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Cozy Fall Harvest Chicken Skillet with Apples & Onions

cozy fall harvest chicken skillet with apples and onions - featured image
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A one-pan wonder featuring crispy chicken thighs, caramelized onions, and tender apples in a savory-sweet pan sauce. Perfect for cozy fall dinners, this recipe comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil or avocado oil
  • 2 medium apples (Honeycrisp or Fuji recommended), cored and sliced into 1/2-inch wedges
  • 2 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey (optional)
  • Fresh parsley or additional thyme sprigs for garnish (optional)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Prep the chicken (5 minutes): Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, smoked paprika, and garlic powder. Let sit at room temperature while prepping apples and onions.
  2. Prep the apples and onions (10 minutes): Core the apples and slice into 1/2-inch thick wedges. Thinly slice the onions.
  3. Preheat your oven (2 minutes): Set oven to 400°F (200°C). Position a rack in the middle.
  4. Sear the chicken (10-12 minutes): Place a 12-inch cast iron skillet over medium-high heat. Add olive oil and let it shimmer until just smoking. Carefully place chicken thighs skin-side down. Sear undisturbed for 5-6 minutes until deep golden brown. Flip and cook for another 2 minutes. Transfer to a plate.
  5. Cook the aromatics (8-10 minutes): Reduce heat to medium. Add butter to the skillet. Once melted and foaming, add sliced onions. Cook for about 5 minutes, stirring occasionally, until softened and translucent. Add apple wedges and cook for another 3-4 minutes until softened at the edges. Stir in rosemary and thyme.
  6. Make the pan sauce (2 minutes): In a small bowl, whisk together chicken broth, apple cider vinegar, Dijon mustard, and maple syrup if using. Pour into the skillet with onions and apples. Use a wooden spoon to scrape up browned bits. Let simmer for about a minute until slightly thickened.
  7. Finish in the oven (20-25 minutes): Nestle seared chicken thighs back into the skillet, skin-side up. Spoon some sauce over the tops. Transfer skillet to preheated oven. Roast until chicken reaches an internal temperature of 165°F (74°C) and apples are tender.
  8. Rest and serve (5 minutes): Remove skillet from oven. Let rest for 5 minutes. Garnish with fresh parsley or thyme sprigs and a sprinkle of flaky sea salt.

Notes

Don’t skip drying the chicken for crispy skin. Let the pan get hot enough before searing. Slice apples evenly for uniform cooking. Use a thermometer to check chicken doneness at 165°F. For a dairy-free version, substitute butter with olive oil. For a lower-carb option, skip the maple syrup or honey. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: chicken skillet, fall harvest, apples and onions, one-pan chicken, cozy dinner, autumn recipe, chicken thighs

Find it online: https://bakebelle.com/cozy-fall-harvest-chicken-skillet-with-apples-and-onions/