Apple Orchard Chicken

Name: Apple Orchard Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 2 pounds boneless skinless chicken thighs; 1 teaspoon Italian seasoning; ½ teaspoon paprika; ½ teaspoon chili powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoons extra virgin olive oil; 1 tablespoon unsalted butter; ¼ cup (50 g) light brown sugar; 2 medium lemons; 2 large honeycrisp apples; 1 medium lemon; fresh thyme

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
575 kcal
Course
Dinner

Apple Orchard Chicken

Iris Hanson

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Discover a delicious Fall recipe: Apple Orchard Chicken! Tender chicken thighs seasoned with herbs, paired with sweet sautéed apples for the perfect blend of sweet and savory!

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Ingredients

Servings

Chicken

2 pounds boneless skinless chicken thighs
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil

Apples

1 tablespoon unsalted butter
¼ cup (50 g) light brown sugar, packed
2 medium lemons, juiced (about 3 tablespoons)
2 large honeycrisp apples, cored, sliced into ½-inch slices
1 medium lemon, sliced for garnish
fresh thyme, for garnish

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Instructions

Pat the chicken thighs dry with paper towels. Season them evenly with the Italian seasoning, paprika, chili powder, kosher salt, and black pepper. Set aside.
To a large nonstick skillet over medium heat, add oil. Once the oil is hot, place the chicken thighs in the skillet. Cook for 6-8 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet, place it on a plate, and tent with aluminum foil to keep warm.
To the same skillet, add butter. Once melted, add the brown sugar and lemon juice, stirring until the brown sugar is dissolved, scraping up the brown bits from the bottom of the pan.
Add the apple slices and cook for about 5 minutes, flipping halfway through, until the apples are slightly caramelized and softened but still hold their shape.
Add the cooked chicken back to the skillet with the apples. Turn the chicken to coat it in the brown sugar sauce.
Garnish with fresh thyme sprigs and lemon slices before serving.