The Best 30-Minute One-Pan Skillet Chicken with Apples
A savory one-pan meal featuring pan-seared chicken thighs with a sweet and spiced apple pan sauce. The boneless, skinless chicken thighs are coated in a warm spice blend of coriander, cinnamon, and nutmeg, then seared until cooked through. In the same skillet, a rich sauce is created by cooking apple slices and shallots in butter and brown sugar, then deglazing the pan with apple cider. The chicken is returned to the pan to simmer in the sauce before serving. Note: The source article title was ‘The Ultimate Hearty Kale and Butternut Squash Salad’ but the recipe provided was for this skillet chicken dish.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 2-4 servings
- Category: Main Course
- Method: Pan-Searing, Sautéing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 teaspoon salt, divided
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground black pepper
- 1 pound (454g) boneless, skinless chicken thighs
- 2 Tablespoons unsalted butter
- 1 Tablespoon light or dark brown sugar
- 2 cups (250g) apple slices
- 1/3 cup (40g) chopped shallots or yellow onion
- 1/3 cup (80ml) apple cider
- Fresh thyme and rosemary, for garnish (optional)
Instructions
- In a small bowl, mix together 3/4 teaspoon of the salt with the coriander, cinnamon, nutmeg, dried thyme, and pepper to create a spice blend.
- Sprinkle the spice mixture evenly over both sides of the chicken thighs.
- Heat a large 12-inch skillet over medium heat. Add a drizzle of oil and swirl to coat. Add the chicken thighs to the hot pan.
- Cook for 5 minutes, then flip and cook for 5 more minutes, or until the chicken is cooked through to an internal temperature of at least 165°F. Transfer the chicken to a plate.
- Add the butter to the same skillet. Once melted, add the brown sugar, apple slices, and shallots, and sprinkle with the remaining 1/4 teaspoon of salt.
- Cook, stirring occasionally, for about 5 minutes until the apples begin to soften.
- Pour in the apple cider and cook, stirring, for about 5 more minutes until the cider sauce has slightly thickened.
- Return the cooked chicken to the pan and cook for 2 more minutes to reheat and coat in the sauce.
- Remove from the heat and spoon the apple mixture over the chicken to serve. Garnish with fresh herbs, if desired.
Notes
- Recipe Clarification: The source article was titled ‘The Ultimate Hearty Kale and Butternut Squash Salad’, but the provided recipe was for Skillet Chicken with Spiced Apples. This entry has been filled out for the chicken recipe.
- This is a one-pan meal, which builds layers of flavor by cooking the sauce in the same skillet used for the chicken.
- Leftovers keep well in the refrigerator; the butter in the sauce will solidify when cold but will melt again upon reheating.
Find it online: https://www.eatswithsoul.com/chicken-with-apples/