Skillet Chicken with Apple Butter Pan Sauce

Juicy seared chicken thighs finished in a glossy apple butter, Dijon, thyme, and broth pan sauce for an easy one-skillet dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken thighs
• 0.333 cup apple butter
• 0.5 cup chicken broth
• 1 tbsp dijon mustard
• 1 tsp dried thyme
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp olive oil

Cooking instructions

1. Pat the chicken thighs dry, then season both sides with the salt and pepper. (about 3 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5 to 7 minutes per side, until deeply browned and the thickest pieces reach 165°F (74°C). Transfer the chicken to a plate. (about 15 min) — Medium-high heat
3. Reduce the heat to medium. Add the broth, apple butter, Dijon mustard, and thyme to the skillet, stirring and scraping up browned bits. Simmer for 2 to 3 minutes, until glossy and slightly thickened. (about 3 min) — Medium heat
4. Return the chicken and any accumulated juices to the skillet. Turn the chicken in the sauce and cook for 1 to 2 minutes, until hot and coated. (about 2 min) — Medium heat
5. Serve the chicken with the apple butter pan sauce spooned over it. (about 1 min)