If you’re craving a dish that wraps savory comfort and bright autumn flavors into one irresistible meal, this Maple Cider Chicken Skillet Recipe has your name written all over it. Imagine juicy, perfectly browned chicken thighs nestled among tender butternut squash, sweet apples, and fresh green beans, all soaked in a luscious maple cider sauce that sings with hints of rosemary and tangy apple cider vinegar. It’s the kind of skillet dinner that transforms regular weeknights into cozy celebrations, filling your kitchen with warm, inviting aromas and your plate with layers of texture and flavor. Trust me, once you try this, it’ll quickly become a staple in your home cooking repertoire!
Ingredients You’ll Need
Simple, wholesome ingredients are the magic behind any great skillet meal, and this Maple Cider Chicken Skillet Recipe is no exception. Each component contributes thoughtfully—from the rich chicken thighs lending hearty protein and succulent juiciness, to the earthy butternut squash and crisp green beans adding vibrant color and texture. The sweet note of maple syrup paired with tart apple cider brings everything together with a cozy, fall-inspired harmony.
- 6 chicken thighs (bone-in or boneless): Opt for bone-in for extra flavor and juicy meat.
- Salt & pepper (to taste): Essential for seasoning and enhancing every bite.
- 1 tablespoon oil: Use a neutral oil for perfect searing without overpowering flavors.
- 1 medium onion (thinly sliced): Adds sweetness and depth after a gentle sauté.
- 3 cloves garlic (minced): Gives a fragrant punch that wakes up the whole dish.
- 4 cups peeled & diced butternut squash or sweet potato: Provides creamy texture and natural sweetness.
- 1 large apple (quartered, cored, sliced): Brings a lovely crisp-tart note that balances savory elements.
- 1 heaping cup green beans (trimmed, cut into 1” pieces): Adds fresh snap and vibrant color.
- ½ cup apple cider (unsweetened if possible): The secret to that bright, tangy sauce base.
- 1 tablespoon Dijon mustard: Offers a subtle kick and complexity to the sauce.
- 1 tablespoon maple syrup: A natural sweetener that complements the apple cider beautifully.
- 1 tablespoon apple cider vinegar: Balances sweetness with a gentle tang.
- 1 teaspoon chicken bouillon granules (optional): Adds depth and richness if you have it on hand.
- ½ teaspoon dried rosemary: The perfect herbaceous note for warmth and aroma.
- ½ cup dried cranberries: Tossed in later for bursts of festive tartness.
- ½ cup roughly chopped pecan halves: Adds crunchy texture and nutty flavor at the end.
How to Make Maple Cider Chicken Skillet Recipe
Step 1: Prep and Heat Your Skillet
Start by preheating your oven to 400°F and gather all your delicious ingredients. Heat a large, oven-safe skillet over medium-high heat so it’s nice and hot when the chicken hits the pan. This step sets the foundation for that gorgeous golden sear we’re after.
Step 2: Sear the Chicken to Perfection
Pat your chicken thighs dry—this little trick ensures a beautiful crispy skin. Season generously with salt and pepper. Drizzle oil in your hot skillet, then carefully place the chicken skin-side down. Give them about 4 to 5 minutes to develop a stunning brown crust. Flip and cook for 2 more minutes on the other side. Remember, these won’t be fully cooked yet; they’ll finish in the oven. If your pan feels crowded, don’t hesitate to sear in two batches for even browning.
Step 3: Sauté the Heartwarming Vegetables
Lower the heat slightly to medium, then add onions, garlic, and your diced butternut squash or sweet potato to the skillet. Sprinkle with salt and pepper, stirring occasionally as the vegetables soften and develop golden edges that fill your kitchen with unforgettable aromas. After about 4–5 minutes, toss in the sliced apples and green beans, cooking for another couple of minutes to brighten things up.
