1. Pat the chicken thighs or breasts dry with paper towels. In a small bowl, combine the dried thyme, dried rosemary, garlic powder, salt, and black pepper. Rub this spice mixture evenly over all sides of the chicken pieces.

2. Heat the olive oil in a large, oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken to the hot pan. Sear for 3-4 minutes per side, until the chicken is golden brown and has a nice crust.

3. Remove the seared chicken from the skillet and set it aside on a plate. Reduce the heat to medium. Add the sliced red onion to the same skillet and saute for 2-3 minutes, stirring occasionally, until it starts to soften and become translucent. Then, add the sliced apple to the pan and cook for another 2-3 minutes, allowing them to slightly soften and release their natural sugars.

4. Pour the apple cider into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the Dijon mustard and maple syrup until well combined. Bring the mixture to a gentle simmer.

5. Carefully place the seared chicken back into the skillet, nestled among the apples and onions, ensuring it’s partially submerged in the cider sauce. Cover the skillet with a lid (or foil if your skillet doesn’t have one) and reduce the heat to low. Let it simmer gently for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 F (74 C).

6. Once the chicken is fully cooked, remove the skillet from the heat. If desired, you can let the sauce reduce slightly further by simmering uncovered for a few more minutes until it thickens to your liking. Garnish with fresh chopped parsley before serving.