Rosemary apple cider chicken has become my go-to comfort meal, especially when the leaves start to turn. I first tried making it years ago on a chilly autumn evening, and the aroma of rosemary and simmering apples filled my kitchen, instantly making it feel cozier. It’s one of those simple yet incredibly satisfying fall chicken recipes that feels both rustic and elegant. The chicken comes out so tender, with a sweet and savory glaze that’s just divine. If you’re looking for an easy rosemary apple cider chicken dish that’s packed with flavor and perfect for a weeknight, you’ve come to the right place. Let’s get cooking!
Why You’ll Love This Rosemary Apple Cider Chicken
This dish is a weeknight winner for so many reasons. It’s packed with the comforting flavors of fall and is surprisingly simple to make.
- Incredible Taste: The sweet apples, savory chicken, and aromatic rosemary create a perfectly balanced sweet-and-savory profile that’s just divine.
- Quick Prep Time: You can have this meal prepped and ready for the oven in just 15 minutes, making it ideal for busy evenings.
- Healthy Choice: Packed with lean protein and wholesome ingredients, it’s a nutritious option that doesn’t sacrifice flavor.
- Budget-Friendly: Using affordable chicken thighs and common pantry staples makes this a great meal for keeping costs down.
- Family Favorite: The comforting flavors and tender chicken are a hit with both kids and adults alike.
- Effortless Cleanup: As a true one-skillet chicken dish, you’ll spend less time scrubbing pots and pans.
- Versatile One-Pan Meal: This one-skillet chicken comes together beautifully, minimizing dishes and maximizing flavor.
Ingredients for Rosemary Apple Cider Chicken
Gathering these ingredients is the first step to creating a truly delightful savory chicken recipe. The combination of simple, fresh components comes together in our Rosemary Apple Cider Chicken to create something truly special for your fall table.
- 2 tablespoons olive oil – for searing the chicken and sautéing aromatics
- 6 bone-in, skin-on chicken thighs (about 1.5 to 2 pounds) – skin-on thighs get wonderfully crispy and stay juicy
- 1.5 teaspoons kosher salt – essential for bringing out all the flavors
- 0.5 teaspoon freshly ground black pepper – adds a little warmth
- 1 small yellow onion, thinly sliced – provides a sweet base for the sauce
- 2 cloves garlic, minced – for that irresistible savory depth
- 1 teaspoon fresh rosemary, chopped – the star herb that gives this dish its name and aroma
- 0.5 teaspoon ground cinnamon – adds a subtle warmth that complements the apples and cider
- 1 teaspoon fresh thyme leaves – another aromatic herb that pairs beautifully with chicken
- 2 medium apples (Honeycrisp or Fuji), thinly sliced – these varieties hold their shape and offer a perfect balance of sweetness and tartness
- 1 cup apple cider (not apple juice) – look for real apple cider for the best flavor; it’s less sweet and more robust than juice
- 1 tablespoon Dijon mustard – adds a tangy counterpoint to the sweetness of the cider and apples
- 1 tablespoon unsalted butter – swirled in at the end for richness and a glossy sauce
How to Make Rosemary Apple Cider Chicken
Creating this delicious fall meal is easier than you think! Follow these simple steps to get a perfect chicken apple dinner every time.
- Step 1: First things first, let’s get that oven preheating to 375°F (190°C). While it heats up, pat your chicken thighs completely dry with paper towels. This is my little secret for achieving that super crispy skin! Season both sides generously with the kosher salt and freshly ground black pepper.
- Step 2: Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken thighs skin-side down into the hot skillet. Let them sear undisturbed for about 5 minutes until that skin is beautifully golden brown and crispy. Flip them and cook for another 3 minutes. Then, remove the chicken from the skillet and set it aside on a plate.
- Step 3: Reduce the heat under the skillet to medium. Add the thinly sliced yellow onion and sauté, stirring occasionally, until it softens and becomes translucent, which should take about 4 minutes. Now, stir in the minced garlic, chopped fresh rosemary, fresh thyme leaves, and ground cinnamon. Cook for just 1 minute more until you can really smell those wonderful aromas.
- Step 4: Add your thinly sliced apples to the skillet. Toss them gently with the onions and aromatics and cook for 2–3 minutes, just until they start to soften slightly. We want them tender but not mushy!
