1. Can I use chicken breasts instead of chicken thighs in this recipe?

Yes, you can substitute chicken breasts for the thighs in this recipe. However, keep in mind that chicken breasts are leaner and might cook faster than thighs, so be sure to adjust the cooking time to avoid overcooking.

2. How do I make this recipe dairy-free?

To make this baked chicken with apples dairy-free, you can replace the heavy cream with a non-dairy alternative, such as coconut cream or almond milk. You can also omit the cream entirely for a lighter version of the sauce.

3. Can I prepare the chicken in advance?

Yes, you can prep this dish ahead of time. Season and sear the chicken, then prepare the apple cider sauce. Store the components separately in the refrigerator and bake everything together when you're ready to serve.

4. What can I serve with baked chicken with apples?

This dish pairs well with a variety of sides, such as mashed potatoes, rice, or roasted vegetables. For a lighter option, serve with a crisp green salad or roasted Brussels sprouts.

Baked Chicken with Apples: Easy Fall Recipe

Name: Baked Chicken with Apples
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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

Description

Baked Chicken with Apples is a comforting fall recipe that combines savory chicken thighs with sweet apples, onions, and a creamy apple cider sauce. It’s perfect for a cozy family dinner or after a day of apple picking, offering the perfect balance of flavors.

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 vegetable oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs and brown them for about 4 minutes on each side. Remove and set aside.
Add sliced onions to the skillet and sauté for about 3 minutes until they begin to brown.
Pour in apple cider and chicken stock, scraping the bottom of the skillet to release browned bits. Stir in thyme and salt, and simmer for 4-5 minutes until onions are soft.
Return chicken to 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 for 15 minutes.
Remove the skillet, uncover, and transfer chicken to a plate. Whisk together heavy cream and cornstarch, then stir it into the sauce in the skillet.
Return chicken to the skillet and spoon sauce over it. Bake uncovered for another 15 minutes or until chicken reaches an internal temperature of 165°F (74°C).
Serve the baked chicken with apples and the creamy sauce.

Notes

Ensure the chicken thighs are properly browned before baking for added flavor.
If you prefer a lighter version, you can use chicken breasts instead of thighs.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 12g
Sodium: 600mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 40g
Cholesterol: 115mg