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Cozy One-Skillet Fall Harvest Chicken with Apples

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A comforting one-skillet chicken dinner featuring crispy-skinned chicken thighs, sweet-tart apples, and a savory maple-Dijon sauce. Perfect for busy weeknights when you want a cozy, impressive meal with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 1 teaspoon kosher salt (Diamond Crystal preferred; use ¾ teaspoon if using Morton’s)
  • ½ teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 2 medium shallots, thinly sliced (about ½ cup)
  • 2 medium apples (Honeycrisp or Fuji recommended), cored and sliced into ¼-inch wedges
  • 3 cloves garlic, minced
  • ½ cup low-sodium chicken broth
  • 2 tablespoons maple syrup (real maple syrup, not pancake syrup)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
  • Fresh parsley, chopped (about 2 tablespoons, for garnish)
  • Flaky sea salt (like Maldon, for garnish)

Instructions

  1. Prep your ingredients first: slice shallots, core and slice apples, mince garlic, and measure out liquids before starting.
  2. Pat chicken thighs dry with paper towels, especially the skin side. Season both sides generously with salt and pepper. Let sit at room temperature for about 10 minutes while heating the pan.
  3. Heat a 12-inch cast iron skillet over medium-high heat. Add olive oil and let it get shimmering hot (about 3-4 minutes for cast iron).
  4. Place chicken skin-side down in the hot skillet. Cook undisturbed for 6-7 minutes until skin is deep golden brown.
  5. Flip chicken and cook for 3 more minutes. Remove chicken to a plate and set aside. Do not wipe out the skillet.
  6. Reduce heat to medium. Add sliced shallots to the skillet. Cook for 2 minutes, stirring occasionally, until softened and translucent, scraping up browned bits from the bottom.
  7. Add apple slices. Cook for 3-4 minutes, stirring occasionally, until slightly softened and caramelized on edges.
  8. Stir in minced garlic. Cook for 30 seconds until fragrant.
  9. Pour in chicken broth, maple syrup, Dijon mustard, and apple cider vinegar. Stir together, scraping up any remaining browned bits. Add thyme sprigs. Let sauce come to a gentle simmer.
  10. Return chicken to the skillet, skin-side up. Nestle thighs into the sauce and apples, keeping skin above the liquid. Spoon a little sauce over the tops.
  11. Reduce heat to medium-low. Cover skillet with a lid or tight-fitting foil. Simmer gently for 15-18 minutes, until chicken reaches an internal temperature of 165°F.
  12. Remove lid and cook for 2-3 more minutes to thicken the sauce slightly. For a thicker sauce, remove chicken and let sauce bubble for 5 more minutes.
  13. Remove thyme sprigs. Taste sauce and adjust seasoning if needed.
  14. Garnish with fresh parsley and a sprinkle of flaky sea salt. Serve immediately from the skillet.

Notes

Pat chicken dry for crispy skin. Do not overcrowd the pan; cook in batches if doubling. Use a meat thermometer for perfect doneness (165°F). The sauce thickens as it simmers; adjust consistency with extra broth if needed. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: one-skillet chicken, fall harvest chicken, chicken with apples, maple Dijon chicken, gluten-free chicken dinner, dairy-free chicken recipe, easy weeknight dinner

Find it online: https://evabake.com/cozy-one-skillet-fall-harvest-chicken-with-apples/