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Autumn Apple Chicken Recipe

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4.3 from 246 reviews

This Autumn Apple Chicken recipe features tender, juicy chicken thighs seared to perfection and simmered in a flavorful apple and herb pan sauce. The combination of sweet gala apples, red onions, warm spices like cinnamon and nutmeg, and fresh herbs creates a comforting and seasonal dish perfect for fall dinners.

Ingredients

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

Sauce and Toppings

  • 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 (or 1/2 tsp each dried thyme, rosemary, and sage)
  • 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

  1. Prepare the sauce liquids: In a liquid measuring cup or mixing bowl, whisk together 1 cup apple juice, honey, apple cider vinegar, and Dijon mustard until well combined. In a separate small bowl, whisk cornstarch with 1 tablespoon apple juice until smooth. Set both mixtures aside.
  2. Sear the chicken: Heat a cast iron skillet over medium-high heat. Season chicken on both sides evenly with paprika, garlic powder, salt, and pepper. Drizzle olive oil into the hot pan, tilting to coat the bottom evenly.
  3. Cook chicken until browned and cooked through: Add chicken to the skillet, spacing pieces evenly. Let sear undisturbed until browned on the bottom, about 6 minutes. Flip the chicken, reduce heat to medium, and cook another 5 to 6 minutes or until the internal temperature reaches 165°F. Transfer chicken to a plate.
  4. Clean skillet and melt butter: If there are blackened bits in the pan (not just browned), use metal tongs and wet balled up paper towels to scrape some off. Return skillet to medium heat and melt butter.
  5. Sauté apples and onions with spices: Add sliced apples, red onions, cinnamon, nutmeg, and a light pinch of salt. Sauté for 3 minutes until apples start to soften, then add thyme, rosemary, and sage. Continue sautéing for 1 more minute.
  6. Add apple juice mixture and thicken sauce: Pour in the apple juice, honey, vinegar, and mustard mixture. Let simmer for 2 minutes to reduce and concentrate flavors. Season with salt to taste. Whisk the cornstarch and apple juice mixture again then pour into the skillet. Cook while stirring for another 30 to 60 seconds until sauce thickens.
  7. Combine chicken and sauce: Return the cooked chicken to the skillet and spoon the apples and pan sauce over the top. Heat through briefly, then serve warm.

Notes

  • For even cooking, pound thicker chicken thighs to uniform thickness.
  • Use fresh herbs for the best flavor, but dried can be substituted as noted.
  • Adjust seasoning with salt and pepper according to taste preferences.
  • This recipe pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
  • Ensure chicken reaches an internal temperature of 165°F for safety.

Find it online: https://justsosavory.com/autumn-apple-chicken-recipe/