Skillet apple chicken thighs

We are loving these super healthy, herby Skillet Apple Chicken Thighs by Cooking Light - we used Rockit apples to add even more flavour.

Ingredients

  • 1 ½ tablespoons olive oil, divided
  • 4 (4-oz.) skinless, boneless chicken thighs
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • ½ cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh sage
  • 1 ½ teaspoons chopped fresh rosemary
  • 2 medium apples, thinly sliced
  • 1 small red onion, thinly vertically sliced

Method

  1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until chicken is done. Remove from pan.

  2. Combine stock and mustard, stirring with a whisk. Add remaining 1 tablespoon oil to pan; swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return chicken to pan; cook 3 minutes or until liquid is reduced by half.

Back