Bright, crisp fall apples with tender, juicy chicken thighs smothered in a sweet, tangy apple cider reduction—this is the dish you’ll be craving over and over as the evenings become cooler and the leaves begin to change.
Heat 1⁄2 tablespoon of oil in skillet over medium-high heat. Season chicken with half of the salt, pepper, and garlic. Sauté 5-6 minutes per side until browned.
Transfer chicken to a sheet tray and bake about 15 minutes or to an internal temperature of 165°F.
To the same pan, add remaining oil, onions, and apples. Season with salt, pepper, and garlic. Sauté about 8 minutes until apples are tender.
Add cider and mustard to pan and bring to a simmer. Stir in thyme and simmer 2-3 minutes until thick enough to coat a spoon.
Return chicken to pan to coat then serve with sauce over rice or with pasta.
