Take advantage of apple season with a savory, healthy dinner that's ready for the table in about 30 minutes! This Skillet Chicken Recipe with Apples combines the sweet fruit with aromatic rosemary and savory onions for an easy meal that's full of complex flavor.
Apples are one of fall's greatest gifts! In Virginia, we celebrate this crop with festivals, field trips to the orchard, and plenty of cakes, apple butter, and pies (among other treats). Sometimes, though, it's nice to mix it up and instead use the fresh fruit in an easy, seasonal dinner recipe...and that's where this skillet chicken recipe comes
HOW TO COOK CHICKEN WITH APPLES:
This entire meal cooks in one pan! I prefer a cast iron skillet, which cooks the meat evenly and gives the chicken a great browned exterior. That said, grab any big pan that you have and let's get going!
INGREDIENTS FOR SKILLET CHICKEN WITH APPLES:
boneless, skinless chicken breasts or thighs
apples
olive oil and butter
onion
rosemary
brown sugar
apple cider vinegar
Dijon mustard
salt and pepper
First, brown the chicken in a hot skillet over medium-high heat until cooked through (about 15 minutes total for chicken breasts). Remove the chicken to a plate and cover with foil to keep warm.
Next, sauté onion and rosemary in butter for about 1 minute, scraping up the bits from the bottom of the pan (those bits add great flavor to your sauce).
Finally, add the brown sugar, vinegar, mustard, salt and apples. Cook for about 12 minutes, or until the apples are tender. Add the chicken back to the skillet, spoon the apples and onions over top, and garnish with additional rosemary, if desired.
COOK'S TIPS AND RECIPE VARIATIONS:
*The total cooking time will vary depending on the size and thickness of your chicken. I always recommend using a meat thermometer to check the temperature of your chicken. It's done perfectly when it reaches an internal temperature of 165 degrees F.
*I've shown boneless, skinless chicken breasts here, but you can also use boneless, skinless chicken thighs if you prefer the dark meat. The thighs will cook for about 7 minutes on each side.
*I prefer a firm-flesh apple in this recipe because they hold up to the cooking process (rather than turning to mush). Good varieties include Granny Smith, Honey Crisp, Pink Lady or Braeburn.
*Swap out the apples and use pears instead!
Can't find fresh rosemary? Substitute with about ¼ teaspoon (or ½ teaspoon for a stronger flavor) of dried rosemary.
Skillet chicken recipe with fresh apples and diced onion in a cast iron pan
A skillet chicken recipe with apples and onions in the pan
Skillet Chicken Recipe with Apples
Take advantage of apple season with a savory, healthy dinner that's ready for the table in about 30 minutes!
skillet chicken recipe
Prep Time:- 5 minutes
Cook Time :- 30 minutes0 minutes
Total Time:- 35 minutes
Servings:- 4 people
Calories:- 462kcal
Ingredients
4 boneless, skinless chicken breasts (about 2 lbs. total) (or substitute with 2 lbs. of boneless, skinless chicken thighs)
2 tablespoons olive oil
1 tablespoon butter
½ cup finely chopped sweet onion
1 teaspoon minced fresh rosemary
⅓ cup brown sugar
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
¾ teaspoon salt, divided
3 medium apples, sliced (I like a firm-flesh apple such as Granny Smith, Honey Crisp, Pink Lady, or Braeburn)
¼ teaspoon pepper
Instructions
*Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Sprinkle chicken with ½ teaspoon salt and pepper (to taste). Once the skillet is hot, add chicken to the pan and cook for about 5-6 minutes. Do not disturb the chicken until it is seared on the first side. Flip the chicken breast over and brown on the other side (about 6-10 more minutes). The chicken is done when it reaches an internal temperature of 165 degrees F. Remove chicken from skillet and set aside on a plate. Cover with foil to keep warm.
*Don't not clean out the skillet, but melt butter over medium heat. Sauté onion and rosemary in butter; cooking for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir. Add brown sugar, vinegar, mustard, ¼ teaspoon salt, and apples; cook (stirring regularly) for 12 minutes, or until apples are softened.
*Return chicken to the skillet and heat just until warm, spooning apple sauce over the meat.
Notes
*The total cooking time will vary depending on the size and thickness of your chicken. I always recommend using a meat thermometer to check the temperature of your chicken. It's done perfectly when it reaches an internal temperature of 165 degrees F.
* I've shown boneless, skinless chicken breasts here, but you can also use boneless, skinless chicken thighs if you prefer the dark meat. The thighs will cook for about 7 minutes on each side.
* I prefer a firm-flesh apple in this recipe because they hold up to the cooking process (rather than turning to mush). Good varieties include Granny Smith, Honey Crisp, Pink Lady or Braeburn.
Swap out the apples and use pears instead!
*Can't find fresh rosemary? Substitute with about ¼ teaspoon (or ½ teaspoon for a stronger flavor) of dried rosemary.
Nutrition
Serving: 1g | Calories: 462kcal | Carbohydrates: 39.4g | Protein: 52.6g | Fat: 12.9g | Saturated Fat: 3.7g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.8g | Cholesterol: 139.8mg | Sodium: 524.7mg | Potassium: 196mg | Fiber: 2.7g | Sugar: 28.8g