- Step 5: Pour in the apple cider, making sure to scrape up any delicious browned bits stuck to the bottom of the skillet – that’s where all the flavor is! Stir in the Dijon mustard until it’s fully combined. Let this mixture simmer gently for about 2–3 minutes, allowing it to thicken slightly into a lovely glaze.
- Step 6: Nestlé the seared chicken thighs back into the skillet, making sure they’re skin-side up and nestled amongst the apples and onions. Transfer the entire skillet to your preheated oven. Bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This is the moment your incredible chicken apple dinner truly comes together.
- Step 7: Carefully remove the skillet from the oven. Swirl in the tablespoon of unsalted butter until it melts into the sauce, making it extra rich and glossy. Spoon the delectable sauce and apples over the chicken before serving. Enjoy this fantastic Rosemary Apple Cider Chicken!
Pro Tips for the Best Rosemary Apple Cider Chicken
Want to elevate your fall cooking? These little tricks will guarantee a delicious, restaurant-worthy dish every time you make this Rosemary Apple Cider Chicken.
- Always pat your chicken thighs completely dry before searing. This is crucial for achieving that irresistible crispy skin I know you love.
- Don’t use apple juice! Make sure you grab real apple cider. The flavor difference is huge and essential for that authentic fall taste.
- Resist the urge to stir constantly. Let the onions and apples soften and caramelize a bit for deeper flavor.
- If your skillet isn’t oven-safe, simply transfer everything to a baking dish after simmering the sauce.
What’s the secret to perfect Rosemary Apple Cider Chicken?
The magic lies in the crispy chicken skin, the tender apples, and the rich cider glaze. Balancing the sweet cider with Dijon and fresh herbs creates a truly memorable seasonal chicken dish.
Can I make Rosemary Apple Cider Chicken ahead of time?
You can definitely prep the ingredients ahead! Chop your onions, mince the garlic, and slice the apples up to a day in advance. Store them separately in airtight containers in the fridge. The chicken can also be seasoned ahead of time.
How do I avoid common mistakes with Rosemary Apple Cider Chicken?
The biggest pitfall is using apple juice instead of cider, which results in a bland sauce. Also, don’t overcrowd the pan when searing the chicken; do it in batches if necessary for maximum crispiness.
Best Ways to Serve Rosemary Apple Cider Chicken
This delightful Rosemary Apple Cider Chicken is a star on its own, but it truly shines when paired with the right sides. It’s the perfect centerpiece for your favorite fall chicken recipes.
- For a hearty and comforting meal, serve this chicken over creamy polenta or mashed potatoes. The starchy sides soak up that incredible cider sauce beautifully.
- A simple side of roasted Brussels sprouts or steamed green beans adds a fresh, vibrant contrast to the richness of the chicken and apples.
- Consider serving it with a side of crusty bread to ensure no drop of that delicious sauce goes to waste. It’s perfect for soaking up every last bit of flavor.
Nutrition Facts for Rosemary Apple Cider Chicken
This Rosemary Apple Cider Chicken is a satisfying and flavorful dish. Here’s a breakdown of the estimated nutritional information per serving, which typically includes one chicken thigh with sauce.
- Calories: 390
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Protein: 29g
- Carbohydrates: 14g
- Fiber: 2g
- Sugar: 9g
- Sodium: 560mg
- Cholesterol: 130mg
Nutritional values are estimates and can vary based on specific ingredient choices and portion sizes.
How to Store and Reheat Rosemary Apple Cider Chicken
Properly storing and reheating your delicious Rosemary Apple Cider Chicken ensures you can enjoy its fantastic flavors even days later. Once the chicken has cooled slightly but is still warm, transfer any leftovers to airtight containers. For refrigeration, store the chicken and its sauce in the fridge for up to 3 to 4 days. This makes it perfect for easy lunches or dinners throughout the week.
If you need to keep it longer, freezing is a great option. Ensure the chicken is completely cooled before portioning it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to reheat, thaw frozen portions overnight in the refrigerator. Gently reheat the chicken and sauce in a skillet over medium-low heat, or in a covered oven-safe dish at 325°F (160°C) until warmed through. Avoid high heat to keep the chicken tender.
Frequently Asked Questions About Rosemary Apple Cider Chicken
What kind of apples are best for this Rosemary Apple Cider Chicken recipe?
For this Rosemary Apple Cider Chicken, I love using Honeycrisp or Fuji apples. They have a wonderful balance of sweetness and tartness, and they hold their shape beautifully when cooked, which is perfect for this dish. Other firm, slightly tart apples like Gala or Pink Lady would also work well in these fall chicken recipes.
