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One Pan Apple Glazed Chicken Thighs | Crispy, yet juicy chicken thighs, cooked in a sweet apple and herb sauce, in one pan, and ready in just 30 minutes!  It's the perfect weeknight meal! | https://www.thechunkychef.com | #chickendinner #weeknightmeal #quickmeal #30minutemeal #apples #onepan #onepot
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5 from 3 votes

One Pan Apple Glazed Chicken Thighs

Juicy chicken thighs are seared with a crispy skin, then cooked with apples and herbs... all in one pan, and in 30 minutes!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Entree, Main Course
Cuisine: American
Servings: 6 servings
Calories: 413kcal
Author: The Chunky Chef


  • 6 bone-in, skin-on chicken thighs, excess fat trimmed
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 2 Tbsp extra virgin olive oil
  • 1 cup no sugar added apple juice (100% juice)
  • 1 tsp fresh thyme, minced (can substitute with 1/4 tsp dried thyme)
  • 1-2 medium gala or golden delicious apples (whatever variety apples you prefer)


  • Pat chicken dry and sprinkle with salt, black pepper, onion powder, garlic powder and paprika, on both sides.
  • To a large pan or skillet, add olive oil and heat over MED-HIGH heat until oil is shimmering.  Add chicken thighs, skin side down, and cook 4-5 minutes per side, until golden brown.  Remove to a plate.  If your pan isn't large enough, the browning can be done in batches.
  • Add apple juice and minced thyme to pan, using a wooden spoon to loosen the browned bits on the bottom of the pan.  Bring to a boil, and cook until liquid has reduced by half, a minute or two.
  • Add chicken back to the pan, scatter apples around the chicken, cover with lid, or aluminum foil, and cook over MED heat for 3-4 minutes.
  • Spoon a little of the sauce over the chicken and serve.
  • If you'd like the sauce to be a little thicker, remove chicken from pan, add 1 Tbsp cornstarch and 1 Tbsp water to a small dish, whisk to combine, then pour into pan and stir until all combined.  Cook a minute or two, stirring often, and return chicken to pan after sauce is thickened.


Boneless skinless chicken breasts or thighs can be substituted.  Adjust cooking times as needed.


Calories: 413kcal