Skillet Apple Chicken Thighs

Cooking Light
Skillet Apple Chicken Thighs image Recipe

Photo: Jennifer Causey

This dish is perfect for easing into fall and comes together in one pan to boot. To make the September 2016 cover recipe, use 4 (6-ounce) bone-in pork chops in place of chicken thighs. The thighs will finish cooking in the apple mixture, and the flavors will combine beautifully as they sit in the pot.


Serves 4 (serving size: 1 thigh and about 2/3 cup apple mixture)


+ Add To Shopping List
1 1/2 tablespoons olive oil, divided
4 (4-oz.) skinless, boneless chicken thighs
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 cup unsalted chicken stock (such as Swanson)
1 teaspoon Dijon mustard
1 tablespoon chopped fresh sage
1 1/2 teaspoons chopped fresh rosemary
2 medium apples, thinly sliced
1 small red onion, thinly vertically sliced


Active: 26 Minutes
Total: 26 Minutes

1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with 3/8 teaspoon salt and 3/8 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 3/8 teaspoon salt, remaining 3/8 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.

Created date

July 2016

Nutritional Information

Calories 354
Fat 24.1 g
Satfat 5.8 g
Monofat 11.5 g
Polyfat 4.5 g
Protein 20 g
Carbohydrate 15 g
Fiber 3 g
Cholesterol 111 mg
Iron 1 mg
Sodium 495 mg
Calcium 27 mg
Sugars 10 g
Est. Added Sugars 0 g