One Pan Apple Chicken with Cider Mustard Sauce

One Pan Apple Chicken with Cider Mustard Sauce

Savory apple chicken with cider mustard sauce is so easy, relatively quick (45 minutes), and a one-pan dinner delight your family will devour.

One Pan Apple Chicken with Cider Mustard Sauce

One Pan Apple Chicken with Cider Mustard Sauce

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 6


  • 1 tbsp olive oil
  • 6 bone-in skin-on chicken thighs, patted dry
  • 1 tsp Sea or kosher salt
  • 1 tsp Cracked black pepper
  • 2 sweet apples (gala, fuji, honeycrisp), thinly sliced
  • 1 tbsp apple cider vinegar
  • 2 tsp whole grain mustard
  • 1 c apple cider
  • ½ c chicken broth
  • 1 sprig fresh thyme, plus more for garnish


Heat oven to 375°F.

Heat olive oil over medium high heat in an oven-proof skillet like cast iron. Pat chicken dry, then season with salt and pepper. Cook skin side down until the skin is browned and easily releases from the pan, 8-10 minutes. Flip the chicken and cook skin side up for 1 minute. Remove chicken and set aside on a plate.

Add the apples and saute in the rendered fat, stirring occasionally, until slightly caramelized, 2-3 minutes..

Add the apple cider vinegar to the skillet to deglaze, stirring up any browned bits from the bottom of the pan. Add the mustard, apple cider, and chicken broth, stirring to mix completely.

Nestle the chicken thighs in between the apple slices. Transfer the skillet to the oven and braise until the chicken is cooked through and reaches 165°F using an instant read thermometer, 20-25 minutes depending on size.

Plate the chicken, and top with the apple slices, cider sauce, and fresh thyme to taste. Serve immediately.


If you prefer a thicker pan sauce, remove the chicken thighs and apples to a serving platter using a slotted spoon; tent the chicken and apples with foil to keep warm. Place the skillet over medium high heat and simmer until the sauce is reduced by half (5-8 minutes).

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One Pan Apple Chicken with Cider Mustard Sauce

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