This Recipe Chicken With Apples is perfect for quick weeknight dinners when you want to use up some of the apples from your tree. Your kids will love this recipe because it has apples in it, and your wife will love how easy it is to make.
Which people tell me is the best chicken recipe you will ever try and even better with apples!
- 4boneless skinless chicken breasts
- 1⁄2teaspoon dried thyme
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
- 2tablespoons vegetable oil
- 2apples, unpeeled,cored and thickly sliced
- 1onion, sliced
- 1⁄2cup apple cider or 1/2 cup apple juice
- 1 1⁄2teaspoons cider vinegar
- 1teaspoon cornstarch
- Sprinkle chicken with thyme, salt and pepper.
- In large frypan, heat half of the oil over medium high heat; brown chicken all over.
- Transfer to plate.
- Add remaining oil to frypan.
- Cook apples and onion, stirring occasionsally, until golden, about 5 minutes.
- Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
- Return chicken to frypan.
- Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
- Transfer chicken to serving platter.
- Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
Easy Baked Apple Chicken
This Easy Baked Apple Chicken is the perfect cozy comfort meal with a lighter twist.
Easy Baked Apple Chicken is a wonderful, light comfort meal.
It gives the chicken a new flavor profile that will send your taste buds craving more. This is perfect for a weeknight meal.
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I mentioned before that I am really getting into make dinners all in one dish.
Tips for making Baked Apple Chicken
I basically adapted this to use a pound of chicken tenders instead of pork.
I am finding that my kids are not necessarily big fans of pork chops, so I decided to do chicken tenders instead.
The chicken was full of flavor and perfect with dipping sauce too. We are all about dipping sauce with chicken, so this made a great kid-friendly dish.
It’s vital for us to have these quick, easy meals during this time of year.
We are full force into basketball season which means lots of busy evenings paired with our daughter’s activities too and it’s a double whammy!
I enjoy this meal because I can get it ready to put in the oven and have it baking while helping my son with his homework too.
What do you need for Baked Apple Chicken?
- Boneless, Skinless Chicken Tenders
- Red Apples
- Sweet Onion
- Chicken Broth
- Cider Vinegar
- Olive Oil
It makes for an easy way to multitask too and still get dinner done.
I also love that it’s the perfect serving size using the chicken tenders.
They are perfect for a family with small kids too and adults too! These just remind me of fall and all the flavors pair wonderfully together.
What is it about kids and chicken tenders? If I use those over other cuts of chicken, my kids are instantly interested in eating it.
If I use something else immediately they turn their nose up! Of course, now I also have two picky eaters instead of one.
I had hope my daughter wouldn’t be as picky as my son, but I’m finding he is trying more now and she is the more picky one.
It’s interesting to see how that changed over the years.
What should you pair with Baked Apple Chicken?
I served this family style, which my kids loved.
This is exceptionally good served alongside Cider Glazed Carrots. The flavors compliment each other in such a wonderful way.
Are you ready for this wonderful dish?
Baked Apple Chicken
Baked Apple Chicken
Make a delicious dinner with this Baked Apple Chicken.
Prep Time 20 MINS
Cook Time 40 MINS
Total Time 1 HR
- 1 Lb Boneless Chicken Tenders
- 1 Tbsp Unsalted Butter
- 2 Red Apples Cored, Sliced
- 1/2 Sweet Onion Chopped
- 1 Tsp Fresh Thyme
- 1/3 Cup Chicken Broth
- 3 Tbsp Cider Vinegar
- 1 Tbsp Olive Oil
- Salt/Pepper to Taste
- Preheat the oven to 400*.
- Spray a skillet with non-stick cooking spray, place the butter in the skillet and warm up to medium-high heat.
- Sear the tenders on both sides for about 3 minutes on each side.
- Place the chicken tenders in a 9×13 baking dish sprayed with non-stick cooking spray.
- Add in the apples and onion around the chicken, then top with the thyme.
- Combine the broth, vinegar, and oil. Drizzle over the chicken.
- Add salt/pepper to your preference.
- Bake for 20-30 minutes or until the chicken is done at 165*.
Serving: 1g | Calories: 363kcal | Carbohydrates: 18g | Protein: 35g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 113mg | Sodium: 253mg | Fiber: 3g | Sugar: 12g
Apple Cider Chicken
I am not sure at what age I’ll outgrow apple picking, but I am thrilled to report that 30 is not it. I have an outlandish supply of apples, which means it’s time for another round of this sizzlin’ Apple Cider Chicken Skillet.
What’s happening in the pan: apples caramelizing; juicy chicken searing; apple cider bubbling; rosemary making your whole kitchen smell like fall.
This apple cider chicken skillet is a healthy, simple meal takes just ONE PAN and is ready in 30 minutes.
She’s a finalist for Miss Fall Dinner, and I must say, she has an excellent shot at the tiara.
I’m relieved that this recipe was a hit at our house, because after Sunday’s apple picking extravaganza, I have A LOT of apples to go through.
I’m not sure what it is about being at an orchard that makes me lose all reasonable sense of quantity, but I drove home with a toddler-sized bag of apples in the passenger seat beside me.
I drove halfway home with an apple cider donut. Unlike the apples, it didn’t survive the journey.
Why I Love This Apple Cider Chicken Skillet
With just ONE pan (translation: almost zero clean up), fantastic fall flavor, less than 300 calories, and 30 grams of protein per serving, this healthy, easy apple cider chicken skillet begs the question,
How do you like them apples?
^^I’m sorry, I had to go there. Have an extra bite of this apple cider chicken skillet, followed by an Apple Oatmeal Cookie, and forgive me?
How to Store and Reheat
- To Store. This recipe is best enjoyed the day it is made, but can last 1 to 2 days in the fridge.
- To Reheat. Reheat the leftovers gently in the microwave or on the stovetop with a bit of chicken broth to keep the chicken from drying out.
Recommended Tools to Make This Apple Cider Chicken Skillet
- Cast-iron skillet
- Non-slip cutting board
- I didn’t peel the apples, but if you’d like to, this is a great fruit and veggie peeler
Apple Cider Chicken
Apple Cider Chicken. Juicy chicken cooked with fresh apple cider, caramelized apples, and rosemary. An easy, healthy dinner that cooks in just ONE PAN!
SERVINGS: 4 servings
- 4 teaspoons extra-virgin olive oil divided
- 1 1/2 pounds boneless skinless chicken thighs (about 8, depending on size)
- 1 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1/2 cup fresh apple cider
- 2 teaspoons Dijon mustard
- 3 medium firm sweet apples, cored and cut into 1/2-inch slices (I used Gala)
- 2 teaspoons chopped fresh rosemary plus additional for serving
- Heat 2 teaspoons of oil in a large skillet over medium high. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160 degrees, 3 to 4 additional minutes. Remove to a plate and cover with foil to keep warm.
- In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 teaspoons of oil to the pan over medium high. Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples are lightly tender and begin to turn golden. Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half. Serve warm, sprinkled with additional chopped rosemary as desired.
- This recipe is best enjoyed the day it is made, but can last 1 to 2 days in the fridge. Reheat the leftovers gently in the microwave or on the stovetop with a bit of chicken broth to keep the chicken from drying out.
- You can swap chicken breasts for the thighs, though I think overall, thighs give this recipe the best flavor. If you use chicken breasts, be sure to watch the cooking time, as it may vary from what is listed in the recipe.
SERVING: 1(of 4)CALORIES: 286kcalCARBOHYDRATES: 21gFAT: 10gSATURATED FAT: 1gCHOLESTEROL: 115mgSODIUM: 430mgFIBER: 4g