For extra flavor, try using bone-in, skin-on chicken breasts instead of thighs. A touch of Dijon mustard in the cream sauce can add a delightful tang. Serve with a side of mashed potatoes or roasted vegetables for a complete meal.
Baked Chicken Thighs with Apples and Onions
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS58
Embrace the autumnal spirit with this comforting dish. Chicken thighs bake to succulent perfection amidst sweet apples and caramelized onions, all bathed in a luscious cider-infused cream sauce. It's a symphony of savory and sweet that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol92 mg
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Fiber2 g
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Protein20 g
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Saturated Fat8 g
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Sodium383 mg
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Sugar16 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Season chicken thighs generously on both sides with salt and pepper. (5 minutes)
02
StepHeat vegetable oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown, about 4 minutes per side. Transfer chicken to a plate and set aside. (10 minutes)
03
StepAdd sliced onions to the skillet and sauté until softened and lightly browned, about 3 minutes. Pour in apple cider and chicken stock, scraping up any browned bits from the bottom of the pan. Stir in thyme and salt. Simmer until the onions are tender and the sauce has slightly reduced, about 4-5 minutes. Turn off the heat. (10 minutes)
04
StepReturn chicken thighs to the skillet, nestling them among the onions. Arrange apple slices around the chicken. Cover the skillet with a lid or aluminum foil. (5 minutes)
05
StepBake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken to a plate. In a small bowl, whisk together heavy cream and cornstarch until smooth. Gently stir the cream mixture into the sauce in the skillet. Place chicken back into the skillet and spoon some of sauce over chicken. (5 minutes)
06
StepReturn skillet to the oven and bake, uncovered, until the chicken is cooked through, the juices run clear when pierced with a fork, and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C), about 15 minutes more. (15 minutes)
07
StepLet the dish rest for 5 minutes before serving. Spoon the apples and sauce over the chicken thighs and serve immediately.
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Paris Grant
Jun 15, 2025I recommend using a cast iron skillet for best results. Keeps everything hot!
Josiah Torphy
Jun 11, 2025This is a perfect fall recipe. So comforting!
Mitchel Goldner
Apr 17, 2025The chicken skin got nice and crispy during the searing process. Will definitely make this again.
Seamus Weissnat
Apr 10, 2025I added a splash of apple brandy to the sauce for extra depth. Delicious!
Ken Wolf
Feb 7, 2025I used bone-less chicken thighs and reduced cooking time. Still turned out great!
Alycia Buckridge
Jan 23, 2025I didn't have fresh thyme, so I used dried and it worked just as well.
Houston Breitenberg
Oct 30, 2024Be careful not to overcook the apples, they can get mushy.
Aisha Hermankirlin
Oct 30, 2024Make sure to sear the chicken for that crispness!
Josiane Ward
Oct 26, 2024This was so easy to make and the flavors were incredible! My family loved it.
Pearl Lueilwitz
Oct 11, 2024Doubled the sauce – it’s amazing!