1. Prepare the Chicken and Aromatics: Start by patting your chicken pieces dry with paper towels. Season them evenly with salt and pepper. Heat the olive oil in a large, oven-safe skillet (cast iron or heavy-bottomed stainless steel works best) over medium-high heat. Once hot, add the chicken pieces and sear for 3-4 minutes per side until nicely browned. Don’t worry about cooking it through at this stage; you’re just building flavor. Remove the chicken from the skillet and set aside.

2. Saute the Onion and Garlic: Reduce the heat to medium. Add the chopped yellow onion to the same skillet, scraping up any browned bits from the bottom. Cook for 3-5 minutes until the onion softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. Add the Apples and Deglaze: Toss in the diced apples and cook for 2-3 minutes, allowing them to soften slightly. Pour in the apple cider and chicken broth, scraping the bottom of the pan with a wooden spoon to release all the flavorful fond (the browned bits) that have accumulated. This is key for a rich sauce.

4. Whisk in the Flavorings: Whisk in the Dijon mustard, maple syrup, and dried thyme until well combined. Bring the mixture to a gentle simmer.

5. Return Chicken and Simmer: Return the seared chicken pieces to the skillet, nestling them into the sauce. Make sure the chicken is mostly submerged. Reduce the heat to low, cover the skillet (or if your skillet isn’t oven-safe, transfer everything to an oven-safe dish and cover with foil), and let it simmer gently for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 F (74 C). The sauce should have thickened slightly.

6. Finish and Serve: Remove the skillet from the heat. Taste the sauce and adjust seasonings if needed. Garnish generously with fresh chopped parsley before serving. The vibrant green parsley adds a lovely fresh note and visual appeal.