If you love my Apple Orchard Chicken (which so many of you do!), you are going to love this Dijon Apple Shallot Chicken! Juicy chicken thighs are cooked with sweet apples, tender shallots, and a simple Dijon sauce that is full of flavor.
This easy dinner is cozy, simple, and so good! The apples get soft and sweet while the chicken stays tender and juicy. It is a great recipe for a family dinner, a busy weeknight, or anytime you have fresh apples to use.
Ingredients & Substitutions
- Chicken thighs: Boneless, skinless chicken thighs stay tender and juicy while cooking. You can use boneless, skinless chicken breasts, but the cooking time may vary depending on the thickness.
- Italian seasoning, paprika, and chili powder: This simple blend adds savory flavor and a little warmth to the chicken.
- Olive oil: Extra virgin olive oil helps brown the chicken and adds flavor. Another cooking oil can be used if needed.
- Shallots: Shallots have a mild, slightly sweet flavor that pairs beautifully with the apples. You can substitute a small yellow onion if needed.
- Brown sugar: Brown sugar adds sweetness and helps the apples and shallots caramelize as they cook.
- Dijon mustard: Coarse-ground Dijon mustard adds a tangy flavor that balances the sweetness of the apples. Regular Dijon mustard can also be used.
- Lemons: Fresh lemon juice brightens the sauce and keeps the flavors balanced. Freshly sliced lemon also makes a pretty garnish.
- Honeycrisp apples: Honeycrisp apples are sweet, crisp, and hold their shape well while cooking. Other firm apples like Fuji, Pink Lady, or Gala can also be used.
- Fresh thyme: Thyme adds a fresh, earthy flavor that pairs well with the chicken and apples. It can be left out or replaced with another fresh herb.
FAQs
Can I use chicken breasts instead of chicken thighs?
Yes! Chicken breasts can be used in place of chicken thighs. Keep in mind that chicken breasts are leaner and can dry out more easily, so watch the cooking time and cook until they reach 165°F.
What kind of apples work best for this recipe?
Honeycrisp apples work well because they are sweet, crisp, and hold their shape as they cook. You can also use other firm apples like Fuji, Pink Lady, or Gala.
Can I make Dijon Apple Shallot Chicken ahead of time?
Yes. You can prepare this chicken ahead of time and gently reheat it before serving. The apples may soften a little more after reheating, but the flavors will still be delicious.
Can I use regular Dijon mustard instead of coarse-ground Dijon?
Yes. Coarse-ground Dijon adds a little texture, but regular Dijon mustard works well and will still give the sauce its tangy flavor.
Can I freeze Dijon Apple Shallot Chicken?
Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat gently before serving.
What to Serve with Dijon Apple Shallot Chicken
This chicken has a sweet and savory sauce that pairs well with simple sides. Here are a few ideas to make it a complete meal.
- Mashed potatoes: Creamy mashed potatoes are perfect for soaking up the Dijon apple sauce.
- Rice: White rice, brown rice, or wild rice all work well with the flavorful sauce.
- Roasted vegetables: Roasted carrots, parmesan green beans, or roasted Brussels sprouts add a simple and delicious side.
- Crusty bread: A warm loaf of bread (like a French baguette or simple sourdough) is great for scooping up every bit of the sauce.
How to Store Dijon Apple Shallot Chicken
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the chicken gently in a skillet over medium-low heat until heated through. Add a splash of chicken broth or water if the sauce needs to loosen.
You can also freeze Dijon Apple Shallot Chicken. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.
Dijon Apple Shallot 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 & Shallots
- 1 tablespoon unsalted butter
- 2 medium shallots, thinly sliced
- ¼ cup (50 g) light brown sugar, packed
- 2 tablespoons coarse ground Dijon mustard
- 3 tablespoons freshly squeezed lemon juice, from about 2 medium lemons
- 2 large Honeycrisp apples, cored and sliced into ½-inch slices
- 1 medium lemon, sliced for garnish
- Fresh thyme sprigs, for garnish
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides evenly with Italian seasoning, paprika, chili powder, salt, and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 6 to 8 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate and tent with foil to keep warm.
- In the same skillet, melt the butter. Add the sliced shallots and cook for 2 to 3 minutes, until softened and lightly golden.
- Stir in the brown sugar, Dijon mustard, and lemon juice, scraping up any browned bits from the bottom of the skillet.
- Add the apple slices and cook for 5 to 6 minutes, flipping halfway through, until the apples are slightly softened and caramelized but still hold their shape.
- Return the chicken to the skillet and turn to coat it in the apple shallot sauce.
- Garnish with fresh thyme and lemon slices. Serve warm.
Did you make this recipe?
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