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Rosemary Apple Cider Chicken Recipe

Savory Rosemary Apple Cider Chicken Recipe for Cozy Nights

Course: Comfort Food
Cuisine: American
Keyword: Chicken Thighs, comfort food, cozy meals, Easy Dinners, fall recipes, Rosemary Apple Cider Chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 450kcal
This Rosemary Apple Cider Chicken Recipe combines tender chicken thighs with the flavors of rosemary and Honeycrisp apples for a cozy fall meal.
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Equipment

  • Oven-safe skillet

Ingredients

For the Chicken

  • 4 pieces Bone-In Chicken Thighs Substitute with skinless thighs for a lighter dish.
  • 2 tablespoons Olive Oil Use oil with a high smoke point.
  • to taste Salt Basic seasoning to enhance flavor.
  • to taste Pepper Basic seasoning to enhance flavor.

For the Aromatic Base

  • 1 medium Red Onion Yellow or white onions are alternatives.
  • 3 cloves Fresh Garlic Adjust based on preference.

For the Sauce

  • 4 tablespoons Salted Butter Unsalted can be used but may need added salt.
  • 1 cup Apple Cider Substitute apple juice if unavailable.
  • 1 cup Chicken Broth or White Wine For vegetarian option, use vegetable broth.
  • 1 tablespoon Dijon Mustard A little goes a long way.
  • 1 teaspoon Smoked Paprika Adds smokiness to the dish.

For the Fresh Herbs

  • 2 tablespoons Fresh Rosemary Use less if using dried.
  • 2 tablespoons Fresh Thyme Substitute with dried thyme if fresh isn’t available.

For the Apples

  • 2 medium Honeycrisp Apples Swap with Fuji or Gala for similar results.

Instructions

Preparation Steps

  • Preheat your oven to 375°F (190°C).
  • Season the chicken thighs generously with onion powder, garlic powder, smoked paprika, salt, and pepper.
  • Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 6-8 minutes.
  • Remove the chicken and set aside. Add sliced red onions and diced Honeycrisp apples to the skillet, sautéing until they soften, about 3-4 minutes.
  • Stir in butter, apple cider, chicken broth (or white wine), Dijon mustard, and minced garlic. Bring to a gentle simmer.
  • Return the chicken to the skillet, skin-side up. Transfer to the oven, roasting until the chicken reaches 165°F (74°C)—about 25-30 minutes.
  • Remove the chicken from the oven and let it rest for a few minutes while you let the sauce reduce.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently to maintain flavor.

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 20g | Protein: 30g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 100mg | Sodium: 700mg | Potassium: 600mg | Fiber: 2g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg