Description
A cozy skillet dish featuring tender chicken thighs, sweet apples, and caramelized onions, perfect for fall dinners.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil or butter (or a mix of both)
- 2 apples, thinly sliced (Honeycrisp, Fuji, or Gala work well)
- 2 medium red onions, sliced into wedges
- 3 cloves garlic, minced
- 1/2 cup chicken broth or apple cider
- 1 tbsp Dijon mustard (optional)
- 1 tsp fresh thyme leaves (plus sprigs for garnish)
- 1 tsp fresh rosemary, chopped
- Salt and black pepper, to taste
Instructions
- Pat the chicken thighs dry and season generously with salt and black pepper.
- Heat a large skillet over medium-high heat and add olive oil or butter.
- Place chicken thighs skin-side down and sear for about 6–7 minutes until golden. Flip and sear the other side for about 4–5 minutes.
- Remove chicken and set aside. In the same skillet, add red onion wedges and cook for about 5 minutes until soft.
- Stir in minced garlic and sliced apples, cooking for 2 minutes until fragrant.
- Deglaze with chicken broth or apple cider, scraping browned bits from the pan.
- Add thyme, rosemary, and Dijon mustard (if using) and let reduce briefly.
- Nestle chicken thighs back in the skillet skin-side up, cover, and simmer for about 20 minutes until chicken reaches 165°F (74°C).
- Let the dish rest for a couple of minutes, adjust seasoning, garnish with thyme sprigs, and serve warm.
Notes
Serve with mashed potatoes or polenta to soak up the sauce. Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken, fall recipes, skillet meals, easy dinner