Chicken and Apples Skillet Recipe

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  Chicken Thigh, Boneless Skinless

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

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  ¾ Tsp Salt, Divided ($0.05)
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  ½ tsp freshly cracked black pepper ($0.02)
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  Garlic powder(3g)
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  Italian seasoning(5g)
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  Olive oil(30g)

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

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  Yellow Onion
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  Apple, Granny Smith
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  Butter(30g)
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  Rosemary, Fresh(3g)
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  Cinnamon, Ground(3g)
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  Brown sugar(15g)
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  Mustard, Dijon(5g)

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

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  Apple Cider, Unfiltered(120g)
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  Low Sodium Chicken Broth(120g)

Instructions

1. 1Pat the chicken thighs dry with paper towels, then season all sides generously with garlic powder, Italian seasoning, salt, and black pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken thighs skin-side down and cook 5–7 minutes until the skin is golden brown and crispy. Flip and cook the other side 4–5 minutes until golden. Transfer the chicken to a plate and tent loosely with foil.
3. 3While the chicken cooks, thinly slice the onion and core the apples, then cut them into ¼-inch slices.
4. 4Reduce heat to medium, add the butter to the same skillet, then add the sliced apples and onion. Stir gently and cook 3–4 minutes until the onion becomes translucent and apples begin to soften.
5. 5Stir in the fresh rosemary, cinnamon, brown sugar, Dijon mustard, apple cider, and chicken broth. Bring to a simmer over medium heat 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 sauce. Cook 2–3 minutes over medium heat until the chicken reaches an internal temperature of 165°F.
7. 7Divide the chicken, apples, onions, and sauce evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.