Ingredients
Chicken
- 4 boneless, skinless chicken thighs
- ¾ tsp salt, divided
- ½ tsp freshly cracked black pepper
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- 2 Tbsp olive oil
Apples and Onion
- 1 small yellow onion
- 2 medium apples
- 2 Tbsp butter
- ½ tsp dried rosemary
- ½ tsp cinnamon
- 1 Tbsp brown sugar
Sauce
- 1 tsp Dijon mustard
- ½ cup apple cider
- ½ cup chicken broth
Instructions
- Season the chicken: In a small bowl, mix ½ tsp salt, black pepper, garlic powder, and Italian seasoning. Rub this seasoning blend evenly over the boneless, skinless chicken thighs.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot. Place the seasoned chicken thighs in the skillet and cook for about 5 minutes on each side, or until they are golden brown and cooked through. Once done, remove the chicken from the skillet and place on a clean plate. Cover with aluminum foil to keep warm.
- Prepare the apples and onions: While the chicken cooks, thinly slice the onion and core and slice the apples. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and apples and cook for 3-4 minutes, stirring gently until the onions turn translucent and the apples start to soften.
- Add seasonings and liquids: To the skillet, add dried rosemary, cinnamon, ¼ tsp salt, brown sugar, Dijon mustard, apple cider, and chicken broth. Stir to combine all the ingredients thoroughly. Increase the heat slightly and bring the mixture to a simmer.
- Simmer the sauce: Let the apples and onions simmer in the cider mixture for 5-7 minutes, or until about half of the liquid has evaporated and the sauce has thickened slightly.
- Reheat the chicken: Return the cooked chicken thighs to the skillet with the apple-onion mixture. Allow the chicken to warm through for a few minutes while absorbing the flavors of the sauce.
- Serve: Plate the chicken and spoon the cooked apples, onions, and apple cider sauce generously over the top. Serve immediately and enjoy a delicious balance of sweet and savory flavors.
Notes
- Bone-in chicken thighs can be used, but cooking time may be longer.
- Use tart apples like Granny Smith for better contrast with the savory elements.
- To make this dish gluten-free, ensure the chicken broth is gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a richer sauce, add a splash of cream at the end of simmering.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
