Description
Autumn Apple Chicken is a cozy and flavorful dish featuring juicy seared chicken thighs paired with tender sautéed apples, red onions, and fresh herbs, all brought together by a tangy apple cider pan sauce. This recipe combines warm spices like cinnamon and nutmeg with savory herbs and a touch of sweetness for the perfect comforting fall 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
- 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
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 1/2 tsp cornstarch
Instructions
- Prepare the 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 cornstarch and 1 Tbsp apple juice until smooth. Set both mixtures aside.
- Season and heat the chicken: Heat a cast iron skillet over medium-high heat. Sprinkle chicken thighs evenly on both sides with paprika, garlic powder, salt, and pepper. Drizzle olive oil into the skillet, tilting it to coat the bottom.
- Sear the chicken: Add chicken thighs spaced evenly apart. Let them sear uncovered without moving them until browned on the bottom, about 6 minutes. Flip the chicken, reduce heat to medium, and continue cooking until the internal temperature reaches 165 degrees Fahrenheit, about 5 to 6 more minutes. Transfer chicken to a plate.
- Clean the skillet and sauté the apples: If there are blackened bits on the skillet, use metal tongs and wet balled-up paper towels to scrape some off carefully. Return skillet to medium heat and melt butter. Add apples, red onions, cinnamon, nutmeg, and a light sprinkle of salt. Sauté for 3 minutes until the apples start to soften.
- Add herbs and simmer the sauce: Stir in minced thyme, rosemary, and sage, cooking for an additional minute. Pour in the apple juice and honey mixture and let it simmer for 2 minutes to reduce slightly. Season with salt to taste.
- Thicken the sauce: Whisk the cornstarch mixture again to recombine, then pour it into the skillet. Stir continuously for 30 to 60 seconds until the sauce thickens.
- Return chicken to skillet: Place the chicken back into the skillet with the apples and sauce. Spoon the mixture over the chicken to coat well. Remove from heat and serve warm.
Notes
- Pound thicker chicken thighs to even thickness to ensure they cook evenly.
- If fresh herbs are unavailable, substitute with 1/2 tsp each dried thyme, rosemary, and sage.
- Use a cast iron skillet for best searing and fond development for the pan sauce.
- Monitor the chicken’s internal temperature closely to avoid overcooking and drying out.
- This dish pairs well with mashed potatoes, rice, or crusty bread to enjoy the delicious pan sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
