Description
A cozy one-skillet meal featuring golden chicken thighs, sweet apples, and tender cabbage all roasted together in a tangy mustard-honey sauce. Perfect for fall dinners or any time you want comfort in a pan.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 3 garlic cloves, minced
- 1 large yellow onion, sliced
- 1/2 head green cabbage, thinly sliced
- 2 apples (such as Honeycrisp), sliced
- 1/2 cup chicken broth
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 400°F.
- In a small bowl, mix apple cider vinegar, Dijon mustard, and honey. Set aside.
- Heat olive oil in a cast iron skillet over medium-high heat. Season chicken with salt and pepper. Sear chicken skin-side down for 5–7 minutes until golden. Flip and sear for another 2–3 minutes. Remove from skillet.
- Add onions and garlic to the skillet. Cook until softened. Stir in cabbage and cook 3–5 minutes until it begins to wilt.
- Add sliced apples and pour in the vinegar-mustard-honey mixture. Stir gently. Nestle chicken on top. Pour chicken broth around the edges. Sprinkle with thyme.
- Transfer skillet to oven and roast for 25–30 minutes or until chicken reaches 165°F and cabbage is tender.
- Let rest for 5 minutes before serving. Spoon pan juices over the top before plating.
Notes
- Use firm apples like Honeycrisp or Pink Lady so they don’t get mushy.
- Brown the chicken well before roasting for deeper flavor.
- Add a splash more broth during roasting if needed to keep everything moist.
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 450
- Sugar: 10g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 110mg