One Pan Chicken & Apples | Kitchen Recipe | The Key Ingredient | PBS North Carolina

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth offers a lighter option while water with seasoning can reduce costs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine can be a cost-effective alternative.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey is a natural sweetener, while white sugar is often less expensive.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken thighs

Chicken breasts are leaner, while bone-in thighs can be more economical.

Blot chicken thighs dry with paper towels.

Season both sides of the chicken thighs generously with salt and black pepper.

Heat a cast iron skillet over medium heat and add a mix of olive oil and butter.

Place chicken thighs skin-side down in the skillet and listen for sizzling to ensure the pan is hot enough.

Cook chicken for about 12 minutes until the skin is golden and crispy, then flip them over.

Prepare the pan dressing by cutting up 2 apples and mixing them with brown sugar, dry mustard, salt, pepper, and apple pie spice.

Cut and peel the onion, then julienne it and add to the bowl with the apples.

Add fresh thyme leaves to the apple and onion mixture, then add bread cut into large bite-sized pieces and toss to combine.

Soak dried cherries in apple cider vinegar to plump them up and set aside.

Once chicken is flipped and browned, make space in the skillet and add the pan dressing around the chicken.

Transfer the skillet to a hot oven and cook for an additional 25 minutes.

Check the chicken to ensure it is cooked through and the apples are tender but not falling apart.

Serve the chicken on a plate with the pan dressing and garnish with plumped cherries and a drizzle of the vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens