Recipe: Easy One-Pan Cider Chicken and Apples

Recipe: One-Pan Cider Chicken and Apples

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By Rebecca Fending

Nothing says fall more than fresh, warm apples and apple cider. When combined with the moist meat of chicken thighs, it’s sure to please anyone at your dinner table. Not only is this recipe full of fresh yet warming flavors and only seven ingredients, but it only uses one pan, so there’s a minimal number of dishes to clean afterwards. Kind of the best of both worlds, right? Here’s how you make this dish, inspired by Erin Clarke of Well Plated:

Ingredients for One-Pan Chicken and Apples: 

  • Olive oil 
  • 8 boneless, skinless chicken thighs 
  • Salt and pepper 
  • ½ cup apple cider 
  • 2-3 teaspoons Dijon mustard 
  • 2-3 fresh apples, sliced 
  • 2-3 potatoes, diced or sliced 
  • Fresh rosemary 

To Make: Heat oil in skillet on medium high heat. Season chicken thighs with salt and pepper. Cook meat thoroughly, then remove from pan and keep warm on a plate. Drain skillet of juices.  

Whisk together apple cider and Dijon in a separate bowl. Add a small amount of oil over medium high heat. Place potatoes in skillet and cook for five minutes. Add apple slices and a pinch of salt and pepper, and a dash of fresh rosemary. Cook until apples are tender and golden.  

Place meat back to the skillet, pour cider-Dijon mixture over thighs and cook until liquid is reduced by half. Top with any additional seasoning (salt, pepper, rosemary & etc.) and serve! 

Chicken and apples. Image from
Chicken and apples. Image from


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