One pan sauteed chicken and apples is an easy weeknight meal that’s ready in about an hour. Simmer bone in chicken thighs, apple and onions in apple cider for a delicious fall dinner.
Making chicken with apples, onions and apple cider was one of my favorite dinners when I was in law school. Chicken thighs and apples were always on sale in the fall.
It was a great meal for a student on a tight budget. I’ve since lost that original recipe but this one is just as delicious.
If you’re busy (and I’m sure you are) then you will not only love how inexpensive this dish is to make, but you make it one pan. Less dishes is always a win!
This chicken is really good. The cinnamon in it as it screams fall, makes the house smell good and is simply different. The thighs are nice and juicy, too. Serve a fun apple themed meal with Savory Baked Apples with Sausage Stuffing Recipe on the side and for Pecan Caramel Slow Cooker Baked Apple Recipe.
One Pan Sauteed Chicken and Apples
When cooking a quick saute dish like this chicken and apples, it’s easiest to prepare all the ingredients before you start cooking. Start by slicing your apples. We used a handy apple slicer and then cut those slices even thinner with a knife.
Heat up your skillet or pan over medium heat until it’s good and hot. While the pan is heating up, season the chicken thighs with salt and pepper. We love bone in chicken thighs because they cook pretty quickly and stay juicy and moist. Yes, you can probably use boneless skinless thighs or breasts.
Once your pan is hot and ready, add a little oil or grease Add chicken thighs skin side down. Cook for about 4-5 minutes and then carefully flip over trying to keep the skin intact. Cook on the other side for another 4-5 minutes. Remove the chicken from the pan onto a platter. Cover to keep warm and set aside.
Put the skillet back on the stove and turn it up to medium high heat. Add the apples and onions to the pan.
Then pour in the apple juice. We used apple juice but if you can get your hands on apple cider, it adds even more flavor to the dish.
Allow the juice to come to a simmer and cook the apples and onions for 5-10 minutes until apples are tender but not soft. Add seasonings and mix well.
Once the apples are tender, return the chicken to pan. Nestle them into the apples and onions.
Cook for another 20-25 minutes or until chicken is no longer pink and juice is clear. Once the chicken is cooked through, serve with the apples and onions.
- 4 chicken thighs, bone in
- Salt and pepper to taste
- 1/2 cup apple juice or apple cider
- 2 apples, cored and sliced into small pieces
- 1 small onion, sliced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon dried thyme
- Grease an ovenproof skillet with nonstick cooking spray.
- Add chicken thighs and season with salt and pepper.
- Heat over medium heat, about 4-5 minutes each side, until browned.
- Remove chicken from pan and set aside.
- Add apple juice or cider, apples and onions to the pan. Bring to a boil over medium high heat.
- Cook for 5-10 minutes until apples are tender but not soft. Add seasonings and mix well.
- Return chicken to pan and heat for 20-25 minutes or until chicken is no longer pink and juice is clear.
Amount Per Serving: Calories: 377 Total Fat: 18g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 166mg Sodium: 305mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 3g Sugar: 19g Sugar Alcohols: 0g Protein: 31g