Tender and juicy apple dijon braised chicken thighs with potatoes and carrots is packed with incredible flavours that will have you craving for more. It's garlicky, has classic fall flavours with apple, and a hint of dijon mustard. So so delicious. And the chicken? The chicken is juicy, tender and so succulent that it literally falls off the bone, yet super crispy on the outside. But my favourite part is probably how incredibly easy it is to prepare in one pot or skillet. And the leftovers are even better.
What is Braised Chicken?
Braised chicken refers to the method used to cook the chicken. This two-part method requires you to first sear the chicken for an ultimate crispy skin. Second, you need to add some liquid to allow the chicken to stew or simmer in the juices. This results in chicken that is super tender and succulent, yet crispy on the outside.
Ingredients in Apple Dijon Chicken
- chicken thighs
- chicken seasoning - olive oil, Italian seasoning, salt and pepper.
- apple
- dijon mustard
- onions and garlic
- potatoes
- carrots
- paprika
- soy sauce
- water - liquid to braise the chicken.
- parsley - for garnish.
You will also need a cast-iron skillet or dutch oven.
How to Make the Best Apple Dijon Braised Chicken Thighs
- Prep the chicken. Pat dry each chicken thigh with a paper towel completely before adding seasoning. This helps create extra crispy skins when searing. Add olive oil, Italian seasoning, salt, and pepper in a bowl and mix well with a spoon to combine. Generously smear the seasoning mixture all over the chicken thighs, on both sides (using disposable gloves helps make clean up easier).
- Sear the chicken. Heat the remaining olive oil in a cast-iron skillet over medium high heat for 2 minutes until the oil starts to sizzle and shimmer. Place the chicken thighs with the skin side down on the skillet, and sear for 2 minutes until the skin turns brown and crispy. Flip the chicken over and cook on the other side for another 2 minutes. Remove the chicken thighs from the skillet and place them on a plate.
- Sauté vegetables. On the same skillet, add chopped onions, garlic, grated apple and paprika, and stir well to combine. Cook for 2 minutes until fragrant. You should notice the onions and garlic start browning. Add in potatoes and carrots. Stir well with a spatula to combine. Add in Dijon mustard and soy sauce. Mix well to coat the mixture evenly with seasoning.
- Simmer. Place the chicken thighs on top of the vegetable mixture, with the skin side facing up. Add 2 cups of water (the liquid mixture should cover about ⅓ of the chicken thighs in height). Bring the mixture to a simmer.
- Bake. Transfer the skillet into the preheated 450 F oven and bake for 35 minutes, until the internal temperature for the chicken thighs reaches 165F. The liquid mixture should thicken nicely. Remove the skillet from the oven and let it rest for 10 minutes before serving. If the liquid has not thickened enough and it is still too watery, place the skillet back on the stove and bring to a simmer for another 10 minutes, or until desired consistency is reached.
How to Serve Braised Chicken
Serve braised chicken with a rice pilaf or plain basmati rice, and drizzle the extra liquid from the skillet over top of the rice and chicken thighs. Garnish with chopped parsley on top. Don't forget some bread to soak up all the juice from the bottom of the skillet. I love to dip some homemade no yeast biscuits or ciabatta rolls in there. So delicious.
If you are looking to add some more sides in addition to the vegetables in the pan, try creamy mashed potatoes, nutty green beans, or easy roasted cauliflower.
How to Store Braised Chicken
This recipe makes for some incredibly delicious leftovers. That's just how it goes when you braise meat, the leftovers just get even better. To store, transfer to an airtight container with any juice that is left in the pan and place in the refrigerator for up to 4 days.
More One Pan Chicken Recipes
- Meal Prep Sheet Pan Balsamic Chicken and Vegetables
- Roasted Spatchcock Chicken (Butterflied Chicken)
- Sheet Pan Soy-Glazed Chicken Thighs
- One Pot Spanish Chicken and Rice
- Chicken Thighs with Green Beans and Potatoes
- One Pot Coconut Curry Chicken and Rice
- Dutch Oven Whole Roast Chicken
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Apple Dijon Braised Chicken Thighs
- Total Time: 1 hour
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Tender and juicy apple dijon braised chicken thighs with potatoes is juicy, tender and so succulent that it falls off the bone, yet so crispy outside.
Ingredients
- 8 chicken thighs, bone-in skin on
- 3 tablespoons olive oil, divided
- 1 tablespoon Italian seasoning
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- 1 cup onions, finely chopped
- 2 tablespoons garlic, minced
- 1 apple, grated
- 1 teaspoon paprika
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into 1-inch pieces
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 cups water
- 1 tablespoon parsley, finely chopped (for garnish)
Instructions
- Preheat oven to 450 F. Pat dry each chicken thigh with a paper towel completely before adding seasoning. This helps create extra crispy skins when searing.
- Add 1 and ½ tablespoons olive oil, Italian seasoning, salt, and pepper in a bowl and mix well with a spoon to combine. Generously smear the seasoning mixture all over the chicken thighs, on both sides (using disposable gloves helps make clean up easier).
- Heat the remaining olive oil in a cast-iron skillet over medium high heat for 2 minutes until the oil starts to sizzle and shimmer. Place the chicken thighs with the skin side down on the skillet, and sear for 2 minutes until the skin turns brown and crispy. Flip the chicken over and cook on the other side for another 2 minutes. Remove the chicken thighs from the skillet and place them on a plate.
- On the same skillet, add chopped onions, garlic, grated apple and paprika, and stir well to combine. Cook for 2 minutes until fragrant. You should notice the onions and garlic start browning.
- Add in potatoes and carrots. Stir well with a spatula to combine. Add in Dijon mustard and soy sauce. Mix well to coat the mixture evenly with seasoning.
- Place the chicken thighs on top of the vegetable mixture, with the skin side facing up. Add 2 cups of water (the liquid mixture should cover about ⅓ of the chicken thighs in height). Bring the mixture to a simmer.
- Transfer the skillet into the preheated oven and bake for 35 minutes, until the internal temperature for the chicken thighs reaches 165F. The liquid mixture should thicken nicely.
- Remove the skillet from the oven and let it rest for 10 minutes before serving. If the liquid has not thickened enough and it is still too watery, place the skillet back on the stove and bring to a simmer for another 10 minutes, or until desired consistency is reached.
- Serve with rice and drizzle the extra liquid from the skillet over top of the rice and chicken thighs. Garnish with chopped parsley on top.
Notes
Equipment used: cast-iron skillet (or dutch oven) and meat thermometer.
How to store: This recipe makes for some incredibly delicious leftovers. That's just how it goes when you braise meat, the leftovers just get even better. To store, transfer to an airtight container with any juice that is left in the pan and place in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Chicken
- Method: Oven
- Cuisine: American
Blair Lynch says
Very tasty recipe! Everyone loved it! I will definitely be making this again!