\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nApple cider chicken thighs bring all the best fall flavors<\/strong> to your plate! Juicy chicken, caramelized apples, and a rich cider sauce<\/strong> for the ultimate cozy dinner.<\/p>\n<\/figure>\n\nWhy You\u2019ll Fall for This Dish<\/h2>\n\nSweet & Savory:<\/strong>\u00a0<\/strong>The tender apples and savory seasoning create a perfect flavor balance.<\/li>\nOne-Skillet Wonder:<\/strong> Everything cooks together for easy prep and cleanup.<\/li>\nFull of Fall Flavor: <\/strong>Warm spices, tender chicken, and a cider pan sauce that tastes like the season.<\/li>\nEasy to Pair:<\/strong> Serve with mashed potatoes<\/a>, roasted veggies<\/a>, or crusty bread<\/a> to soak up the sauce.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nApple Cider Chicken Thigh Ingredients<\/h3>\n<\/figure>\n\nApples:<\/strong> Skip soft apples like McIntosh or Red Delicious. Choose crisp ones like Granny Smith, Pink Lady, Honeycrisp, or Gala.<\/li>\nApple Cider:<\/strong> Use fresh cider for the best flavor. Apple juice works in a pinch, but not<\/em> apple cider vinegar. I like grabbing mine at the farmer\u2019s market.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Apple Cider Chicken Thighs<\/h2>\nThis apple cider chicken thigh recipe comes together fast! Browning the chicken first ensures a crispy, golden exterior, and using fresh apples and cider makes the flavors shine.<\/p>\n\nPrepare the Chicken:<\/strong> Thoroughly pat the\u00a0chicken thighs dry with paper towels.<\/li>\nSeason Chicken:<\/strong>\u00a0Combine salt, black pepper, dried thyme, dried sage, ground allspice, onion powder, and garlic powder in a large bowl, <\/span>then coat the chicken in the seasoning blend.\u00a0<\/li>\nCook the Chicken:<\/strong>\u00a0Add the seasoned chicken thighs, top-side down, to a heated skillet.<\/span> Cook for 5-7 minutes, until golden brown. Flip and cook for 5-7 minutes more, until the internal temperature<\/a> reaches 165\u00baF. Remove the chicken to a plate.\u00a0<\/li>\nBrown the Apples:<\/strong> Melt the butter in the skillet and cook the apple slices for 2 minutes, until they are lightly browned, then flip them to cook the other side for an additional 2 minutes.\u00a0<\/li>\nStart the Sauce:<\/strong> Add\u00a0apple cider,\u00a0chicken broth<\/a>, and\u00a0Dijon mustard\u00a0to the skillet, then bring to a simmer. Once simmering, cook for about 10 minutes. Taste and season with salt and pepper as needed.<\/li>\nFinish the Sauce:<\/strong> Combine\u00a0cornstarch\u00a0with\u00a0water\u00a0in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until they\u2019re heated through.Spoon the sauce and apples over the chicken, then garnish with fresh thyme or parsley and serve.\u00a0<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nChicken Thighs:<\/strong> Bone-in, skin-on thighs work; you will just need to cook them longer. Sear skin-side down for 10 minutes, then flip and cook for an additional 15 minutes, or until the internal temperature reaches 165\u00b0F.<\/p>\n<\/div>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 1 teaspoon salt<\/span>, \u00bd teaspoon ground black pepper<\/span>, \u00bd teaspoon dried thyme<\/span>, \u00bc teaspoon dried sage<\/span>, \u00bc teaspoon ground allspice<\/span>, \u00bc teaspoon onion powder<\/span>, and \u00bc teaspoon garlic powder<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nThoroughly dry 2 pounds boneless, skinless chicken thighs<\/span> by patting them with paper towels before adding them to the bowl with the spices. Toss until evenly coated in the rub. <\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium heat. Add 2 tablespoons olive oil<\/span> to the skillet.<\/span><\/p>\n<\/li>\n\nAdd the seasoned chicken thighs top-side down to the skillet. Cook for 5-7 minutes, until golden brown. Flip and cook for an additional 5-7 minutes, until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove the chicken to a plate. <\/span><\/p>\n<\/li>\n\nAdd 1 tablespoon unsalted butter<\/span> to the skillet. Once melted, add 2 large apples<\/span> and spread them into an even layer. Cook for 2 minutes, until the apples are lightly browned before flipping them to cook the other side for another 2 minutes. