Crispy Baked Kosher Chicken Chops With Apple Stuffing

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When I first started keeping kosher, I missed those hearty meat and apple combinations that show up on so many dinner tables. The idea of tender protein paired with sweet, spiced apples just hits differently during the fall months. That’s when I developed this recipe using thick-cut chicken thighs that get pounded thin and treated like chops, then paired with a traditional apple stuffing that’ll remind you of all the best parts of holiday cooking.

The technique here makes all the difference. I pound the chicken thighs to an even thickness so they cook uniformly and get that satisfying crispy exterior. The key is starting them skin-side down in a hot oven-safe skillet, then flipping halfway through. This gives you a golden crust that rivals any traditional chop preparation. The apple stuffing cooks alongside, absorbing all those wonderful pan drippings while the apples caramelize and the bread gets perfectly crispy on top.

Getting the Perfect Crispy Chicken Texture

I’ve served this dish at Shabbat dinners and it always gets requests for the recipe. The combination works beautifully with roasted vegetables like Brussels sprouts or carrots, and a simple green salad cuts through the richness nicely. The stuffing can be prepped earlier in the day, which makes this a great option when you’re entertaining but don’t want to spend the whole evening in the kitchen.

Why This Apple Stuffing Works So Well

What I love most about this recipe is how it captures that comfort food feeling without compromising on kosher requirements. The chicken develops an incredibly satisfying texture, and the apple stuffing brings sweetness and warmth that makes the whole house smell amazing. It’s become one of my go-to recipes for when I want something that feels both familiar and special.

Crispy Baked Kosher Chicken Chops With Apple Stuffing - Ashkenazi Jewish recipe
When I first started keeping kosher, I missed those hearty meat and apple combinations that show up on so many dinner tables. The idea of tender protein paired with sweet, spiced apples just hits differently during the fall months. That's when I developed this recipe using thick-cut chicken thighs that get pounded thin and treated like chops, then paired with a traditional apple stuffing that'll remind you of all the best parts of holiday cooking. The technique here makes all the difference. I pound the chicken thighs to an even thickness so they cook uniformly and get that satisfying crispy exterior. The key is starting them skin-side down in a hot oven-safe skillet, then flipping halfway through. This gives you a golden crust that rivals any traditional chop preparation. The apple stuffing cooks alongside, absorbing all those wonderful pan drippings while the apples caramelize and the bread gets perfectly crispy on top. I've served this dish at Shabbat dinners and it always gets requests for the recipe. The combination works beautifully with roasted vegetables like Brussels sprouts or carrots, and a simple green salad cuts through the richness nicely. The stuffing can be prepped earlier in the day, which makes this a great option when you're entertaining but don't want to spend the whole evening in the kitchen. What I love most about this recipe is how it captures that comfort food feeling without compromising on kosher requirements. The chicken develops an incredibly satisfying texture, and the apple stuffing brings sweetness and warmth that makes the whole house smell amazing. It's become one of my go-to recipes for when I want something that feels both familiar and special.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Ashkenazi, Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 large boneless chicken thighs with skin about 2 pounds total
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
For the Apple Stuffing
  • 6 cups day-old challah bread cut into 1-inch cubes
  • 3 medium Granny Smith apples peeled and diced
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 3 tablespoons olive oil
  • 2 cups chicken broth kosher
  • 2 tablespoons fresh sage chopped
  • 1 tablespoon fresh thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Method
 

Prepare the Chicken
  1. Preheat your oven to 425°F. Place chicken thighs between plastic wrap and gently pound to even 3/4-inch thickness using a meat mallet.
  2. Pat chicken completely dry and season both sides with salt, pepper, paprika, and garlic powder. Let rest at room temperature for 15 minutes while preparing stuffing.
Make the Stuffing
  1. Heat 3 tablespoons olive oil in a large oven-safe skillet over medium heat. Add onion and celery, cooking until softened, about 5 minutes.
  2. Add diced apples, sage, thyme, salt, pepper, cinnamon, and nutmeg. Cook for 3-4 minutes until apples start to soften.
  3. Add bread cubes and toss to combine. Pour chicken broth over mixture and stir gently until bread absorbs liquid. Remove from heat and transfer stuffing to a greased 9x13 baking dish.
Cook the Chicken and Stuffing
  1. Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Place chicken skin-side down and cook without moving for 4-5 minutes until golden brown.
  2. Flip chicken and immediately transfer skillet to preheated oven alongside the stuffing dish.
  3. Bake for 25-30 minutes until chicken reaches internal temperature of 165°F and stuffing is golden brown on top.
  4. Let chicken rest for 5 minutes before serving. Serve alongside the apple stuffing.

Notes

The chicken can be pounded and seasoned up to 4 hours ahead and refrigerated. Bring to room temperature before cooking. Leftover stuffing reheats well in a 350°F oven for 15 minutes. For extra crispy skin, place chicken under broiler for 2-3 minutes at the end of cooking.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 12g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.
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