Creamy Apple Bourbon Chicken Skillet

1 . Stage

In a 10" skillet over medium heat, heat butter and 1 tablespoon oil until butter is melted. Add onion and apples; season with 1/2 teaspoon salt. Cook, stirring occasionally, until onions begin to wilt and apples are softened and lightly golden, about 6 minutes. Transfer to a plate.

2 . Stage

Slice chicken through the thickest side all the way through to create 6 thin cutlets; season with salt and pepper.

3 . Stage

In same skillet over medium-high heat, heat remaining 2 tablespoons oil. Working in batches if needed, cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, 4 to 5 minutes per side. Transfer to plate with onions and apples.

4 . Stage

In same skillet over medium heat, cook mustard and paprika, stirring, until warmed through, about 30 seconds. Add bourbon and cook, whisking and scraping up browned bits, until liquid reduces, thickens, and no longer smells like alcohol, about 1 minute. Add stock and bring to a simmer. Cook, stirring occasionally, until reduced by half, 3 to 4 minutes.

5 . Stage

Reduce heat to medium-low and stir in cream and cheese until cheese melts and liquid comes to a gentle simmer. Increase heat to medium and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.

6 . Stage

Return chicken, onions, and apples back to pan and continue to cook, tossing, until warmed through, 2 to 3 minutes more; season with salt, if needed. Top with thyme (if using).