A simple, allergy-friendly weeknight meal with bright apple flavor and warm spices.
introduction
This Apple Cider Chicken is gluten free, paleo, and free of the top 14 allergens. It uses basic ingredients and cooks in one skillet. The dish is sweet, savory, and easy to make.
why make this recipe
- It fits many diets: gluten free, paleo, and top 14 allergy free.
- It cooks in one pan for less mess.
- The apples and cider add a bright, cozy flavor.
- It is simple and family friendly.
how to make Apple Cider Chicken (gluten free + paleo + top 14 allergy free)
Follow the steps below. Brown the chicken first, cook the veggies in cider, then finish with a simple thickened pan sauce.
Ingredients :
1 ½ lbs chicken thighs or breasts, ½ cup apple cider, ½ cup chicken stock, 3 tbsp olive oil or butter, ¼ cup gluten free flour, 2 apples, ½ sweet onion, 1 large sweet potato, ½ tsp each garlic powder, dried thyme, and dried rosemary, 1 tsp dijon mustard (optional), 1 tbsp cornstarch or arrowroot powder
Directions :
In a large skillet over a medium flame, add the olive oil (or butter), onion, apples, and sweet potato. Saute for 5 minutes or until the onion begins to turn translucent. Add ½ cup apple cider and cover. Let cook for 15 minutes or until the sweet potatoes can be pierced with a fork. Remove veggies from the skillet and into a large bowl to keep warm while you begin the chicken., Gently pat dry the chicken thighs. Sprinkle the tops with the flour before adding them skin side down in the pan. If you need to add more oil or butter, do so. Let the chickens brown in the skillet for 5-7 minutes depending on the size of your chicken., Flip the chickens over. Add the vegetables back to the skillet., Mix the cornstarch (or arrowroot powder) with the chicken stock until it is dissolved. Add the dijon mustard if using and mix to combine. Add this wet mix to the skillet. Sprinkle thyme and rosemary over the entire skillet., Cover and let this chicken continue to cook for 15 minutes or until the sauce has thickened and the chicken reads over 165F., Divide into servings of one chicken thigh with veggies piled high and enjoy!
how to serve Apple Cider Chicken (gluten free + paleo + top 14 allergy free)
Serve one chicken piece per plate. Pile the apples, onion, and sweet potato beside the chicken. Spoon extra pan sauce over the chicken and veggies. A simple green salad or steamed greens work well on the side.
how to store Apple Cider Chicken (gluten free + paleo + top 14 allergy free)
Cool to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. Reheat in a skillet over low heat until warm. Freeze for up to 2 months; thaw in the fridge before reheating.
tips to make Apple Cider Chicken (gluten free + paleo + top 14 allergy free)
- Pat the chicken dry so it browns well.
- Use a cooking thermometer to check for 165°F for safety.
- If sauce is thin, mix a little more arrowroot or cornstarch with water and add a bit at a time until it thickens.
- Choose sweet, firm apples that hold shape when cooked (like Gala or Honeycrisp).
- Cut sweet potato into even pieces so it cooks through in the same time.
variation (if any)
- Use chicken breasts instead of thighs; cook time may be shorter.
- Swap sweet potato for regular potato or turnip for different flavor.
- Skip the flour and dredge for a lighter pan finish; sauce will be thinner.
- Add sliced carrots or parsnips with the sweet potato for more veg.
FAQs
Q: Can I use chicken breasts with this recipe?
A: Yes. Use similar size pieces and check temperature often. Breasts may cook a little faster.
Q: Can I make this dairy free?
A: Yes. Use olive oil instead of butter to keep it dairy free.
Q: Can I skip the sugar in the apple cider?
A: Yes. You can use unsweetened apple cider or dilute with a little water if it is too sweet.
Q: Is this recipe nut free and soy free?
A: Yes. The ingredients listed avoid the top 14 allergens, including nuts and soy.
Q: Can I make this in the oven instead of the skillet?
A: You can. Brown the chicken first on the stove, then finish covered in a 350°F oven for about 15 minutes or until done.
Conclusion
This simple Apple Cider Chicken works well for families and for people avoiding common allergens. For more allergy-friendly paleo desserts, see Allergen Free Paleo Smash Cake (egg free, grain free, nut free). If you need dairy-free cheese ideas to pair with paleo meals, check Paleo Meltable, Stretchy, Shreddable Cheddar Cheese (AIP, Dairy Free).
Apple Cider Chicken
Ingredients
Method
- In a large skillet over medium flame, add the olive oil (or butter), onion, apples, and sweet potato. Sauté for 5 minutes until the onion begins to turn translucent.
- Add 1/2 cup apple cider and cover. Let cook for 15 minutes until the sweet potatoes can be pierced with a fork. Remove veggies from the skillet and keep warm in a bowl.
- Gently pat dry the chicken thighs. Sprinkle the tops with the flour before adding them skin side down in the pan.
- Let the chicken brown for 5-7 minutes depending on size.
- Flip the chicken over and add the vegetables back to the skillet.
- Mix cornstarch (or arrowroot powder) with chicken stock until dissolved. Add dijon mustard if using, and mix to combine.
- Add this wet mixture to the skillet. Sprinkle thyme and rosemary over the contents.
- Cover and let cook for 15 minutes until the sauce has thickened and chicken reads over 165°F.
- Divide into servings, with one chicken thigh per plate. Pile apples, onion, and sweet potato beside the chicken and spoon extra pan sauce over.