Apple Chicken Skillet

Overhead view of apple chicken in a cast iron skillet.

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An easy, cozy dinner recipe made in one skillet. Juicy chicken, tender apples and the best maple-Dijon gravy!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 272kcal

Author: Nora from Savory Nothings

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

Notes

This serves 6 for us, our kids are medium-old :D If 4 hungry adults are eating, it's probably closer to 4-5 servings.

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.

Avoid Red Delicious apples, they tend to fall apart quickly.

Nutrition