If you’re craving a cozy fall dinner that comes together quickly, this chicken with apples and onions is the perfect pick. Juicy chicken cutlets are seared until golden brown, then simmered in a creamy sauce with sweet apples, caramelized onions, fresh rosemary, and Dijon mustard.
The balance of savory and sweet flavors makes it a family favorite that feels a little bit special without being complicated. It’s a comforting, one-pan meal that celebrates the best of the season!
Table of Contents
Before You Get Started
Here are a few things to keep in mind before you start cooking:
- Use chicken cutlets for even cooking and quick prep. You can buy them already sliced or make your own by cutting larger chicken breasts in half lengthwise and then pounding them flat.
- Pick firm-flesh apples like Honeycrisp, Granny Smith, Braeburn, Fuji, or Pink Lady so they hold their shape while cooking.
- Rosemary is my favorite fall herb to pair with savory poultry. Substitute with about ½ teaspoon dried rosemary, or try thyme or sage instead.
- Start with about ¼ cup cream, then add more if you like a richer sauce.
- Dijon mustard gives the sauce depth and tang, balancing the sweetness from the apples.
** Tip: Don’t skip the step of dredging the chicken in seasoned flour. It helps create that golden crust and thickens the sauce later on.
Step-by-Step: How to Make Chicken with Apples
This dish was inspired by my favorite chicken Dijon, with its zesty, creamy sauce, tender sliced onions, and plenty of fresh herbs. Since apples pair so beautifully with rosemary and onion, I knew that they would be a delicious, seasonal addition!
Step 1: Season and Dredge the Chicken
Pat the chicken dry, season with salt and pepper, and then dredge in seasoned flour. Shake off any excess so you don’t end up with clumps.
** Tip: Letting the chicken rest for a minute after dredging helps the flour stick better when it hits the skillet.
Step 2: Brown the Chicken Cutlets
Heat butter and oil in a skillet, then sear the chicken until golden on both sides. This should only take about 3 to 4 minutes per side.
** Tip: Don’t overcrowd the pan. Cook in batches, if necessary, so the chicken browns instead of steaming.
Step 3: Cook the Apples and Onions
In the same skillet, toss in your sliced onions and apples. Cook until the onions turn soft and the apples just start to tenderize. Wait to add the garlic and rosemary at the end so they don’t burn.
Step 4: Build the Pan Sauce
Pour in the chicken broth and scrape the bottom of the pan to loosen up all those flavorful browned bits (a wooden spoon works great for this step). Let it reduce by about half before moving on.
Step 5: Finish the Sauce and Combine
Whisk in cream, Dijon, and brown sugar. Simmer gently until the sauce thickens, then return the chicken to the pan. Spoon the sauce over the chicken and garnish with extra herbs before serving.
** Tip: Don’t let the sauce boil after you add the cream, or it may separate. Keep the heat low and steady.
Serving Suggestions
Chicken with apples pairs beautifully with mashed potatoes or buttered egg noodles to soak up the sauce; rice pilaf or wild rice for a nutty, hearty side; roasted Brussels sprouts, Southern-style green beans, or a simple tossed salad; 3-ingredient buttermilk biscuits or homemade garlic bread. Then, add a cream cheese pound cake for dessert!
Variations and Customizations
- Cooking for Two: Brown two chicken cutlets instead of four. I recommend making the same amount of sauce, because a little bit of extra sauce is always a good thing!
- No Cream: Use all broth for a lighter option.
- Chicken Thighs: Use boneless skinless chicken thighs for a juicier option; increase cook time slightly.
- Cider or Wine Sauce: For an even richer flavor, replace ½ cup of chicken broth with apple cider or a dry white wine.
- Herb Swap: Try thyme or sage instead of the rosemary.
- Add Veggies: Sauté sliced mushrooms or add fresh spinach at the end.
Make-Ahead and Storage Tips
- Make Ahead: Slice apples and onions up to 24 hours in advance; store in air-tight containers in the fridge.
- How to Store: Keep leftovers in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing this dish, as the cream sauce may separate and have an undesirable texture when thawed.
- Reheating: Warm gently in a skillet over low heat or in the microwave. Add a splash of broth or cream if the sauce thickens too much.
