Apple Orchard Chicken is my new favorite way to enjoy all of my freshly picked apples from the apple orchard! It is tender, juicy chicken thighs seasoned with herbs, paired with sweet apples sautéed in butter and brown sugar, all brightened with lemon juice. It is the perfect blend of sweet and savory, and I love it for a cozy weeknight dinner, especially in cooler Fall months. But, it is also special enough to serve guests. After a few tweaks, I finally got this recipe just right! If you love the sweet and savory combination of this chicken and apples, you will also love my Honey Garlic Chicken Thighs!
Ingredients & Substitutions
- Chicken: I used boneless, skinless chicken thighs in this recipe. I like how moist and flavorful they are (as compared to chicken breasts). But, you can certainly use chicken breasts, bone-in chicken thighs, or even drumsticks. Adjust the cooking time accordingly; the chicken is fully cooked when it reaches an internal temperature of 165°F.
- Seasonings: Season the chicken with Italian seasoning, paprika, chili powder, kosher salt, and pepper before pan-frying in olive oil.
- Apples: I love Honeycrisp apples on their own, so I knew I would like them in this skillet chicken and apples. They have just the right amount of sweetness and they have a firm enough texture to hold up well when cooked. Other sweet apples like Fuji, Gala, or Braeburn can also be used. I would avoid tart apples like Granny Smith as they may alter the flavor profile in this recipe, but you could try it.
- Brown Sugar: Light brown sugar adds sweetness to the dish, balancing the savory flavors.
- Lemons: You will need three medium lemons for this recipe. Juice two of them for about 3 tablespoons of lemon juice. Slice the third lemon for garnish.
What To Serve With Apple Orchard Chicken
Since I will be making this recipe on repeat (I loved it THAT much!), I need a few options for side dishes. Here are a few I recommend to round out the apple orchard chicken dish:
- Wild Rice Stuffing
- Creamy Mashed Potatoes (or Cauliflower Mashed)
- Mashed Sweet Potatoes
- Roasted Vegetables like Brussels sprouts, roasted carrots, or parmesan green beans
- Creamed Spinach
- Easy Dinner Rolls
- Buttermilk Biscuits
How To Store Apple Orchard Chicken
To store apple orchard chicken, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium-low heat or in the microwave in short intervals. For longer storage, freeze the chicken and apple skillet recipe.
Can I Freeze Apple Chicken?
Yes, for longer storage, freeze leftover apple chicken. To freeze, first, let the chicken and apples cool to room temperature. Next, store the chicken and apples in airtight, freezer-safe containers or heavy-duty freezer bags. If using bags, remove as much air as possible before sealing to prevent freezer burn. Write the date and contents on the container or bag, so you know when to use it. Finally, place the container in the freezer. It should keep well for up to 2-3 months. When ready to enjoy, let the apple orchard chicken thaw in the refrigerator overnight before reheating.
Apple Orchard Chicken
Ingredients
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
- 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.
- 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.
- 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.
- 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.
- 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.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
Oh, wow, this is amazing! The chicken thighs are incredibly tender, and the apples add a sweet and tangy twist that I loved!
Elizabeth
I am glad we did not give up on this recipe…we nailed it! Seriously, this is so good; I will be making it often, and not just in the Fall!
Annabelle
I was surprised that this combination of apples and chicken worked. It seems easy enough to make, so I might try it at home.
Bella
Perfect for autumn! The combination of spices and fresh apples makes it feel cozy and comforting.
Selena
I made this on a busy weeknight, and it was super quick! The flavors meld so well together, and my family devoured it!
I made this recipe with pork loin instead of chicken, and added onion to the apples. This will be my meal the next time I have company! Delicious, and so easy!!!
We really enjoyed this dinner, very tasty
I used chicken breasts(boneless)