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00be cups fresh apple cider<\/span>, \u00bc cup chicken broth<\/span>, and 1 teaspoon Dijon mustard<\/span> to the skillet and bring to a simmer. Simmer for about 10 minutes until reduced by half. Taste and season with additional salt and pepper as needed.<\/span><\/p>\n<\/li>\n\nCombine 1 tablespoon cornstarch<\/span> with 2 tablespoons water<\/span> in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.<\/span><\/p>\n<\/li>\n\nSpoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley<\/span> and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Apple cider chicken thighs bring all the best fall flavors<\/strong> to your plate! Juicy chicken, caramelized apples, and a rich cider sauce<\/strong> for the ultimate cozy dinner.<\/p>\n<\/figure>\n\nWhy You\u2019ll Fall for This Dish<\/h2>\n\nSweet & Savory:<\/strong>\u00a0<\/strong>The tender apples and savory seasoning create a perfect flavor balance.<\/li>\nOne-Skillet Wonder:<\/strong> Everything cooks together for easy prep and cleanup.<\/li>\nFull of Fall Flavor: <\/strong>Warm spices, tender chicken, and a cider pan sauce that tastes like the season.<\/li>\nEasy to Pair:<\/strong> Serve with mashed potatoes<\/a>, roasted veggies<\/a>, or crusty bread<\/a> to soak up the sauce.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nApple Cider Chicken Thigh Ingredients<\/h3>\n<\/figure>\n\nApples:<\/strong> Skip soft apples like McIntosh or Red Delicious. Choose crisp ones like Granny Smith, Pink Lady, Honeycrisp, or Gala.<\/li>\nApple Cider:<\/strong> Use fresh cider for the best flavor. Apple juice works in a pinch, but not<\/em> apple cider vinegar. I like grabbing mine at the farmer\u2019s market.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Apple Cider Chicken Thighs<\/h2>\nThis apple cider chicken thigh recipe comes together fast! Browning the chicken first ensures a crispy, golden exterior, and using fresh apples and cider makes the flavors shine.<\/p>\n\nPrepare the Chicken:<\/strong> Thoroughly pat the\u00a0chicken thighs dry with paper towels.<\/li>\nSeason Chicken:<\/strong>\u00a0Combine salt, black pepper, dried thyme, dried sage, ground allspice, onion powder, and garlic powder in a large bowl, <\/span>then coat the chicken in the seasoning blend.\u00a0<\/li>\nCook the Chicken:<\/strong>\u00a0Add the seasoned chicken thighs, top-side down, to a heated skillet.<\/span> Cook for 5-7 minutes, until golden brown. Flip and cook for 5-7 minutes more, until the internal temperature<\/a> reaches 165\u00baF. Remove the chicken to a plate.\u00a0<\/li>\nBrown the Apples:<\/strong> Melt the butter in the skillet and cook the apple slices for 2 minutes, until they are lightly browned, then flip them to cook the other side for an additional 2 minutes.\u00a0<\/li>\nStart the Sauce:<\/strong> Add\u00a0apple cider,\u00a0chicken broth<\/a>, and\u00a0Dijon mustard\u00a0to the skillet, then bring to a simmer. Once simmering, cook for about 10 minutes. Taste and season with salt and pepper as needed.<\/li>\nFinish the Sauce:<\/strong> Combine\u00a0cornstarch\u00a0with\u00a0water\u00a0in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until they\u2019re heated through.Spoon the sauce and apples over the chicken, then garnish with fresh thyme or parsley and serve.\u00a0<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nChicken Thighs:<\/strong> Bone-in, skin-on thighs work; you will just need to cook them longer. Sear skin-side down for 10 minutes, then flip and cook for an additional 15 minutes, or until the internal temperature reaches 165\u00b0F.<\/p>\n<\/div>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 1 teaspoon salt<\/span>, \u00bd teaspoon ground black pepper<\/span>, \u00bd teaspoon dried thyme<\/span>, \u00bc teaspoon dried sage<\/span>, \u00bc teaspoon ground allspice<\/span>, \u00bc teaspoon onion powder<\/span>, and \u00bc teaspoon garlic powder<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nThoroughly dry 2 pounds boneless, skinless chicken thighs<\/span> by patting them with paper towels before adding them to the bowl with the spices. Toss until evenly coated in the rub. <\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium heat. Add 2 tablespoons olive oil<\/span> to the skillet.