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Chicken and Apples Skillet Recipe
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Ingredients
0 of 15 gathered
Step by step
Method
4 steps
- 1
Season the chicken thighs with salt, pepper, garlic powder, and Italian seasoning. Heat the olive oil in a large skillet over medium heat and cook the chicken about 5 minutes per side, until golden and 165°F. Move it to a plate and cover loosely.
- 2
While the chicken cooks, thinly slice the onion and core the apples. Melt the butter in the same skillet, then add both and cook 3–4 minutes, until the onion softens and the apples pick up a little color.
- 3
Stir in rosemary, cinnamon, the remaining salt, brown sugar, Dijon, apple cider, and chicken broth. Scrape the pan and simmer 5–7 minutes, until the sauce has reduced by about half and the apples are tender but not mushy.
- 4
Return the chicken and any plate juices to the skillet. Spoon the cider sauce over the thighs and warm for 2–3 minutes. Serve with rice, mashed potatoes, or bread for the sauce.