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Cast iron skillet of golden apple cider chicken thighs with caramelized Brussels sprouts and apple wedges in a glossy pan sauce, garnished with fresh thyme

Easy One-Pan Apple Cider Chicken with Brussels Sprouts

Golden seared chicken thighs and caramelized Brussels sprouts in a glossy apple cider Dijon pan sauce — a cozy, healthy-leaning fall dinner with one skillet and about 30 minutes of cooking. Sweet apple, savory pan drippings, and a tangy sauce make it taste like much more than the effort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs about 6, patted dry
  • 3/4 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tbsp olive oil
  • 1 lb Brussels sprouts trimmed and halved
  • 1 large Honeycrisp apple cored, cut into 1/2-inch wedges
  • 2 cloves garlic minced
  • 3/4 cup unsweetened apple cider
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh thyme leaves optional garnish

Method
 

  1. Pat the chicken thighs dry and season both sides with 1/2 teaspoon salt, the pepper, and the dried thyme.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken 5-6 minutes per side until deeply golden and cooked through to 165°F; work in batches if the skillet looks crowded, then transfer to a plate.
  3. Add the Brussels sprouts cut side down to the skillet and cook undisturbed for 4 minutes until nicely browned. Stir in the apple wedges and garlic and cook 2 minutes more.
  4. Whisk the apple cider and Dijon mustard together, pour into the skillet, and scrape up the browned bits as it comes to a simmer.
  5. Return the chicken and any juices to the skillet, reduce heat to medium-low, cover, and simmer 6-8 minutes until the sprouts are tender and the sauce has slightly thickened.
  6. Taste and add the remaining 1/4 teaspoon salt if needed, spoon the pan sauce over everything, and scatter with fresh thyme if using.