Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they cook a bit differently. Pound them to even thickness first, and reduce the cooking time to about 4-5 minutes per side to prevent them from drying out. Remove them from the pan when they reach 160°F as they'll continue cooking to 165°F while resting.

My sauce isn't thickening—what am I doing wrong?

The sauce should naturally thicken as it simmers with the brown sugar. If it's still too thin after cooking the apples, remove the fruit and chicken temporarily and simmer the sauce for a few more minutes to reduce it. Remember that it will also thicken slightly as it cools.

Can I make this dish ahead for a dinner party?

This dish is best enjoyed fresh, but you can prepare it up to a few hours ahead and gently reheat it before serving. The apples might soften a bit more, but the flavors will actually develop nicely. Just wait to add the garnishes until right before serving.

What's the best type of pan to use for this recipe?

A large, heavy-bottomed nonstick or cast iron skillet works best. The wide surface area allows the chicken to sear properly without steaming, and the heavy bottom provides even heat distribution. If using cast iron, make sure it's well-seasoned to prevent the acidic ingredients from reacting with the pan.

Apple Orchard Chicken Recipe

Name: Apple Orchard Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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, 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

Description

A savory and sweet chicken recipe featuring tender boneless chicken thighs, caramelized apples, and a flavorful brown sugar sauce, perfect for a comforting and quick meal prepared in just 30 minutes.

Ingredients

Units Scale

Chicken

- 2 pounds boneless skinless chicken thighs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil

Apples

1 tablespoon unsalted butter
1/4 cup (50 g) light brown sugar, packed
2 medium lemons, juiced (about 3 tablespoons)
2 large Honeycrisp apples, cored, sliced into 1/2-inch slices
1 medium lemon, sliced for garnish
Fresh thyme, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Season the Chicken: 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.
Cook the Chicken: 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.
Prepare the Sauce: 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.
Caramelize the Apples: 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.
Combine and Serve: 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.

Notes

Ensure not to overcook the apples to maintain their shape and texture.
If using a different apple variety, choose one that holds its shape well when cooked.
You can substitute chicken thighs with chicken breasts if preferred, but adjust cooking times accordingly.
The brown sugar sauce can be thickened further by simmering for a few extra minutes before adding the chicken back to the skillet.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 12g
Sodium: 480mg
Fat: 12g
Saturated Fat: 3.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg