Chicken With Mexican Rice


Chicken with Mexican Rice is the type of dish that could be served for any occasion. It has a great blend of ingredients that work so well together. Plus, it couldn’t be easier to make and it’s a flavor everyone enjoys. It’s a great combination of flavors you’re sure to love!

Chicken and Apples in Honey Mustard Sauce

Simple and quick chicken breast with apples cooked in broth, with a honey mustard sauce.

Chicken Apples Honey Mustard

Looking for a quick and easy chicken breast recipe? This one is perfect for fall.

You just dredge chicken breasts in a little flour, brown them and apple slices in a little olive oil, and pull everything together with a simple honey mustard sauce.

It all cooks in one pot, in 30 minutes. We like serving it with rice or noodles, a great way to sop up that extra sauce!

This recipe is a version of one that came from my friend Heidi in Massachusetts, who pulled it from the Boston Globe years ago.

Chicken Apple Honey Mustard

Chicken and Apples in Honey Mustard Sauce


COOK TIME25 mins


SERVINGS4 servings

The sauce this recipe produces is fairly mild. If you would like a more intensely honey-mustard sauce, double up on the apple cider/mustard/honey mixture and skip the broth.

Please do NOT use red delicious apples for this recipe. That variety of apple simply does not cook well.


  • 1/2 cup sweet apple cider
  • 1 1/2 teaspoons cornstarch
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon honey
  • 2 tablespoons Dijon mustard
  • 1/2 cup flour, for dredging
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 2 small unpeeled apples, cored and cut into eighths (use Fuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples)
  • 1/2 cup chicken broth
  • Fresh parsley for garnish


  1. Whisk apple cider, cornstarch, mustard, honey, salt and pepper:(to taste) in a bowl. Set aside.
  2. Salt the chicken well and dust in flour:Shake off the excess.
  3. Brown the chicken breasts and apple slices:In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until well browned on one side, about 3-4 minutes.Turn chicken, add apples, and cook until the chicken has browned on the other side.chicken-apples-honey-mustard-method-1
  4. Add broth cider mixture, cover and simmer:Add chicken broth and cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.What’s the Temperature of Cooked Chicken?READ MORE:
  5. Reduce sauce:With slotted spoon, remove chicken and apples to serving plates. Increase the heat of the pan to high and simmer the sauce for a minute or two until it thickens.Spoon sauce over chicken and apples and sprinkle with parsley.Serve with rice or noodles.


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!

Overhead image of a cast iron skillet chicken dinner with apples and onions


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!

Dredging chicken cutlets in flour

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!

Pan frying chicken cutlets in a cast iron skillet


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.
Adding a bowl of sliced apples to a cast iron skillet


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.

Apple Chicken (Sheet Pan Chicken with Apples)

This Apple Chicken recipe is utterly mouthwatering! Easy to make and can be served with a wide variety of vegetables. Baked chicken and apples is a great family dinner, full of fresh taste.

chicken breasts on sheet pan with apple slices

Apple chicken is a delicious sheet pan dinner you can serve up all year round. It’s is particularly wonderful in the fall when apples are in season. The ingredients for this recipe are easy to find and the sweetness of the apples pairs perfectly with the chicken.

Table of Contents

Why you’ll love this!

  • Easy! True to the theme of easy chicken recipes, this is super easy. Perfect for hectic evenings, minimal prep with only a handful of ingredients needed.
  • Delicious! The sweetness of the baked apples marries up perfectly with the seasoned chicken, a match made in heaven.
  • Perfectly baked chicken. Seasoned with mustard, white wine vinegar and fruit juice then baked to perfection – subtly sweet, succulent chicken – delicious.

How to make this Apple Chicken

  • Bake the chicken. Season the chicken and bake on a tray for 30 mins.
  • Cook the apples. In a skillet with butter, season and gently cook the apples and onions.
  • Make the sauce. In a small bowl, combine the apple juice, chicken broth, vinegar, and mustard.
  • Assemble and bake. Take out the chicken, add in the apple/onion mix and cover on the sauce. Bake for another 30 mins. Serve and enjoy!
step by step photos of how to make this recipe

Which apples are good for cooking?

Honeycrisp apples are great because they are subtly sweet and hold their firmness when baked. Jonagolds and Granny Smith are great for baking as well, especially if you want a slightly more tart flavor (which is also divine with the chicken!).

Can I add veggies to this Apple Chicken?

Absolutely! Sweet potatoes are great, especially with more sour apples. Or you can use regular potatoes for a carb hit. You can also go for carrots, asparagus, or Brussels sprouts. The rule of thumb is, if it roasts well give it a try!

chicken breasts on sheet pan
plate with chicken breast, apple slices, and onion

How long does this Apple Chicken keep and how to store it?

This will keep for 3 days. It should be stored in the fridge in an air-tight container.

cutting board with sliced chicken breast, apple slices, and onion

Use what you have

If you don’t access to fresh thyme use ½ a teaspoon of dried thyme.

More Top Tips

  • If you don’t have white wine vinegar, you can substitute with apple cider vinegar.
  • Go for a rimmed baking sheet, to make sure all the juices and sauce stay put!
  • If using salted butter, I recommend using a little less salt on the chicken.
juicy baked chicken breast

Apple Chicken – Sheet Pan Chicken with Apples

This Apple Chicken recipe is utterly mouthwatering! Easy to make and can be served with a wide variety of vegetables. Baked chicken and apples is a great family dinner, full of fresh taste.

PREP:15 minutes

COOK:1 hour

TOTAL TIME :1 hour 15 minutes

SERVINGS: 4 people


  • ▢4 chicken breasts
  • ▢Salt and pepper to taste
  • ▢2 tablespoons butter
  • ▢2 tablespoons brown sugar
  • ▢2 large apples cored and cut in eighths
  • ▢2 small onions quartered
  • ▢½ cup apple juice
  • ▢¼ cup chicken stock
  • ▢1 tablespoon white wine vinegar
  • ▢1 teaspoon dry mustard
  • ▢Couple of fresh thyme sprigs chopped


  • Preheat the oven to 350F.
  • Arrange the chicken on a baking sheet. Sprinkle it with salt and pepper. Bake for 30 minutes.
  • Meanwhile, in a heavy skillet, melt the butter. Add the brown sugar and stir until it is completely mixed.
  • Toss the apples and onions in the sugar mixture over low heat until they are coated, about 2 minutes. Remove from heat and set aside.
  • In a small bowl, combine the apple juice, chicken broth, vinegar, and mustard.
  • Remove the chicken from the oven after 30 minutes. Add the apple onion mixture to the baking sheet with the chicken.
  • Pour the apple juice mixture over the chicken, apples and onions and sprinkle the thyme over the top.
  • Return the sheet pan to the oven and bake for 30 minutes more, until the chicken is cooked through.

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