- 1 ½ pounds of chicken thighs, about 4 thighs (bone in and skin on)*
- 1 1/2 tablespoons of olive oil
- 3/4 cup of apple cider
- 2 apples (I used 1 granny smith and 1 gala apple)**
- 2 teaspoons Fresh thyme or ½ teaspoon of dried (can swap for rosemary if desired)
- 1 medium sweet onion, cut into half inch pieces
- 1 teaspoon of garlic powder
- 1 medium sweet potato, peeled and cut into bite sized chunks about ½ inch thick
- 1 tablespoon of Dijon mustard (i used whole grain dijon)
- 1 teaspoon of cornstarch mixed with 4 tablespoons of water (or more apple cider)
- In a large skillet, heat the oil over medium high heat. Add in the chicken thighs and brown for 5-7 minutes per side depending on the size of your chicken. Remove from skillet and place on a plate covered with foil. The chicken will cook a bit more while it rests.
- Turn the heat down to medium and add in the sweet potato chunks. Cook for 3 minutes.
- Stir in the apples and cook for an additional 3 minutes.
- Add in onion thyme, and garlic powder. Stir to combine and cook for an additonal few minutes.
- Mix in the apple cider and mustard making sure to mix it well and cover everything in the pan with the cider. Making little wells in the skillet, add the chicken back in, cover, and cook for an additional few minutes.
- Remove chicken and add in the cornstarch slurry. Mix thoroughly and let sit for a couple minutes to thicken the sauce.
- Divide into 4 servings, topping the chicken and veggies with the sauce, and ENJOY!!
*You can swap this thighs for chicken breasts if you would, but note that it will likely change the cooking time a bit. Make sure to temperature check your chicken to ensure it is cooked through.
**I tried this with and without the skin on the apples and preferred it with the skin OFF. It’s just a little prettier with the skin on :)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: one skillet
- Cuisine: american
Keywords: dinner, chicken, one skillet