• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Fall Recipes

    Dijon Chicken Thighs with Apples and Kale

    Published: Jan 20, 2020 · Modified: Nov 28, 2022 · by Debra with 6 Comments · 1774 words. About 9 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This dairy-free Dijon chicken thighs recipe makes an easy one pan dinner! The apples and kale serve as the side dish. Ready in about an hour.

    A blue casserole dish containing dijon chicken thighs with apples and kale is on a wooden surface with a silver spoon resting in the sauce.

    This post contains affiliate links. If you purchase through one of my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    This dijon chicken thighs recipe is full of fall ingredients, showcasing apples in all sorts of ways—the fruit itself, the juice, and the vinegar—in a savory dish.

    The sauce is a perfect balance of sweet and savory, tangy and acidic, with the bold flavors of mustard and vinegar being toned down by apple cider and sage.

    Mustard and vinegar are two of my favorite ingredients to cook with. Yes, cook with. (I've got 4 kinds of mustard in the fridge and 6 kinds of vinegar in the cupboard.) Keep a variety around and try using them to amp up your sauces. Don't just save them for condiments and salad dressing!

    Jump to:
    • A Dijon Chicken recipe that's full of fall flavors and uses apples 3 ways!
    • Ingredients you'll need
    • How to make dijon chicken thighs
    • Dijon chicken tips, reheating instructions, and serving suggestions
    • More one pan chicken thighs recipes
    • Recipe

    A Dijon Chicken recipe that's full of fall flavors and uses apples 3 ways!

    • Fresh apples, apple cider, and apple cider vinegar all combine for delicious flavor throughout the dish without being overly sweet.
    • Sage in the sauce brings all the fall feels.
    • Hearty kale cooks down to a tender consistency and provides a built-in side dish.
    • Chicken thighs get a crispy skin for added texture and crunch.
    • Dijon mustard thickens the sauce and adds tanginess to balance the fruitiness of the apples.
    Sage, apples, shallots and a small dish of dijon mustard arranged on a wooden surface.

    Ingredients you'll need

    • Chicken thighs: Try to find 8 thighs that are relatively close to the same size and not too big. You'll crisp them up in two batches, but they all have to fit into the pan at the same time when it goes into the oven.
    • Kale: Just the good old curly kale. No need to pay more for the fancier Tuscan variety. (Unless you want to.)
    • Apples: Use sweet red apples such as Fuji or Gala. US Apple has great resources if you want to compare varieties.
    • Apple cider: Just plain apple cider. Make sure it's not flavored with cinnamon or other spices. I like the natural, unfiltered ones for this because it adds a bit more flavor.
    • Apple cider vinegar: Again, I like the unfiltered cider vinegar that still has the mother in it. More tang and flavor.
    • Dijon mustard: We are using ¼ cup of Dijon! Bam! That's a lot of flavor. And I suggest you get a really zippy one, too.
    • Fresh sage: Does anything taste more like fall than sage? I love the fresh stuff, but if you must, you can substitute dried sage, but only use 1 teaspoon because dried herbs are more concentrated.
    • Shallots and garlic: The milder flavor of shallots blends perfectly with the mustard and apple flavors.
    • Chicken stock, salt, pepper: This makes up the rest of our delicious sauce.

    How to make dijon chicken thighs

    Adapted from NYT Cooking. Follow these step by step instructions for best results.

    Step 1: Prep the chicken thighs and get the skins crispy

    Preheat the oven to 425 degrees.

    Raw chicken thighs seasoned with salt and pepper on a baking sheet.

    Pat the chicken thighs dry with a paper towel and season on both sides with salt and pepper.

    Four chicken thighs with brown, crispy skin in a blue casserole dish on a wooden surface.

    Place a deep ovenproof skillet or casserole dish over medium high heat. I used my Lodge enameled cast iron casserole dish for this recipe.

    Disclosure: I am a member of the Lodge Blogger Network. This pan was provided to me free of charge.

    Working in two batches, place chicken thighs skin side down and let them get golden brown and crisp, about 8 minutes. Flip over and brown on the other side, about 2 minutes more. Set chicken aside on a plate.

    You will probably need to carefully drain off the hot fat from the pan before starting the second batch.

    Step 2: Slice the shallots and apples, prep the kale and sage

    Thinly sliced shallots on a wooden cutting board.

    While the chicken thighs are browning, slice the shallots thinly. Chop the sage finely.

    Thinly sliced apples on a wooden cutting board.

    Then slice the apples into thin little wedges.

    A kitchen mandoline is shown cutting apples.

    You can use a mandoline to do this if you're not good at thin slices with a chef's knife. I have this OXO Good Grips mandoline and I love it because it stands up on its own so I don't have to worry about my other hand going unsteady and slicing a finger off! It also has a really good slicing guard. (not shown)

    A woman's hands are shown stripping kale leaves from the stem.