Step 4: Deglaze and Build a Flavorful Sauce
Pour in the apple cider to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits stuck to the bottom. Whisk in Dijon mustard, maple syrup, apple cider vinegar, chicken bouillon, and dried rosemary. Let this simmer for a couple of minutes until the sauce thickens slightly and the scent of autumn fills the air—it’s pure magic.
Step 5: Bake the Chicken and Veggies Together
Nestle those seared chicken thighs right on top of the vegetables with the skin facing up. Spoon some sauce over each piece for extra flavor. Transfer the skillet, uncovered, into the preheated oven and bake for 15 minutes. Then, take it out, gently stir the vegetables, and baste the chicken with the cider sauce to keep everything moist and flavorful.
Step 6: Finish Baking with Cranberries and Pecans
Loosely cover the skillet with foil to avoid over-browning and bake for another 15 minutes. After that, remove the foil, stir in the dried cranberries, and sprinkle pecans across the top. Give everything one last loving baste with the sauce and return to the oven for 5–8 more minutes. The cranberries will plump up nicely, and the pecans will toast perfectly, adding that finishing touch of texture and sweetness.
Step 7: Serve and Swoon
Your vegetables should be tender, and the chicken juicy and golden, bathing your kitchen in those cozy, welcoming aromas. Just before plating, spoon a bit of the rich cider sauce over each piece—it’s the secret that ties this whole dish together and will have everyone asking for seconds.
How to Serve Maple Cider Chicken Skillet Recipe
Garnishes
Adding a sprinkle of fresh thyme or a few chopped parsley leaves right before serving can brighten the dish with a pop of green and add an herbaceous freshness that complements the maple cider flavors. For an extra indulgent touch, drizzle a small spoonful of warmed maple syrup or a squeeze of fresh lemon around the edges.
Side Dishes
This hearty skillet meal stands wonderfully on its own, but if you want to round it out, consider serving alongside fluffy mashed potatoes or a creamy polenta to soak up every last drop of the maple cider sauce. A simple mixed greens salad with a light vinaigrette also provides a crisp, refreshing contrast.
Creative Ways to Present
For a family-style dinner, bring the whole skillet to the table and let everyone dig in right from the pan—it makes the meal feel warm and communal. Alternatively, you can serve individual portions on rustic wooden boards or vibrant ceramic plates to highlight the stunning fall palette of the dish. A small ramekin of extra cider sauce on the side is always a hit for sauce lovers.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. The flavors meld even more overnight, making the next-day meal taste just as delightful—if not better. Consume within 3 to 4 days for best taste and freshness.
Freezing
This Maple Cider Chicken Skillet Recipe freezes beautifully. Portion into freezer-safe containers and freeze for up to 2 months. Keep in mind that the texture of the green beans and apples may soften after freezing, but the overall flavor will remain delicious.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid microwaving to preserve the texture of the chicken skin and keep the maple cider sauce silky and smooth.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but thighs tend to stay juicier and more flavorful, especially in this maple cider sauce. If you choose breasts, keep a close eye to avoid overcooking.
Is it necessary to use apple cider vinegar?
The apple cider vinegar adds a lovely tang that balances the sweetness of the maple syrup and apples. If you don’t have it, a mild white vinegar or a squeeze of lemon juice can work as a substitute.
Can I make this recipe vegetarian?
Yes! Substitute the chicken with hearty root vegetables or tofu, and use vegetable broth instead of chicken bouillon. The maple cider sauce will still shine with those fall flavors.
What can I use instead of pecans?
If pecans aren’t your favorite or you have allergies, toasted walnuts or almonds make excellent alternatives and provide that same satisfying crunch and nuttiness.
How can I make the chicken skin crispier?
To get extra crispy skin, make sure the chicken is very dry before seasoning and searing. Also, don’t cover the skillet tightly in the oven in the last steps—tent loosely with foil to avoid steaming the skin.
