Chicken and Apples

Square overhead shot of skillet chicken with apples and onions.

5 from 13 votes

A cozy one-pan chicken with apples recipe featuring chicken, onions, and a creamy Dijon sauce for a delicious fall dinner.

Course Dinner

Cuisine American

Keyword apple and chicken recipe, chicken and apples, chicken with apples, chicken with apples and onions, chicken with apples recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 453kcal

Author Blair Lonergan

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.

Video

Notes

For a shortcut, I 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 them flat to an even thickness.

Nutrition