Description
Autumn Apple Chicken is a flavorful and comforting dish featuring tender seared chicken thighs cooked with cinnamon-spiced apples and a savory apple cider pan sauce. This recipe brings together warm fall flavors of fresh thyme, rosemary, sage, and warming spices like nutmeg and cinnamon for a perfect weeknight dinner or seasonal gathering.
Ingredients
Scale
Chicken
- 1 Tbsp olive oil
- 6 boneless skinless chicken thighs (1 1/2 lbs), thicker portions pounded to even thickness
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp paprika
- 1/2 tsp garlic powder
Apples
- 2 Tbsp butter
- 2 medium gala apples, cored and sliced thin
- 1/2 cup sliced red onion (1/2 of a small)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp minced fresh thyme
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh sage
Pan Sauce
- 1 cup apple juice (preferably not from concentrate)
- 1 Tbsp apple juice (for cornstarch mixture)
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 1/2 tsp cornstarch
Instructions
- Mix liquids: In a liquid measuring cup or mixing bowl, whisk together 1 cup apple juice, honey, apple cider vinegar, and dijon mustard. In a separate small bowl, whisk cornstarch with 1 Tbsp apple juice until smooth. Set both mixtures aside.
- Prepare chicken: Heat a cast iron skillet over medium-high heat. Season chicken thighs on both sides evenly with paprika, garlic powder, salt, and pepper. Drizzle olive oil into the hot skillet and tilt to coat the pan bottom evenly.
- Sear chicken: Place chicken thighs spaced evenly in the skillet. Let sear without moving until browned on the bottom, about 6 minutes. Flip chicken, reduce heat to medium, and cook until internal temperature reaches 165 degrees Fahrenheit, about 5 to 6 minutes more. Transfer chicken to a plate.
- Clean skillet bits: If there are burnt black bits, use metal tongs and wet balled-up paper towels to scrape them off carefully. Return skillet to medium heat.
- Sauté apples and onions: Melt butter in skillet. Add sliced apples, red onions, cinnamon, nutmeg, and lightly season with salt. Sauté for 3 minutes. Add minced thyme, rosemary, and sage, then sauté 1 more minute until apples start to soften.
- Add sauce: Pour in apple juice and honey mixture. Let simmer for 2 minutes to reduce slightly, then season with additional salt to taste.
- Thicken sauce: Whisk the cornstarch-apple juice mixture again to recombine, then pour into skillet. Cook while stirring for 30 to 60 seconds until sauce thickens.
- Combine and serve: Return the cooked chicken to the skillet with the apple mixture. Spoon apples and pan sauce over the chicken to coat. Serve warm.
Notes
- Pound thicker chicken thighs evenly for consistent cooking.
- Use fresh herbs for best flavor; dried herbs can be substituted at half the quantity.
- Use a cast iron skillet for the best sear and flavor development.
- If apple juice is from concentrate, flavor may be less vibrant—preferably use fresh or natural juice.
- Check chicken temperature with an instant-read thermometer to ensure safe cooking.
- The pan sauce thickens quickly once cornstarch mixture is added; stir constantly to prevent lumps.
- Serve with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