Final Thoughts
This Maple Cider Chicken Skillet Recipe is truly a celebration of cozy flavors and simple, heartfelt cooking. Whether you’re feeding loved ones after a long day or wanting to impress with a stunning fall-inspired meal, this dish fits the bill perfectly. Give it a try and watch how it becomes your go-to for effortless comfort food that warms your soul and your kitchen.
Print
Maple Cider Chicken Skillet Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Maple Cider Chicken Skillet is a comforting autumn dish featuring juicy chicken thighs cooked in a flavorful apple cider sauce with a medley of roasted butternut squash or sweet potatoes, green beans, apples, dried cranberries, and toasted pecans. Perfectly seared and finished in the oven, the recipe balances savory, sweet, and tangy notes, making for a cozy, one-pan meal that captures the essence of fall in every bite.
Ingredients
Chicken
- 6 chicken thighs (bone-in or boneless)
- Salt & pepper, to taste
- 1 tablespoon oil
Vegetables & Fruits
- 1 medium onion, thinly sliced (about 1 cup)
- 3 cloves garlic, minced
- 4 cups peeled & diced butternut squash or sweet potato (about 1 small squash or 1 large sweet potato, 1/2-inch dice)
- 1 large apple, quartered, cored and sliced crosswise (about 1 ½ cups)
- 1 heaping cup green beans, trimmed and cut into 1-inch pieces
Sauce & Seasoning
- ½ cup apple cider (unsweetened if possible)
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon chicken bouillon granules (optional)
- ½ teaspoon dried rosemary
Finishing Touches
- ½ cup dried cranberries
- ½ cup roughly chopped pecan halves
Instructions
- Prep: Heat your oven to 400°F. Gather and prepare all ingredients. Heat a large, oven-safe skillet or braiser (about 3.5 quarts or larger) over medium-high heat.
- Sear chicken: Pat chicken thighs dry and season both sides with salt and pepper. Add oil to the hot skillet and place chicken skin-side down. Sear for 4–5 minutes without moving to develop a golden crust. Flip and cook for 2 more minutes. The chicken will finish cooking in the oven. Remove chicken and set aside. If your pan is crowded, do this in batches.
- Sauté the vegetables: Reduce heat to medium. Add onion, garlic, and diced butternut squash or sweet potato to the skillet. Season with a pinch of salt and pepper. Cook for 4–5 minutes, stirring occasionally, until softened with golden edges. Stir in sliced apples and green beans, cooking an additional 1–2 minutes.
- Deglaze & make the sauce: Pour apple cider into the skillet, scraping up browned bits from the bottom for flavor. Whisk in Dijon mustard, maple syrup, apple cider vinegar, chicken bouillon granules (if using), and dried rosemary. Let the sauce bubble for a minute or two until fragrant.
- Into the oven: Nestle the chicken thighs on top of the vegetable mixture skin-side up. Spoon some pan juices over the chicken. Place the skillet uncovered in the preheated oven and bake for 15 minutes. Remove and gently stir the vegetables, then baste chicken with the sauce.
- Cover & finish baking: Loosely tent the skillet with foil to prevent the chicken skin from darkening too much. Bake for another 15 minutes. Remove foil, stir in dried cranberries, and sprinkle toasted pecans over the top. Baste everything once more with pan juices, then bake uncovered for 5–8 minutes, until cranberries are plump and pecans lightly toasted.
- Serve & swoon: Check that vegetables are tender and chicken is cooked through and golden. Spoon some of the cider sauce over each serving. Serve warm and enjoy the comforting flavors of this cozy fall skillet dish.
Notes
- Use bone-in chicken thighs for more flavor, but boneless works fine too.
- Apple cider should be unsweetened to avoid overly sweet sauce.
- If your skillet isn’t oven-safe, transfer ingredients to a baking dish before placing in oven.
- Ensure cranberries stay moist during baking to prevent scorching by basting well with pan juices.
- Can substitute dried rosemary with fresh, use about 1 ½ teaspoons if fresh.
- For a gluten-free version, ensure chicken bouillon granules are gluten-free or omit entirely.
