Apple Cider Chicken
A quick and comforting pressure cooker recipe featuring tender chicken thighs cooked in a flavorful apple cider and rosemary sauce with crisp sweet apples.
Ingredients
Main ingredients
- 4 teaspoons extra-virgin olive oil divided
- 1.5 pounds boneless skinless chicken thighs about 8, depending on size
- 1 teaspoon kosher salt divided
- 0.5 teaspoon freshly ground black pepper divided
- 0.5 cup fresh apple cider
- 2 teaspoons Dijon mustard
- 3 medium sweet apples cored and cut into ½-inch slices (Gala works great)
- 2 teaspoons chopped fresh rosemary plus extra for serving
Instructions
Instructions
- Heat 2 teaspoons olive oil in a large skillet over medium-high heat. You wanna get the pan hot so your chicken gets a nice golden brown crust.
- Season the chicken thighs with half the salt and pepper (½ teaspoon salt and ¼ teaspoon pepper).
- Add chicken to the skillet and cook thighs until golden and cooked through, usually about 5-6 minutes per side depending on size. Pull them out and set aside. This gives you lotsta broth depth later on.
- Dump remaining 2 teaspoons olive oil in that same skillet. Toss in sliced apples and stir for about 3-4 minutes until they start to soften but not mushy at all.
- Sprinkle in chopped fresh rosemary along with rest of the salt and pepper. Stir in Dijon mustard and pour in fresh apple cider. Now it’s all about letting those flavors mingle a bit.
- Put the chicken back in skillet, spoon some of the sauce and apples over the top. Let it simmer for about 3-4 minutes so sauce thickens slightly and everything gets cozy.
- Garnish with extra fresh rosemary and serve right away while warm. You’re gonna love how those flavors stick to your chicken!
Notes
This Apple Cider Chicken recipe is the perfect cozy meal with juicy chicken and the fresh flavors of apple and rosemary. Prep apples while chicken cooks to save time and use quick release to keep the chicken moist.