. Step 2: Heat a drizzle of olive oil in a hot, oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down first until golden brown, then flip and sear the other side for a few minutes more.
3. Step 3: Arrange the sliced red onions and apples around the chicken in the skillet.
4. Step 4: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and juices run clear.
5. Step 5: Remove the chicken and apples from the pan and set aside on a plate. Place the skillet back on the stovetop over medium heat.
6. Step 6: Add the butter, apple cider, chicken broth or white wine, Dijon mustard, and minced garlic to the skillet. Whisk continuously and cook until the sauce thickens slightly, about 3-5 minutes.
7. Step 7: Return the chicken and apples to the skillet. Spoon the sauce generously over them and serve warm.

Tips & Variations

• Use different apple varieties like Granny Smith for a tart contrast or Fuji for extra sweetness.
• Serve with creamy mashed potatoes or roasted vegetables to soak up the delicious sauce.
• Substitute chicken broth with dry white wine for a richer sauce flavor.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken moist and the sauce flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs will work fine but will cook faster. Reduce the baking time by about 5-7 minutes and check for doneness.

Is it necessary to use an oven-safe skillet?

Using an oven-safe skillet lets you sear and bake the chicken in one pan, which simplifies the process and enhances flavor. If you don’t have one, transfer the seared chicken and apples to a baking dish before putting it in the oven.

Rosemary Apple Cider Chicken Recipe

Print Recipe

★★★★★

5 from 130 reviews

This Rosemary Apple Cider Chicken recipe features juicy, bone-in chicken thighs seasoned with aromatic spices and fresh herbs, seared to golden perfection, and then baked with sliced apples and red onions. Finished with a luscious pan sauce made from apple cider, Dijon mustard, and butter, this dish perfectly balances savory and sweet flavors for a comforting and elegant meal.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasonings

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

Fruit and Vegetables

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

Sauce Ingredients

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

Instructions

1. Preheat and Season: Preheat your oven to 425°F. While the oven heats, season the bone-in chicken thighs evenly with onion powder, garlic powder, smoked paprika, fresh thyme, chopped fresh rosemary, salt, and pepper to ensure every bite is flavorful.
2. Sear the Chicken: Heat olive oil in a hot, oven-safe skillet over medium-high heat. Place the seasoned chicken thighs skin-side down and sear each side until golden brown, which helps lock in juices and adds crispness to the skin.
3. Add Onions and Apples: Arrange the sliced red onions and Honeycrisp apples around the seared chicken in the skillet, distributing them evenly to roast alongside the meat.
4. Bake in the Oven: Transfer the entire skillet to the preheated oven and bake for 20-25 minutes. This cooking step ensures the chicken cooks through and the apples and onions become tender and caramelized.
5. Remove and Prepare Sauce: Carefully remove the chicken and apples from the skillet and set aside. Place the skillet on the stovetop over medium heat and add the butter, apple cider, chicken broth (or white wine), Dijon mustard, and minced garlic to the pan drippings.
6. Whisk and Thicken Sauce: Whisk the sauce ingredients continuously as they cook, allowing the sauce to reduce and thicken slightly, concentrating the flavors and creating a rich glaze.
7. Combine and Serve: Return the chicken and apples to the skillet. Spoon the thickened sauce generously over them and serve immediately, enjoying the combination of savory chicken and sweet, fragrant apple cider sauce.

Notes

• Bone-in chicken thighs are preferred for juiciness and flavor, but boneless can be used with adjusted cooking time.
• If you don’t have Honeycrisp apples, other sweet-tart apples like Fuji or Gala work well.
• Substitute chicken broth with white wine if preferred for a slightly different flavor profile.
• Ensure the skillet you use is oven-safe to transition seamlessly from stovetop searing to oven baking.
• For a gluten-free option, verify that the Dijon mustard and chicken broth are gluten-free certified.

Keywords: rosemary apple cider chicken, baked chicken thighs, apple and onion chicken recipe, savory and sweet chicken, fall chicken dish