Dinner · One pot · Fall

Skillet Apple Cider Chicken with Dijon and Thyme

Name: Skillet Apple Cider Chicken with Dijon and Thyme
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 600 g boneless, skinless chicken thighs, about 4 large pieces; ½ tsp fine salt, divided; ¼ tsp black pepper; ½ tsp dried thyme; 1 tbsp olive oil; 1 tbsp unsalted butter; 2 medium firm apples, cored and cut into 1/2-inch wedges; 2 small shallots, peeled and sliced; ¾ cup pasteurized nonalcoholic apple cider, not apple cider vinegar; 2 tsp Dijon mustard; Fresh thyme leaves, optional, to finish

Browned chicken thighs, tender apple wedges and shallots in a cider pan sauce with Dijon and thyme. A savoury way to bring apples to an autumn dinner.

Recipe by Tasty Recipes

Published 2026-09-11

50 min4 servings

Timing breakdown · 4 timed stages

Estimated total: 15 minutes of preparation and about 35 minutes on the stovetop. Thicker chicken or cooking in batches can take longer. Optional side dishes are not included.

Preparation: 15 min
Cooking: 35 min

Cooking Step 3: 6 to 8 minutes
Cooking Step 4: 5 to 7 minutes
Cooking Step 5: 5 to 7 minutes
Optional: Preparation / waiting Step 6: 2 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Four browned chicken thighs with red-skinned apple wedges, shallots and thyme in a dark skillet with cider sauce.

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How to make Skillet Apple Cider Chicken with Dijon and Thyme

01
Rinse the apples, then core and slice them. Slice the shallots. Pat the chicken dry with paper towel without rinsing it. Wash your hands and clean utensils and surfaces after handling raw poultry.
02
Season both sides of the chicken with 1/4 teaspoon salt, the pepper and dried thyme. Heat the olive oil in a large skillet over medium heat.
03
Lay the chicken in one layer. Cook for about 6 to 8 minutes per side, adjusting the heat if it browns too quickly. Check the thickest part of every piece with a food thermometer: it must reach 165°F (74°C). Cook longer as needed, then move the chicken to a clean plate and cover loosely.
04
Lower the heat slightly and melt the butter in the skillet. Add the apples, shallots and remaining 1/4 teaspoon salt. Cook for 5 to 7 minutes, turning gently, until the shallots soften and the apples take on a little colour.
05
Whisk the cider and Dijon together, then pour into the skillet. Scrape up the browned bits with a wooden spoon. Simmer for 5 to 7 minutes, until the apples are tender but hold their shape and the sauce has reduced slightly.
06
Return the chicken and its collected juices to the skillet. Turn the pieces through the sauce for about 2 minutes to warm through. Divide between four plates with the apples and shallots, spoon over the sauce and finish with optional fresh thyme.

Recipe questions

Is apple cider the same as apple cider vinegar?

No. Use the nonalcoholic apple drink here. Substituting 3/4 cup of vinegar would make the sauce far too acidic. Unsweetened apple juice can replace the cider, with a lighter apple flavour.

Which apples keep their shape?

Choose firm apples such as Honeycrisp, Gala or Granny Smith. Leave the peel on and cut similar-sized wedges so they cook evenly.

What if the pan sauce gets too thick?

Add water a tablespoon at a time and stir. If it is too thin, move the cooked chicken to a clean plate and simmer the sauce briefly, then return the chicken.

How should I store leftovers?

Refrigerate promptly in shallow containers within 2 hours at 4°C (40°F) or colder. Use within 2 to 3 days. Reheat the portion you need to 165°F (74°C), adding a splash of water if the sauce has thickened.

Cooking & storage

Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Erin Clarke at Well Plated and Sally McKenney at Sally’s Baking. This version combines a Dijon-cider sauce with shallots and thyme, without added brown sugar or warm spices. Contains milk and mustard; check packaged ingredients for allergens.

Adapted from Erin Clarke at Well Plated.

Additional guidance: Sally McKenney: skillet apple cider chicken · FoodSafety.gov: safe minimum cooking temperatures · Health Canada: food safety tips for leftovers · Serve with our maple thyme roasted carrots