Rosemary Apple Cider Chicken Recipe

This Rosemary Apple Cider Chicken is a savory and tender recipe, which is made with fresh apple cider and sweet Honeycrisp apples. It’s the ultimate comfort food recipe, perfect for a cozy autumn dinner.

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Rosemary Apple Cider Chicken Ingredients

For the Chicken:

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
Salt and Pepper
1 Red Onion, sliced
1-2 Honeycrisp Apples, sliced
Additional 2-3 Rosemary Sprigs
Olive oil

For the Sauce:

4 tbsps Salted Butter
3/4 cup Apple Cider
1/2 cup Chicken Broth or White Wine
2 tbsps Dijon Mustard
3 cloves Garlic, diced finely

How To Make Rosemary Apple Cider Chicken

Prep and Season Chicken: Preheat your oven to 425°F. In a large bowl, season the chicken thighs with onion powder, garlic powder, smoked paprika, fresh thyme, chopped rosemary, salt, and pepper.
Sear the Chicken: Drizzle olive oil into a large, oven-safe skillet over medium heat. Once the pan is hot, add the chicken thighs and sear on both sides until golden brown, about 3-4 minutes per side.
Roast with Apples and Onions: Remove the skillet from the heat. Scatter the sliced red onions and apples around the chicken in the pan and garnish with a few more rosemary sprigs. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is thoroughly cooked (internal temperature reaches 165°F).
Make the Pan Sauce: Remove the cooked chicken and apples from the pan and set them aside. Place the skillet on the stove over medium-low heat. Add the butter, apple cider, chicken broth (or wine), Dijon mustard, and diced garlic.
Combine and Serve: Whisk the sauce together and let it cook until it begins to thicken. Remove from the heat. Add the chicken and apples back to the pan and spoon the sauce over them. Serve immediately.

Recipe Tips

How to get extra crispy skin? The most important step is to pat the chicken skin completely dry with a paper towel before seasoning. This helps the skin to brown and crisp up beautifully when you sear it.
What are the best apples to use? Honeycrisp apples are great because they are sweet and hold their shape. For a more tart flavor to balance the sweetness of the cider, you could use Granny Smith apples.
Can I use boneless chicken? Yes, boneless, skinless chicken thighs would be a great choice. You will need to reduce the baking time in the oven to about 15-20 minutes.
Can I make this without wine? Absolutely. The recipe notes that chicken broth is a perfect substitute for the white wine in the pan sauce.

What To Serve With Rosemary Apple Cider Chicken

This dish has a delicious pan sauce that is perfect for serving with sides that can soak it up.

Creamy mashed potatoes or roasted potatoes
Rice pilaf or couscous
Sautéed green beans or roasted Brussels sprouts
Crusty bread

How To Store Rosemary Apple Cider Chicken

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken when chilled; just reheat gently on the stove or in the microwave.

Rosemary Apple Cider Chicken Nutrition Facts

Calories: 257kcal
Carbohydrates: 15g
Protein: 17g
Fat: 13g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to use fresh herbs?

Fresh herbs will provide the best, most aromatic flavor. If you only have dried herbs, use about 1/3 of the amount called for (so, about 1 teaspoon of dried rosemary instead of 2 tablespoons fresh).

Why is my sauce not thickening?

The sauce should thicken slightly as it simmers and reduces on the stove. If you want a thicker gravy, you can make a small slurry by whisking 1 teaspoon of cornstarch with 1 tablespoon of cold water and stirring it into the simmering sauce.

Can I make this all in one pan?

Yes, if you use a large, oven-safe skillet (like a cast-iron pan), you can go directly from searing on the stovetop to roasting in the oven, and then back to the stovetop to make the sauce, all in the same pan.

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