When the leaves start to turn golden and the air smells like cinnamon and campfires, you know it’s time to bring out the cozy fall dinner recipes healthy enough for weeknights but fancy enough for weekends. And this Rosemary Apple Cider Chicken Thighs dish? Oh, it’s the star of the season. Juicy chicken thighs fall recipe style, seared until golden and crispy, then roasted with apples, red onions, and a splash of apple cider that makes the kitchen smell like pure autumn magic.

This isn’t your average chicken dinner—nope. It’s the kind of meal that makes you pause mid-bite and say, “Wait… did I just make that?” The secret? That apple cider sauce. It’s made using the pan jus (fancy word for “flavor gold”) whisked with garlic, fresh rosemary, and a hint of Dijon mustard. The result is silky, tangy, and downright addictive.

If you’re into fall one pot recipes, this one checks the box. Less cleanup, more flavor. Plus, it fits right into your fresh fall dinner recipes rotation—it’s hearty but not heavy, simple yet impressive. Perfect for when you want something that screams healthy fall comfort food without spending hours in the kitchen.

And let’s talk versatility. Want it faster? You can totally turn it into one of your go-to fall chicken instant pot recipes (because yes, the Instant Pot deserves some love too). Craving extra coziness? Add a scoop of mashed potatoes or roasted sweet potatoes for that ultimate autumnal dinner vibe.

Honestly, this dish nails the “warm hug on a plate” feeling. It’s a warm chicken recipe that captures everything we love about fall apple recipes dinner—sweet, savory, and satisfying. So grab that skillet, pour a little cider (for the sauce… and maybe your glass), and make your kitchen smell like pure autumn bliss.

Rosemary Apple Cider Chicken Thighs - Fall Dinner Recipe for Cozy Evenings!

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

Servings: 5

Category: Dinner

Author: Alma

Ingredients

• 4–5 bone-in chicken thighs
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp fresh thyme
• 2 tbsp chopped fresh rosemary
• Salt and black pepper, to taste
• 1 red onion, thinly sliced
• 1–2 Honeycrisp apples, cored and sliced
• 4 tbsp salted butter
• ¾ cup apple cider
• ½ cup chicken broth or dry white wine
• 2 tbsp Dijon mustard
• 3 garlic cloves, minced
• 2–3 fresh rosemary sprigs
• Olive oil, for cooking

Directions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the chicken thighs with onion powder, garlic powder, smoked paprika, thyme, rosemary, salt, and pepper until evenly coated.
3. Heat a drizzle of olive oil in a large oven-safe skillet over medium heat. Once hot, sear the chicken skin-side down until it’s beautifully golden and crisp, about 3–4 minutes per side.
4. Remove the pan from heat. Tuck the sliced red onion and apples around the chicken, scatter a few rosemary sprigs on top, and transfer the skillet to the oven. Roast for 20–25 minutes, until the chicken is fully cooked and juicy.
5. Take the chicken and apples out of the skillet and set them aside.
6. Place the pan back on the stove over medium-low heat. Add the butter, apple cider, broth (or wine), Dijon mustard, and minced garlic. Whisk gently as it simmers, letting the sauce thicken slightly.
7. Return the chicken and apples to the skillet, spooning the cider sauce over everything until glossy and irresistible.

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