<\/span><\/p>\n<\/li>\n\nAdd the seasoned chicken thighs top-side down to the skillet. Cook for 5-7 minutes, until golden brown. Flip and cook for an additional 5-7 minutes, until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove the chicken to a plate. <\/span><\/p>\n<\/li>\n\nAdd 1 tablespoon unsalted butter<\/span> to the skillet. Once melted, add 2 large apples<\/span> and spread them into an even layer. Cook for 2 minutes, until the apples are lightly browned before flipping them to cook the other side for another 2 minutes. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00be cups fresh apple cider<\/span>, \u00bc cup chicken broth<\/span>, and 1 teaspoon Dijon mustard<\/span> to the skillet and bring to a simmer. Simmer for about 10 minutes until reduced by half. Taste and season with additional salt and pepper as needed.<\/span><\/p>\n<\/li>\n\nCombine 1 tablespoon cornstarch<\/span> with 2 tablespoons water<\/span> in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.<\/span><\/p>\n<\/li>\n\nSpoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley<\/span> and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This apple cider chicken thigh recipe comes together fast! Browning the chicken first ensures a crispy, golden exterior, and using fresh apples and cider makes the flavors shine.<\/p>\n
Chicken Thighs:<\/strong> Bone-in, skin-on thighs work; you will just need to cook them longer. Sear skin-side down for 10 minutes, then flip and cook for an additional 15 minutes, or until the internal temperature reaches 165\u00b0F.<\/p>\n<\/div>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 1 teaspoon salt<\/span>, \u00bd teaspoon ground black pepper<\/span>, \u00bd teaspoon dried thyme<\/span>, \u00bc teaspoon dried sage<\/span>, \u00bc teaspoon ground allspice<\/span>, \u00bc teaspoon onion powder<\/span>, and \u00bc teaspoon garlic powder<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nThoroughly dry 2 pounds boneless, skinless chicken thighs<\/span> by patting them with paper towels before adding them to the bowl with the spices. Toss until evenly coated in the rub. <\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium heat. Add 2 tablespoons olive oil<\/span> to the skillet.<\/span><\/p>\n<\/li>\n\nAdd the seasoned chicken thighs top-side down to the skillet. Cook for 5-7 minutes, until golden brown. Flip and cook for an additional 5-7 minutes, until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove the chicken to a plate. <\/span><\/p>\n<\/li>\n\nAdd 1 tablespoon unsalted butter<\/span> to the skillet. Once melted, add 2 large apples<\/span> and spread them into an even layer. Cook for 2 minutes, until the apples are lightly browned before flipping them to cook the other side for another 2 minutes. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00be cups fresh apple cider<\/span>, \u00bc cup chicken broth<\/span>, and 1 teaspoon Dijon mustard<\/span> to the skillet and bring to a simmer. Simmer for about 10 minutes until reduced by half. Taste and season with additional salt and pepper as needed.<\/span><\/p>\n<\/li>\n\nCombine 1 tablespoon cornstarch<\/span> with 2 tablespoons water<\/span> in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.<\/span><\/p>\n<\/li>\n\nSpoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley<\/span> and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 1 teaspoon salt<\/span>, \u00bd teaspoon ground black pepper<\/span>, \u00bd teaspoon dried thyme<\/span>, \u00bc teaspoon dried sage<\/span>, \u00bc teaspoon ground allspice<\/span>, \u00bc teaspoon onion powder<\/span>, and \u00bc teaspoon garlic powder<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nThoroughly dry 2 pounds boneless, skinless chicken thighs<\/span> by patting them with paper towels before adding them to the bowl with the spices. Toss until evenly coated in the rub. <\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium heat. Add 2 tablespoons olive oil<\/span> to the skillet.