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Braised Apple Balsamic Chicken Thighs

Simple pantry ingredients come together to make flavourful and affordable weeknight dish.
Serves: 4
Prep Time: 15 min
Cook Time: 30 min


¾ cup all-purpose flour
2 tsp dried thyme leaves
1 tsp paprika
1 tsp salt, divided
½ tsp pepper, divided
8 bone-in, skinless chicken thighs
1 tbsp canola oil
1 apple, peeled, cored and chopped
1 cup sodium-reduced chicken broth
⅓ cup apple juice, divided
¼ cup balsamic vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tbsp cornstarch
2 tbsp chopped green onion

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Place the flour, thyme, paprika and half the salt and pepper in a plastic re-sealable bag. Add the chicken, in batches, and shake until well coated. Shake off the excess flour and transfer to a plate.

  2. Heat the oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side or until browned; stir in the chopped apple. Whisk the broth with ¼ cup (60 mL) juice, the vinegar, mustard, garlic and remaining salt and pepper. Pour into skillet and bring to a boil.

  3. Reduce heat and simmer, uncovered, for 20 to 25 minutes or until chicken is tender and cooked through. Transfer the chicken to a platter and tent with foil. Whisk the cornstarch with the remaining apple juice. Pour into the skillet and bring to a boil. Cook, stirring constantly for 3 minutes or until the sauce is thickened. Pour over the chicken thighs and sprinkle with green onion.

Helpful Tip

Serve over buttered noodles, mashed potatoes or creamy polenta.

Nutrition Info

Per 2 chicken thighs & ⅓ cup (75 mL) sauce serving Amount
Protein25 g
Fat13 g
Saturated Fat3.5 g
Carbohydrate23 g
Fibre2 g
Sugar5 g
Cholesterol112 mg
Sodium460 mg
Per 2 chicken thighs & ⅓ cup (75 mL) sauce serving % Daily Value
Vitamin A6
Vitamin C6
Vitamin B67
Vitamin B123