cider glazed chicken breasts with apple kohlrabi slaw

Chicken

For a weeknight chicken dinner that’s perfect for fall, try these tender chicken breasts with a sweet-savory pan sauce and tart, crunchy slaw.

1/4 cup mayonnaise
3 tbps. apple cider vinegar
1 tart green apple (such as granny smith) unpeeled, cut into matchsticks (about 1 3/4 cups)
1 tart-sweet apple (such as honeycrisp) unpeeled, cut into matchsticks (about 1 3/4 cups)
1 medium-size kohlrabi, peeled and cut into matchsticks (about 1 cup)
1 medium-size young white turnip, peeled and cut into matchsticks (about 1 cup)
3 scallions, thinly sliced diagonally (about 2/3 cup)
1 cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste and for garnish
1 tbsp. canola oil
3/4 cup lower-sodium chicken broth
3/4 cup unfiltered apple cider
3 tbsp. unsalted butter, diced
4 (10 oz.) skin-on airline chicken breasts, skin-on, or 4 skin-on boneless chicken breasts
2 tsp. finely chopped fresh thyme
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Preheat oven to 400°F. Whisk together mayonnaise and vinegar in a large bowl. Add apples, kohlrabi, turnip, scallions, and parsley; stir until well combined. Season with salt and pepper to taste. Set aside.
Season chicken with salt and pepper. Heat oil in an ovenproof 12-inch skillet over medium until shimmering. Add chicken, skin side down; cook, undisturbed, until skin is golden brown and crisped, 8 to 10 minutes. Flip chicken, and transfer to preheated oven. Roast until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, 8 to 12 minutes. Transfer chicken to a plate; cover loosely with aluminum foil, and keep warm.
Meanwhile, add broth and apple cider to skillet, and scrape with a wooden spoon to loosen browned bits from bottom of skillet. Bring to a simmer over medium-high; reduce heat to medium, and cook, stirring occasionally, until mixture reduces by about half, 8 to 15 minutes. Remove from heat. While gently swirling skillet, gradually whisk in butter, about 1 teaspoon at a time, until emulsified. Stir in chopped thyme; season with salt and pepper to taste.
Return chicken, skin side up, to skillet; spoon sauce over top. Serve immediately with apple-kohlrabi slaw; garnish with additional parsley leaves and additional black pepper, if desired.