One pan meals like this Chicken and Apples Skillet are my favorite any day of the week! This easy skillet recipe combines juicy, pan-seared chicken thighs with sweet apples, warm spices, and savory onions for the most delicious and comforting meal! And it’s all made in a reduced apple cider pan sauce to help intensify the apple flavors of this dish. It’s a recipe that’s absolutely perfect for the fall and winter seasons, and it’s easy on the budget!
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Ingredients
Here’s what you’ll need to make this one-skillet chicken and apples recipe:
- Chicken Thighs: I use boneless, skinless chicken thighs in this recipe because they’re budget-friendly and packed with savory flavor. However, you can substitute with chicken breasts if they fit into your budget.
- Apples: Several different apples will work for this recipe. I suggest a firm, semi-sweet apple variety like Gala, Fuji, or Honeycrisp.
- Yellow Onion: I cook the apples with a sliced yellow onion to create a sweet but savory base for the apple cider sauce.
- Olive Oil & Butter: The olive oil helps to sear the chicken, and the butter softens the sliced onions and apples to release their flavor.
- Chicken Broth & Apple Cider: The combination of chicken broth and apple cider creates a tasty and flavorful pan sauce. Make sure to use apple cider juice, not apple cider vinegar.
- Dijon Mustard: I just love the tangy, slightly spicy kick that Dijon mustard adds to this dish. Trust me, it’s worth adding to your pantry staples!
- Brown Sugar: A little brown sugar brings out the natural sweetness of the apples and balances the tanginess of the mustard and apple cider juice.
- Herbs & Spices: I season the chicken with salt, black pepper, garlic powder, and Italian seasoning, which creates a herby, browned crust on the chicken when pan-fried in the skillet. Then, I add some dried rosemary and cinnamon to the sauce for a warm and cozy flavor.
Can I use apple juice instead of apple cider?
I prefer using apple cider in this recipe because it gives a stronger and better apple flavor than regular apple juice. Apple cider is raw, fresh, unfiltered, and usually unpasteurized. Compared to apple juice, which has been filtered and pasteurized to extend its shelf life. With that being said, apple cider can be hard to find when it’s out of season. In those cases, you can use apple juice as a substitute. It just won’t be quite as flavorful!
Recipe Tips & Suggestions
- You can increase the servings to 6 if you find a great deal on a large pack of boneless chicken thighs. Just make sure you are using a large 12-inch skillet, so all the chicken can cook at the same time.
- There’s no need to peel the apples unless you really want to! I like the color and texture they add to this skillet apple cider chicken recipe.
- If your chicken thighs are bigger than mine, or you’re substituting chicken breasts, you may need to increase the cooking time slightly. My chicken took around 5 minutes per side. Your chicken is done when the juices run clear and there’s no pink in the middle. The middle (or the thickest part) should also register 165°F on an instant-read thermometer if you have one.
Serving Ideas
I served this chicken and apples skillet dinner with some sautéed green beans to really let the juicy chicken and the apple cider sauce shine! But it would also be delicious with a hearty side dish, like creamy mashed potatoes, crusty bread (smothered in butter, of course!), rice, or my twice baked sweet potatoes. Or, for something a little lighter, I’d never say no to a crisp salad like this seasonal shaved Brussels sprouts salad. The tangy dressing will pair SO well with the apple and cinnamon flavors in this easy skillet dinner recipe.
Storing Leftovers
You can keep any leftovers in an airtight container in the fridge for up to 3-4 days. The sauce will thicken and reduce slightly after reheating, and the apples may be a little softer, but they’ll still taste delicious the second time around! Reheat it on the stovetop or in the microwave until everything is heated through.
Chicken and Apples Skillet Recipe
Servings 4 servingsIngredients
- 4 boneless, skinless chicken thighs* ($5.15)
- ¾ tsp salt, divided ($0.05)
- ½ tsp freshly cracked black pepper ($0.02)
- ½ tsp garlic powder ($0.05)
- 1 tsp Italian seasoning ($0.10)
- 2 Tbsp olive oil ($0.32)
- 1 small yellow onion ($0.39)
- 2 medium apples ($1.05)
- 2 Tbsp butter ($0.28)
- ½ tsp dried rosemary ($0.05)
- ½ tsp cinnamon ($0.05)
- 1 Tbsp brown sugar ($0.14)
- 1 tsp Dijon mustard ($0.02)
- ½ cup apple cider ($0.25)
- ½ cup chicken broth ($0.08)
Instructions
- Season chicken thighs with ½ tsp salt, black pepper, garlic powder, and Italian seasoning.
- Heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side).
- While the chicken is cooking, thinly slice the onion, then core and slice the apples. Once the chicken is cooked through, remove it from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.
- In the same skillet, melt the butter then add the sliced apples and onions. Gently stir and cook over medium heat for 3-4 minutes until onions are translucent.
- Now add the dried rosemary, cinnamon, ¼ tsp salt, brown sugar, Dijon mustard, apple cider, and chicken broth to the skillet. Give everything a stir and bring the skillet up to a simmer. Simmer the apples for 5-7 minutes until about half of the liquid has reduced.
- Add the cooked chicken back to the skillet. Allow the chicken to heat through. Serve the chicken with cooked apples, onions, and some of the apple cider sauce spooned over top. Enjoy!
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Equipment
- Large 12" skillet
Notes
Nutrition
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how to make Chicken and Apples Skillet – step by step photos
Season 4 chicken thighs with ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and 1 tsp Italian seasoning.
Heat 2 Tbsp olive oil in a large skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side).
While the chicken is cooking, thinly slice 1 small onion, then core and slice 2 medium apples. Once the chicken is cooked through, remove it from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.
In the same skillet, melt 2 Tbsp butter then add the sliced apples and onions. Gently stir and cook over medium heat for 3-4 minutes until onions are translucent.
Now add ½ tsp dried rosemary, ½ tsp cinnamon, ¼ tsp salt, 1 Tbsp brown sugar, 1 tsp Dijon mustard, ½ cup apple cider, and ½ cup chicken broth to the skillet.
Give everything a stir and bring the skillet up to a simmer. Simmer the apples for 5-7 minutes until about half of the liquid has reduced.
Add the cooked chicken back to the skillet. Allow the chicken to heat through. Serve the chicken with cooked apples, onions, and some of the apple cider sauce spooned over top. Enjoy!
This easy chicken and apples skillet is the perfect weeknight dinner option when I’m craving something quick and delicious. The chicken is tender and juicy, the apples are soft and sweet, and the sauce is tangy yet balanced—what more could you want? ;)
