The recipe of chicken with apples is fast, easy-to-prepare and a must have in the weekly menu plan of every housewife. Chicken stuffed with apples and cheese, onion rings and lemon. Wrapped in bacon strips and covered with sour cream sauce – to die for! Chicken is delicious and does it get better than this?

Honey-Mustard Chicken and Apples

• Level: Easy

• Total: 40 min
• Active: 25 min

• Yield: 4 servings
• Nutrition Info

Ingredients

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8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)

Kosher salt and freshly ground pepper 

2 tablespoons extra-virgin olive oil

1 large onion, cut into large chunks

2 cooking apples (such as Cortland), cut into chunks

1 cup low-sodium chicken broth

2 to 3 tablespoons honey mustard

1 1/2 teaspoons unsalted butter, softened

1 tablespoon all-purpose flour

1 to 2 tablespoons roughly chopped fresh parsleyAdd to Shopping List

Directions

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1. Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. 
2. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings. 
3. Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes. 
4. Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.

Chicken Fricassee with Apples

Chicken fricassee with apples is the perfect marriage of sweet and savory.

Halfway between a sauté and a stew, chicken fricassee is an old-fashioned dish of golden sautéed chicken in a creamy sauce. This updated version with apples, adapted from Cook’s Country, is perfect for fall. The sauce is made with equal parts chicken broth, apple cider and cream, giving the dish a savory yet fruity and rich complexity, while a splash of cider vinegar at the end adds brightness. The sautéed apples add tart-sweet flavor and also make the dish feel a little fancy.

I buy two large chicken breasts and slice them in half horizontally, which makes four nice portions that cook quickly in one batch. I don’t recommend using the pre-sliced chicken breasts sold at the supermarket – they are typically very thin, which means you’d need more of them and would have to cook the chicken in two batches. If you don’t want to bother with slicing the chicken breasts yourself, chicken tenderloins are a great alternative. Serve the chicken and apples with a simple green vegetable, like roasted Brussels sprouts, along with rice, egg noodles, or mashed potatoes.

WHAT YOU’LL NEED TO MAKE CHICKEN FRICASSEE WITH APPLES

STEP-BY-STEP INSTRUCTIONS

Slice the chicken breasts in half horizontally to form four flat fillets. (Skip this step if using chicken tenderloins; instead, using the palm of your hand, gently flatten the tenderloins so that they are an even 1/2-inch thickness.)

Pat the chicken dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper.

Spread the flour in a shallow dish. Dredge the chicken in the flour to coat, shaking to remove excess; transfer to a plate and set aside.

Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Add the apples to the pan and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Cook the apples, stirring occasionally, until lightly browned and softened, 6 to 8 minutes. Transfer to a second plate; set aside.

Melt the remaining 1 tablespoon butter with the remaining tablespoon oil in the now-empty skillet over medium-high heat and add the chicken.

Cook until lightly browned but not quite cooked through, about 2 minutes per side. Set the partially cooked chicken on another plate and set aside.

Add the onion, thyme, a heaping 1/4 teaspoon salt, and 1/4 teaspoon pepper to now-empty skillet.

Cook over medium heat until the onion is softened and browned, 4 to 5 minutes.

Add the cider and broth to the skillet, increase the heat to high, and bring the mixture to a boil. Cook, uncovered, until the liquid is reduced by approximately half, about 5 minutes.

Add the cream and bring to a boil.

Cook until sauce has thickened slightly, 2 to 3 minutes.

Add the chicken and any accumulated juices back to the skillet, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, 2 to 3 minutes.

Stir in the vinegar and apples. Taste the sauce and adjust the seasoning, if necessary.

Spoon the sauce and apples over the chicken, sprinkle with the chives, and serve.

Chicken Fricassee with Apples

Chicken fricassee with apples is the perfect marriage of sweet and savory.

