Description
Autumn Apple Chicken is a comforting and flavorful dish featuring juicy seared chicken thighs paired with sautéed gala apples, red onions, warm spices, and a tangy apple cider pan sauce. This recipe is perfect for a cozy fall dinner and combines the sweetness of apples with savory herbs for a deliciously balanced 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 Sauces: 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 for later use.
- Season the Chicken: Sprinkle chicken thighs on both sides evenly with paprika, garlic powder, salt, and pepper. Ensure the seasoning is well distributed for full flavor.
- Sear the Chicken: Heat a cast iron skillet over medium-high heat. Drizzle olive oil into the skillet, tilting to coat the bottom evenly. Add the chicken pieces spacing them evenly apart. Let them sear without moving until browned on the bottom, about 6 minutes.
- Cook Chicken Through: Flip the chicken, reduce heat to medium, and continue cooking until the center reaches 165 degrees on an instant-read thermometer, approximately 5 to 6 minutes more. Remove chicken to a plate when done.
- Clean the Skillet: If black bits remain on the skillet, use metal tongs and wet, balled-up paper towels to scrape them off carefully. Return skillet to medium heat.
- Sauté Apples and Onions: Melt butter in the skillet. Add sliced apples, red onions, cinnamon, nutmeg, and a light pinch of salt. Sauté for 3 minutes until the apples begin to soften. Then add minced thyme, rosemary, and sage, sautéing for another minute to release their aroma.
- Make Pan Sauce: Pour the prepared apple juice and honey mixture into the skillet. Let it simmer for 2 minutes to reduce slightly, then season with salt to taste. Whisk the cornstarch and apple juice mixture again to ensure it’s smooth, then pour it into the skillet. Cook for 30 to 60 seconds, stirring continuously until the sauce thickens.
- Combine and Serve: Return the cooked chicken to the skillet, nestling it into the apple mixture. Spoon the fruit and pan sauce generously over the chicken before serving.
Notes
- For even cooking, pound chicken thighs to uniform thickness before seasoning.
- If fresh herbs are unavailable, substitute with dried herbs using half the quantity.
- Use a cast iron skillet or heavy-bottomed pan for best searing results.
- Monitor chicken temperature with a meat thermometer to ensure it is fully cooked yet juicy.
- Choose tart-sweet apple varieties like Gala or Honeycrisp for balanced flavor.
- Adjust honey amount based on preferred sweetness level.
- Serve with mashed potatoes or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