Can I use chicken breasts instead of thighs?
While chicken thighs are recommended for their juiciness and ability to stay moist during cooking, you can use chicken breasts. Just be mindful that breasts can dry out more easily. I’d suggest reducing the oven baking time slightly and checking the internal temperature frequently to ensure they don’t overcook. You might also consider brining them for extra moisture.
How do I make the sauce richer?
The recipe already includes a tablespoon of butter swirled in at the end for richness, which is fantastic! If you want an even richer sauce for your fall chicken recipes, you could whisk in another half tablespoon of butter. Another option is to let the sauce simmer a bit longer after adding the cider and Dijon, allowing it to reduce and concentrate its flavors further.
What if I don’t have fresh rosemary or thyme?
No worries if you’re out of fresh herbs! You can substitute dried rosemary and thyme. Generally, use about one-third the amount of dried herbs compared to fresh. So, for 1 teaspoon of fresh rosemary, use about 1/3 teaspoon of dried, and for 1 teaspoon of fresh thyme, use about 1/3 teaspoon of dried. Be sure to add them with the cinnamon in Step 3.
Variations of Rosemary Apple Cider Chicken You Can Try
This Rosemary Apple Cider Chicken is fantastic as is, but it’s also wonderfully adaptable! If you’re looking to switch things up or cater to different needs, here are a few delicious variations to try for your next chicken apple dinner.
- For a Spicier Kick: Add a pinch of red pepper flakes along with the garlic and herbs in Step 3. This gives a subtle warmth that beautifully complements the sweet apples and savory chicken.
- Using Pears Instead of Apples: For a slightly different, more floral sweetness, swap out the apples for firm pears like Bosc or Anjou. They pair wonderfully with rosemary and apple cider, creating a unique flavor profile for your chicken apple dinner.
- Slow Cooker Method: Sear the chicken as directed, then place it in your slow cooker. Add sautéed onions, garlic, herbs, apples, cider, and Dijon. Cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken is tender. Thicken the sauce with a cornstarch slurry at the end if desired.
- Lighter Option: While skin-on thighs are key for flavor and crispiness, you could try boneless, skinless thighs or even chicken breasts for a leaner version. Adjust cooking times accordingly, as they will cook faster and may require less oven time.
Rosemary Apple Cider Chicken: 15-Min Prep Comfort Meal
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
This Rosemary Apple Cider Chicken recipe captures the essence of fall with juicy chicken thighs, sweet apple cider, and aromatic herbs like rosemary and thyme. Cooked in one skillet, it’s a hearty, flavorful dinner perfect for cozy nights or festive gatherings. With crispy golden skin, tender apples, and a cider glaze that ties it all together, this dish delivers the perfect sweet-and-savory comfort meal for autumn.
Ingredients
- 2 tablespoons olive oil
- 6 bone-in, skin-on chicken thighs (about 1.5 to 2 pounds)
- 1.5 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 0.5 teaspoon ground cinnamon
- 1 teaspoon fresh thyme leaves
- 2 medium apples (Honeycrisp or Fuji), thinly sliced
- 1 cup apple cider (not apple juice)
- 1 tablespoon Dijon mustard
- 1 tablespoon unsalted butter
Instructions
- Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken skin-side down and sear for 5 minutes until golden. Flip and cook for 3 minutes more, then remove and set aside.
- Reduce heat to medium. Add onions and sauté until soft (about 4 minutes). Stir in garlic, rosemary, thyme, and cinnamon; cook for 1 minute more.
- Toss in sliced apples and cook 2–3 minutes until slightly softened.
- Pour in apple cider and scrape up browned bits. Stir in Dijon mustard and simmer for 2–3 minutes.
- Nestle chicken back into the skillet, skin-side up. Transfer to a 375°F (190°C) oven and bake uncovered for 20–25 minutes, until chicken reaches 165°F.
- Remove from oven, swirl in butter, and spoon sauce over chicken before serving.
Notes
- Always pat chicken dry before searing for extra-crispy skin.
- Use real apple cider, not apple juice, for authentic flavor.
- Don’t overcrowd the pan — sear in batches if needed.
- Add apples after the onions so they stay slightly firm.
- Try substituting pears for a sweet floral variation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Fall Recipes, Chicken
- Method: One-Pan, Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 390
- Sugar: 9g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 130mg