Skillet Apple Chicken Thighs

Skillet Apple Chicken Thighs
Recipe type: Dinner
This dish is perfect for easing into fall and comes together in one pan. The thighs will finish cooking in the apple mixture, and the flavors will combine beautifully as they sit in the pot.
  • 1½ tablespoons olive oil, divided
  • 4 (4-oz.) skinless, boneless chicken thighs
  • ½ teaspoon kosher salt, divided (use light salt to further reduce sodium content)
  • ¾ teaspoon freshly ground black pepper, divided
  • ½ cup unsalted chicken stock
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh sage
  • 1½ teaspoons chopped fresh rosemary
  • 2 medium apples, thinly sliced
  • 1 small red onion, thinly vertically sliced
  1. Heat a large skillet over medium-high heat. Add 1½ teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with ¼ teaspoon salt and ⅜ teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until chicken is done. Remove from pan.
  2. Combine stock and mustard, stirring with a whisk. Add remaining 1 tablespoon oil to pan; swirl. Add remaining ¼ teaspoon salt, remaining ⅜ teaspoon pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return chicken to pan; cook 3 minutes or until liquid is reduced by half.
Nutrition Information
Serving size: 1 chicken thigh + ⅔c apple mixture Calories: 354 Fat: 24g Saturated fat: 5.8g Carbohydrates: 15g Sugar: 10g, 0g added Sodium: 400mg Fiber: 3g Protein: 20g


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