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
  1. 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.
  2. 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.
  3. 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.
  4. 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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