Can I make this recipe ahead of time?

Yes! You can season and sear the chicken in advance, then store it in the fridge. When you're ready to cook, just pop it in the oven with the apples and onions and finish it off with the sauce. It’s perfect for meal prepping!

Can I use boneless chicken thighs?

Absolutely! Just reduce the roasting time since boneless thighs cook faster. Make sure they hit 165°F before serving.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3-4 days. This dish makes an amazing lunch the next day, so don't be afraid to dive in again!

Rosemary Apple Cider Chicken: 30-Minute Dinner Magic

Description

This Rosemary Apple Cider Chicken is the perfect comfort food for cozy nights. Juicy, tender chicken thighs are paired with sweet apples, caramelized onions, and fresh rosemary, all simmered together in a tangy apple cider sauce. It’s a delicious one-pan meal that’s both easy to make and full of flavor.

Ingredients

Scale

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 tbsp Fresh Rosemary, chopped
Salt and Pepper to taste
1 Red Onion, sliced
1–2 Honeycrisp Apples, sliced
2–3 Rosemary Sprigs
Olive oil for searing

For the Sauce:

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

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Instructions

Prep and Season the Chicken: Preheat the 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. Massage the spices into the chicken.
Sear the Chicken: Heat olive oil in a large, oven-safe skillet over medium heat. Once the pan is hot, add the chicken thighs, skin-side down, and sear for about 3-4 minutes on each side until golden brown. Remove from heat.
Roast with Apples and Onions: Scatter sliced red onions and apples around the chicken, then garnish with rosemary sprigs. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
Make the Pan Sauce: Remove the chicken and apples from the skillet. Place the skillet back on the stove over medium-low heat. Add the butter, apple cider, chicken broth (or wine), Dijon mustard, and diced garlic. Whisk the sauce until it begins to thicken.
Combine and Serve: Add the chicken and apples back to the pan and spoon the sauce over them. Serve immediately and enjoy!

Notes

Feel free to substitute bone-in chicken breasts for the thighs, but adjust cooking time as they cook faster.
You can use any sweet apple, but Honeycrisp apples provide the perfect balance of sweet and tart.
This dish pairs wonderfully with mashed potatoes or a side of steamed vegetables.

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Category: Dinner
Method: Roasting, Searing
Cuisine: American

Nutrition

Serving Size: 1 Chicken Thigh with Sauce
Calories: 360 kcal
Sugar: 9 g
Sodium: 350 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 2 g
Protein: 29 g
Cholesterol: 85 mg