<\/span><\/p>\n<\/li>\n\nAdd the seasoned chicken thighs top-side down to the skillet. Cook for 5-7 minutes, until golden brown. Flip and cook for an additional 5-7 minutes, until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove the chicken to a plate. <\/span><\/p>\n<\/li>\n\nAdd 1 tablespoon unsalted butter<\/span> to the skillet. Once melted, add 2 large apples<\/span> and spread them into an even layer. Cook for 2 minutes, until the apples are lightly browned before flipping them to cook the other side for another 2 minutes. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00be cups fresh apple cider<\/span>, \u00bc cup chicken broth<\/span>, and 1 teaspoon Dijon mustard<\/span> to the skillet and bring to a simmer. Simmer for about 10 minutes until reduced by half. Taste and season with additional salt and pepper as needed.<\/span><\/p>\n<\/li>\n\nCombine 1 tablespoon cornstarch<\/span> with 2 tablespoons water<\/span> in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.<\/span><\/p>\n<\/li>\n\nSpoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley<\/span> and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 1 teaspoon salt<\/span>, \u00bd teaspoon ground black pepper<\/span>, \u00bd teaspoon dried thyme<\/span>, \u00bc teaspoon dried sage<\/span>, \u00bc teaspoon ground allspice<\/span>, \u00bc teaspoon onion powder<\/span>, and \u00bc teaspoon garlic powder<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nThoroughly dry 2 pounds boneless, skinless chicken thighs<\/span> by patting them with paper towels before adding them to the bowl with the spices. Toss until evenly coated in the rub. <\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium heat. Add 2 tablespoons olive oil<\/span> to the skillet.<\/span><\/p>\n<\/li>\n\nAdd the seasoned chicken thighs top-side down to the skillet. Cook for 5-7 minutes, until golden brown. Flip and cook for an additional 5-7 minutes, until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove the chicken to a plate. <\/span><\/p>\n<\/li>\n\nAdd 1 tablespoon unsalted butter<\/span> to the skillet. Once melted, add 2 large apples<\/span> and spread them into an even layer. Cook for 2 minutes, until the apples are lightly browned before flipping them to cook the other side for another 2 minutes. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00be cups fresh apple cider<\/span>, \u00bc cup chicken broth<\/span>, and 1 teaspoon Dijon mustard<\/span> to the skillet and bring to a simmer. Simmer for about 10 minutes until reduced by half. Taste and season with additional salt and pepper as needed.<\/span><\/p>\n<\/li>\n\nCombine 1 tablespoon cornstarch<\/span> with 2 tablespoons water<\/span> in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.<\/span><\/p>\n<\/li>\n\nSpoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley<\/span> and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Combine 1 teaspoon salt<\/span>, \u00bd teaspoon ground black pepper<\/span>, \u00bd teaspoon dried thyme<\/span>, \u00bc teaspoon dried sage<\/span>, \u00bc teaspoon ground allspice<\/span>, \u00bc teaspoon onion powder<\/span>, and \u00bc teaspoon garlic powder<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nThoroughly dry 2 pounds boneless, skinless chicken thighs<\/span> by patting them with paper towels before adding them to the bowl with the spices. Toss until evenly coated in the rub. <\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium heat. Add 2 tablespoons olive oil<\/span> to the skillet.<\/span><\/p>\n<\/li>\n\nAdd the seasoned chicken thighs top-side down to the skillet. Cook for 5-7 minutes, until golden brown. Flip and cook for an additional 5-7 minutes, until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove the chicken to a plate. <\/span><\/p>\n<\/li>\n\nAdd 1 tablespoon unsalted butter<\/span> to the skillet. Once melted, add 2 large apples<\/span> and spread them into an even layer. Cook for 2 minutes, until the apples are lightly browned before flipping them to cook the other side for another 2 minutes. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00be cups fresh apple cider<\/span>, \u00bc cup chicken broth<\/span>, and 1 teaspoon Dijon mustard<\/span> to the skillet and bring to a simmer. Simmer for about 10 minutes until reduced by half. Taste and season with additional salt and pepper as needed.<\/span><\/p>\n<\/li>\n\nCombine 1 tablespoon cornstarch<\/span> with 2 tablespoons water<\/span> in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.