Description
This Autumn Apple Chicken recipe combines juicy, seasoned chicken thighs with a warm, fragrant apple and herb sauté, finished with a sweet and tangy pan sauce. Perfect for a cozy fall dinner, it brings together the flavors of cinnamon, nutmeg, fresh herbs, and apples in a delicious skillet dish.
Ingredients
Scale
Chicken
- 1 Tbsp olive oil
- 6 boneless skinless chicken thighs (1 1/2 lbs), thicker portions pounded to even thickness
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp paprika
- 1/2 tsp garlic powder
Apples and Aromatics
- 2 Tbsp butter
- 2 medium gala apples, cored and sliced thin
- 1/2 cup sliced red onion (1/2 of a small)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp minced fresh thyme
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh sage
Pan Sauce
- 1 cup + 1 Tbsp apple juice (preferably not from concentrate)
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 1/2 tsp cornstarch
Instructions
- Prepare the pan sauce mixtures: In a liquid measuring cup or mixing bowl, whisk together 1 cup apple juice, honey, apple cider vinegar, and Dijon mustard. In a separate small bowl, whisk together cornstarch and 1 Tbsp apple juice. Set both mixtures aside.
- Season and sear the chicken: Heat a cast iron skillet over medium high heat. Sprinkle chicken thighs evenly on both sides with paprika, garlic powder, salt, and black pepper. Drizzle olive oil into the skillet and tilt to coat the bottom evenly.
- Cook the chicken: Add chicken pieces spaced evenly in the skillet. Sear until browned on the bottom, about 6 minutes. Flip the chicken, reduce heat to medium, and cook until the internal temperature reaches 165 degrees Fahrenheit, about 5 to 6 minutes more. Transfer chicken to a plate.
- Clean skillet bits if needed: If there are black bits stuck to the skillet, use metal tongs with wet, balled-up paper towels to scrape them off. Return skillet to medium heat and melt butter.
- Sauté apples and aromatics: Add the sliced apples, red onions, cinnamon, nutmeg, and a light pinch of salt to the skillet. Sauté for 3 minutes. Add thyme, rosemary, and sage, and sauté for 1 more minute until the apples begin to soften.
- Add and reduce pan sauce base: Pour in the apple juice and honey mixture. Let it simmer for 2 minutes to reduce slightly. Taste and season with additional salt if needed.
- Thicken the sauce: Whisk the cornstarch and apple juice mixture again to recombine. Pour it into the skillet and cook while stirring for 30 to 60 seconds until the sauce thickens.
- Return chicken and serve: Place the chicken back in the skillet with the apples and pan sauce. Spoon the apples and sauce over the chicken to coat well. Serve hot.
Notes
- Using a cast iron skillet helps achieve a beautiful sear on the chicken and creates fond for the pan sauce.
- Pounding the chicken thighs to an even thickness ensures even cooking.
- If fresh herbs are unavailable, use 1/2 tsp each of dried thyme, rosemary, and sage instead.
- Use an instant-read thermometer to check chicken doneness for safety and juiciness.
- To make this recipe gluten free, ensure the Dijon mustard and cornstarch are gluten free certified.
- Leftover chicken and sauce can be refrigerated for up to 3 days and reheated gently on stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
