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Thursday, 20 November 2025

One Pan Chicken with Apples & Prunes

Shallow casserole of roasted chicken thighs, apples and prunes scattered with fresh thyme sprigs.

I love a one pan baked chicken thigh dish, and this recipe for One Pan Chicken with Apples & Prunes is the perfect dinner to make this autumn!

Juicy chicken thighs with crispy skin, all cooked in one pan with plump, sticky prunes, and beautifully caramelised and almost falling apart apple wedges with burnished, papery skins, all cooked in their own sticky, thyme-from-the-garden sauce. Serve with boiled new potatoes to crush into the juices with the back of your fork, or, if like me you’re a bit lazy when it comes to one pan cooking, some good crusty bread (I’m all about sourdough at the moment) for that purpose instead. A nice green salad is optional, but not necessarily needed on the side.

Close up of roasted chicken, apples and prunes in a shallow casserole.

Frequently Asked Questions

Can I make this recipe for chicken with apples with skinless boneless chicken thighs instead?

Yes, but you’ll need to reduce the time in the oven by 10 minutes, and make sure you use the largest skinless boneless thighs you can, otherwise they’ll dry out. Honestly, though, you’ll get a much better flavour using bone-in the thighs, taking the skin off if you don’t like it.

Does it matter what kind of apples you use?

No – use whatever you have! Cooking apples will be tarter but the honey in the sauce and the prunes will balance them out. I like eating apples for this, though.

Chicken with apples and prunes in a shallow casserole dish with a white spoon and blue and white tea towel.

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Close up of roasted chicken, apples and prunes in a shallow casserole.

One Pan Chicken with Apples & Prunes

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: One Pan
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Description

This deliciously autumnal one-pan recipe for One Pan Chicken with Apples & Prunes is easy enough for a weeknight as it is ready in under an hour – just brown off the chicken, add the rest of the ingredients and pop it in the oven!

Ingredients

Scale
  • large glug extra virgin olive oil
  • 4 skin on, bone in chicken thighs
  • freshly ground sea salt & black pepper
  • 100ml dry white wine
  • 1 tbsp runny honey
  • 1 1/2 tbsp mild apple cider or white balsamic vinegar
  • 100g pitted prunes
  • 2 large eating apples
  • 4 sprigs fresh thyme

Instructions

  1. Pre-heat the oven to 190 degrees. Heat the oil over a medium high heat in a wide, shallow,
    preferably non-stick casserole dish.
  2. Season the chicken thighs, and brown them for a few minutes on each side until just golden.
    Remove from the pan and set aside.
  3. Pour off any excess fat in the pan and return it to the heat, turning it down to medium. Add the wine
    and allow the alcohol to bubble off for a minute or two. Using a whisk, scrape off any baked on bits
    from browning the chicken into the sauce.
  4. Add the honey, vinegar and prunes to the pan, whisking until the honey is dissolved. Allow the
    sauce to bubble away for another few minutes until the prunes have started to soften and the
    sauce is reduced by about half. Season the mixture well with salt and pepper.
  5. Meanwhile, core the apples and cut them into sixths. Add the apples to the pan and toss so that
    they are well coated in the sauce. Nestle the chicken thighs around the prunes and apple slices
    skin side down, and then turn them over so that the skin is also coated in the sauce so that they
    will brown and caramelise nicely in the oven.
  6. Tuck a thyme sprig under each chicken thigh, and transfer the dish to the oven to roast for 35
    minutes. The chicken thighs should become dark and brown, the prunes should become plump
    and sticky, and the apple slices should have browned and softened. There should still be a good
    amount of rich sauce in the bottom of the pan.

Hi, I'm Rachel!

I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!

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My Book

One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish

My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*

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