Description
Autumn Apple Chicken is a flavorful and comforting dish featuring juicy seared chicken thighs paired with a warm apple, onion, and herb sauté. Finished with a tangy apple cider pan sauce, this recipe brings together the sweetness of apples and the earthiness of fresh herbs for a perfect fall-inspired 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)
- 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 (for cornstarch mixture)
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 1/2 tsp cornstarch
Instructions
- Prepare 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 Chicken: Sprinkle chicken thighs evenly on both sides with paprika, garlic powder, salt, and black pepper. Drizzle olive oil into a hot cast iron skillet and tilt to coat the bottom evenly.
- Sear Chicken: Add chicken to skillet spaced evenly. Sear on medium-high heat until browned on bottom, about 6 minutes. Flip chicken, reduce heat to medium, and cook until internal temperature reaches 165 degrees Fahrenheit, about 5 to 6 minutes longer. Remove chicken to a plate.
- Clean Skillet Bits: If there are any black bits in the skillet, use metal tongs and wet balled-up paper towels to scrape them off. Return skillet to medium heat.
- Sauté Apples and Onions: Melt butter in skillet, add sliced apples, red onions, cinnamon, nutmeg, and a light sprinkle of salt. Sauté for 3 minutes. Then add minced thyme, rosemary, and sage and sauté for 1 more minute until apples begin to soften.
- Add Pan Sauce: Pour in the apple juice and honey mixture. Let simmer for 2 minutes to reduce and thicken slightly. Season with salt to taste.
- Thicken Sauce: Whisk the cornstarch and apple juice mixture again and pour into the skillet. Cook, stirring constantly, for 30 to 60 seconds until sauce thickens.
- Combine and Serve: Return chicken to the skillet and spoon apples and pan sauce over the top to coat evenly. Serve warm.
Notes
- Use a cast iron skillet for best searing of chicken and flavor development.
- If fresh herbs are unavailable, use 1/2 tsp each dried thyme, rosemary, and sage.
- Ensure chicken reaches 165°F internally for safe consumption.
- For a thicker sauce, let it simmer a little longer after adding the cornstarch mixture.
- This dish pairs well with mashed potatoes, rice, or roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
