What type of apples work best for this dish?

Honeycrisp or Granny Smith apples are ideal, offering a balance of sweetness and tartness that complements the glaze.

Can I use boneless chicken thighs instead?

Yes, boneless skinless thighs can be used; just reduce baking time by 5-8 minutes to avoid drying out.

Ensure the chicken skin is patted dry before searing in hot olive oil until golden brown on both sides before baking.

Apple juice mixed with a bit of apple cider vinegar can work as a substitute, maintaining a balanced sweet and tangy flavor.

Roasted potatoes or steamed green beans complement the dish nicely without overpowering its flavors.

Tender chicken thighs baked with sweet-tart apples and a cider glaze, creating a comforting and flavorful one-pan meal perfect for any weeknight.

This recipe quickly became my go-to weeknight dinner because it is both simple and impressive.

Chicken: 8 bone-in, skin-on chicken thighs, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 tablespoon olive oil
Vegetables & Fruit: 2 large apples, cored and sliced (preferably Honeycrisp or Granny Smith), 1 medium yellow onion, sliced, 2 cloves garlic, minced, 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
Glaze: 1 cup apple cider (not hard cider), 2 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon apple cider vinegar
Garnish (optional): 2 tablespoons chopped fresh parsley

Step 1:: Preheat the oven to 400°F (200°C).
Step 2:: Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
Step 3:: Heat olive oil in a large oven-safe skillet or baking dish over medium-high heat. Place chicken thighs skin-side down and sear for 3 4 minutes until browned. Flip and cook for another 2 minutes. Remove chicken to a plate.
Step 4:: In the same skillet, add onion and apples. Sauté for 3 4 minutes until slightly softened. Add garlic and thyme cook for 1 minute.
Step 5:: Arrange the onion-apple mixture evenly in the skillet. Nestle chicken thighs on top, skin-side up.
Step 6:: In a bowl, whisk together apple cider, Dijon mustard, honey, and apple cider vinegar. Pour mixture over chicken and apples.
Step 7:: Transfer skillet to the oven and bake, uncovered, for 30 35 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and the glaze is reduced.
Step 8:: Remove from oven. Let rest for 5 minutes. Spoon glaze over chicken, garnish with chopped parsley if desired, and serve.

This dish always brings my family around the table and sparks great conversations.

Large oven-safe skillet or baking dish, mixing bowl, whisk, tongs, knife and cutting board

Contains mustard. Gluten-free as written but double-check all packaged ingredients for hidden gluten if necessary.

Calories 410 Total Fat 19 g Carbohydrates 24 g Protein 35 g per serving

This easy-to-make dinner is sure to become a favorite weeknight meal.

→ What type of apples work best for this dish?: Honeycrisp or Granny Smith apples are ideal, offering a balance of sweetness and tartness that complements the glaze.
→ Can I use boneless chicken thighs instead?: Yes, boneless skinless thighs can be used; just reduce baking time by 5-8 minutes to avoid drying out.
→ How do I achieve a crispy skin on the chicken thighs?: Ensure the chicken skin is patted dry before searing in hot olive oil until golden brown on both sides before baking.
→ Is there a substitute for apple cider in the glaze?: Apple juice mixed with a bit of apple cider vinegar can work as a substitute, maintaining a balanced sweet and tangy flavor.
→ What side dishes pair well with this chicken and apple combination?: Roasted potatoes or steamed green beans complement the dish nicely without overpowering its flavors.