Frequently Asked Questions
- Can I use chicken thighs instead of cutlets? Yes! Boneless thighs work well, but may require a little more time to cook through.
- Why is my sauce too thin? Let it simmer longer to reduce. You can also whisk in a teaspoon of flour mixed with water for a quick fix.
- Do I need to peel the apples? Nope! Leave the skins on for extra color and texture.
- What wine pairs well with this dish? A crisp white like Sauvignon Blanc or Chardonnay is a great match.
- Can I make this without cream? Yes, swap in more broth or non-dairy milk, though the sauce will be lighter.
OMG AMAZING!! I never leave reviews and I’ve made hundreds of online recipes. My whole family loved it and even my picky son requested that I make it again. Omg!!!
– Selena
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Chicken and Apples
Ingredients
- 4 boneless skinless chicken cutlets (about 6 ounces each)
- ½ cup all-purpose flour, for dredging
- Kosher salt and ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ of a small onion, thinly sliced
- 2 medium apples, sliced (I like a firm-flesh apple such as Granny Smith, Honey Crisp, Pink Lady, or Braeburn)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon minced fresh rosemary
- 1 cup chicken broth
- ¼ – ½ cup heavy cream, at room temperature
- 2 tablespoons Dijon mustard
- 1 teaspoon brown sugar (or sub with maple syrup)
Instructions
- Pat the chicken dry and season on all sides with salt and pepper. Place the flour in a shallow dish and season with salt and pepper. Dredge each chicken cutlet in the seasoned flour, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Stir in butter. When the butter is foamy, add the chicken cutlets to the pan. Cook until the chicken is browned on both sides and the meat reaches an internal temperature of 165°F, about 3-4 minutes per side. Do not overcrowd the pan, so brown the chicken in batches if necessary. Remove the chicken to a plate and set aside while you make the sauce.
- Add the sliced onion and apples to the skillet and cook over medium-high heat until the onion is translucent, about 5 minutes. Add the garlic and rosemary; cook, stirring constantly, for 30 seconds.
- Add the chicken broth to the skillet; use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 3-4 minutes, so that the liquid reduces by about half.
- Reduce the heat to low, gradually whisk in the cream, Dijon, and brown sugar. Start with about ¼ cup of cream, and then slowly add more, if desired. Cook for a few more minutes to let the sauce thicken (do not boil). Taste and season with salt and pepper.
- Return the chicken to the skillet; garnish with additional fresh herbs. Serve immediately.
Notes
Nutrition
This recipe is probably one of the BEST recipes on the web. Do yourself a favor and make it.
– Bill
If you have a lot of apples on hand this season, be sure to try our baked apple slices, a batch of homemade applesauce, this apple crisp, an easy apple pie, and a loaf of this one-bowl apple bread, too!
More Apple Recipes to Try
Apple Crisp
1 hour hr 20 minutes mins
Mom’s Easy Apple Pie
3 hours hrs 10 minutes mins
Fried Apples
20 minutes mins
Originally published in September, 2019, this post was updated in September, 2025.
Family loved it and asked for me to be sure and keep this recipe. None of
us care for mustard so that was the only thing left out.
Great! Thanks, Diana. I’m glad that you made it work for your family!
Delicious & my picky family loved it! Can’t wait to make it again, thanks!
Wonderful! Thanks, Shannon. I’m so glad that the family enjoyed it, and I appreciate you coming back here to let me know. 🙂
Absolutely delicious! Hubby and I enjoyed every bite here in Rappahannock County, VA! I used heavy coconut cream and no butter but the taste was still creamy and delectable, so much so hubby wants this on the menu every month. Can’t wait for fall when our local apples are ready to be picked. Thank you!
Thank you, Tamera! We’re so glad it was such a hit! We’re also excited for fresh apples soon.
Awesome recipe, the whole family loved it
Thank you, Ally!
