{"id":77368,"date":"2025-09-02T23:28:00","date_gmt":"2025-09-03T05:28:00","guid":{"rendered":"https:\/\/www.cookingclassy.com\/?p=77368"},"modified":"2025-09-02T23:28:00","modified_gmt":"2025-09-03T05:28:00","slug":"apple-chicken","status":"publish","type":"post","link":"https:\/\/www.cookingclassy.com\/apple-chicken\/","title":{"rendered":"Autumn Apple Chicken"},"content":{"rendered":"

Autumn<\/strong> Apple Chicken<\/strong> – made with pan seared chicken thighs, warm spices, fresh saut\u00e9ed apples, and a lightly sweet and tart apple pan sauce. An excellent homestyle dinner that tastes like it came straight from an orchard!<\/em><\/p>\n

\"Apple<\/p>\n

This chicken and apple skillet recipe is an ideal dinner to welcome the season.<\/p>\n

In this delicious fall dish tender chicken thighs are seasoned and browned in a hot cast iron skillet, then thin apple slices are saut\u00e9ed in rich butter, and for more apple flavor they are drenched in a reduced pan sauce of fruity apple juice, bright spices and fresh herbs.<\/p>\n

To finish it’s all layered together for the ultimate cozy chicken dinner. The apple + chicken combination was a duo meant to be. Apples aren’t just for snacking and desserts anymore.<\/p>\n

\"Chicken<\/p>\n

What to Serve with Apple Chicken<\/h2>\n

Wondering what to serve with apple chicken? I recommend skillet cornbread<\/a>, cornbread stuffing<\/a>, roasted Brussels sprouts<\/a> or butternut squash<\/a>.<\/p>\n

\"Ingredients<\/p>\n

Skillet Apple Chicken Recipe Ingredients<\/h2>\n

Chicken thighs:<\/strong> Chicken thighs are the preferred option to use here but chicken breasts will work well too, just use 4 (6 oz) chicken breasts flattened to even them.<\/p>\n

Apples:<\/strong> A sweet crisp apple works best in this recipe. Gala are recommended.<\/p>\n

Red onion:<\/strong> A yellow onion will work fine as well.<\/p>\n

Fat:<\/strong> Both olive oil and butter are used in the recipe. One to brown chicken, the other to saute the apples.<\/p>\n

Spices:<\/strong> Paprika, cinnamon, nutmeg, salt and pepper are the seasonings used for the recipe.<\/p>\n

Herbs:<\/strong> Thyme, rosemary and sage are the herbs needed. Fresh or dried can be used.<\/p>\n

Apple juice:<\/strong> I recommend a “not from concentrate” apple juice. A refrigerated or fresh option works best.<\/p>\n

Honey:<\/strong> Only a little is used to enhance the natural sweetness here.<\/p>\n

Apple cider vinegar:<\/strong> A small splash of vinegar balances and compliments the sweetness.<\/p>\n

Dijon mustard:<\/strong> Added for a small boost in flavor.<\/p>\n

Cornstarch: <\/strong>This is used to thicken the pan sauce. A little goes a long ways.<\/p>\n

\"Raw \"Chicken<\/p>\n

How to Make Pan Seared Chicken Thighs<\/h2>\n

Heat a cast iron skillet over medium high heat. Sprinkle chicken on both sides evenly with paprika, garlic powder, salt and pepper. Drizzle olive oil into skillet (use hot pads to lift and tilt pan to coat bottom of pan evenly with oil).<\/p>\n

Add chicken spacing evenly apart. Let sear until browned on bottom, about 6 minutes.<\/p>\n

Turn chicken, reduce heat to medium, and continue to cook until center of chicken pieces registers 165 degrees on an instant read thermometer, about 5 to 6 minutes longer. Transfer chicken to a plate.\"Apples \"Apples<\/p>\n

How to Make Apple Pan Sauce for Chicken<\/h2>\n

In liquid measuring cup or mixing bowl whisk together 1 cup apple juice, the honey, apple cider vinegar, and dijon mustard. In a separate small bowl whisk together cornstarch and 1 Tbsp apple juice. Set both aside.<\/p>\n

If there are black bits (not just browned) on the skillet use metal tongs and wet balled up paper towels to scrape some of them off at this point. Return skillet to medium heat. Melt butter in skillet.<\/p>\n

Add apples, red onions, cinnamon and nutmeg. Season lightly with salt, saute 3 minutes. Then add thyme, rosemary and sage and saute 1 more minute until apples are starting to soften.<\/p>\n

Pour in apple juice\/honey mixture. Let simmer 2 minutes to reduce. Whisk apple juice cornstarch mixture again then pour into skillet. Cook 30 to 60 seconds longer.<\/p>\n

Return chicken to apple mixture and spoon apples and pan sauce over chicken.<\/p>\n

\"Apples<\/p>\n

Helpful Tips<\/h2>\n

Browning chicken:<\/strong> For a nice golden brown sear on the chicken allow time for the cast iron pan preheat before adding the chicken.<\/p>\n

Alternate pan:<\/strong> If you don’t have a cast iron pan another option is to use a heavy bottom 12-inch stainless steel pan.<\/p>\n

Chicken temperature:<\/strong> For juicy chicken cook just to 165 degrees Fahrenheit. This temperature should be taken in the center of the thickest portion use an instant read food thermometor.<\/p>\n

Apple types:<\/strong> Gala have been my go-to apple to use here but other types to try include Honeycrisp, Braeburn, Pink Lady, Jonagold, or Golden Delicious. Just note that some such as Braeburn and Honeycrisp may need to cook a little longer, while softer apples like golden delicious will cook and soften faster. If you were to try something tart like Granny Smith or McIntosh you’d likely want to include more honey in the dish and\/or omit the vinegar.<\/p>\n

\"Chicken<\/p>\n

More Fall Dinner Recipes to Try<\/h2>\n