    Remove the kale from the stems and tear into large pieces.

    Step 3: Make the dijon sauce

    A blue enameled casserole dish with sautéed shallots and garlic, and a silicone spatula.

    When the second batch of chicken thighs are done, leave the fat in the pan. Add the shallots and garlic to the remaining rendered fat, stirring frequently and scraping up the browned bits of chicken until shallots are translucent and garlic is fragrant, about 4 minutes.

    A blue enameled casserole dish with mustard sauce and chopped sage, and a silicone whisk.

    Add the dijon mustard, vinegar, apple cider, chicken stock, and sage to the pan and whisk to combine. If using an enamel or non-stick pan, be sure to use a silicone whisk to avoid damaging the surface of the pan.

    Bring the sauce to a boil, then turn heat down to a simmer. Allow the dijon sauce to reduce slightly, then season with salt to taste.

    Step 4: Add apples and kale to the sauce

    A blue enameled casserole dish with mustard sauce and chopped kale.

    Add the kale to the dijon sauce and keep turning it over in the pan until it is wilted. This will seem like SO. MUCH. KALE. But it wilts down considerably, don't worry!

    A blue enameled casserole dish with mustard sauce, chopped kale and apples.

    Add the apples to the pan and stir to combine.

    Step 5: Add the chicken thighs to the dijon sauce and bake in the oven

    Browned chicken thighs are added back into the casserole dish with sauce, apples and kale, ready to go into the oven.

    Nestle the browned chicken thighs back into the pan and place in the oven for about 25 minutes.

    alt=""

    Dijon chicken tips, reheating instructions, and serving suggestions

    • To remove kale leaves from the stem, fold the kale leaves toward each other like a greeting card. Grasp the stem with one hand and grasp the leaves with the other and pull both hands away from each other. The kale leaves will come away from the stem easily and quickly.
    • This dijon chicken is a great idea for a weeknight dinner. Do your apple slicing and shallot chopping while the chicken thighs are browning and then all that's really left to do is pop it in the oven.
    • This dish reheats well, just pop it into the oven at 250 until the sauce is bubbling and thighs are heated through.
    • The kale and apples count as your side dish. Serve it over brown rice or with crusty bread to soak up the dijon sauce if you want something more.

    More one pan chicken thighs recipes

    More one pan chicken thigh recipes for those times when you want something easy, but not the same old same old!

    • If you've never experienced the vinegar-laden joy of escabeche, you are missing out. Chicken Escabeche with Jalapeños, Golden Raisins, and Mint is a great introduction to this classic dish.
    • Hungarian Chicken Paprikash is like a warm hug from grandma.
    • When you're feeling all French and fancy, Chicken in Red Wine with Dried Plums will do the trick.

    Recipe

    Chicken thighs in a dijon sauce are shown in a blue casserole dish with a spoon in it.

    Dijon Chicken Thighs with Apples and Kale

    If you’re looking for easy chicken dinner ideas, these Dijon chicken thighs will do the trick! Made all in one pan, the apples and kale serve as the side dish!
    4.88 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: French
    Diet: Gluten Free, Low Lactose
    Keyword: creative chicken thigh recipes, dijon chicken
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 4 people
    Calories: 762kcal

    Equipment

    • 12" enamel skillet with lid
    • chef's knife
    • cutting board
    • whisk
    • silicone spatula

    Ingredients

    • 3 lbs bone-in, skin-on chicken thighs
    • 2 small red apples such as fuji or gala
    • 1 large bunch kale about 8 ounces once stems are removed
    • 1 cup chicken stock
    • ¾ cup apple cider
    • ¼ cup apple cider vinegar
    • ¼ cup dijon mustard
    • 1 tablespoon chopped fresh sage
    • 3 shallots thinly sliced
    • 3 garlic cloves finely minced
    • kosher salt
    • freshly ground black pepper
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 425 degrees.
      Pat the chicken thighs dry with a paper towel and season on both sides with salt and pepper. Place a deep ovenproof skillet or casserole dish over medium high heat.
    • Working in two batches, place chicken thighs skin side down and let them get golden brown and crisp, about 8 minutes. Flip over and brown on the other side, about 2 minutes more. Set chicken aside on a plate.
      You will probably need to carefully drain off the hot fat from the pan before starting the second batch.
    • While the chicken thighs are browning, slice the shallots thinly and mince the garlic. Slice the apples into thin little wedges. Remove kale from stems and tear into large pieces.
    • When the second batch of chicken thighs are done, leave the fat in the pan. Add the shallots and garlic to the remaining rendered fat, stirring frequently and scraping up the browned bits of chicken until shallots are translucent and garlic is fragrant, about 4 minutes.
    • Add the mustard, vinegar, apple cider, chicken stock, and sage to the pan and whisk to combine. Bring the sauce to a boil, then turn heat down to a simmer. Allow the dijon sauce to reduce slightly, then season with salt to taste.
    • Add the kale to the dijon sauce and keep turning it over in the pan until it is wilted, then add the apple slices and stir to combine.
    • Place the chicken thighs back into the pan and bake uncovered in the oven for 25 minutes.

