One Pan Chicken Chops With Apples – Easy Kosher Weeknight Dinner

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I’ve been making this one pan chicken and apple dish for years, and it never fails to make the house smell incredible while dinner cooks itself. The combination of bone-in chicken thighs (which I call ‘chicken chops’ because they’re thick and meaty like pork chops) with sweet apples creates something that feels both homey and special enough for company.

This recipe came to me during one of those rushed weeknight moments when I had chicken thighs defrosting and a bag of apples that needed using. I threw everything into my cast iron skillet and let the oven do the work. The chicken gets golden and crispy on top while staying juicy inside, and the apples break down into a naturally sweet sauce that pairs perfectly with the savory herbs.

Why Chicken Thighs Work Best for This Recipe

The secret is starting everything on the stovetop first. Searing the chicken skin-side down creates that beautiful golden color and renders out some of the fat, which then flavors the apples as they cook. Don’t skip this step, even though it’s tempting to just throw everything in the oven. Those few extra minutes make a real difference in the final dish.

The Secret to Perfect Apple Chicken

This works beautifully as a Shabbat dinner when you want something that can mostly cook hands-off, or as a regular weeknight meal when you need dinner ready in under an hour. I like serving it with roasted potatoes or rice pilaf to soak up all those lovely pan juices.

One Pan Chicken Chops With Apples - Easy Kosher Weeknight Dinner - Jewish recipe
I've been making this one pan chicken and apple dish for years, and it never fails to make the house smell incredible while dinner cooks itself. The combination of bone-in chicken thighs (which I call 'chicken chops' because they're thick and meaty like pork chops) with sweet apples creates something that feels both homey and special enough for company. This recipe came to me during one of those rushed weeknight moments when I had chicken thighs defrosting and a bag of apples that needed using. I threw everything into my cast iron skillet and let the oven do the work. The chicken gets golden and crispy on top while staying juicy inside, and the apples break down into a naturally sweet sauce that pairs perfectly with the savory herbs. The secret is starting everything on the stovetop first. Searing the chicken skin-side down creates that beautiful golden color and renders out some of the fat, which then flavors the apples as they cook. Don't skip this step, even though it's tempting to just throw everything in the oven. Those few extra minutes make a real difference in the final dish. This works beautifully as a Shabbat dinner when you want something that can mostly cook hands-off, or as a regular weeknight meal when you need dinner ready in under an hour. I like serving it with roasted potatoes or rice pilaf to soak up all those lovely pan juices.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Jewish, Kosher
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs about 2 pounds
  • 3 large apples Honeycrisp or Gala, cored and cut into wedges
  • 1 large yellow onion sliced into half-moons
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • 1/4 teaspoon paprika
  • 2 tablespoons chicken broth or white wine

Method
 

  1. Preheat oven to 400°F (200°C). Pat chicken thighs completely dry with paper towels and season both sides with 3/4 teaspoon salt, pepper, thyme, rosemary, and paprika.
  2. Heat olive oil in a large oven-safe skillet or cast iron pan over medium-high heat. Place chicken thighs skin-side down and cook for 5-6 minutes until skin is golden brown and crispy. Don't move them around. Flip and cook 2 more minutes.
  3. Remove chicken to a plate temporarily. Reduce heat to medium and add sliced onions to the same pan. Cook for 3-4 minutes until starting to soften, scraping up any browned bits from the bottom.
  4. Add minced garlic and cook for 30 seconds until fragrant. Add apple wedges and remaining 1/4 teaspoon salt, tossing everything together.
  5. Nestle the chicken thighs back into the pan, skin-side up, on top of the apple and onion mixture. Pour chicken broth around the edges of the pan.
  6. Transfer the entire skillet to the preheated oven and bake for 25-30 minutes, until chicken reaches an internal temperature of 165°F (74°C) and apples are tender.
  7. Let rest for 5 minutes before serving. Spoon the apple and onion mixture alongside the chicken, making sure to get all those flavorful pan juices.

Notes

If you don't have an oven-safe skillet, you can transfer everything to a 9x13 inch baking dish after step 4. The cooking time remains the same. Leftovers keep in the refrigerator for up to 3 days and reheat well in a 350°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 26g 33%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 580mg 25%
Dietary Fiber 3g 11%
Total Sugars 14g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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