Creamy Skillet Chicken Thighs with Cabbage & Apples
Crispy golden seared bone-in chicken thighs braised in a savory Dijon cider cream reduction with sweet caramelized apples and tender Savoy cabbage.
In a nutshell: This authentic french-american creamy skillet chicken thighs with cabbage & apples comes together in just 45 mins using simple whole ingredients. The chef's secret is to Render the skin over medium-high heat for 8-10 minutes without moving it for deep golden, . Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Ranked Serious Eats' most-saved recipe this week, this Creamy Skillet Chicken Thighs with Cabbage and Apples captures the very soul of autumn cooking. Bone-in, skin-on chicken thighs are seared to crackly golden perfection, then nestled into a bed of tender braised Savoy cabbage and caramelized Honeycrisp apple wedges bathed in a rich, tangy Dijon mustard and apple cider cream reduction.
Key Equipment
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- Large 12-inch cast iron skillet
- Tongs
- Instant-read thermometer
Chef's Pro-Tips
- Sear chicken skin skin-side down undisturbed: Render the skin over medium-high heat for 8-10 minutes without moving it for deep golden, shatteringly crisp skin.
- Use Savoy or green cabbage: Savoy cabbage has crinkly, tender leaves that absorb the creamy Dijon cider sauce like pasta ribbons.
- Keep skin above liquid: When returning chicken thighs to the skillet, sit them on top of the braised cabbage so the crispy skin stays above the simmering cream.
Ingredients
4
servings
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4 large bone-in skin-on chicken thighs, patted thoroughly dry
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1 tbsp olive oil, for searing
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2 tbsp unsalted butter, divided
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1 small head (about 5 cups) Savoy or green cabbage, cored and thinly sliced
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2 medium Honeycrisp apples, cored and sliced into 1/2-inch wedges
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1 small shallot, finely minced
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3 cloves garlic, minced
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¾ cup pure unfiltered apple cider, for braising pan
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½ cup low-sodium chicken bone broth, to balance sweetness
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½ cup heavy whipping cream, for velvety pan sauce
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2 tbsp whole grain or Dijon mustard, cuts richness with bright tang
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3 sprigs fresh thyme, plus leaves for garnish
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1 tsp kosher salt and freshly cracked black pepper, to taste
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Step-by-Step Instructions
Sear Chicken Thighs
Pat chicken thighs completely dry with paper towels. Season generously with salt and pepper. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Place chicken thighs skin-side down and sear undisturbed for 8-10 minutes until deeply golden and crispy. Flip and cook 4 minutes on the second side. Transfer chicken to a plate.
Caramelize Apples
Melt 1 tbsp butter in the rendered chicken fat. Add sliced apples and sear for 3 minutes until lightly browned on both sides. Transfer apples to plate with chicken.
Braise Cabbage & Aromatics
Add remaining butter, shallots, and garlic to the skillet, cooking for 1 minute. Add shredded cabbage, tossing in pan juices for 4-5 minutes until wilted.
Make Dijon Cider Cream Sauce
Pour in apple cider, chicken broth, Dijon mustard, and thyme sprigs. Stir well, scraping up browned bits from bottom of pan. Stir in heavy cream and bring to a gentle simmer.
Nestle & Simmer to Finish
Nestle seared chicken thighs and apple wedges back into the skillet on top of the cabbage (keeping chicken skin exposed to keep it crisp). Simmer on medium-low for 12-15 minutes until chicken registers 165°F (74°C). Garnish with fresh thyme and serve immediately!
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonFrequently Asked Questions
Yes! Boneless skinless thighs will cook faster (about 15-18 minutes total), but bone-in thighs yield the most flavorful pan drippings for the cabbage braise.
Honeycrisp, Pink Lady, or Braeburn apples hold their structure and won't turn into applesauce while braising in the skillet.
Buttery mashed potatoes, crusty French bread, or buttered egg noodles soak up the cider Dijon cream sauce perfectly.
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