<\/span><\/p>\n<\/li>\n\nSpoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley<\/span> and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Thoroughly dry 2 pounds boneless, skinless chicken thighs<\/span> by patting them with paper towels before adding them to the bowl with the spices. Toss until evenly coated in the rub. <\/span><\/p>\n<\/li>\n\nHeat a large 14-inch skillet over medium heat. Add 2 tablespoons olive oil<\/span> to the skillet.<\/span><\/p>\n<\/li>\n\nAdd the seasoned chicken thighs top-side down to the skillet. Cook for 5-7 minutes, until golden brown. Flip and cook for an additional 5-7 minutes, until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove the chicken to a plate. <\/span><\/p>\n<\/li>\n\nAdd 1 tablespoon unsalted butter<\/span> to the skillet. Once melted, add 2 large apples<\/span> and spread them into an even layer. Cook for 2 minutes, until the apples are lightly browned before flipping them to cook the other side for another 2 minutes. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00be cups fresh apple cider<\/span>, \u00bc cup chicken broth<\/span>, and 1 teaspoon Dijon mustard<\/span> to the skillet and bring to a simmer. Simmer for about 10 minutes until reduced by half. Taste and season with additional salt and pepper as needed.<\/span><\/p>\n<\/li>\n\nCombine 1 tablespoon cornstarch<\/span> with 2 tablespoons water<\/span> in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.<\/span><\/p>\n<\/li>\n\nSpoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley<\/span> and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Heat a large 14-inch skillet over medium heat. Add 2 tablespoons olive oil<\/span> to the skillet.<\/span><\/p>\n<\/li>\n\nAdd the seasoned chicken thighs top-side down to the skillet. Cook for 5-7 minutes, until golden brown. Flip and cook for an additional 5-7 minutes, until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove the chicken to a plate. <\/span><\/p>\n<\/li>\n\nAdd 1 tablespoon unsalted butter<\/span> to the skillet. Once melted, add 2 large apples<\/span> and spread them into an even layer. Cook for 2 minutes, until the apples are lightly browned before flipping them to cook the other side for another 2 minutes. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00be cups fresh apple cider<\/span>, \u00bc cup chicken broth<\/span>, and 1 teaspoon Dijon mustard<\/span> to the skillet and bring to a simmer. Simmer for about 10 minutes until reduced by half. Taste and season with additional salt and pepper as needed.<\/span><\/p>\n<\/li>\n\nCombine 1 tablespoon cornstarch<\/span> with 2 tablespoons water<\/span> in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.<\/span><\/p>\n<\/li>\n\nSpoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley<\/span> and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add the seasoned chicken thighs top-side down to the skillet. Cook for 5-7 minutes, until golden brown. Flip and cook for an additional 5-7 minutes, until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove the chicken to a plate. <\/span><\/p>\n<\/li>\n\nAdd 1 tablespoon unsalted butter<\/span> to the skillet. Once melted, add 2 large apples<\/span> and spread them into an even layer. Cook for 2 minutes, until the apples are lightly browned before flipping them to cook the other side for another 2 minutes. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00be cups fresh apple cider<\/span>, \u00bc cup chicken broth<\/span>, and 1 teaspoon Dijon mustard<\/span> to the skillet and bring to a simmer. Simmer for about 10 minutes until reduced by half. Taste and season with additional salt and pepper as needed.<\/span><\/p>\n<\/li>\n\nCombine 1 tablespoon cornstarch<\/span> with 2 tablespoons water<\/span> in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.<\/span><\/p>\n<\/li>\n\nSpoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley<\/span> and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 1 tablespoon unsalted butter<\/span> to the skillet. Once melted, add 2 large apples<\/span> and spread them into an even layer. Cook for 2 minutes, until the apples are lightly browned before flipping them to cook the other side for another 2 minutes. <\/span><\/p>\n<\/li>\n\nAdd 1 \u00be cups fresh apple cider<\/span>, \u00bc cup chicken broth<\/span>, and 1 teaspoon Dijon mustard<\/span> to the skillet and bring to a simmer. Simmer for about 10 minutes until reduced by half. Taste and season with additional salt and pepper as needed.