Can this recipe be made ahead of time?

Yes, you can prepare the chicken and sauce ahead of time. Store everything separately in airtight containers and refrigerate. When ready to serve, simply bake the chicken and sauce together in the oven to reheat.

Can I use boneless chicken thighs instead of bone-in?

Yes, you can use boneless chicken thighs instead of bone-in, though the cooking time will be slightly shorter. Boneless thighs tend to cook faster, so be sure to check for doneness with a thermometer or by cutting into the thickest part of the meat.

Can I substitute the apple cider with something else?

If you don’t have apple cider, you can substitute it with apple juice or even a splash of white wine or chicken broth. However, apple cider provides a distinct flavor that’s hard to replicate, so it’s best to stick with it if possible.

Baked Chicken with Apples – Best Fall Recipe

Description

Baked Chicken with Apples is a flavorful, heartwarming dish perfect for fall. It combines tender, bone-in chicken thighs with sweet apples and a rich, savory apple cider sauce. The creamy sauce elevates the natural flavors of the chicken and apples, creating a comforting meal ideal for cozy dinners.

Ingredients

Scale

4 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 medium onion, sliced
1 cup apple cider
1/2 cup chicken stock
1/2 tablespoon fresh thyme leaves
1/2 teaspoon salt
2 medium apples, cored and sliced
1/4 cup heavy whipping cream
1 tablespoon cornstarch

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Instructions

Preheat the oven to 350°F (175°C). Season both sides of the chicken thighs with salt and pepper.
Heat oil in a deep, oven-proof skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate and keep warm.
Add the sliced onions to the skillet and sauté for about 3 minutes until they start to brown.
Pour in the apple cider and chicken stock, scraping the bottom of the pan to loosen browned bits. Stir in thyme and salt, and simmer for 4-5 minutes until the onions are soft.
Add the browned chicken back into the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken.
Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 15 minutes.
Remove the skillet from the oven, uncover, and transfer the chicken thighs to a plate. Keep warm.
Whisk together the heavy cream and cornstarch in a small bowl to create a slurry. Stir it into the sauce in the skillet.
Return the chicken to the skillet and spoon the sauce over the chicken. Place the skillet back in the oven and bake for an additional 15 minutes, or until the chicken is fully cooked and the juices run clear.
Serve the baked chicken with the sauce and apples.

Notes

Ensure the chicken reaches an internal temperature of 165°F (74°C) for proper doneness.
If you prefer a thicker sauce, you can add more cornstarch to the slurry.
Feel free to experiment with different apple varieties for varying sweetness.
Leftovers can be stored in the refrigerator for up to 3 days and reheated with a bit of chicken stock to restore sauce consistency.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 12g
Sodium: 350mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg