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serving up my cozy autumn chicken skillet supper
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Maple Cider Chicken Skillet

Chicken thighs roasted in apple cider with sweet vegetables, tart cranberries, and toasty pecans. One skillet, about 20 minutes of prep, and your oven does the rest!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 6 servings
Author: Nora from Savory Nothings

Ingredients

  • 6 chicken thighs bone-in or boneless
  • salt & pepper to taste
  • 1 tablespoon oil
  • 1 medium onion cut into thin slices (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, ½-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
  • 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, but adds great depth
  • ½ teaspoon dried rosemary
  • ½ cup dried cranberries
  • ½ cup roughly chopped pecan halves

Instructions

  • Prep:
    Heat your oven to 400°F. Get your ingredients ready.
    Heat a large, oven-safe skillet or braiser (about 3.5 quarts or slightly bigger) over medium-high heat.
    These are my groceries to make maple cider glazed chicken.
  • Sear chicken:
    Pat your chicken dry and season both sides with salt and pepper. Drizzle a bit of oil into your warm skillet and place the chicken skin-side down. Don’t rush it - give it 4–5 minutes to really brown.
    Flip the pieces and cook 2 more minutes on the other side. They don’t need to be fully done; they’ll finish in the oven. Remove the chicken to a plate and set it aside.
    💡 Tip: If your pan feels crowded, do this in two batches.
    6 chicken thighs, salt & pepper, 1 tablespoon oil
    Just finished searing chicken thighs.
  • Sauté the vegetables:
    Turn the heat down to medium. Add your chopped onion, garlic, and butternut squash (or sweet potato). Sprinkle with a pinch of salt and pepper.
    Cook for 4–5 minutes, stirring occasionally, until they start to soften and get those golden edges that make your kitchen smell incredible.
    Now stir in the sliced apples and green beans and cook for another minute or two.
    1 medium onion, 3 cloves garlic, 4 cups peeled & diced butternut squash or sweet potato, 1 large apple, 1 heaping cup green beans
    The vegetables get sautéed a little.
  • Deglaze & make the sauce:
    Pour in the apple cider and scrape up all those tasty browned bits from the bottom - that’s pure flavor.
    Whisk in the Dijon, maple syrup, vinegar, bouillon, and rosemary. Let it all bubble together for a minute or two until the sauce smells like fall and friendship.
    ½ cup apple cider, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon chicken bouillon granules, ½ teaspoon dried rosemary
    This is what the pan looks like after deglazing.
  • Into the oven:
    Nestle the chicken thighs right on top of the vegetables, skin facing up. Spoon some of the pan juices over each one.
    Slide the skillet (uncovered) into the oven and bake for 15 minutes.
    Then, open the oven, give the vegetables a gentle stir, and baste the chicken with the cider sauce.
    The skillet is ready for the oven!
  • Cover & finish baking:
    Loosely tent the pan with foil so the chicken skin doesn’t go too dark. Bake another 15 minutes.
    Uncover, gently stir the dried cranberries into the vegetables, and sprinkle the pecans over top. Give everything one more loving baste with the juices, then bake 5–8 minutes more - just until the cranberries plump and the pecans toast.
    💡 Tip: Make sure your cranberries are in liquid, or else they scorch!
    ½ cup dried cranberries, ½ cup roughly chopped pecan halves
    Now the chicken skillet supper is nearly finished, adding pecans and cranberries now.
  • Serve & swoon:
    The vegetables should be tender, the chicken juicy and golden, and the kitchen smelling like the coziest autumn evening.
    Spoon a little cider sauce over each piece right before serving - that’s the secret that ties it all together.
    Serving up my cozy chicken supper!

Notes

• Sides: Crusty bread, wild rice, or creamy polenta soak up the juices perfectly!
• Veggie options: Sweet potato or butternut squash both work - pick your favorite. You can skip the green beans if you prefer. If using them, make sure they sit under the chicken/in liquid so they soften in time.
• Season well: Don’t skimp on salt and pepper at each stage - it’s the difference between bland and wow.
• Cranberries: Stir them into the juices. If they sit on top, they’ll scorch.