Savor the comforting flavors of fall with this one-pan apple chicken recipe! Crispy-skinned chicken is cooked with bacon, apples, potatoes, and spinach in a honey mustard sauce. This simple meal is always a crowd-pleaser, and it’s ready in just over an hour!
This one-pan chicken dinner is all about big, cozy flavor. I use bone-in, skin-on chicken thighs because that crispy, golden skin and juicy meat are non-negotiable in my kitchen. The apples roast down until they’re tender and lightly caramelized, adding a sweet contrast to the smoky bacon and savory pan juices. A splash of chicken stock keeps everything juicy and tender.
Then come the flavor boosters: Dijon and grainy mustard for tang, a drizzle of honey for balance, and plenty of sea salt and black pepper to wake it all up. Nugget potatoes soak up every drop in the pan, and a handful of spinach wilted in at the end keeps things fresh. It’s sweet, savory, a little smoky, and exactly the kind of dinner I crave on repeat.
What to serve with this apple chicken recipe
Our favorite way to serve this apple chicken recipe is alongside a big beautiful salad . Although it’s an all-in-one meal, it pairs well with other fall dishes like our autumn quinoa salad , brussels sprouts au gratin , or beet and goat cheese salad .
How do I store the leftovers?
Store any leftovers in a covered container in your fridge for up to 3 days.
What’s the best apple variety to use?
You can use any sweet or tart apple variety you like, or a mix of them. Just steer clear of softer varieties like Macintosh and Red Delicious, as they’ll become mushy when cooked.
Can I use chicken breasts instead?
Definitely! You can use skin-on or skinless chicken breasts. Just remember that boneless chicken breasts cook faster than thighs, so roast the potatoes for 15-20 minutes before adding the sauce and chicken breasts to the pan.
What fresh herbs would work with this recipe?
Fresh herbs are a wonderful addition to this recipe. Fresh rosemary, thyme, or even a little cinnamon tastes great.
Apple Chicken Recipe with Bacon and Potatoes
- Pin
Ingredients
- ▢ 4 strips bacon (cut into ½ inch slices)
- ▢ 2 large crispy apples (diced)
- ▢ 8 bone-in chicken thighs (skin on or off – your choice)
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 1 cup chicken stock
- ▢ 2 tablespoons EACH: dijon mustard, grainy mustard, and honey
- ▢ 1 lb nugget potatoes (quartered)
- ▢ 2 cups spinach
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Cook the bacon in a large, ovenproof frying pan over medium heat until it’s crispy, about 10 minutes. Remove it from the pan with a slotted spoon. 4 strips bacon
- Turn the heat up to medium-high. Add the apples to the pan and let them cook until they turn golden brown, about 5 minutes. Remove them from the pan and put them with the bacon. 2 large crispy apples
- Season the chicken thighs with salt and pepper and add them to the pan side side down. When they are golden brown, remove them from the pan. 8 bone-in chicken thighs, ½ teaspoon EACH: salt and pepper
- Add the chicken stock, dijon mustard, grainy mustard, and honey to the pan and whisk well. Add the potatoes and stir them through the sauce. Nestle the chicken thighs into the potatoes, browned side up. 1 cup chicken stock, 2 tablespoons EACH: dijon mustard, grainy mustard, and honey, 1 lb nugget potatoes
- Cover the pot and put it into your oven to cook for 30 minutes. Remove the cover from the pot and let it cook for 15 minutes more.
- Remove the pot from the oven and add the bacon, apples, and spinach. Pop it back in your oven for 5 minutes to wilt the spinach. 2 cups spinach
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More chicken recipes
For more inspiration, check out all of our dinner ideas !
Chicken au Gratin Potatoes with a Lightened-Up Cream Sauce
Greek Chicken Skillet
Balsamic Fig Chicken
Chicken Provençal (Coq au Vin Blanc)
Apple Chicken Recipe with Bacon and Potatoes
Ingredients
- 4 strips bacon , cut into ½ inch slices
- 2 large crispy apples , diced
- 8 bone-in chicken thighs , skin on or off - your choice
- ½ teaspoon EACH: salt and pepper
- 1 cup chicken stock
- 2 tablespoons EACH: dijon mustard, grainy mustard, and honey
- 1 lb nugget potatoes , quartered
- 2 cups spinach
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Cook the bacon in a large, ovenproof frying pan over medium heat until it’s crispy, about 10 minutes. Remove it from the pan with a slotted spoon. 4 strips bacon
- Turn the heat up to medium-high. Add the apples to the pan and let them cook until they turn golden brown, about 5 minutes. Remove them from the pan and put them with the bacon. 2 large crispy apples
- Season the chicken thighs with salt and pepper and add them to the pan side side down. When they are golden brown, remove them from the pan. 8 bone-in chicken thighs, ½ teaspoon EACH: salt and pepper
- Add the chicken stock, dijon mustard, grainy mustard, and honey to the pan and whisk well. Add the potatoes and stir them through the sauce. Nestle the chicken thighs into the potatoes, browned side up. 1 cup chicken stock, 2 tablespoons EACH: dijon mustard, grainy mustard, and honey, 1 lb nugget potatoes
- Cover the pot and put it into your oven to cook for 30 minutes. Remove the cover from the pot and let it cook for 15 minutes more.
- Remove the pot from the oven and add the bacon, apples, and spinach. Pop it back in your oven for 5 minutes to wilt the spinach. 2 cups spinach
