Fall dinner, one pan
Apple Cider Chicken Skillet
The bacon-and-butter cider chicken, rebuilt with lean thighs, fresh apples and butternut squash in one skillet. Sweet, tangy, done in 35 minutes.
35minutes
4servings
36gprotein
380kcal est.
Method
- Pat the chicken dry and season with the paprika, half the salt and the pepper.
- Heat the oil in a 12-inch nonstick skillet over medium-high. Sear the chicken 5 minutes a side until browned and 165F inside. Move to a plate.
- Add the squash and the rest of the salt to the pan. Cover and cook 6 minutes, stirring once, until the edges brown and a fork goes in with a little push.
- Add the apples, shallot and sage. Cook uncovered 4 minutes until the apples color.
- Whisk the cider, broth and Dijon, pour into the pan and scrape up the brown bits. Simmer 5 minutes until reduced by about half.
- Return the chicken and its juices. Simmer 2 minutes, spooning the sauce over. Stir in the vinegar and serve from the pan.
What we swapped
The original fries six strips of bacon and finishes the sauce with four tablespoons of butter. Here the smoke comes from smoked paprika, the sauce gets its body from Dijon and a cider reduction, and butternut squash goes in the same pan so the side is already done. About 200 fewer calories a plate and twice the fiber.
Lightened up from Skillet Apple Cider Chicken by Allrecipes.
