Description
This Autumn Apple Chicken recipe combines tender seared chicken thighs with a savory and sweet apple and herb pan sauce, perfect for a cozy fall dinner. Featuring warm spices like cinnamon and nutmeg, fresh herbs, and a tangy apple cider vinegar glaze, this dish offers a delicious balance of flavors and a comforting, seasonal taste.
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 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 + 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 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 cornstarch with 1 Tbsp apple juice. Set both mixtures aside.
- Sear the chicken: Heat a cast iron skillet over medium-high heat. Season chicken thighs evenly on both sides with paprika, garlic powder, salt, and pepper. Drizzle olive oil into the skillet and tilt to coat the bottom evenly.
- Cook chicken: Add chicken pieces in a single layer without crowding, and sear until browned on the bottom, about 6 minutes. Flip the chicken, reduce heat to medium, and cook until the internal temperature reaches 165°F, about 5 to 6 minutes longer. Remove chicken to a plate.
- Clean skillet bits: If there are burnt bits on the skillet, use metal tongs and wet paper towels to scrape some 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 sprinkle of salt. Sauté for 3 minutes, then stir in thyme, rosemary, and sage. Cook for 1 more minute until apples begin to soften.
- Add and reduce sauce base: Pour in the apple juice and honey mixture. Let it simmer for 2 minutes to reduce slightly. Taste and adjust salt as needed.
- Thicken sauce: Whisk the cornstarch and apple juice mixture again, then pour into the skillet. Cook, stirring constantly, for 30 to 60 seconds until sauce thickens.
- Combine chicken and sauce: Return the cooked chicken thighs to the skillet. Spoon apples and pan sauce over the chicken to coat well. Serve warm.
Notes
- For even cooking, pound thicker chicken thighs to uniform thickness before seasoning.
- If fresh herbs are unavailable, use 1/2 tsp each of dried thyme, rosemary, and sage instead.
- Use gala or another sweet apple variety for balanced sweetness and texture.
- Cast iron skillet is recommended for best searing results, but any heavy-bottomed skillet will work.
- Check chicken doneness with an instant-read thermometer to ensure safety and juiciness.
- Adjust seasoning and sweetness to taste by modifying honey or salt amounts.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
