Rosemary Apple Cider Chicken: Cozy Fall Comfort Food Delish

Rosemary Apple Cider Chicken is a cozy, satisfying meal that combines chicken thighs with a luscious apple cider sauce, perfect for autumn dinners.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-In Chicken Thighs Rich in flavor and perfect for crispy skin
3 tablespoons Salted Butter Adds richness to the sauce; swap for unsalted butter and adjust salt to taste

For the Aromatics & Flavorings

1 teaspoon Onion Powder
1 teaspoon Garlic Powder Fresh ingredients can boost aroma
1 teaspoon Smoked Paprika Regular paprika can be used as a substitute
2 sprigs Fresh Thyme Use dried thyme at a third of the amount
2 sprigs Fresh Rosemary Dried rosemary may be used in a smaller quantity (1 tsp)
3 cloves Garlic Freshness adds complexity

For the Sweetness & Texture

1 medium Red Onion Can be substituted with yellow or white onion
3 medium Honeycrisp Apples Any firm apple will suffice

For the Sauce

2 cups Apple Cider Avoid sweetened varieties
1 cup Chicken Broth or White Wine Either option enhances the dish well
2 tablespoons Dijon Mustard Yellow mustard can be used in a hurry

Cooking Essentials

2 tablespoons Olive Oil Essential for searing
to taste Salt Basic seasonings that elevate all flavors in the dish
to taste Pepper

Equipment

Large heavy skillet
Oven

Method

Step-by-Step Instructions for Rosemary Apple Cider Chicken

Begin by preparing your chicken thighs for the Rosemary Apple Cider Chicken. Pat the chicken dry with paper towels, season both sides, and allow to marinate for 15 minutes.
Heat a large skillet over medium heat and add olive oil. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown; flip and cook for another 5-7 minutes.
In the same skillet, add sliced red onion and Honeycrisp apples. Sauté for about 5 minutes until onions are translucent and apples are tender.
Add salted butter and minced garlic to the skillet. Stir in apple cider, chicken broth (or white wine), and Dijon mustard. Simmer for 5 minutes until sauce thickens.
Preheat the oven to 375°F (190°C). Return the seared chicken to the skillet, cover with sauce, and roast for 20-25 minutes until the chicken is cooked through.
Remove the skillet from the oven and serve the chicken hot, drizzled with the sauce and accompanied by the onions and apples.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 28gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 12gVitamin A: 500IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

This dish is best enjoyed fresh out of the oven. The crispy skin and flavorful sauce lose appeal when reheated.

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