Skillet Apple Chicken Thighs
|1 1/2 Tbsp olive oil, divided ||1 tsp Dijon mustard |
|4 (4 ounce) boneless, skinless chicken thighs ||1 Tbsp chopped fresh sage |
|1 tsp kosher salt, divided ||1 1/2 tsp chopped fresh rosemary |
|1 Tbsp Five-Spice seasoning ||2 medium apples, cored and thinly sliced |
|1/2 cup unsalted chicken stock ||1 small red onion |
- Heat a large skillet over medium-high heat. Add 1 1/2 tsp of olive oil to the pan. Swirl the pan to coat it with oil.
- Sprinkle the chicken evenly with 1/2 tsp salt, 1/4 tsp pepper, and the Five-Spice seasoning. Add the chicken to the pan and cook for 4 minutes on each side, until the chicken is no longer pink the center. Remove the chicken from the pan and cut into 1/2-inch cubes.
- Whisk together the chicken stock and mustard. Add remaining 1 Tbsp of olive oil to the pan and swirl to coat. Add the remaining 1/2 tsp of salt, 1/4 tsp of pepper, the sage, rosemary, apples, and onion. Cook for 4 minutes, stirring occasionally. Stir in the stock mixture. Return the chicken to the pan. Cook for 3 minutes, or until the liquid is reduced by half.
- Transfer to a warm platter. Serve about 4 ounces of cooked chicken and apples per plate.
Nutrients Per Serving: Calories 160, Protein 13g, Carbohydrate 10g,Total Fat 8g (1.7g saturated), Cholesterol 70mg, Sodium 400mg
Serve with a veggie for a fully balanced meal!
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Posted on Mon, October 1, 2018
by Angel Dale