Description
This Apple Orchard Chicken recipe features tender, juicy chicken thighs seasoned with Italian spices and cooked to perfection. Caramelized Honeycrisp apples in a buttery brown sugar and lemon sauce add a sweet and tangy contrast that complements the savory chicken. Garnished with fresh thyme and lemon slices, this dish offers a flavorful, comforting meal perfect for a cozy dinner.
Ingredients
Scale
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
Instructions
- Season the chicken: Pat the chicken thighs dry with paper towels to ensure they brown well. Evenly season both sides with Italian seasoning, paprika, chili powder, kosher salt, and black pepper. Set aside to let the flavors meld while preparing the pan.
- Cook the chicken: Heat extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, add the chicken thighs in a single layer. Cook for 6-8 minutes on each side until the chicken develops a golden-brown crust and reaches an internal temperature of 165°F. Remove chicken and place on a plate, tent with aluminum foil to keep warm.
- Make the apple sauce: Using the same skillet, add unsalted butter and allow it to melt over medium heat. Stir in light brown sugar and freshly squeezed lemon juice, scraping up any browned bits from the pan. Continue stirring until the sugar dissolves completely to form a flavorful sauce base.
- Cook the apples: Add the sliced Honeycrisp apples to the skillet with the sauce. Cook for about 5 minutes, flipping the apple slices halfway through, until they are tender, slightly caramelized, and retain their shape for the perfect texture contrast.
- Combine chicken and apples: Return the cooked chicken thighs to the skillet with the apples and sauce. Turn and toss the chicken gently to coat evenly with the sweet and tangy apple sauce, allowing the flavors to meld for a minute.
- Garnish and serve: Transfer the chicken and apples to a serving platter or individual plates. Garnish with fresh thyme sprigs and lemon slices for a bright, aromatic finish. Serve immediately for best taste.
Notes
- Use Honeycrisp apples for their balance of sweetness and tartness, but Granny Smith or Fuji apples work well too.
- Chicken thighs stay juicy and flavorful; feel free to substitute with bone-in thighs if preferred but adjust cooking time accordingly.
- Keep an eye on the apples while caramelizing to avoid burning the sugar.
- Serve this dish with mashed potatoes, rice, or a green salad for a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 370
- Sugar: 12g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
