Q1: What is the best type of skillet to use for this recipe?

A heavy-bottomed skillet that retains heat well is ideal. A 12-inch cast-iron skillet is the number one choice because it creates an incredible, even crust on the chicken skin. A heavy, clad stainless steel skillet is also an excellent option.

Q2: My glaze isn't thickening. What should I do?

If your glaze isn't reducing and thickening after 2-3 minutes, it's likely that your heat is not high enough. Simply increase the heat a bit to maintain a lively boil. The rapid evaporation of the water content in the broth and vinegar is what concentrates the sugars and thickens the sauce into a glaze.

Q3: Can I make this recipe with chicken legs or drumsticks?

Yes, this recipe works wonderfully with other skin-on, bone-in chicken parts like legs and drumsticks. The cooking time will be similar, but as always, the most reliable way to ensure they are cooked perfectly is to use an instant-read thermometer to check for an internal temperature of 165°F.

Q4: What does cooking the chicken skin "undisturbed" mean, and why is it important?

"Undisturbed" means placing the chicken skin-side down in the hot pan and not touching, moving, or trying to lift it for the full 5 minutes. This is crucial because it allows the chicken skin to form a solid, cohesive crust. If you try to move it too early, the skin will stick and tear, and it won't become uniformly crispy.

Q5: How do I keep the apples from turning to mush?

There are two keys to preventing mushy apples. First, use a firm variety of apple that is good for cooking, like a Granny Smith, Honeycrisp, Braeburn, or Gala. Second, cut the apples into larger wedges, as directed in the recipe. This ensures they have enough substance to hold their shape during the cooking process.

Irresistible Skillet Maple-Glazed Chicken

A one-skillet chicken dish with a perfect balance of sweet and savory flavors. Skin-on, bone-in chicken breasts are pan-seared until the skin is browned and crisp, then cooked alongside fresh apple wedges, shallots, and sage. A simple pan glaze is created by reducing a mixture of chicken broth, pure maple syrup, and apple cider vinegar. The seared chicken is returned to the skillet to be coated in the finished glaze, resulting in a flavorful and tender main course.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-Searing
Cuisine: American
Diet: Gluten Free

Ingredients

2 pounds skin-on, bone-in chicken breasts, cut into large chunks
Kosher salt
2 tablespoons extra-virgin olive oil
2 apples (1 red, 1 green), cored and cut into wedges
8 medium shallots, quartered lengthwise
1/4 cup fresh sage leaves, torn
1/2 cup low-sodium chicken broth
1/4 cup pure maple syrup
1/4 cup apple cider vinegar

Instructions

Pat the chicken pieces dry with a paper towel and season them all over with salt.
Heat a large heavy skillet over high heat and add the olive oil.
When the oil is hot, carefully place the chicken in the skillet skin-side down. Cook for about 5 minutes, undisturbed, until the skin is well-browned and crisp.
Turn the chicken pieces over. Add the apple wedges, quartered shallots, and torn sage leaves to the skillet.
Reduce the heat to medium-high and continue to cook for 4 to 5 minutes, until the chicken is browned on the bottom.
Transfer the chicken to a plate. Continue to cook the apples and shallots in the skillet, stirring, for about 2 more minutes until they are golden.
Make the Glaze: In a small bowl, mix the chicken broth, maple syrup, apple cider vinegar, and 1/2 teaspoon of salt.
Pour the mixture into the skillet with the apples and shallots. Bring to a boil and cook for 2 to 3 minutes, until the liquid has reduced by about three-quarters and has a syrupy consistency.
Return the chicken to the skillet, turning the pieces to coat them in the glaze.
Continue to cook for about 2 more minutes, until the chicken is cooked through.
Serve the chicken with the apples, shallots, and pan glaze.

Notes

Patting the chicken dry before cooking is a crucial step to ensure the skin becomes brown and crispy.
Cooking the chicken skin-side down first, without moving it, allows the fat to render and the skin to crisp up properly.
The entire dish is made in one skillet, which builds layers of flavor and makes for easy cleanup.

Find it online: https://cookupjoy.com/skillet-maple-glazed-chicken/