Honey Mustard Chicken with Apples


Adapted from Food Network

Not only is this one-skillet dish easy to prepare, it has the perfect balance of sweet, tangy and tart.

  • Serving Size
  • Yields
    5 Servings

Nutrition Facts

  • KCal: 470kal
  • Carbs: 16g
  • Fat: 33g
  • Protein: 29g
  • Sodium: 237mg


  • 8 chicken thighs, bone-in (about 2 ½ lbs)
  • 2 Tablespoons extra virgin olive oil
  • 1 medium yellow onion, cut into wedges
  • 2 large New York Cortland apples, cored and cut into wedges
  • 1 cup low-sodium chicken broth
  • 3 Tablespoon honey mustard
  • 1 ½ teaspoons unsalted butter
  • 1 Tablespoon all-purpose flour
  • 2 Tablespoons fresh parsley, minced
  • Salt and black pepper, to taste
  • (Optional) fresh rosemary, chopped


  1. Preheat oven to 450°F. In a medium bowl, season chicken with salt and pepper.
  2. Heat olive oil in a medium, oven-safe skillet and cook chicken skin-side down until golden brown. Flip chicken thighs and sear skinless side for 2-3 minutes. Remove chicken from pan and set aside.
  3. Add onion and apples to hot skillet and cook slightly until softened, adding oil if needed. Remove from heat and add broth and honey mustard, stirring to combine evenly.
  4. Place chicken, skin side up, into pan with apple sand onions and roast uncovered for 15- 20 minutes, until chicken reaches 165°F.
  5. Using a slotted spoon, transfer chicken, apples, and onions to serving bowls, reserving broth. Mix butter and flour together until it forms a paste, then add to broth. Simmer until broth reaches gravy-like consistency, then add chop rosemary if desired.
  6. Serve chicken and apples with gravy and hearty whole grain bread!