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Apple Cider Chicken Skillet


2 ½ – 3 lbs chicken thighs (with bones and skin on)

1 cup apple cider

1 Tbsp. dijon mustard (grainy kind)

4-5 sprigs of rosemary

2 carrots, chopped

1 small sweet potato, cubed

1 small apple, sliced 

2 Tbsp. olive oil

Salt pepper to taste


  1. Preheat the oven to 425 F.
  2. In a bowl, combine carrots, sweet potato cubes, and sliced apples with 2 Tbsp. oil. Add salt and pepper to taste. Toss until well coated.
  3. Season chicken thighs with a generous amount of salt and pepper on all sides. Over medium to high heat, sear the chicken with skin side down for about 2-3 minutes on each side until golden and slightly crispy.
  4. Remove chicken from pan and set on a paper towel.
  5. Combine apple cider, dijon mustard, ½ Tbsp. minced rosemary in the same pan, bring it to boil, and simmer for 45-60 seconds to reduce it slightly.
  6. Add chicken, skin side up, carrots, sweet potatoes, and apple to the skillet. Then place the rest of the rosemary sprigs on top.
  7. Bake 20 minutes or until chicken is thoroughly cooked (internal temperature of 165 F) and sweet potatoes are tender. Enjoy!

Serves 4


Inspired by: https://shuangyskitchensink.com/apple-cider-chicken/#mv-creation-244-jtr

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