Description
Tender chicken cooked with caramelized Brussels sprouts and apples in a savory-sweet apple cider glaze. A cozy one-pan meal that’s simple, flavorful, and perfect for fall dinners.
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs (or chicken breasts)
Vegetables and Fruits:
- 1 lb Brussels sprouts, trimmed and halved
- 2 apples, sliced (Honeycrisp or Fuji work well)
- 1 small red onion, sliced
Other:
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup apple cider
- 2 tbsp Dijon mustard
- 2 tbsp honey or maple syrup
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry and season generously with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down until golden, about 4–5 minutes. Flip and cook 2 minutes more. Remove and set aside.
- Add butter, Brussels sprouts, onion, and apples to skillet. Cook 5–6 minutes until slightly browned.
- Stir in garlic, apple cider, mustard, honey, and thyme. Simmer 2–3 minutes.
- Nestle chicken back into skillet, skin-side up. Spoon sauce over vegetables.
- Transfer skillet to oven and roast 20–25 minutes, or until chicken reaches 165°F internally.
- Serve warm, drizzling pan juices over chicken and vegetables.
Notes
- Substitute pears for apples for a sweet variation.
- Use boneless chicken thighs to reduce cooking time by 5–7 minutes.
- Serve with crusty bread or mashed potatoes to soak up the cider sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-Pan / Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 20g
- Sodium: Approximately 400mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 7g
- Unsaturated Fat: Approximately 15g
- Trans Fat: 0g
- Carbohydrates: Approximately 30g
- Fiber: Approximately 6g
- Protein: Approximately 30g
- Cholesterol: Approximately 120mg
