Easy, one skillet Apple Cider Chicken that is allergy friendly and paleo! Sweet and savory meal that cooks up in one pan for easy cleanup. Perfect for fall!
As the weather turns chilly, I love turning to root vegetables and easy to make meals that are hearty and healthy. Thankfully, this apple cider chicken dish is both! I’ve been craving this dish on repeat since autumn weather came to my part of the world, and it will be a staple in my kitchen all winter long.
This saucy apple cider chicken dish is an easy, under one hour to make, meal that is filled with fall flavors thanks to the apple cider, sweet apples, and savory herbs.
This meal comes together pretty quick, so the first thing I like to do is prep all my ingredients.
First, saute up the vegetables in the skillet. This ensures that the sweet potatoes will be fully cooked. Pop all the veggies in the skillet and let them cook for about 5 minutes or until the onion is translucent. Next, add the apple cider and cover the pan. Let cook until the sweet potatoes are easily pierced with a fork. This can be 10-15 minutes depending on how large you cut your sweet potatoes.
Remove the veggies from the skillet and place them in a large bowl to the side. Pat the chicken dry ever so slightly and sprinkle the tops with gluten free flour. This helps them get crispy!
Place the chicken skin side down in the skillet and let them cook for about 5-7 minutes. This will depend on the size of meat you are cooking (as well as if you are using a different cut of meat).
When the chicken is brown, flip them over and add the veggies back into the skillet. Now it’s time to make the sauce!
In a measuring cup, mix the warm chicken stock, cornstarch (or arrowroot powder), and Dijon mustard (if using). Mix well together to form a slurry. Add this slurry to the skillet, evenly pouring over the dish.
Finally, sprinkle the thyme and rosemary over the chicken and vegetables. Cover partially and let cook for 15 minutes or so until the sauce has thickened and the chicken reads 165F.
Serve one piece of chicken and veggies piled high on a plate and you are done!
This meal keeps in a container in the fridge for about 4 days.
Best Apples for this Meal
You want to choose an apple that will be sweet but still hold its shape well when cooked. Fuji, Honeycrisp, and Braeburn are all solid apple choices for this dish! Tart apples like granny smith are too sour for this dish and better saved for apple pie.
It’s up to you if you wish to leave the skins on the apples while making this meal. Leaving them on helps the apples to keep their shape, but this meal is super tasty with them removed. Up to you and your taste preferences!
Looking for More Apple Inspiration? Try these recipes!
Variations for Apple Cider Chicken
While the recipe calls for an onion and sweet potatoes with the apples, try varying the vegetables to get different flavors! Turnips, parsnips, carrots, white potatoes, and butternut squash all can be interchangeable in this recipe to always keep it seasonal and fresh!
Type of Chicken
Thighs might be the easiest to cook in the skillet but don’t let that stop you from having other cuts of meat! Breasts, drumsticks, and even wings could all be made with this recipe. Note that if you change the type of cut you cook, the cooking times will vary. Make sure that you cook chicken to a safe temperature no matter what!
Mustard or No Mustard
While I love the tang of Dijon mustard in this, if you are allergic to mustard, swap it out for 2 tsp of apple cider vinegar for a similar zing!
Did you make this recipe?
- large skillet
- cutting board
- mixing bowls
- food thermometer
- 1 ½ lbs chicken thighs or breasts
- ½ cup apple cider
- ½ cup chicken stock
- 3 tbsp olive oil or butter
- ¼ cup gluten free flour
- 2 apples
- ½ sweet onion
- 1 large sweet potato
- ½ tsp each garlic powder, dried thyme, and dried rosemary
- 1 tsp dijon mustard optional
- 1 tbsp cornstarch or arrowroot powder
- In a large skillet over a medium flame, add the olive oil (or butter), onion, apples, and sweet potato. Saute for 5 minutes or until the onion begins to turn translucent. Add ½ cup apple cider and cover. Let cook for 15 minutes or until the sweet potatoes can be pierced with a fork. Remove veggies from the skillet and into a large bowl to keep warm while you begin the chicken.
- Gently pat dry the chicken thighs. Sprinkle the tops with the flour before adding them skin side down in the pan. If you need to add more oil or butter, do so. Let the chickens brown in the skillet for 5-7 minutes depending on the size of your chicken.
- Flip the chickens over. Add the vegetables back to the skillet.
- Mix the cornstarch (or arrowroot powder) with the chicken stock until it is dissolved. Add the dijon mustard if using and mix to combine. Add this wet mix to the skillet. Sprinkle thyme and rosemary over the entire skillet.
- Cover and let this chicken continue to cook for 15 minutes or until the sauce has thickened and the chicken reads over 165F.
- Divide into servings of one chicken thigh with veggies piled high and enjoy!