Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts or 6 boneless chicken thighs

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

• 1/2 teaspoon garlic powder

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

For the Apple Cider Pan Sauce

• 1 medium yellow onion, thinly sliced

• 2 crisp apples, such as Honeycrisp, Gala, Fuji, or Pink Lady, cored and sliced

• 2 cloves garlic, minced

• 1 cup apple cider

• 1/2 cup low-sodium chicken broth

• 1 tablespoon Dijon mustard

• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

• 1 tablespoon unsalted butter, for finishing

• Optional: 1 teaspoon apple cider vinegar for a brighter finish

Instructions

1. Heat the oven: Preheat the oven to 400°F. Pat the chicken dry with paper towels, then season both sides with salt, pepper, thyme, and garlic powder.

2. Sear the chicken: Heat the olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Add the chicken and cook for about 3 to 4 minutes per side, until lightly browned. The chicken does not need to be fully cooked at this stage. Transfer it to a plate.

3. Cook the apples and onions: Reduce the heat to medium. Add the sliced onion to the same skillet and cook for 3 to 4 minutes, stirring occasionally. Add the apples and cook for another 2 to 3 minutes, just until they begin to soften around the edges. Stir in the garlic and cook for about 30 seconds.

4. Build the sauce: Pour in the apple cider and chicken broth, scraping up the browned bits from the bottom of the skillet. Whisk in the Dijon mustard and thyme. Let the mixture simmer for 2 to 3 minutes so the flavors begin to come together.

5. Finish in the oven: Return the chicken and any accumulated juices to the skillet, nestling the pieces among the apples and onions. Transfer the skillet to the oven and bake for 12 to 18 minutes, depending on the thickness and cut of the chicken, until the center reaches 165°F.

6. Finish and serve: Carefully remove the skillet from the oven. Stir 1 tablespoon butter into the sauce. If you prefer a little more brightness, add the optional apple cider vinegar. Taste and adjust seasoning. Spoon the apples, onions, and cider sauce over the chicken before serving.

Kitchen Note: Always use a food thermometer to confirm that chicken has reached a safe internal temperature of 165°F in the thickest part.

Helpful Tips

• Chicken thighs are especially forgiving and stay juicy, but chicken breasts work beautifully if they are similar in thickness.

• Use apple cider rather than apple juice when possible. Cider usually provides a deeper apple flavor that stands up better to the savory ingredients.

• Choose apples that hold their shape when cooked. Honeycrisp, Pink Lady, Fuji, and Gala are all good options.

• For a richer sauce, stir in 2 tablespoons of heavy cream after the chicken comes out of the oven.

• If your skillet is not oven-safe, transfer the sauce, apples, onions, and chicken to a baking dish before the final baking step.

Make-Ahead & Storage

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a small splash of broth or cider if the sauce has thickened.

You can slice the onions and apples a few hours ahead, but toss the apple slices with a small amount of lemon juice to slow browning. The chicken can also be seasoned earlier in the day and kept refrigerated until cooking time.

A Simple Taste of Fall

This is the kind of dinner that makes the transition from summer to fall feel easy: warm enough for a cooler evening, fresh enough for September, and simple enough for a weeknight.

Pair it with roasted Brussels sprouts, green beans, mashed potatoes, wild rice, or crusty bread to soak up the cider sauce. It is also an easy recipe to double when you are feeding a larger table.