With cooler days ahead, we’re leaning into simple, cozy dinners that still feel nourishing. One-Skillet Apple Cider Chicken checks every box: golden, juicy chicken simmered with crisp apples, sweet onions, and fresh herbs in a bright cider pan sauce—all in one pan. It’s naturally gluten-free, dairy-free, Paleo, and Whole30-friendly, and it comes together fast for a weeknight win.

Why it’s a smart choice:

  • Protein + produce: Chicken paired with apples and onions for a satisfying, balanced meal
  • Polyphenols & phytonutrients: Apples and herbs bring antioxidant support
  • Gentle on digestion: No gluten or dairy; savoury-sweet sauce without heavy creamy
  • Seasonal swap-ins: Serve with mashed sweet potato, cauliflower mash, or greens

Tip: use unsweetened apple cider (not apple cider vinegar) for the best pan sauce.

Try it out today!

Ingredients

  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1.5 pounds boneless skinless chicken thighs
  • 1 tablespoon olive oil or avocado oil
  • 2 tablespoons ghee or butter
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon pure maple syrup or maple sugar*
  • 2 medium apples sliced, unpeeled (I used honey crisp)
  • 1 small yellow onion diced
  • Generous pinches of sea salt and black pepper
  • 1/2 cup fresh apple cider
  • Fresh rosemary for garnish

Instructions

  1. Heat a large skillet over medium high heat.
  2. In a small bowl, mix together the salt and all spices. Sprinkle the spice mixture over both sides of the chicken thighs.
  3. Add the oil to the hot skillet to coat, allow it to heat for 30 seconds then add the chicken thighs to the pan.
  4. Cook for 5 minutes or until the first side is deep golden brown, then flip and cook for 5 more minutes or until cooked through, adjusting the heat down to medium if the chicken is browning too fast. Transfer the chicken to a plate while you prepare the sauce.
  5. Lower the heat to medium and add the ghee or butter to the pan, gently swirling to coat. Add the apples and onions, syrup or sugar (if using*) and sprinkle the mixture with a generous pinch each of sea salt and black pepper.
  6. Cook, stirring occasionally, until the apples begin to soften, about 3 minutes. Pour in the apple cider and cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes. Add the chicken back to the pan, coating in the sauce, and cook for another minute to heat through.
  7. Remove from heat. Spoon the apple mixture over the chicken and garnish with fresh rosemary or other fresh herbs if desired. Enjoy! Store any leftovers in a sealed container in the refrigerator for up to 3 days.

Recipe from Paleo Running Momma.

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