Skillet Chicken with Apples and Onions

This Skillet Chicken with Apples and Onions combines sweet autumn fruit with aromatic rosemary and savory onions in a light and creamy Dijon sauce. Serve the easy fall dinner with mashed potatoes, biscuits, or noodles and a side of green beans or salad. It's a restaurant-quality dish that comes together in one skillet!

Cast Iron Skillet Chicken Breast

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 in!

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 addition to the cast iron skillet chicken breasts. Of course, if you don't like a creamy sauce, you can always omit the heavy cream and just use the chicken broth on its own. Feel free to adapt the recipe to make it your own!

Ingredients for Chicken with Apples

This is a quick overview of the ingredients that you'll need for a quick skillet chicken recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable box at the bottom of the post.

• Chicken cutlets: purchase thinly-sliced chicken breast for a shortcut, or pound regular chicken breast into thin cutlets.
• All-purpose flour: to dredge the chicken, which helps it brown and thickens the sauce slightly.
• Kosher salt and black pepper: to season the chicken and enhance the other flavors in the sauce.
• Olive oil and butter: for browning the chicken.
• Onion and garlic: add flavor to the sauce.
• Apples: look for firm-flesh apples, such as Honey Crisp, Granny Smith, Braeburn or Pink Lady. These sturdy varieties won't break down and turn to mush in your sauce.
• Rosemary: my favorite fall herb to pair with savory poultry.
• Chicken broth: to thin the sauce. You can also use a dry white wine, if you like.
• Heavy cream: adds a rich, creamy texture and flavor to the sauce.
• Dijon mustard: zesty, sharp and tangy -- this mustard also helps to emulsify the sauce and bring it all together.
• Brown sugar or maple syrup: for just a touch of sweetness that pairs nicely with the apples and balances the acidic mustard in the sauce, giving the dish a more complex flavor.

How to Cook Chicken in a Skillet 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.

1. Season chicken cutlets with salt and pepper, then dredge in seasoned flour.
2. Pan fry the chicken in butter and olive oil in a hot skillet until it's browned on both sides and cooked through, about 3-4 minutes per side. Remove the chicken to a plate while you make the sauce.
3. Sauté the onions and apples for about 5 minutes.
4. Add the garlic and rosemary; cook for 30 seconds.
5. Pour in the chicken broth, then simmer for 3-4 minutes so that the liquid reduces by about half.
6. Whisk in the heavy cream, Dijon and brown sugar. Cook gently over low heat for a few more minutes to let the sauce thicken a bit.
7. Taste and season with salt and pepper, if necessary.
8. Return the chicken to the skillet, spoon sauce over top, and garnish with fresh herbs.

What to Serve with Cast Iron Skillet Chicken Breast

Here are some easy sides that go well with the chicken, apples, and cream sauce:

• Rice Pilaf, Parmesan Risotto, or No-Stir Easy Mushroom Risotto
• Egg Noodles
• 3-Ingredient Sour Cream Muffins, Apple Cinnamon Muffins, or Pumpkin Bread
• 3-Ingredient Buttermilk Biscuits, Mile-High Flaky Biscuits, Sweet Potato Biscuits, Cheese Biscuits, or Easy Drop Biscuits
• French Baguette, Soft Dinner Rolls, or a crusty loaf of No-Knead Bread
• Mashed Potatoes or Garlic and Parmesan Cauliflower Mash
• Potato Pancakes, Hoe Cakes, or Aunt Bee's 3-Ingredient Cheesy Potato Casserole
• Roasted Cabbage or Braised Red Cabbage
• Amish Green Beans with Brown Butter, Southern-Style Green Beans, or Roasted Green Beans with Bacon, Garlic and Herbs
• Garlic Roasted Broccoli
• Wedge Salad, Caesar Salad, Green Salad or House Salad with Candied Pecans
• Okra and Tomatoes
• Vinegar Coleslaw or Fennel Salad with Apples and Creamy Cider Dressing
• Sauteed Spinach
• Brown Sugar Roasted Carrots
• Roasted Asparagus or Sauteed Asparagus

Storage

Store leftover chicken and sauce 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.

Recipe Variations

• Cooking just 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!
• Don't like a creamy sauce? Omit the heavy cream and just use the chicken broth on its own. The dish will still be flavorful and delicious.
• For an even richer flavor, replace the chicken broth with a dry white wine.
• Substitute honey for the brown sugar or maple syrup.
• Swap out the chicken cutlets and use chicken thighs instead. You'll probably need to cook the chicken thighs a little bit longer in the skillet. The meat is done when it reaches an internal temperature of 165°F.
• Swap out the apples and use pears instead.
• Can't find fresh rosemary? Substitute with about ½ teaspoon of dried rosemary.

Cook's Tips and Recipe Variations

• For a shortcut, I like to purchase thinly-sliced chicken breast at the store. Alternatively, you can make chicken cutlets at home by slicing two large chicken breasts in half horizontally and then pounding flat to an even thickness.
• Don't overcrowd the pan when browning the chicken. Instead, work in batches (cooking two cutlets at a time) so that the chicken can develop a nice sear on the outside. Otherwise you risk steaming the chicken, missing out on that great color, flavor and texture.
• 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°F.
• I prefer firm-flesh apples 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.
• Use fresh herbs (rather than dried herbs) for the best flavor.

More Chicken Skillet Recipes to Try

• Chicken Dijon
• Fried Chicken Cutlets and Country Gravy
• Chicken Cacciatore
• Spinach Stuffed Chicken
• Chicken and Broccoli Stir Fry

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4.78 from 9 votes

Skillet Chicken with Apples and Onions

This Skillet Chicken with Apples and Onions combines sweet autumn fruit with aromatic rosemary and savory onions in a light and creamy Dijon sauce.

Course Dinner

Cuisine American

Keyword boneless skinless chicken breast recipes, cast iron skillet chicken, chicken with apples, skillet chicken recipe

Prep Time 15 minutes

Cook Time 30 minutes

0 minutes

Total Time 45 minutes

Servings 4 people

Calories 502kcal

Author Blair Lonergan

Ingredients

• 4 boneless skinless chicken cutlets (about 6 ounces each)
• ½ cup all-purpose flour, for dredging
• Kosher salt and pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons butter
• ½ of a sweet 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, pressed or minced
• 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 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 flour.
• In a large skillet, heat 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 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 chicken to the skillet; garnish with additional fresh herbs. Serve immediately.

Notes

• For a shortcut, I like to purchase thinly-sliced chicken breast (or "chicken cutlets") at the store. Alternatively, you can make chicken cutlets at home by slicing two large chicken breasts in half horizontally and then pounding flat to an even thickness.
• Don't overcrowd the pan when browning the chicken. Instead, work in batches (cooking two cutlets at a time) so that the chicken can develop a nice sear on the outside. Otherwise you risk steaming the chicken, missing out on that great color, flavor and texture.
• 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°F.
• I prefer firm-flesh apples 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.
• Use fresh herbs (rather than dried herbs) for the best flavor.

Nutrition

Serving: 1/4 of the chicken and sauce | Calories: 502kcal | Carbohydrates: 29g | Protein: 39g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 561mg | Potassium: 856mg | Fiber: 3g | Sugar: 11g | Vitamin A: 734IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 2mg

This recipe was originally published in September, 2019. It was updated in September, 2021.