Apple Chicken Thighs Cast Iron Skillet Recipe
This one-pan skillet supper of juicy chicken thighs, crisp apple slices, and savory herbs brings comfort and flavor together for an effortless weeknight win!
This Apple Chicken Skillet is sure to be a hit with friends and family alike! With its simple ingredients, delicious flavor, and quick prep time, you’ll be sure to find yourself making this meal over and over again.
These juicy chicken thighs have great fall flavors and can be made in your favorite cast iron pan.
What can you serve this apple chicken with?
You can serve this dish with a side of steamed rice, roasted vegetables, or even mashed potatoes. A green salad is also a great accompaniment and adds some freshness to the meal. For dessert, why not try some freshly baked apple pie?
Why make apple chicken for dinner?
This sweet and savory recipe is an easy way to get your family excited about dinner. Apples add a subtle sweetness that pairs well with the chicken, while garlic and thyme bring out its natural flavor. The dish comes together quickly in one skillet, so there’s minimal clean-up afterwards!
What ingredients are needed for this Apple Chicken Dinner?
- 4 bone-in, skin on chicken thighs
- 3 tablespoons unsalted butter
- 2 medium gala or honeycrisp apples, cut into ¼ inch apple slices
- 1 small red onion, cut in half and sliced thinly
- 1 ½ teaspoons herbs de Provence
- ⅓ cup chicken stock
- ½ cup Apple cider (Apple juice or more chicken broth works well too)
- ¼ cup white wine, optional
- Pinch of coarse salt
- Cracked black ground pepper
FAQs
Firm, semi-sweet apples like Gala, Fuji, Honeycrisp, or Granny Smith are ideal. They hold their shape and offer a yummy balanced sweet and tart flavor.
Yes, pears are a tasty substitute that pair well with chicken, offering a softer but similarly sweet texture
Bone‑in, skin‑on thighs yield crispier skin and richer flavor. Boneless, skinless thighs work too, but may require shorter cooking time.
Absolutely! Searing the thighs skin-side down in oil (or a butter/oil blend) creates crispy skin and flavorful fond, which forms the base of your sauce .
Apple cider delivers deeper, fresher apple flavor. Apple juice can be used in a pinch, but it may yield a milder result.
Creamy mashed potatoes, rice, crusty bread, or a crisp green salad pair well. The pan sauce is excellent for sopping up with bread or grains.
How do you make these skillet apple chicken thighs?
Wash and pat dry thighs. Season both sides of chicken generously with salt and pepper.
Melt 2 tablespoons of butter in a hot large skillet over medium-high heat. Add chicken and sear until nice skin has a nice golden color and crispy skin, about 5 minutes per side. Set aside on a plate.
Lower the heat to medium and add remaining 1 tbsp butter, apples, red onion slices, and herbs to the bottom of the pan. Season with salt and pepper and cook for 3-4 minutes stirring often.
Pour chicken stock, cider and wine into the pan. Add chicken thighs back to pan and cook uncovered on medium heat for an additional 10 minutes or until chicken is cooked through and sauce has reduced.
This chicken thighs recipe is a complete meal and great for a weeknight dinner! The remaining glaze makes this a great apple cider chicken recipe! This cast-iron skillet easy dinner recipe will be a hit with your family!
For the best results be sure to use a meat thermometer to check the internal temperature of the chicken. Make sure that the skin-on chicken thighs are 165 degrees F before letting the chicken rest.
Here are some more amazing chicken recipes for you to try:
Apple Chicken Thighs Skillet For Dinner
This Apple Chicken Skillet is so good and easy to make for a weeknight meal! Serve with veggies and white rice!
Ingredients
- 4 bone-in, skin on chicken thighs
- 3 tablespoons unsalted butter
- 2 medium gala or honey crisp apples, cut into ¼ inch slices
- 1 small red onion, cut in half and sliced thinly
- 1 ½ teaspoons herbs de Provence
- ⅓ cup chicken stock
- ½ cup Apple cider (Apple juice or more chicken broth works well too)
- ¼ cup white wine, optional
- Pinch of coarse salt
- Cracked black ground pepper
Instructions
- Wash and pat dry thighs.Season both sides of chicken generously with salt and pepper.
- Melt 2 tablespoons of butter in a hot skillet over medium high heat. Add chicken and sear until nice skin has a nice golden color, about 5 minutes per side. Set aside on a plate.
- Lower the heat to medium and add remaining 1 tbsp butter, apples, red onion slices, and herbs to the pan. Season with salt and pepper and cook for 3-4 minutes stirring often. Pour chicken stock, cider and wine into the pan. Add chicken thighs back to pan and cook uncovered on medium heat for an additional 10 minutes or until chicken is cooked through and sauce has reduced.
- Serve warm.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 261Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 65mgSodium 123mgCarbohydrates 25gFiber 4gSugar 18gProtein 9g
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