Creamy Apple Bourbon Chicken Skillet

Directions

1. In a 10" skillet over medium heat, heat 2 tablespoons of olive oil. 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. Slice chicken through the thickest side all the way through to create 6 thin cutlets, season with salt and pepper. In the same skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil. Working in batches if needed, cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part registers 165°,, 4 to 5 minutes per side. Transfer to a plate with onions and apples.
3. In the 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.
4. 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. Return chicken, onions, and apples back to the pan and continue to cook, tossing, until warmed through, 2 to 3 minutes more, season with salt, if needed. Top with thyme (if using).