Chicken and Apples Skillet Recipe

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  4 Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.8 tsp ¾ Tsp Salt, Divided ($0.05)
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  0.5 tsp ½ tsp freshly cracked black pepper ($0.02)
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  0.5 tsp Garlic powder
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  1 tsp Italian seasoning
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Apple, Granny Smith(334g)
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  2 tbsp Butter
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  0.5 tsp Rosemary, Fresh
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  0.5 tsp Cinnamon, Ground
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  1 tbsp Brown sugar
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  1 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.5 cup Apple Cider, Unfiltered
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  0.5 cup Low Sodium Chicken Broth

Instructions

1. 1Pat the 4 boneless, skinless chicken thighs dry, then season all sides with ½ tsp salt, the black pepper, garlic powder, and Italian seasoning.
2. 2Heat 2 Tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken thighs and cook 5–7 minutes per side until deep golden brown and the internal temperature reaches 165°F. Transfer to a plate.
3. 3While the chicken cooks, thinly slice the small yellow onion and core and slice the 2 medium apples into ¼-inch pieces.
4. 4Reduce heat to medium. Add 2 Tbsp butter to the same skillet. Once melted, add the sliced onion and apples. Cook 3–4 minutes, stirring occasionally, until the onion is translucent and the apples begin to soften.
5. 5Stir in the dried rosemary, cinnamon, brown sugar, Dijon mustard, the remaining ¼ tsp salt, apple cider, and chicken broth. Bring to a simmer and cook 5–7 minutes, stirring occasionally, until the liquid reduces by roughly half and becomes slightly syrupy.
6. 6Return the chicken thighs to the skillet, nestling them into the apple-onion sauce. Cook 2–3 minutes over medium heat until everything is heated through and the sauce clings to the chicken.
7. 7Divide the chicken, apples, onions, and sauce evenly into 4 airtight meal-prep containers. Cool to room temperature before sealing and refrigerating for up to 4 days.