Peanut Butter Chicken Skillet with Caramelized Apples and Thyme

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken thighs (or breasts)
• 2 firm-sweet apples, cored and sliced
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2–3 tbsp butter, divided
• 2 tbsp olive oil
• 2 tsp fresh thyme leaves (plus extra for garnish)
• 1/3 cup creamy peanut butter
• 1 1/4 cups low-sodium chicken broth
• 1/4 cup apple cider or unsweetened apple juice
• 1 tbsp soy sauce or tamari
• 1 tbsp Dijon mustard
• 1–2 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar
• Salt, black pepper, and optional red pepper flakes

Do This

• 1. Season chicken with salt, pepper, and a pinch of paprika. Heat oil and 1 tbsp butter in a large skillet over medium-high; brown chicken 4–5 minutes per side. Transfer to a plate.
• 2. In the same skillet, add remaining butter, apples, and onion. Cook 6–8 minutes until golden and caramelized. Stir in garlic, thyme, and a pinch of salt for 1 minute.
• 3. Whisk peanut butter, broth, apple cider, soy sauce, Dijon, honey, and vinegar in a bowl until smooth.
• 4. Pour peanut mixture into the skillet. Scrape up browned bits, bring to a simmer, and adjust seasoning.
• 5. Nestle chicken (and any juices) back into the skillet. Simmer gently 7–10 minutes until chicken reaches 165°F (74°C) and sauce thickens.
• 6. Stir in a final knob of butter and more thyme. Simmer 1–2 minutes until the sauce is glossy and coats the chicken and apples.
• 7. Serve chicken, apples, and sauce over mashed potatoes, rice, or crusty bread. Spoon extra sauce on top and garnish with thyme.

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Why You’ll Love This Recipe

• Sweet-tart caramelized apples and savory chicken are wrapped in a silky, peanut-butter pan sauce that feels restaurant-level but is very doable on a weeknight.
• Everything cooks in one skillet for easier cleanup and deeper flavor from all the browned bits.
• Balanced flavors: nutty, lightly sweet, gently tangy, and herby from fresh thyme.
• Versatile and cozy: serve over rice, mashed potatoes, or just with crusty bread to soak up that glossy sauce.

Grocery List

• Produce: 2 firm-sweet apples, 1 small yellow onion, 2 cloves garlic, 1 small bunch fresh thyme, optional lemon for serving
• Dairy: Unsalted butter, optional heavy cream (for a richer sauce)
• Pantry: Boneless, skinless chicken thighs or breasts, olive oil, creamy peanut butter, low-sodium chicken broth, apple cider or unsweetened apple juice, soy sauce or tamari, Dijon mustard, honey or maple syrup, apple cider vinegar, kosher salt, black pepper, smoked or sweet paprika, optional red pepper flakes, optional cornstarch

Full Ingredients

Chicken & Caramelized Apples

• 1 1/2 pounds boneless, skinless chicken thighs (about 6–8 pieces)
  • Sub: use 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally if thick.
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked or sweet paprika
• 2 tablespoons olive oil
• 2–3 tablespoons unsalted butter, divided
• 2 firm-sweet apples (such as Honeycrisp, Pink Lady, or Gala), cored and sliced into 1/4-inch-thick wedges
• 1 small yellow onion, halved and thinly sliced
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme leaves (plus extra small sprigs for garnish)
• Pinch red pepper flakes (optional, for gentle heat)

Glossy Peanut Pan Sauce

• 1/3 cup creamy peanut butter (natural or conventional, unsweetened preferred)
• 1 1/4 cups low-sodium chicken broth, divided
  • Use 1 cup for the sauce and up to 1/4 cup more if you want it looser.
• 1/4 cup apple cider or unsweetened apple juice
• 1 tablespoon soy sauce or tamari (for depth and saltiness)
• 1 tablespoon Dijon mustard
• 1–2 tablespoons honey or maple syrup (to taste)
• 1 tablespoon apple cider vinegar
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for extra-thick, glossy sauce)
• 1 tablespoon unsalted butter (to finish and add sheen)
• 2 tablespoons heavy cream or half-and-half (optional, for a slightly creamier sauce)

To Finish & Serve

• Fresh thyme leaves and small sprigs
• Freshly ground black pepper
• Flaky sea salt (optional, for finishing)
• Lemon wedges (optional, to brighten right before serving)
• Cooked rice, mashed potatoes, buttered egg noodles, or crusty bread, for serving

Step-by-Step Instructions

Step 1: Prep the Chicken and Apples

Pat the chicken dry on both sides with paper towels. This helps it brown nicely instead of steaming. In a small bowl, mix the kosher salt, black pepper, and smoked or sweet paprika. Sprinkle this seasoning evenly over both sides of the chicken and gently rub it in. Set aside at room temperature while you prep the other ingredients; this quick rest allows the seasoning to penetrate.

Core the apples and slice them into 1/4-inch-thick wedges; leave the peel on for color and texture. Halve the onion and thinly slice it. Mince the garlic and strip the thyme leaves from their stems until you have at least 2 teaspoons. Keep everything close to the stove so you can add ingredients quickly as you cook.

Step 2: Brown the Chicken

Heat a large, heavy skillet (10- to 12-inch cast iron or stainless steel works best) over medium-high heat. Add the olive oil and 1 tablespoon of the butter. When the butter has melted and the fat is shimmering, add the seasoned chicken in a single layer. Do not overcrowd the pan; if necessary, brown in two batches.

Let the chicken cook undisturbed for 4–5 minutes on the first side, until deeply golden-brown and it releases easily from the pan. Flip and cook another 3–4 minutes on the second side. The chicken does not need to be fully cooked yet; it will finish simmering in the sauce. Transfer the browned chicken to a plate and keep it warm. Leave all the flavorful browned bits in the pan; that is the foundation of your sauce.

