Step 1: Prepare the Sauce

In a liquid measuring cup or small bowl, whisk together 1 cup of apple juice, honey, apple cider vinegar, and dijon mustard until combined. In a separate small bowl, mix the cornstarch with the remaining 1 tablespoon of apple juice to create a slurry. Set both mixtures aside.

Step 2: Sear the Chicken

Heat a cast iron skillet over medium-high heat. Season the chicken on both sides with salt, pepper, paprika, and garlic powder. Drizzle olive oil in the pan and sear the chicken for about 6 minutes. Flip, reduce the heat to medium, and continue cooking until the internal temperature reaches 165 degrees, approximately 5 to 6 minutes more. Transfer to a plate.

Step 3: Sauté Aromatics and Apples

Remove any burnt bits from the pan. Melt the butter in the skillet, then add the apples, red onion, cinnamon, and nutmeg. Season lightly with salt and cook for 3 minutes. Stir in the fresh thyme, rosemary, and sage, sautéing for another minute until the apples begin to soften.

Step 4: Create the Pan Sauce

Pour the apple juice/honey mixture into the skillet and let it simmer for 2 minutes. Stir the cornstarch slurry once more and add it to the pan. Cook for 30 to 60 seconds until the sauce thickens slightly. Return the chicken to the skillet, spooning the sauce over the top to serve.

Pro Tips

• Pound the thickest parts of the chicken thighs to an even thickness so they cook uniformly.
• Do not overcrowd the skillet; cook in batches if necessary to get a perfect golden sear.
• Use an instant-read thermometer to ensure your chicken is perfectly cooked without drying out.
• If you prefer a thicker sauce, let it bubble for an extra minute before returning the chicken to the pan.