Servings: 4

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Total Time: 55 Minutes

INGREDIENTS

• 2 large boneless skinless chicken breasts (1½ pounds total), or 1½ pounds chicken tenderloins (see note)
• Salt and pepper
• ¼ cup all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 2 Honeycrisp, Fuji, or Gala apples, cored and each cut into ¼-inch-thick slices (do not peel)
• 1 medium yellow onion, finely chopped
• 2 teaspoons minced fresh thyme (or ¾ teaspoon dried)
• ¾ cup apple cider
• ¾ cup chicken broth
• ¾ cup heavy cream
• 1 tablespoon apple cider vinegar
• 1 tablespoon minced fresh chives

INSTRUCTIONS

1. Slice the chicken breasts in half horizontally to form four flat fillets.(Skip this step if using chicken tenderloins; instead, using the palm of your hand, gently flatten the tenderloins so that they are an even ½-inch thickness.)
2. Pat the chicken dry with paper towels and season all over with 1 teaspoon salt and ½ teaspoon pepper. Spread the flour in a shallow dish. Dredge the chicken in the flour to coat, shaking to remove excess; transfer to a plate and set aside.
3. Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Add the apples to the pan and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook the apples, stirring occasionally, until lightly browned and softened, 6 to 8 minutes. Transfer to a second plate; set aside.
4. Melt the remaining 1 tablespoon butter with the remaining tablespoon oil in the now-empty skillet over medium-high heat. Add the chicken and cook until lightly browned but not quite cooked through, about 2 minutes per side. Set the partially cooked chicken on another plate and set aside.
5. Add the onion, thyme, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper to now-empty skillet and cook over medium heat until the onion is softened and browned, 4 to 5 minutes.
6. Add the cider and broth to the skillet, increase the heat to high, and bring the mixture to a boil. Cook, uncovered, until the liquid is reduced by approximately half, about 5 minutes.
7. Add the cream and bring to a boil. Cook until sauce has thickened slightly, 2 to 3 minutes. Add the chicken and any accumulated juices back to the skillet, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, 2 to 3 minutes.
8. Stir in the vinegar and apples. Taste the sauce and adjust the seasoning, if necessary. Spoon the sauce and apples over the chicken, sprinkle with the chives, and serve.
9. I buy two large chicken breasts and slice them in half horizontally, which makes four nice portions that cook quickly in one batch. I don’t recommend using the pre-sliced chicken breasts sold at the supermarket – they are typically very thin, which means you’d need more of them to get 1½ pounds, and you’d have to cook the chicken in two batches. If you don’t want to bother with slicing the chicken breasts yourself, chicken tenderloins are a great alternative.

SAUTÉED CHICKEN AND APPLES WITH ROSEMARY

One-skillet sautéed chicken and apples with rosemary is an easy weeknight dinner with big flavor, perfect for celebrating fall!

I am feeling so full in the best of ways!

Not food baby full… though maybe a bit of that too 😉 Mostly, I just feel full of inspiration, friendship, warmth, happiness, life… and on and on.

I’m normally a very do-go-make-fix-finish type of person. Type A all the way. And I had some of that at the Chopped Con conference this past weekend — great speakers, great learning, great take-aways. Lots of notes, lots of lists, lots of goals set.

But I also got to re-connect with old friends and new friends. And drink, eat and laugh together. And it was so special to take a moment out to just be, to enjoy, to reflect, to connect, to share… such a welcome change of pace. I feel refreshed and renewed. 😊

But, as always, let’s go back to the food…

So yes, I just shared my apple and butternut squash muffins a couple of days ago and today I’m bringing your this sautéed chicken and apples with rosemary.

And fair warning, I have a ridiculous number of apple recipes coming your way in the next month.

I’m not kidding. So many apple recipes. Sweet, savory, all manner of meals, but all kinds of apple love going on here.

Some pumpkin, too, of course, but mostly just an overload of apples. #sorrynotsorry

Today we’re taking our apples savory and bringing them to dinner.

The apple is sliced and sautéed with onions, then some rosemary-seasoned chicken breasts are seared in the pan and everything cooks together with a splash of apple cider vinegar to really help bring home the flavors.

It’s fall comfort food that’ll whisk you away to the orchard!

You can also check out my Google web story for this chicken and apples recipe.

A FEW QUICK NOTES ON THIS CHICKEN AND APPLES RECIPE: 

• I have used both a regular red McIntosh and a Gala apple in this recipe — either works great. Honey crisp would be fabulous as well!
• Make sure not to overcrowd your pan. You want to brown the chicken, not just steam it. You can cook the chicken in batches if you need to.
• You can add an extra tablespoon of butter to this dish at the end, if you want an extra rich sauce.
• Either way, please, please make sure to spoon the extra pan juices over your chicken when you serve it – so much flavor! You don’t want to miss it. 👍