Step 3: Caramelize the Apples and Onions

Reduce the heat to medium. Add another 1–2 tablespoons of butter to the same skillet. When melted, add the sliced apples and onion. Sprinkle with a small pinch of salt to help them soften and release their juices.

Cook, stirring only occasionally, for 6–8 minutes. You want the apples and onions to become golden and lightly caramelized in spots, not mushy. If the pan looks too dry or anything starts to scorch, reduce the heat slightly and add a splash of chicken broth or water to loosen things up. When the apples are tender and the onions are lightly browned, stir in the minced garlic, thyme leaves, and optional red pepper flakes. Cook for about 1 minute, just until fragrant.

Step 4: Build the Peanut Sauce Base

While the apples cook, whisk together the sauce ingredients in a bowl or large measuring cup: peanut butter, 1 cup of the chicken broth, apple cider (or juice), soy sauce, Dijon mustard, honey or maple syrup, and apple cider vinegar. Whisk until smooth and well combined; the mixture will look creamy and slightly thin.

Once the apples, onions, and aromatics are ready, pour the peanut-broth mixture into the skillet. Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pan. Those caramelized bits dissolve into the sauce, bringing a lot of savory depth. Bring the mixture to a gentle simmer over medium heat, stirring to fully incorporate the peanut butter with the pan juices.

Step 5: Simmer the Chicken in the Sauce

Once the sauce is simmering and looks uniform, taste it and adjust seasoning if needed, adding a bit more salt, pepper, or honey to suit your palate. The flavor should be balanced: lightly sweet, nutty, savory, and just a touch tangy.

Return the browned chicken and any juices on the plate to the skillet, nestling the pieces down into the sauce among the apples and onions. Reduce the heat to medium-low to maintain a gentle simmer. Cover the skillet partially with a lid (or loosely with foil) and cook for 7–10 minutes, turning the chicken once halfway through, until the chicken is cooked through. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part.

Step 6: Thicken and Gloss the Sauce

If you prefer a thicker, extra-glossy sauce, stir together the cornstarch and cold water in a small bowl to make a smooth slurry. Uncover the skillet and increase the heat to medium. Stir the cornstarch slurry into the simmering sauce and cook for 1–2 minutes, until the sauce thickens and becomes shiny, coating the chicken and apples.

Stir in the remaining 1 tablespoon of butter and, if using, the heavy cream or half-and-half. Simmer for another 1–2 minutes, stirring gently, until the butter melts and the sauce looks silky and rich. If the sauce gets thicker than you like, whisk in a splash or two of the remaining 1/4 cup chicken broth to loosen it to your desired consistency.

Step 7: Finish with Thyme and Serve

Turn off the heat. Sprinkle extra fresh thyme leaves over the top and add a few small thyme sprigs for a rustic look. Taste the sauce one final time and adjust with a pinch of salt, black pepper, or a squeeze of lemon juice if you want a brighter finish.

To serve, spoon a bed of rice, mashed potatoes, buttered noodles, or sliced crusty bread onto plates. Top with a piece or two of chicken, a generous scoop of caramelized apples and onions, and plenty of the glossy peanut pan sauce. Finish with a light sprinkle of flaky sea salt and more thyme if desired. Serve hot, passing extra sauce at the table.

Pro Tips

• Use firm apples. Choose firm-sweet varieties like Honeycrisp, Pink Lady, or Gala so the slices hold their shape and do not turn mushy in the sauce.
• Do not rush the browning. Deeply browning the chicken and letting the apples caramelize adds layers of flavor that make the finished dish taste much more complex.
• Adjust sauce thickness to taste. Add more broth for a looser, spoonable sauce, or use the cornstarch slurry for a thicker, clingy sauce that coats the chicken and apples.
• Balance the flavors. Taste before serving and tweak with honey (sweet), vinegar or lemon (tangy), and soy sauce (salty) until it tastes just right to you.
• Rest the chicken briefly. Let the chicken sit in the hot sauce off the heat for a couple of minutes before serving; it helps keep the meat juicy and allows flavors to meld.

Variations

• Spicy Peanut-Apple Skillet: Add 1–2 teaspoons of chili-garlic sauce or sriracha to the peanut mixture and increase the red pepper flakes for a sweet-and-spicy version.
• Creamier, almost stew-like: Replace 1/2 cup of the chicken broth with coconut milk or heavy cream for a richer, creamier sauce that leans slightly toward a peanut curry vibe.
• Pork or turkey swap: Use boneless pork chops or turkey cutlets instead of chicken. Adjust simmering time as needed until the meat reaches a safe internal temperature and is just cooked through.

Storage & Make-Ahead

Cool any leftovers completely, then transfer the chicken, apples, and sauce to an airtight container. Refrigerate for up to 3 days. Reheat gently in a covered skillet over low to medium-low heat, adding a splash of chicken broth or water to loosen the sauce if it thickened in the fridge. Stir occasionally until warmed through. You can also microwave individual portions in short bursts, stirring in between. This dish does not freeze perfectly because the sauce can separate slightly, but it is still acceptable if you do: freeze in an airtight container for up to 2 months and reheat very gently, whisking the sauce to bring it back together.

Nutrition (per serving)

Approximate values (without sides, using chicken thighs and 1 tablespoon honey): about 520 calories; 33 g protein; 29 g fat (8 g saturated); 27 g carbohydrates; 4 g fiber; 18 g total sugars; 780 mg sodium. Actual values will vary based on brands used, added salt, and whether you include cream or extra sweetener.