Cinnamon Apply Chicken Skillet? You read that right! I know most people are probably thinking that cinnamon and apples are a flavor combination best left to oatmeal but I can assure you that this might be your new go to fall dinner.
Cinnamon is one of the best kept secrets when it comes to chicken. Many people are hesitant to use it in savory cooking altogether but trust me when I say it pairs well with this versatile white meat!
The robust cinnamon spice is balanced by the sweetness of the apples and the savory flavor of the bacon. The recipe says 4 slices of bacon but that’s just a guideline, I really don’t think you can use too much here.
This Cinnamon and Apple Chicken Skillet is light on carbs and will work great on those days of your elimination diet that you just don’t want any more rice. I made a side dish of a ton of roasted carrots and felt pleasantly full afterwards.
What Apples are the Best for Cooking?
Typically I opt for green Granny Smith Apples as my go to cooking and baking apple. For this recipe, however, I used Gala apples. Firm apples are the biggest characteristic to look for.
I honestly buy whichever one’s are on sale that day. Apples like HoneyCrisp can get pretty pricey so I’ll never say they’re mandatory for a recipe. This Cinnamon Apple Chicken Skillet just looks more appetizing with red appled than with green in my opinion so I grabbed a couple extra of the ones I’d be snacking on anyway.
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Ingredients
- 5 boneless, skinless chicken thighs
- 4 slices bacon
- 2 apples, cored and chopped
- 1 tsp cinnamon
- 1/2 tsp dried ground ginger
- 1/4 tsp cardamom
- 1 tsp dried rosemary
- salt and pepper
Instructions
- heat a large cast iron skillet over medium heat, add the bacon strips
- cook the bacon until crispy on both sides, about 10 minutes total
- remove the bacon and set aside
- leave a layer of bacon grease in the hot skillet, lower the heat to medium low
- salt and pepper the chicken thighs on both sides and place in the greased skillet
- cook about 5 minutes on one side, flip and add the apples and half of the cinnamon, ginger, and cardamom
- cook for an additional 5 minutes and then flip the chicken once more
- add the rest of the seasonings including the rosemary
- tear the bacon into bits and add the the pan
- serve hot
Cinnamon Apple Chicken
Ingredients
- 5 boneless skinless chicken thighs
- 4 slices bacon
- 2 apples cored and chopped
- 1 tsp cinnamon
- 1/2 tsp dried ground ginger
- 1/4 tsp cardamom
- tsp dried rosemary
- salt and pepper
Instructions
- heat a large cast iron skillet over medium heat, add the bacon strips
- cook the bacon until crispy on both sides, about 10 minutes total
- remove the bacon and set aside
- leave a layer of bacon grease in the hot skillet, lower the heat to medium low
- salt and pepper the chicken thighs on both sides and place in the greased skillet
- cook about 5 minutes on one side, flip and add the apples and half of the cinnamon, ginger, and cardamom
- cook for an additional 5 minutes and then flip the chicken once more
- add the rest of the seasonings including the rosemary
- tear the bacon into bits and add the the pan
- serve hot
[…] recipe also works really well for pan cooking the chicken because you can saute the vegetables right after the chicken finished. Simply remove the chicken […]