Description
A comforting and flavorful skillet dish featuring tender chicken cooked in a sweet and tangy apple cider glaze, paired with sautéed apples and shallots, perfect for a cozy fall dinner.
Ingredients
Scale
Chicken
- 1 cut up chicken (or 4 chicken breasts or 6 chicken thighs)
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Cooking Fats
- ½ tablespoon olive oil
- ½ tablespoon butter
Vegetables and Fruit
- 2 shallots, thinly sliced
- 3 apples, sliced (Roma, Gala, Fuji or Honey Crisp)
Herbs and Seasonings
- 3 sprigs fresh thyme
- Fresh thyme leaves, for garnish
- ½ teaspoon dry mustard powder
Liquids
- 1 cup apple cider
- ¾ cup chicken stock
- 1 teaspoon soy sauce
Instructions
- Season the chicken: Season the chicken pieces evenly with dried thyme, salt, and freshly ground black pepper to enhance flavor.
- Sear the chicken: Heat a large skillet over medium-high heat. Add olive oil and butter to the pan, then sear the chicken on both sides until well browned. Remove the chicken from the skillet and set aside.
- Sauté shallots and apples: Add the thinly sliced shallots to the skillet and sauté for 1 minute until softened. Add the sliced apples and fresh thyme sprigs, continuing to sauté for a few minutes until apples begin to soften.
- Deglaze and simmer: Pour in the apple cider to deglaze the pan, scraping up any browned bits from the bottom. Bring the mixture to a simmer.
- Prepare sauce and add chicken back: In a small bowl, whisk together chicken stock, soy sauce, and dry mustard powder. Pour this mixture into the skillet. Nestle the seared chicken pieces back into the pan among the apples and liquid. Reduce heat and simmer uncovered for 15 to 20 minutes until the sauce thickens into a glaze and chicken is cooked through (internal temperature of 165ºF).
- Finish and serve: Turn the chicken over in the glaze to coat evenly. Remove the thyme sprigs and discard. Season the sauce with additional salt and freshly ground black pepper, to taste. Spoon apples over the chicken, drizzle with the glaze, garnish with fresh thyme leaves, and serve immediately.
Notes
- This quick skillet dinner is ideal for fall season when apples are fresh and in flavor.
- Serve it over rice, potatoes, or your favorite grain for a complete meal.
- If the liquid reduces too quickly, add extra chicken stock to maintain the glaze consistency.
- The recipe works well with various apple varieties like Roma, Gala, Fuji, or Honey Crisp.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 623 kcal
- Sugar: 22 g
- Sodium: 278 mg
- Fat: 37 g
- Saturated Fat: 11 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 43 g
- Cholesterol: 168 mg