    Notes

    • To remove kale leaves from stems, fold the leaves toward each other and grasp with one hand, then grasp stem with the other hand. Pull both hands away from each other, the leaves will come off easily. 
    • When you add the kale to the pan, it will seem like SO. MUCH. KALE. But don't worry, it wilts considerably. Just keep going! 
    • I used my Lodge enameled cast iron casserole for this recipe. It has high sides, so that keeps the spatter from browning the chicken to a minimum. You can also make this in a good ovenproof skillet, I've made this type of dish in my GreenPan skillet, too. (Disclosure: I am a member of the Lodge Blogger Network and this casserole dish was provided to me free of charge.)
    • If you don't like attempting thin slices with a chef's knife, a kitchen mandoline might be just the thing you need. I have the OXO Good Grips Chef's Mandoline Slicer and I love it because it stands up on its own, has a wide range of adjustable widths, and a really good safety guard. 
    • To avoid damaging the surfaces of pans and casserole dishes, a good silicone whisk is a nice thing to have. 
    • Recipe adapted from NYT Cooking.
     
    This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 762kcal | Carbohydrates: 27g | Protein: 51g | Fat: 50g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 285mg | Sodium: 497mg | Potassium: 978mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1713IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 3mg

    More Fall Recipes

    • A plate of fresh cranberry orange relish with orange zest on top and a gold spoon on the left side.
      Fresh Cranberry Relish
    • A platter of short ribs in a pomegranate wine sauce with pomegranate seeds on top with a serving fork on the left side of the plate.
      Pomegranate & Red Wine Braised Short Ribs
    • An oval plate of maple roasted acorn squash topped with pecans and flaky sea salt.
      Maple Roasted Acorn Squash
    • Chipotle sweet potato gratin with a wooden spoon in it in a white casserole dish next to a red and white striped kitchen towel.
      Chipotle Sweet Potato Gratin

    Reader Interactions

    Comments

    1. Linda Snider

      October 13, 2022 at 6:24 pm

      4 stars
      I really liked this recipe. I think maybe I needed to add more apples, as not enough of that flavor came through. I also used chicken broth instead of stock. I don’t know if that made a difference. I loved the kale much more than I expected to!

      Reply
      • Debra

        October 20, 2022 at 3:46 pm

        Hi Linda,

        Yes, kale is so tasty and underrated! Glad you liked it!

        Debra

        Reply
    2. Kira Anson

      October 15, 2021 at 7:59 pm

      Oh my! Outstanding!

      Reply
      • Debra

        October 17, 2021 at 12:49 pm

        Thanks Kira! Glad you liked the recipe!

        Thanks for reading,

        Debra

        Reply
    3. Hughes

      February 09, 2021 at 12:57 pm

      Nice recipe! But the recipe asks for 1 cup of chicken stock but does state when to add it.

      Reply
      • Debra

        February 09, 2021 at 2:51 pm

        Hi there!

        Add the chicken stock when you add the vinegar, apple cider, mustard and sage. Thank you for catching this omission! I have now updated the recipe so you should be good to go!

        Let me know if you try the recipe and thanks for reading!

        Debra

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Pimento cheese dip in a red bowl on a round wooden tray, surrounded by butter crackers, carrot sticks, and corn chips. A gold spoon is on the lower left, a red and white striped towel is on the upper left.
      Pimento Cheese Dip
    • A piece of salmon topped with creamy dill sauce and garnished with fresh dill and lemon zest.
      Salmon with Creamy Dill Sauce
    • Vietnamese caramel chicken topped with cilantro and red chilis in a pan with blue handles. A gold spoon rests in the pan sauce toward the bottom right.
      Vietnamese Caramel Chicken
    • Spicy asian broccoli on a white plate drizzled with a spicy sauce that is reddish-brown in color.
      Asian Broccoli

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Chicken and cabbage with onions roasted on a sheet pan.
      Roast Chicken and Cabbage
    • Three chocolate pots de creme with whipped cream on top. Chocolate wafers are on the left, a spoon with chocolate on it is on the right.
      Chocolate Pots de Crème
    • Holubtsi—Ukranian cabbage rolls—topped with sour cream and fresh dill in a round pan. A wooden spoon is on the right.
      Ukranian Cabbage Rolls (Holubtsi)
    • Tricolore salad in a white bowl with gold utensils.
      Tricolore Salad

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog