Skillet Chicken with Apples and Onions

4.85 from 13 votes

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

Cook Time 30

Total Time 45

Servings people

Calories 502kcal

Author Blair Lonergan

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)

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.

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.