Take advantage of apple season with a savory, healthy dinner that's ready for the table in about 30 minutes!
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 in!
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.
What to serve with this skillet chicken recipe:
This hearty chicken skillet recipe is satisfying on its own, without the need for extra sides. That said, here are a few good options that pair nicely with the savory apple dish:
- Aunt Bee’s 3-Ingredient Buttermilk Biscuits
- Garlic Mashed Potatoes
- Buttered noodles or rice
- A simple green salad dressed in Italian Balsamic Vinaigrette
- Fried Cabbage with Apples and Onion
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 1/4 teaspoon (or 1/2 teaspoon for a stronger flavor) of dried rosemary.
More skillet chicken recipes that you might enjoy:
- One Skillet Cashew Chicken
- One Skillet Peach Glazed Chicken
- Island Teriyaki Chicken Skillet
- 5-Ingredient Tomatillo Chicken
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!
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
- 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 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.
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 apple sauce over the meat.
Recipe 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 1/4 teaspoon (or 1/2 teaspoon for a stronger flavor) of dried rosemary.
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