This dish offers a unique and elegant flavor profile that feels gourmet, yet it’s simple enough to make on a busy night. The apple cider creates a slightly sweet, tangy glaze that pairs beautifully with the earthy, aromatic notes of rosemary and garlic. It’s a perfect transition dish between summer and fall, and it pairs wonderfully with roasted vegetables, mashed potatoes, or a crusty loaf of bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts
Salt
Black pepper
Olive oil
Yellow onion
Garlic cloves
Fresh rosemary sprigs
Apple cider (not apple cider vinegar)
Dijon mustard
Chicken broth
Apple slices (optional, for garnish or added flavor)
Butter (optional, for a silkier sauce)
Directions
Season the chicken with salt and pepper on both sides.
Heat olive oil in a large skillet or sauté pan over medium-high heat.
Add the chicken and sear for 4–5 minutes on each side, until golden brown. Remove and set aside.
In the same pan, add sliced onions and sauté until softened.
Stir in garlic and fresh rosemary, cooking until fragrant (about 1 minute).
Deglaze the pan with apple cider, scraping up any browned bits.
Stir in Dijon mustard and chicken broth, then bring to a simmer.
Return the chicken to the pan, cover, and cook for 15–20 minutes until fully cooked through and tender.
Optional: Stir in a small pat of butter at the end for a richer sauce.
Garnish with fresh apple slices and rosemary if desired, then serve warm.
Use bone-in, skin-on chicken thighs for a richer flavor and crispier texture.
Add sliced apples to the pan while simmering for extra sweetness and seasonal flair.
Swap rosemary for thyme or sage for a different herbaceous note.
For a creamier version, add a splash of heavy cream toward the end of cooking.
Make it spicy by adding a pinch of red pepper flakes to the sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of broth or water to loosen the sauce if needed. You can also microwave individual portions in 30-second intervals, stirring in between. Freeze cooked chicken in its sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use apple cider vinegar instead of apple cider?
No, apple cider vinegar is much more acidic and will drastically change the flavor. Stick to sweet apple cider for the intended taste.
What’s the best cut of chicken for this recipe?
Boneless, skinless thighs are ideal for flavor and tenderness, but breasts work if you prefer leaner meat.
Can I make this recipe in the oven?
Yes, after searing the chicken and building the sauce, transfer everything to an oven-safe dish and bake at 375°F for about 25 minutes.
How do I know when the chicken is done?
The internal temperature should reach 165°F, and the juices should run clear when cut.
Can I make this dish ahead of time?
Yes, you can make it a day ahead and store it in the fridge. The flavors develop even more overnight.
What sides go well with rosemary apple cider chicken?
Mashed potatoes, roasted carrots, wild rice, or sautéed greens pair beautifully with this dish.
Can I use dried rosemary instead of fresh?
Yes, but use it sparingly—about 1 teaspoon dried rosemary in place of 2–3 fresh sprigs.
Is this dish sweet or savory?
It’s a balance of both. The apple cider brings sweetness, while the mustard, garlic, and rosemary keep it savory and herbaceous.
What if I don’t have Dijon mustard?
You can substitute with whole grain mustard or even a small amount of yellow mustard in a pinch.
Can I double the recipe?
Absolutely. Use a larger pan or work in batches to sear the chicken, then combine everything for the simmering step.
Conclusion
Rosemary Apple Cider Chicken is a heartwarming, flavorful meal that celebrates the best of seasonal ingredients. With its rich, aromatic sauce and tender chicken, it’s the kind of dish that feels special without requiring hours in the kitchen. Whether you’re cooking for family or hosting a cozy dinner with friends, this recipe will leave everyone feeling satisfied and asking for seconds.
Rosemary Apple Cider Chicken is a cozy, one-pan dish featuring tender chicken simmered in a sweet and savory apple cider sauce with garlic, onions, and fresh rosemary. Perfect for fall dinners or any time you want a flavorful and comforting meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
4 boneless, skinless chicken thighs or breasts
Salt and black pepper to taste
2 tbsp olive oil
1 yellow onion, thinly sliced
3 garlic cloves, minced
2–3 sprigs fresh rosemary
1 cup apple cider (not vinegar)
1 tbsp Dijon mustard
1/2 cup chicken broth
1 tbsp butter (optional, for finishing)
1 apple, thinly sliced (optional, for garnish or simmering)
Instructions
Season chicken on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side until golden brown. Remove and set aside.
In the same pan, sauté sliced onions until softened, about 3–4 minutes.
Add garlic and rosemary, cooking for 1 minute until fragrant.
Deglaze the pan with apple cider, scraping up any browned bits.
Stir in Dijon mustard and chicken broth. Bring to a simmer.
Return chicken to the skillet. Cover and simmer for 15–20 minutes, or until chicken is cooked through (internal temp 165°F).
Optional: Stir in butter at the end for a silkier sauce.
Garnish with apple slices and rosemary if desired. Serve warm.
Notes
Bone-in, skin-on chicken thighs can be used for extra flavor.To make ahead, cook and refrigerate; reheat gently before serving.Substitute thyme or sage for rosemary if preferred.Add a splash of heavy cream for a richer, creamier sauce.Use dried rosemary if fresh isn’t available—start with 1 tsp.
