Pan-Seared Chicken Thighs with Apple Compote

Crispy-skinned chicken thighs paired with a sweet-tart apple compote, creating a comforting meal with balanced flavors.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 medium, peeled and diced apples
• 1 tbsp butter
• 1 tbsp honey
• 1/2 cup chicken broth
• 1 tbsp, leaves chopped fresh thyme

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1 tbsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook for 10 minutes until skin is golden brown and crispy.
3. Step 3: Flip chicken and cook for 8 minutes more until internal temperature reaches 165°F (74°C), then transfer to a plate and set aside.
4. Step 4: Add diced apples and butter to the skillet, cooking for 3 minutes until apples soften. Stir in honey and chicken broth, then simmer for 5 minutes until sauce thickens slightly.
5. Step 5: Return chicken to skillet, spoon compote over the top, and cook for 2 more minutes to heat through, stirring in 1 tbsp chopped thyme.