Apple-Glazed Chicken with Grapes

Orchard fruit meets skillet chicken in this American one-pan dinner. Crisp-skinned thighs finish with an apple-cider glaze, firm apples, and juicy red grapes for a sweet-savory weeknight plate.

Serves 4 · 12 min prep · 40 min cook

Estimate for one serving

• 480 cal
• 32g protein
• 28g carbs
• 26g fat
• 3g fiber

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Ingredients

• 4 (about 2 lb) bone-in skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large shallot
• 3 garlic cloves
• 2 firm apples
• 1 1/2 cups seedless red grapes
• 1/2 cup apple cider
• 1 tbsp Dijon mustard
• 4 sprigs fresh thyme
• 1 tbsp butter
• 1 tsp apple cider vinegar

Instructions

1. 1Pat the chicken thighs dry and season both sides generously with salt and black pepper.
2. 2Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. 3Place chicken skin-side down and cook undisturbed 6 to 8 minutes until the skin is deep golden and crisp.
4. 4Flip the thighs and cook 3 minutes more on the second side, then transfer to a plate.
5. 5Reduce heat to medium, add sliced shallot to the same skillet, and cook 2 minutes until softened.
6. 6Stir in minced garlic and cook 30 seconds until fragrant.
7. 7Core and slice the apples into wedges and add them along with the grapes to the pan.
8. 8Pour in apple cider and stir in Dijon mustard, scraping up any browned bits from the bottom.
9. 9Nestle the chicken back into the pan skin-side up, tuck in thyme sprigs, and bring the liquid to a simmer.
10. 10Transfer the skillet to a 400°F oven and roast 18 to 22 minutes until chicken reaches 165°F internally and fruit is tender.
11. 11Remove the pan, discard thyme stems, and swirl in butter and a splash of apple cider vinegar to brighten the glaze.
12. 12Spoon the glossy apple-grape mixture over the chicken and serve immediately from the skillet.