Loved this recipe. I did it in a cast iron skillet and also roasted some potatoes in the oven and served altogether. I used Gala apples which tasted great. Next time I will use a little less brown sugar because the apples sweeten it it up too but if using a more tart apple like suggested you might want to leave sugar amount as is. I used two large chicken breasts and I did not filet them. They were cooking rather slow in the pan so after searing both sides I transferred to my already hot roasting pan in the oven and eventually filleted them to speed things up. I used foil over the roasting pan to make the potatoes cook a bit faster with everything. This meal was on the table in 30-45 minutes from start to finish and my toddler gobbled it up! I did have fresh rosemary growing outside and the flavor of that is incomparable. I may try this with maple syrup in place of brown sugar at some point. Thanks for the inspiration!
Awesome! Your meal sounds perfect, Sarah! I totally agree — nothing is better than fresh rosemary. I swear, I create recipes just so that I can use that ingredient. 🙂 Thanks for all of your great notes, too!
Had a ton of apples and some chicken Breasts and your recipe sounded great. I substituted dark honey for the brown sugar . Rave reviews. Thank you.
Thanks, Samantha! I’m glad it was a hit!
I have allot of seedless grapes i would like to add to recipe.what do you think of that and when would I add them to chicken?
Hi, Mary! That sounds great. I would add them to the skillet at the same time that you add the apples. Give them plenty of time to break down and get nice and soft and juicy. 🙂
Was this recipe changed or updated? I swear I made it a week ago, and the recipe didn’t specify dredging the chicken, or the use of heavy cream. The one I recall cooked the chicken in the skillet first, set it aside and then added the onions and rosemary to the skillet to cook, then added in the apples, brown sugar, mustard, and ACV to make the sauce. My entire family loved the version I made and would love to have that recipe for reference (If I am not mistaken that this has changed, if it has not and I misread, I do apologize!)
No, you’re right Olivia! I updated the recipe slightly last week, making it even better (in my opinion). 🙂 Here’s the older version, which is just slightly different — using thinner chicken cutlets for quicker, even cooking, dredging the chicken for better browning, and adding optional heavy cream at the end are the biggest changes. Glad your family enjoyed the original, too!
4 boneless, skinless chicken breasts (about 2 lbs. total)
2 tablespoons olive oil
1 tablespoon butter
½ cup finely chopped sweet onion
1 teaspoon minced fresh rosemary
1/3 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 Honey Crisp, Pink Lady, or Braeburn)
¼ teaspoon pepper
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.
Do 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 sauce over the meat.
This recipe is probably one of the BEST recipes on the web. Do yourself a favor and make it.
I made this last night and it was lovely. I just looked at your comments and I think I’ll change it a bit next time. I’ll do what you suggested for 2 and I’ll use wine and leave out the cream. I love cream but sometimes it upsets my stomach.
I found it a light and refreshing meal.
When I found this recipe I was just after a dish to use up an excess of apples, but I’ll definitely be making this one again.
Thank you, Jenny!
OMG AMAZING!! I never leave reviews and I’ve made hundreds of online recipes. My whole family loved it and even my picky son requested that I make it again. Omg!!!
Yay! Thank you, Selena. I really appreciate you taking the time to let me know! 🙂
I literally have never felt compelled to leave a recipe review, but this recipe was SO GOOD! Dang. I used sour cream instead of cream as I had it on hand – it gave it a great twang. I also deglazed the pan with white wine after the chicken was done. The onions and apples sucked up all the flavor from my cast iron – a must-use tool for this recipe to come together I think. I also added a lil flour to the sauce to thicken. What a delight. I can’t wait to make it again.
Thank you so much for taking the time to leave such a lovely review, Trevor! We’re honored and so glad you enjoyed the recipe.
Very easy and good
Thank you, Robin!
Made this tonight and it was absolutely DELICIOUS! I wouldn’t change a thing. Served it with brown rice and a little classic salad. One question: I have a friend who’s allergic to apples. Do you think it would work well with pears?
Thank you so much, Lisa! Yes, I think pears would work fine too. I would pick pears that are still slightly firm. If they’re too ripe, they get very mushy and will just kind of fall apart in the skillet. I’m glad that you enjoyed it!
Love this recipe – The caramelized onion, apples, brown mustard and a little extra maple syrup gave it a wonderful flavor Will definitely make it again!
We’re so glad you enjoyed it, Heather!