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Easy Autumn Apple Chicken Recipe

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4.3 from 23 reviews

This EASY Autumn Apple Chicken recipe features tender boneless chicken thighs seared to perfection and simmered in a flavorful sauce made with fresh apples, aromatic herbs, and warm spices. The dish balances savory and sweet notes with a hint of cinnamon and nutmeg, perfect for cozy fall meals. Ready in just 35 minutes, it’s a comforting one-skillet dinner that combines juicy chicken and tender apple slices in a luscious, lightly thickened pan sauce.

Ingredients

Chicken and Seasoning

  • 1 Tbsp olive oil
  • 6 boneless skinless chicken thighs (1 1/2 lbs), thicker portions pounded to even thickness
  • 3/4 tsp salt, plus more to taste
  • 3/4 tsp black pepper, plus more to taste
  • 3/4 tsp paprika
  • 1/2 tsp garlic powder

Apple and Sauce

  • 2 Tbsp butter
  • 2 medium Gala apples, cored and sliced thin
  • 1/2 cup sliced red onion (about 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 (or 1/2 tsp each dried thyme, rosemary, and sage)
  • 1 cup apple juice (preferably not from concentrate)
  • 1 Tbsp apple juice (for cornstarch slurry)
  • 1 Tbsp honey
  • 1 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 1/2 tsp cornstarch

Instructions

  1. 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 until smooth. Set both mixtures aside.
  2. Heat Skillet and Season Chicken: Heat a cast iron skillet over medium-high heat. Evenly season chicken thighs on both sides with paprika, garlic powder, salt, and pepper. Drizzle the olive oil into the hot skillet and tilt to coat the bottom evenly.
  3. Sear Chicken: Place chicken thighs in the skillet, spacing them evenly. Sear without moving until browned on the bottom, about 6 minutes. Flip the chicken, reduce heat to medium, and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 6 minutes more. Transfer chicken to a plate.
  4. Clean Skillet and Melt Butter: If there are blackened bits on the skillet, use metal tongs and wet balled-up paper towels to scrape some off. Return skillet to medium heat and melt the butter.
  5. Sauté Apples and Onions: Add sliced apples, red onions, cinnamon, and nutmeg to the skillet. Season lightly with salt, and sauté for 3 minutes. Then add minced thyme, rosemary, and sage, and sauté for 1 more minute until apples start to soften.
  6. Add Sauce and Thicken: Pour in the apple juice and honey mixture. Let it simmer for 2 minutes to reduce slightly, then season with salt to taste. Whisk the cornstarch slurry again and pour into the skillet. Cook for 30 to 60 seconds while stirring until the sauce thickens.
  7. Combine and Serve: Return the chicken to the skillet, spooning apples and pan sauce over the chicken pieces. Heat briefly to combine flavors and serve warm.

Notes

  • For even cooking, pound thicker chicken thighs to an even thickness before cooking.
  • You can substitute Granny Smith apples for a tarter flavor or Fuji apples for extra sweetness.
  • If you don’t have fresh herbs, use 1/2 tsp each dried thyme, rosemary, and sage instead.
  • Use a cast iron skillet or heavy-bottomed pan to get a nice sear on the chicken.
  • Ensure chicken reaches an internal temperature of 165°F to guarantee it is fully cooked.
  • To reduce cleanup, use wet paper towels carefully to scrape burnt bits off the skillet without scratching its surface.

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