<\/span><\/p>\n<\/li>\n\nCombine 1 tablespoon cornstarch<\/span> with 2 tablespoons water<\/span> in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.<\/span><\/p>\n<\/li>\n\nSpoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley<\/span> and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 1 \u00be cups fresh apple cider<\/span>, \u00bc cup chicken broth<\/span>, and 1 teaspoon Dijon mustard<\/span> to the skillet and bring to a simmer. Simmer for about 10 minutes until reduced by half. Taste and season with additional salt and pepper as needed.<\/span><\/p>\n<\/li>\n\nCombine 1 tablespoon cornstarch<\/span> with 2 tablespoons water<\/span> in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.<\/span><\/p>\n<\/li>\n\nSpoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley<\/span> and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Combine 1 tablespoon cornstarch<\/span> with 2 tablespoons water<\/span> in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.<\/span><\/p>\n<\/li>\n\nSpoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley<\/span> and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Spoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley<\/span> and serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>316<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>20<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>13<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>149<\/span>mg<\/span><\/span>Sodium: <\/span>572<\/span>mg<\/span><\/span>Potassium: <\/span>529<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>141<\/span>IU<\/span><\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span>Calcium: <\/span>29<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/apple-cider-chicken.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/apple-cider-chicken.jpg\")
<\/div>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/apple-cider-chicken-1200x1799.jpg\"\/ "\\"Apple")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/apple-cider-chicken-1200x1799.jpg\" "\\"Apple")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/IngredientsWithLabelsAppleCiderChickenThighs-1200x800.png\"\/ "\\"Apple")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/IngredientsWithLabelsAppleCiderChickenThighs-1200x800.png\" "\\"Apple")
<\/figure>\n![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/AppleCiderChickenThighs-1200x800.jpg\"\/ "\\"Apple")
![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/AppleCiderChickenThighs-1200x800.jpg\" "\\"Apple")
<\/figure>\n![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/AppleCiderChickenThighs-1-1200x800.jpg\"\/ "\\"Apple")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/AppleCiderChickenThighs-1-1200x800.jpg\" "\\"Apple")
<\/figure>\n![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/AppleCiderChickenThighs-2-1200x786.jpg\"\/ "\\"Apple")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/AppleCiderChickenThighs-2-1200x786.jpg\" "\\"Apple")
<\/figure>\n![\"Apple](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/AppleCiderChickenThighs-3-1200x800.jpg\"\/ "\\"Apple")
![\"Apple](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/AppleCiderChickenThighs-3-1200x800.jpg\" "\\"Apple")
<\/figure>\n![\"Deglazing](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/AppleCiderChickenThighs-4-1200x800.jpg\"\/ "\\"Apple")
![\"Deglazing](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/AppleCiderChickenThighs-4-1200x800.jpg\" "\\"Apple")
<\/figure>\n![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/AppleCiderChickenThighs-5-1200x841.jpg\"\/ "\\"Apple")
![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/AppleCiderChickenThighs-5-1200x841.jpg\" "\\"Apple")
<\/figure>\n<\/figure>\n![\"Close](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/apple-cider-chicken-1-1200x1799.jpg\"\/ "\\"Apple")
![\"Close](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/apple-cider-chicken-1-1200x1799.jpg\" "\\"Apple")
<\/figure>\n