Chicken and Apples Skillet

Season chicken thighs with ½ tsp salt, black pepper, garlic powder, and Italian seasoning.

Heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side).

While the chicken is cooking, thinly slice the onion, then core and slice the apples. Once the chicken is cooked through, remove it from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.

In the same skillet, melt the butter then add the sliced apples and onions. Gently stir and cook over medium heat for 3-4 minutes until onions are translucent.

Now add the dried rosemary, cinnamon, ¼ tsp salt, brown sugar, Dijon mustard, apple cider, and chicken broth to the skillet. Give everything a stir and bring the skillet up to a simmer. Simmer the apples for 5-7 minutes until about half of the liquid has reduced.

Add the cooked chicken back to the skillet. Allow the chicken to heat through. Serve the chicken with cooked apples, onions, and some of the apple cider sauce spooned over top. Enjoy!