Apple Cider Chicken Skillet
- 4 teaspoons extra-virgin olive oil – divided
- 1 1/2 pounds boneless skinless chicken thighs – (about 8, depending on size)
- 1 teaspoon kosher salt – divided
- 1/2 teaspoon freshly ground black pepper – divided
- 1/2 cup fresh apple cider
- 2 teaspoons Dijon mustard
- 3 medium firm – sweet apples, cored and cut into 1/2-inch slices (I used Gala)
- 2 teaspoons chopped fresh rosemary – plus additional for serving
- Heat 2 teaspoons of oil in a large skillet over medium-high. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160 degrees, 3 to 4 additional minutes. Remove to a plate and cover with foil to keep warm.
- In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 teaspoons of oil to the pan over medium-high. Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples are slightly tender and begin to turn golden. Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half. Serve warm, sprinkled with additional chopped rosemary as desired.
- This recipe is best enjoyed the day it is made but can last 1 to 2 days in the fridge. Reheat the leftovers gently in the microwave or on the stovetop with a bit of chicken broth to keep the chicken from drying out.
- You can swap chicken breasts for the thighs, though I think overall, thighs give this recipe the best flavor. If you use chicken breasts, be sure to watch the cooking time, as it may vary from what is listed in the recipe.
Ground Turkey Enchilada Skillet Meal
- 1 pound extra lean ground turkey
- 1 teaspoon ground cumin divided
- 1 teaspoon dried oregano divided
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon ground pepper
- 3 teaspoons olive oil divided
- 1/2 yellow onion chopped
- 1 red bell pepper diced
- 3 garlic cloves minced
- 2 1/2 cups green enchilada sauce (I used medium spice)
- 3/4 cup salsa
- 1 (4 oz.) can diced green chiles
- 1 (14 oz.) can black beans drained & rinsed
- 3/4 cup fresh or frozen corn kernels
- 3/4 cup cooked brown rice
- 4 corn tortillas cut into 1 1/2-inch strips
- 3/4 cup grated Pepper Jack cheese
- 3 tablespoons minced cilantro
- Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey, ½ teaspoon cumin, ½ teaspoon oregano, ¼ teaspoon salt, and pepper and cook, breaking up with a wooden spoon, until browned. Transfer to a bowl.
- Reduce the heat to medium and add 2 teaspoons of olive oil to the skillet. Add the onion and cook, stirring occasionally, until the onion is tender and starting to brown, 3 to 4 minutes.
- Add the remaining 1 teaspoon olive oil and stir in the red bell pepper. Cook for 1 minute. Stir in the garlic, remaining ½ teaspoon cumin, remaining ½ teaspoon oregano, and ¼ teaspoon salt. Cook for 1 minute.
- Add the enchilada sauce, salsa, green chiles, black beans, corn, rice, and cook ground turkey to the skillet. Increase heat and bring the mixture to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about 10 minutes.
- Stir in the corn tortillas, then sprinkle the cheese over the mixture. Cover the skillet for a minute to allow the cheese to melt.
- Garnish with cilantro. Serve.
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