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Pan-Fried Chicken with Apples and Apple Cider

appleciderchickenI have an outlandish supply of apples, which means it's time for another round of this sizzlin' Apple Cider Chicken Skillet. Apples caramelizing; juicy chicken searing; apple cider bubbling; rosemary making your whole kitchen smell like fall. This apple cider chicken skillet is a healthy, simple meal takes just one pan and is ready in 30 minutes. Best of all it is only 300 calories and 30 g of protein.

4 tsp. extra-virgin olive oil, divided
8 chicken thighs, boneless, skinless (1½ lbs)
1 tsp. sea salt, divided
½ tsp. black pepper, freshly ground, divided
½ cup fresh apple cider
2 tsp. Dijon mustard
3 medium firm sweet apples, such as Gala, cored, cut into ½" slices
2 tsp. fresh rosemary, chopped

To Serve:
fresh rosemary, chopped

Heat 2 tsp. of oil in a large skillet over medium high. Sprinkle the top of the chicken evenly with ½ tsp. kosher salt and ¼ tsp. pepper. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160°F, 3-4 additional minutes. Remove to a plate and cover with foil to keep warm.

In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 tsp. of oil to the pan over medium high.

Once the oil is hot, add the apple slices, remaining ½ tsp. salt and ¼ tsp. pepper and rosemary. Cook for 5 minutes, until the apples are lightly tender and begin to turn golden. Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4-5 minutes, until the liquid is reduced by half. Serve warm, sprinkled with additional chopped rosemary as desired.

Makes 4 servings.

Cook's Notes:

  • This recipe is best enjoyed the day it is made, but can last 1-2 days in the fridge. Reheat the leftovers gently in the microwave or on the stovetop with a bit of chicken broth to keep the chicken from drying out.
  • You can swap chicken breasts for the thighs, though I think overall, thighs give this recipe the best flavour. If you use chicken breasts, be sure to watch the cooking time, as it may vary from what is listed in the recipe.

Nutrition:
Serving: 1(of 4)Calories: 286kcalCarbohydrates: 21gFat: 10gSaturated Fat: 1gCholesterol: 115mgSodium: 430mgFiber: 4g