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Crispy Baked Chicken Chops with Apple Stuffing - Jewish recipe
I've been making variations of this recipe for years, and it never fails to bring comfort to the dinner table. The idea came from wanting all the flavors of a traditional pork chop dinner but keeping everything kosher. Chicken thighs work beautifully here because they stay juicy while developing that crispy exterior we all crave. The apple stuffing is where this dish really shines. I use a mix of tart Granny Smith and sweet Honeycrisp apples, diced small so they cook evenly. The stuffing gets tucked right alongside the chicken, soaking up all those delicious pan juices while it bakes. Fresh sage and thyme make all the difference here. Don't skip the fresh herbs if you can help it. Getting the chicken crispy without frying takes a bit of technique, but it's not complicated. I pat the chicken completely dry, season it well, then start it skin-side down in a hot oven-safe skillet. This gives you that initial sear before everything goes into the oven together. The result is chicken with genuinely crispy skin and tender meat. This makes a perfect Shabbat dinner when you want something special but not too fussy. I serve it with roasted root vegetables or a simple green salad. The apple stuffing acts as both a side dish and a sauce, which keeps things simple. Kids love it too because the apples add just enough sweetness to balance the savory herbs.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 bone-in chicken thighs skin on, about 2.5 lbs total
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
For the Apple Stuffing
  • 3 cups day-old challah cut into 1/2-inch cubes
  • 2 large Granny Smith apples peeled and diced
  • 1 large Honeycrisp apple peeled and diced
  • 1 large onion diced
  • 2 celery stalks celery diced
  • 3 tablespoons olive oil
  • 2 tablespoons fresh sage chopped
  • 1 tablespoon fresh thyme leaves only
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups chicken broth

Method
 

Prepare the Chicken
  1. Preheat oven to 425°F. Pat chicken thighs completely dry with paper towels.
  2. Season both sides of chicken with salt, pepper, and garlic powder. Let sit at room temperature for 15 minutes.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and cook for 5-6 minutes until skin is golden and crispy.
  4. Flip chicken and cook another 3 minutes. Remove chicken to a plate and set aside.
Make the Stuffing
  1. In the same skillet with the chicken drippings, add 3 tablespoons olive oil and heat over medium heat.
  2. Add onion and celery, cooking for 5 minutes until softened. Add diced apples and cook another 3 minutes.
  3. Stir in sage, thyme, salt, and pepper. Add challah cubes and toss to combine.
  4. Pour chicken broth over the mixture and stir gently. The bread should be moist but not soggy.
Bake Together
  1. Nestle the seared chicken thighs on top of the stuffing mixture, skin-side up.
  2. Transfer skillet to the preheated oven and bake for 25-30 minutes.
  3. Check that chicken reaches an internal temperature of 165°F and skin is deeply golden.
  4. Let rest for 5 minutes before serving. The stuffing should be set but still moist from the chicken juices.

Notes

You can prepare the stuffing mixture up to a day ahead and refrigerate. Just add a few extra minutes to the baking time if starting from cold. If you don't have challah, any good quality white bread works well. The key is using day-old bread so it doesn't get mushy.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 580mg 25%
Dietary Fiber 3g 11%
Total Sugars 18g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.