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Rosemary Apple Cider Chicken (Easy One-Pan Fall Dinner)

Rosemary Apple Cider Chicken (Easy One-Pan Fall Dinner)
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Rosemary Apple Cider Chicken is a cozy, one-pan autumn dinner that highlights the warm, savory flavors of the season. Crispy, pan-seared chicken thighs are roasted alongside sweet apples and red onions, then finished with a rich apple cider and Dijon mustard pan sauce. Simple ingredients and bold flavors make this dish perfect for weeknight dinners or special fall gatherings.

Ingredients

Scale

Chicken & Vegetables

  • 4–5 bone-in, skin-on chicken thighs

  • 1 red onion, sliced

  • 1–2 Honeycrisp apples, sliced

Seasoning

  • 2 teaspoons onion powder

  • 2 teaspoons garlic powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon fresh thyme

  • 2 tablespoons fresh rosemary, chopped

  • Salt and black pepper, to taste

  • Olive oil, for cooking

Apple Cider Sauce

  • 4 tablespoons salted butter

  • ¾ cup apple cider

  • ½ cup chicken broth or dry white wine

  • 2 tablespoons Dijon mustard

  • 3 cloves garlic, minced

Instructions

  • Preheat the oven to 425°F (220°C).

  • Pat the chicken thighs dry with paper towels. Season generously with onion powder, garlic powder, smoked paprika, thyme, rosemary, salt, and pepper.

  • Heat an oven-safe skillet over medium-high heat with a drizzle of olive oil.

  • Sear the chicken thighs skin-side down for 4–5 minutes, until golden and crispy. Flip and sear the other side for 2–3 minutes.

  • Add the sliced onions and apples to the skillet, arranging them around the chicken.

  • Transfer the skillet to the oven and roast for 20–25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

  • Remove the chicken and apples from the skillet and set aside.

  • Place the skillet back on the stovetop over medium heat. Add butter, apple cider, chicken broth (or wine), Dijon mustard, and garlic.

  • Whisk and simmer for 3–5 minutes, until the sauce slightly thickens.

  • Return the chicken and apples to the pan, spoon the sauce over the top, and serve warm.

Notes

  • Patting the chicken skin dry before seasoning ensures extra-crispy skin.

  • Do not clean the pan after searing—the browned bits add incredible depth to the sauce.

  • An oven-safe skillet makes this a simple and elegant one-pan meal.

  • Honeycrisp apples work best, but Granny Smith or Fuji are great alternatives.

  • Serve with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.

Find it online: https://biteseason.com/rosemary-apple-cider-chicken-easy-one-pan-fall-dinner/