Apple Cider Chicken Recipe With Fresh Herbs

• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon paprika
• 1 tablespoon olive oil
• 2 pounds boneless, skinless chicken thighs
• 5 garlic cloves, minced or finely chopped
• 1 cup apple cider or apple juice
• ¼ cup low-sodium chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 sprig fresh rosemary
• 1 apple (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
• 2 tablespoons butter, chilled
• ¼ cup fresh parsley leaves and tender stems

1. 1

   In a large bowl, whisk to combine the thyme, rosemary, onion powder, garlic powder, kosher salt, pepper, and paprika.

2. 2

   Pat the chicken dry with paper towels. Add chicken to the mixing bowl with the seasoning mixture and toss to coat evenly.

3. 3

   Warm oil in a large cast iron skillet over medium heat.

4. 4

   Add the chicken to the pan in a single layer and cook, undisturbed, until chicken is browned on bottom, about 5 minutes. Flip the chicken over and cook until an instant-read thermometer inserted at the deepest point registers an internal temperature of 165 degrees Fahrenheit, 6–8 minutes more.

5. 5

   Transfer the chicken to a plate and set aside.

6. 6

   Return the same large skillet to medium-high heat. Add the garlic, apple cider, chicken broth, apple cider vinegar, Dijon mustard, fresh rosemary, and apples, scraping the bottom of the pan. Cook, occasionally stirring, until the sauce is reduced by about half and apples are tender, about 8 minutes. Remove from heat.

7. 7

   Add chilled butter, constantly stirring until fully incorporated.

8. 8

   Return chicken to skillet, Flipping to coat. Return to medium heat and cook until chicken is heated through, 1–2 minutes.

9. 9

   Garnish with parsley and serve immediately.

10. 10

    Leftover chicken can be stored in an airtight container in the refrigerator for up to 5 days.

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