One of our new favorite meals is the Baked Chicken Thighs with Apples recipe I’m sharing today. This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream. You’ll want to pin this baked apple chicken recipe to make after a day of apple picking!
I developed this Baked Chicken with Apples recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Baked Chicken Thighs with Apples and Onions on Allrecipes here, keep reading to see the baked apple chicken recipe along with some of my cooking tips below, or Jump to Recipe directly.
More chicken thighs recipes like this baked chicken and apples:
- Ranch-Baked Chicken Thighs with Bacon, Brussels Sprouts, and Potatoes
- Instant Pot Keto Chicken Thighs in Lemon-Garlic Cream Sauce
- Instant Pot Garlic-Sesame Chicken
- Instant Pot Estofado de Pollo (or Pollo Guisado, Puerto Rican-Style Chicken Stew)
How to make Baked Chicken with Apples
To make this baked apple chicken, start by preheating the oven to 350 degrees F. Season both sides of 4-5 bone-in, skin-on chicken thighs with salt and pepper.
Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat (I use my Le Creuset 3.5-quart enameled cast iron braiser). Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate and keep warm.
Add sliced onions (from one medium onion) to the skillet and sauté until they just start to brown, about 3 minutes. Pour in some apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits.
Stir in thyme and some more salt. Simmer until the onions are soft (about 4 to 5 minutes) then turn off the heat.
Add the browned chicken thighs back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil, then bake in the preheated oven for 15 minutes. Remove the skillet from the oven and carefully uncover. Transfer the chicken thighs from the skillet to a plate and keep warm.
Whisk some heavy cream and cornstarch together in a small bowl to make a cornstarch slurry (used for thickening sauces).
Stir the cornstarch slurry gently into the sauce in the skillet, then place the chicken back into the skillet. Spoon some of the sauce over the chicken thighs.
Return the skillet to the oven and cook the baked chicken and apples, uncovered, until the chicken is no longer pink at the bone and the juices run clear (about 15 minutes more).
Serve the baked apple chicken with the sauce. We like to have it with rice.
This baked chicken with apples and onions is SO good! Warm, hearty, and creamy with the best fall flavor. Here’s the Baked Chicken with Apples recipe! Enjoy!