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When apple season peaks and cool evenings call for something comforting but not heavy, this Apple Cider Skillet Chicken delivers all the cozy satisfaction of a fall meal without fuss. A one-skillet chicken recipe with apple cider, cranberries, and caramelized onions that tastes like fall on a plate.

Apple Cider Chicken Recipe

In today’s easy apple cider chicken recipe, tender chicken breasts are seasoned and seared until lightly golden, then simmered in a gently reduced apple cider sauce with caramelized onions, tart cranberries and sauteed apple slices.

The result is a glossy, tangy-sweet glaze that clings to each bite of chicken, balanced by a hint of garlic and butter for richness. It’s a dish that feels both rustic and elegant – perfect for a cozy fall supper when you want something special but also want to enjoy as much time outside as possible!

Apple Cider Chicken Skillet FAQs

Can I use bone-in chicken instead of boneless? Yes, but increase the simmering time to 20 – 25 minutes, checking for doneness at 165°F.

What kind of apple works best? Choose firm, slightly tart apples that hold their shape, such as Honeycrisp, Pink Lady or Braeburn.

Can I substitute dried cranberries? Yes, you can use 2 tablespoons dried cranberries and add them early in the simmer so they plump in the cider.

Will apple juice work instead of cider? Yes, but choose an unsweetened version and reduce the Dijon or butter slightly to balance sweetness.

How to store leftover apple cider chicken: Keep in an airtight container in the refrigerator for up to 3 days. To freeze, store in an airtight freezer container for up to 2 months. (This set of freezer containers is a crazy bargain.)

Apple Cider Chicken Ingredients

• 4 boneless, skinless chicken breasts (about 1½ lbs total)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2-3 tablespoons unsalted butter, divided
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup apple cider
• ½ cup low-sodium chicken broth
• 1 medium apple, thinly sliced (Honeycrisp or Gala recommended)
• ¼ cup fresh or frozen cranberries
• 1 teaspoon Dijon mustard (optional, for depth)
• ½ teaspoon dried thyme
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, to thicken sauce)

Scroll down to the printable recipe card for full measurements.

Tip: Don’t be like me, I was in a rush while making this recipe and didn’t allow the onions time to caramelize. Allowing them to caramelize will add depth of flavor and keep the cider sauce from being too sweet.

Kitchen Tools You May Find Helpful

• Measuring Cups and Spoons
• Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
• Kitchen Tongs
• Meat Thermometer <– This is the meat thermometer I have been using for the past 6 years – I’ve never had to change a battery and it’s super sturdy and reliable. It was a bit pricey, but unlike the $15 models that you can buy, this one isn’t going to need replacement. It is waterproof and comes with a two-year warranty. (Thermoworks also has a $15 pocket-sized model if you want to try that out first before investing in the MK4.)
• Sharp Kitchen Knife
• Cutting Board

How to Make Apple Cider Chicken

Season and sear the chicken. Pat chicken breasts dry and season both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add chicken and sear until golden brown, about 5–6 minutes per side. Transfer to a plate and tent loosely with foil.

Sauté the aromatics. In the same skillet, add the remaining butter and onion. Cook, stirring often, until the onion softens and begins to caramelize, about 5–7 minutes. Stir in garlic and cook 30 seconds until fragrant.

Deglaze and simmer. Pour in apple cider and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in Dijon mustard and thyme. Let the mixture simmer for 3–4 minutes to slightly reduce.

Add fruit and finish cooking. Add apple slices and cranberries, then return the chicken to the skillet. Reduce heat to medium-low and cook another 8–10 minutes, spooning sauce over the chicken, until apples are tender and chicken reaches 165°F internally.

Thicken and serve. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 1–2 minutes more until glossy. Taste and adjust seasoning with salt or a splash more cider if needed. Serve warm, spooning sauce over the top.

Pin this One-Pan Apple Cider Chicken Dinner for a Weeknight Winner:

Grab your free printable recipe card for our apple cider chicken recipe:

I hope your family loves this easy apple cider chicken recipe.

For more ways to enjoy chicken, check out our full chicken recipe collection here: