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Chicken Thighs with Apples

Heart Healthy Chicken Thighs with Apples Recipe

                   
Chicken Thighs with Apples
Saucy, spiced chicken, chopped apples, and cider take center stage in this heart-healthy poultry recipe. Spark up your next chicken dinner with this delicious oven-baked thigh recipe.
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Ingredients
Recipe yields 8 servings
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
1/4 tsp salt
3 lbs boneless, skinless chicken thighs
2 tsp olive oil
1 medium onion, finely chopped
2 large apples, peeled, cored and cut into 1/2-inch pieces
2 carrots, peeled and sliced in 1/4-inch-thick rounds
3/4 cup apple cider plus 3 Tbsp apple cider
3/4 cup low-sodium chicken broth (gluten free if needed)
1 Tbsp honey
2 Tbsp cornstarch
1 tsp chopped fresh sage
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Directions
Step 1

Preheat the oven to 300°.

Step 2

In a small bowl, combine the cinnamon, ginger, nutmeg and salt. Rub the spice mixture all over the chicken.

Step 3

Lightly coat an ovenproof skillet with nonstick cooking spray and heat over medium-high heat until hot. Add chicken and cook until just browned, about 3 minutes on each side. Transfer chicken to a plate and set aside.

Step 4

In the same skillet, add the oil and heat over medium-high heat until hot. Add the onion and sauté until softened, about 3 minutes. Add the apples and carrots and cook for 2 to 3 minutes, stirring. Add 3/4 cup of the apple cider, the broth and honey and bring to a boil. Add the browned chicken thighs. Cover the pan and transfer to the oven. Bake for about 1 hour, or until the chicken is cooked through and tender.

Step 5

Transfer the chicken, apple pieces and carrots to a platter. Return the skillet to the stove, and bring the liquid remaining in skillet to a boil over high heat.

Step 6

In a small bowl, whisk the remaining 3 tablespoons apple cider and the cornstarch until the cornstarch dissolves. Whisk the cornstarch mixture into the liquid in the pan and cook until liquid thickens. Remove the pan from the heat and pour sauce over chicken and apples. Garnish with sage.

Time: 105 minutes
Servings: 8
Calories: 260
Make this for: Gluten Free Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 2/3 cup
Per serving:
calories:260
total fat:8g
sat fat:2g
cholesterol:155mg
sodium:235mg
total carb:13g
fibers:1g
proteins:31g

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About This Healthy Recipe

When you want a new twist on cooking with chicken, give this sweet and savory chicken dish a try. This heart healthy chicken recipe uses skinless chicken thighs instead of chicken breasts, keeping the dish juicy without the need for much added fat. But what really makes this a standout chicken dish is the interesting combination of flavors. The chicken is accented by apples, honey, cinnamon, ginger and nutmeg, in addition to the more savory flavors of onion, carrots and sage. It’s a great fall recipe and one that evokes comfort on a cool or rainy day. And not only will adults love this dish, but kids will love it, too, making it a family-friendly meal that can please everyone at the table. Since there’s no flour in the recipe, it’s also a great option if you need to eat gluten-free (just check the label on the chicken broth before using).

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Heart Healthy Chicken Thighs with Apples Recipe
Ingredients
Recipe yields 8 servings
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
1/4 tsp salt
3 lbs boneless, skinless chicken thighs
2 tsp olive oil
1 medium onion, finely chopped
2 large apples, peeled, cored and cut into 1/2-inch pieces
2 carrots, peeled and sliced in 1/4-inch-thick rounds
3/4 cup apple cider plus 3 Tbsp apple cider
3/4 cup low-sodium chicken broth (gluten free if needed)
1 Tbsp honey
2 Tbsp cornstarch
1 tsp chopped fresh sage
Directions
Step 1

Preheat the oven to 300°.

Step 2

In a small bowl, combine the cinnamon, ginger, nutmeg and salt. Rub the spice mixture all over the chicken.

Step 3

Lightly coat an ovenproof skillet with nonstick cooking spray and heat over medium-high heat until hot. Add chicken and cook until just browned, about 3 minutes on each side. Transfer chicken to a plate and set aside.

Step 4

In the same skillet, add the oil and heat over medium-high heat until hot. Add the onion and sauté until softened, about 3 minutes. Add the apples and carrots and cook for 2 to 3 minutes, stirring. Add 3/4 cup of the apple cider, the broth and honey and bring to a boil. Add the browned chicken thighs. Cover the pan and transfer to the oven. Bake for about 1 hour, or until the chicken is cooked through and tender.

Step 5

Transfer the chicken, apple pieces and carrots to a platter. Return the skillet to the stove, and bring the liquid remaining in skillet to a boil over high heat.

Step 6

In a small bowl, whisk the remaining 3 tablespoons apple cider and the cornstarch until the cornstarch dissolves. Whisk the cornstarch mixture into the liquid in the pan and cook until liquid thickens. Remove the pan from the heat and pour sauce over chicken and apples. Garnish with sage.

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