This Apple Chicken Skillet is always one of the first cozy dinners I make once the weather gets colder. Juicy chicken thighs and tender apple slices simmer together in the best maple-flavored gravy – serve over creamy mashed potatoes for the perfect comfort food!
Apples and chicken are the BEST combination for a cozy fall dinner!
I have been making this skillet dinner for so many years now, it’s almost embarrassing, ha! There’s just something about the combination of apples and chicken that is so delicious and cozy to me. My entire family loves this dish as well, and come fall, the kids always ask me when it’s finally time to have apples and chicken.
It’s so easy to make, too: We sear the seasoned chicken, then we sauté the onion and the apples, assemble the sauce and then simmer everything together! It really is that simple.
I like to serve the apple and chicken skillet with a side of mashed potatoes, and usually some green beans. So cozy, and so good!
Ingredients I like to use
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Chicken: You can make this with chicken breast instead of chicken thighs, the cooking time will be different. I recommend cutting chicken breast into cutlets, or to use thin-cut chicken breast.
- Seasoning: Feel free to use your own blend of garlic powder and dried herbs, instead of the seasoning blend.
- ACV: Don’t worry, the vinegar will not make the sauce taste acidic. It’s there to balance the flavors, and to intensify the apple flavor.
- Apples: Use a firm apple that holds its shape – I like Pink Lady or Honeycrisp. Avoid Red Delicious, they fall apart quickly.
- Dijon: If you don’t like mustard, you can just skip it!
How to make an Apple and Chicken Skillet dinner
Let’s walk through the recipe really quickly, and then I’ll share all my notes to get perfect results every time!
Recipe notes/cooking tips
- Searing the chicken: It’s important you don’t cook the chicken through in this first step, you only want to sear it to get a good color on it on the outside. If you sear it for too long, it may dry out later.
- Sautéing onion/apples: It’s important to allow the onion 3-4 minutes alone in the skillet, before you add the apples. The onion needs longer to soften.
- Browned bits stuck in the pan? If a lot of brown bits are stuck on the bottom of the pan from the chicken, add 2-3 tablespoons of water or apple cider to the skillet with the onions and scrape away the browned bits so they don’t scorch!
- Simmering: I like to simmer this uncovered so the sauce can reduce and thicken just from the cooking process (this also intensifies the flavor!). However, if your chicken thighs are very large, you may need to cover the pan with a lid for 5 minutes so the chicken can cook through.
- Thinking the gravy: When you add the cornstarch slurry, try to drizzle it in different places around the skillet and then stir it in gently between the chicken and apples. If you pour it all in one place, the gravy will thicken unevenly.
- Thickens as it cools: Remember that the gravy thickens as it cools, so you don’t want to thicken it to the point that it will have a more paste-like texture!
How do I keep my chicken from turning out bland?
To avoid your chicken turning out bland, it’s essential to season it well before searing.
Even if the gravy has seasoning in it, you must season your chicken before you add it to the pan. I like to rub the seasoning into the chicken a little, to help it season deeper.
Side dishes that work well
Like I said, mashed potatoes and sautéed green beans are where it’s at for my family!
However, there are several other delicious sides you can try:
- Rice or egg noodles
- Garlic roasted broccoli or air fryer broccoli
- Leafy greens with white balsamic vinaigrette or lemon vinaigrette
- Crusty bread to mop up the gravy! Or soft dinner rolls to mop up the bread. Or biscuits from a can. Whatever fits into your day 🙂
Apple Chicken Skillet
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 6-8 thighs)
- 1 tablespoon oil
- 2 teaspoons garlic herb seasoning
- ¼ teaspoon dried sage
- salt & pepper (to taste)
- 1 medium yellow onion (cut into thin wedges (about 1 cup))
- 2 medium apples (cored and sliced into ¼-inch thick wedges (about 2 heaping cups; Pink Lady or Honeycrisp work best))
- ⅓ cup apple cider
- 1 cup chicken broth
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ tablespoon cornstarch (mixed with 1 tablespoon cold water)
- 1 tablespoon cold unsalted butter
- fresh sage (optional for serving)
Instructions
- Prep chicken: Pat dry the chicken thighs using paper towels. Coat with oil, then rub with seasoning and dried sage all over.2 pounds boneless, skinless chicken thighs, 1 tablespoon oil, 2 teaspoons garlic herb seasoning, ¼ teaspoon dried sage, salt & pepper
- Brown chicken: Heat a large skillet or braiser (mine is 3.5 quart) over medium-high heat. Once hot, add the chicken thighs and sear on each side until a deep golden brown crust forms – the chicken doesn’t have to be cooked through yet. Remove to a plate and set aside.
- Sauté onion and apple: Reduce the heat to medium. Add the onion to the skillet and sauté until starting to soften, about 3-4 minutes. Add the apple to the skillet and sauté for 2-3 more minutes, until the slices start to soften. Note: If a lot of brown bits are stuck on the bottom of the pan from the chicken, add 2-3 tablespoons of water or apple cider to the skillet with the onions and scrape away the browned bits so they don’t scorch!1 medium yellow onion, 2 medium apples
- Assemble sauce: Pour the apple cider over the apples and onions and scrape away any brown bits stuck to the bottom of the pan. Whisk together the chicken broth, apple cider vinegar and Dijon mustard. Pour into the skillet and bring to a simmer.⅓ cup apple cider, 1 cup chicken broth, 1 teaspoon apple cider vinegar, 1 teaspoon Dijon mustard
- Simmer: Nestle the chicken thighs between the apples and onions. Simmer, uncovered, for 5-10 minutes, until the pan sauce has reduced a little and the chicken reaches an internal temperature of 165°F.
- Thicken gravy: Pour the cornstarch slurry into the sauce between the chicken pieces – don’t pour it all in one place, drizzle it all over. Gently stir it into the sauce as well as you can between the apples and the chicken – don’t worry if it’s not perfect. Simmer for one more minute until thickened. Note: Adjust the consistency with apple cider if it’s too thick, or with a little more cornstarch slurry if it’s too thin. Keep in mind that the gravy thickens as it cools, so don’t thicken it too much.½ tablespoon cornstarch
- Finish and serve: Take the pan off the heat. Add the cold butter and allow it to melt, stir carefully into the sauce. Garnish with fresh sage, if you like. Serve immediately over mashed potatoes or rice.1 tablespoon cold unsalted butter, fresh sage
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