Jason Norberg

One Pan Apple Cider Chicken

—

by

Jason
in ,

Apple Cider ChickenIngredients:

  • Extra-virgin olive oil — 4 tsp
  • Boneless skinless chicken thighs — 1 1/2 pounds 
  • Kosher salt — 1 tsp 
  • Ground black pepper — 1/2 tsp  
  • Apple Cider — 1/2 cup 
  • Dijon mustard — 2 tsp
  • Honey Crisp Apples — 3 medium cored and cut into 1/2-inch slices
  • Fresh Rosemary — 2 tsp chopped fresh & additional for serving

Instructions:

  1. Heat 2 teaspoons of olive oil in a large skillet over medium high.
  2. Season chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
  3. Once the oil is hot, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and cook until the meat is cooked to 160 degrees ~3-4 minutes
  4. Remove to a plate and cover with foil to keep warm.
  5. In a small bowl, stir together the apple cider and mustard.
  6. Add the remaining 2 teaspoons of olive oil to the pan over medium high. Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples are lightly tender and begin to turn golden.
  7. Return the chicken to the pan and pour the cider mixture over the top. Cook ~4-5 minutes, until the liquid is reduced by half.
  8. Serve warm, sprinkled with additional chopped rosemary as desired.

Stats: 

Yield: 4 

Prep Time: 10 min
Cook Time: 20 min