Description
Autumn Apple Chicken is a comforting, flavorful dish combining tender seared chicken thighs with sweet and spiced sautéed apples and onions, finished with a tangy apple cider pan sauce. Perfect for a cozy fall dinner, this recipe balances savory, sweet, and fragrant herb notes for a delightful meal.
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 Vegetables
- 2 Tbsp butter
- 2 medium gala apples, cored and sliced thin
- 1/2 cup sliced red onion (1/2 of a small onion)
- 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 apple juice (preferably not from concentrate)
- 1 Tbsp apple juice
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 1/2 tsp cornstarch
Instructions
- Prepare Pan Sauce Mixtures: In a liquid measuring cup or mixing bowl, whisk together 1 cup apple juice, honey, apple cider vinegar, and Dijon mustard until combined. In a separate small bowl, whisk together cornstarch and 1 tablespoon apple juice. Set both mixtures aside for later use.
- Sear Chicken: Heat a cast iron skillet over medium-high heat. Season chicken thighs evenly on both sides with paprika, garlic powder, salt, and black pepper. Drizzle olive oil into the hot skillet, tilting to coat the bottom evenly. Place chicken in the skillet spaced evenly apart. Let the chicken sear undisturbed for approximately 6 minutes until browned on the bottom.
- Cook Chicken Through: Flip the chicken pieces and reduce the heat to medium. Continue cooking for about 5 to 6 minutes until the internal temperature reaches 165 degrees Fahrenheit using an instant-read thermometer. Transfer cooked chicken to a plate and set aside.
- Clean Skillet & Sauté Apples: If any blackened bits remain on the skillet, carefully use metal tongs and wet balled-up paper towels to scrape them off. Return skillet to medium heat and melt the butter. Add sliced apples, red onions, cinnamon, nutmeg, and a light seasoning of salt. Sauté for 3 minutes, then add fresh thyme, rosemary, and sage, and sauté for 1 additional minute until the apples begin to soften.
- Simmer Sauce: Pour the apple juice and honey mixture into the skillet with the apples and onions. Let it simmer for 2 minutes to reduce slightly. Season with salt to taste. Whisk the cornstarch and apple juice mixture again, then pour it into the skillet. Cook while stirring for 30 to 60 seconds until the sauce thickens.
- Combine & Serve: Return the chicken to the skillet, spooning the apple and pan sauce mixture over each piece. Allow everything to warm together for a minute, then serve hot.
Notes
- Use a cast iron skillet for best searing results and even heat distribution.
- To make preparation faster, pre-measure and prep herbs and spices before starting to cook.
- If fresh herbs are unavailable, substitute with half the amount of dried herbs.
- Ensure chicken pieces are pounded to even thickness for uniform cooking.
- Use a meat thermometer to avoid overcooking and ensure the chicken is safe to eat.
- Gala apples provide a good balance of sweetness and firmness; replace with Honeycrisp or Fuji apples if unavailable.
- For a thicker sauce, increase cornstarch to 2 teaspoons mixed with apple juice.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 480 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
