Baked Chicken with Apples
Baked chicken with apples is that sweet spot between savory and sweet — the kind of flavor pairing that feels more intentional than it is.
Equipment
- Large Oven-Safe Skillet or Baking Dish
- Sharp Knife
- Cutting board
- Tongs
- Measuring Spoons and Cups
Ingredients
For the Chicken and Apples
- 4 bone-in skin-on chicken thighs (or boneless if preferred)
- 2 apples sliced (Honeycrisp, Fuji, or Gala work well)
- 1 small onion thinly sliced
- 3 garlic cloves minced
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- ½ cup chicken broth
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- Salt and black pepper to taste
- Optional: 1 tablespoon brown sugar or maple syrup for added sweetness
Instructions
Step 1: Prep the Oven and Ingredients
- Preheat your oven to 400°F (200°C). This gives the chicken a chance to get nice and golden while the apples soften and release their juices.
- Pat your chicken thighs dry with paper towels. This helps the skin crisp up better during searing.
- Season both sides of the chicken generously with salt and black pepper.
- Slice the apples into ½-inch wedges (no need to peel unless you prefer it).
- Thinly slice the onion and mince the garlic cloves. Set everything aside, ready to go.
- Pro Tip: Patting the chicken dry helps it brown instead of steaming in the pan.
Step 2: Sear the Chicken
- Heat 1 tablespoon olive oil in a large oven-safe skillet or pan over medium-high heat.
- Once hot, place the chicken skin-side down and let it sear undisturbed for 4–5 minutes, or until the skin is deep golden brown.
- Flip and cook the other side for 2–3 minutes.
- Remove the chicken from the pan and set it on a plate (it’ll finish cooking in the oven later).
- Pro Tip: Resist the urge to move the chicken too early — it’ll release easily from the pan when it’s properly seared.
Step 3: Sauté the Aromatics
- In the same pan (don’t wipe it out!), reduce the heat to medium.
- Add the sliced onions and cook for 2–3 minutes until they start to soften.
- Stir in the garlic and cook for another 30 seconds until fragrant — don’t let it burn.
Step 4: Build the Sauce
- Stir in 1 tablespoon Dijon mustard and 1 tablespoon apple cider vinegar, scraping up any browned bits from the bottom of the pan.
- Pour in ½ cup chicken broth and stir to combine. Let it simmer for about 2 minutes to blend the flavors.
- Add the sliced apples and optional brown sugar or maple syrup, and toss gently to coat.
- Pro Tip: Scraping the browned bits (called fond) into the sauce adds tons of flavor without extra ingredients.
Step 5: Bake It All Together
- Nestle the seared chicken thighs on top of the apples and onions. Skin side up for best texture.
- Sprinkle with fresh thyme leaves.
- Carefully transfer the skillet or baking dish to the preheated oven.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the apples are soft and slightly caramelized.
Step 6: Rest and Serve
- Remove the pan from the oven and let the chicken rest for 5 minutes before serving.
- Spoon some of the apple-onion mixture and pan sauce over the top.
- Serve with mashed potatoes, crusty bread, or rice to soak up that flavorful sauce.
- Pro Tip: Letting it rest helps the juices redistribute in the chicken so every bite stays juicy and tender.
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~340–400 kcal
- Protein: ~25–30g
- Fat: ~20–25g
- Carbohydrates: ~15–18g
- Fiber: ~2g
- Sugar: ~10g
- Sodium: ~450–550mg