Skillet Chicken with Apples and Cider Sauce Recipe

In a small bowl, combine 3/4 teaspoon salt, ground coriander, cinnamon, nutmeg, dried thyme leaves, and ground black pepper. Stir well to create an even spice blend.

Sprinkle the spice mixture evenly over both sides of the boneless, skinless chicken thighs, ensuring they are well coated for infused flavor.

Heat a large 12-inch skillet (preferably cast iron) over medium heat. Add a drizzle of oil to coat the pan, then place the seasoned chicken thighs into the skillet. Cook for 5 minutes on one side, then flip and cook another 5 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked. Transfer the chicken to a plate and cover lightly to keep warm.

Without cleaning the skillet, add the unsalted butter and swirl as it melts. Stir in the brown sugar, apple slices, chopped shallots, and the remaining 1/4 teaspoon salt. Cook the mixture, stirring occasionally, until the apples begin to soften, about 5 minutes.

Pour in the apple cider and continue cooking, stirring occasionally, until the sauce slightly thickens, approximately 5 minutes.

Return the chicken thighs to the skillet with the apple cider sauce and cook together for 2 more minutes to marry the flavors and heat through.

Remove the skillet from heat. Spoon the apple and cider mixture over the chicken, then garnish with fresh thyme and rosemary if desired. Serve hot and enjoy.