Recipe For Chicken With Apples

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Recipe for Chicken with Apples is a seasonal recipe for when apples are in season. It is easy to prepare and absolutely delicious. While there are many ways to cook chicken, this method is the most affordable among them all!

Chicken with apples is a delicious autumn dish. This recipe is cooked in wild rice, making it gluten free and more nutritious. It will take you 30 minutes to make four servings of this delicious chicken recipe.

Chicken Sauteed with Apples

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Chicken Sauteed with Apples

Recipe Summary

Total:

25 mins

Prep:

25 mins

Yield:

Makes 4 servings

Ingredients

Ingredient Checklist

  • 4 boneless, skinless chicken-breast halves
  • 1 tablespoon olive oil
  • 1 firm apple, such as Braeburn, cored, halved, and cut into 1/2-inch slices
  • 1 cup apple juice
  • 1 large onion, thinly sliced
  • 1 garlic clove, minced
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon salt
  • 2 tablespoons Dijon mustard

Directions

Instructions Checklist

  • Step 1Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about 3/4 inch thick. Heat the oil in a large skillet over medium-high heat and saute the chicken until golden, about 3 minutes per side. Add the apple slices, apple juice, onion, garlic, thyme, and salt. Cover and simmer 6 to 8 minutes or until the chicken is fork-tender. Remove the chicken, apple slices, and onion to a serving platter and keep warm. Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken and serve.

Roasted Chicken Thighs with Apple Pan Dressing

Baking apples – those that hold their shape when cooked instead of collapsing into soft sauce – are best in this recipe. If you’re shopping at a farm stand or apple orchard, ask the grower for suggestions, especially if they have heirloom varieties that might be unfamiliar, albeit delicious. Popular grocery store varieties that would work well include Honeycrisp, Pink Lady, or Gala.

I think chicken thighs are the tastiest part of the bird and are less likely to turn out dry, but if you prefer breasts, use those with bones and skin for best results. The sizzling golden juices from the roasted chicken flavor the dressing, which turns out tender on the bottom and a bit crunchy on top. Be sure to use crusty bread that won’t dissolve in the pan.

The dried cherries soaked in vinegar acts as a bit of sweet-and-tangy relish that balances the richness of the dish. I usually serve this atop a handful of leafy greens. The warmth gently wilts the greens just enough to make it feel like part of the finished dish, not just a side salad garnish.

Makes 4 servings.

Ingredients

  • 1/4 cup packed light brown sugar
  • 2 tablespoons chopped fresh thyme, plus more for garnish
  • 1 1/2 teaspoons apple pie or pumpkin pie spice
  • 1 teaspoon mustard powder, such as Coleman’s
  • 3 to 4 baking apples, cored and cut into thin wedges (about 4 cups)
  • 1 small red onion, halved crosswise and cut into thin strips (about 1 cup)
  • 6 ounces crusty bread, such as a baguette, cut into large bite-size pieces (about 4 cups)
  • 4 large chicken thighs, bone-in and skin-on (about 2 pounds)
  • Salt and ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1/4 cup dried cherries or golden raisins
  • 1/4 cup unfiltered apple cider vinegar
  • Serve with: Baby kale salad mix or baby spinach (optional)

Preheat the oven to 375°F. 

Meanwhile, stir together the brown sugar, thyme, pie spice, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add the apples and onion, and stir to coat. Stir in the bread.

Pat the chicken dry. Trim away and discard any excess skin that drapes over the edges, leaving a nice cap of skin over the meaty part. Season on both sides with salt and pepper, a total of about 1 teaspoon of salt and 1/2 teaspoon of pepper.

Heat the butter and oil in a large oven-safe skillet (preferably cast-iron) over medium-high heat. When the butter foams, add the chicken skin-side down, leaving space between the pieces. Cook undisturbed until the skin is crisp and deep golden brown, about 5 minutes. When ready to flip, the chicken will release easily from the pan without pulling or tearing the skin. Flip the chicken and cook the other side for 2 minutes. Transfer the seared chicken to a plate.

Give the bread mixture a good stir to ensure everything is well coasted in the spice mixture, which will have turned a bit sticky from the juices the apples will have released. Add bread mixture to the skillet and stir well to loosen the browned bits and coat the bread in the tasty pan drippings.

Return the chicken to the pan, nesting the pieces into the bread mixture, but leaving the crisp skin exposed. Pour any juices that accumulated on the plate over the top. (If your skillet won’t hold it all, transfer to a buttered shallow baking dish that can hold the chicken in a single layer.)

Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of a thigh registers 165°, 20 to 25 minutes. 

While the chicken roasts, stir together the cherries and vinegar in a small bowl. Microwave for 30 seconds and then set aside for the cherries to plump.

Remove the skillet from the oven and let stand for at 5 to 10 minutes. Spoon the cherries and any standing liquid over the top. Garnish with more thyme. Serve warm atop the kale salad, if desired.

Sheet Pan Chicken and Apples

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This sheet pan chicken and apples with sweet potatoes is the perfect fall weeknight meal! Roasted chicken thighs paired with warm fall flavors all cooked up on the same sheet pan. You’ll love this simple and flavorful dish!

Sheet Pan Chicken and Apples fully cooked served on the sheet pan.

If you’re looking for a tasty chicken thigh recipe I have you covered with this sheet pan chicken and apple recipe with sweet potatoes and fresh herbs.

This dish is literally autumn on a plate and is the PERFECT way to celebrate savory apple season.

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That’s right, apples aren’t just for pie, crumble, and sauce.

I used fresh rosemary in this recipe because it just so happens to be my very favorite fall herb.

However, if you’re short on rosemary you could easily substitute in fresh thyme or even fresh sage.

This dish is cozy, perfect for fall, and cooks up in just 30 minutes!

Sheet Pan Chicken and Apples served on a plate.

What is a sheet pan meal?

A sheet pan meal is just what it sounds like – a meal prepared on a sheet pan!

If you know me at all you’ll know that I LOVE nothing more than a sheet pan meal for the easy cleanup and the fact that everything cooks up all at the same time.

That means no waiting for everything to be ready because it will all finish at the same time.

How do I make sheet pan chicken and apples?

Making sheet pan chicken and apples is super simple!

In fact, you only need a handful of ingredients to pull off this dish.

  • Chicken thighs – for this recipe I LOVE using bone-in skin-on chicken thighs because they bake up with crispy golden skin and the meat stays juicy and tender.
  • Fresh garlic – big bright garlic flavor that works perfectly with all the ingredients. If you are out of fresh garlic simply use 1/4 teaspoons garlic powder per clove.
  • Fresh rosemary – this is my favorite fall herb! You can also use fresh thyme in its place but try to stick with fresh herbs for this recipe becuase it really brings in a bright fresh flavor.
  • Olive oil – this helps bring moisture to the dish so vegetables and chicken do not stick to the pan. Plus, it brings in a fresh olive oil flavor.
  • Unsalted butter – this bring in big time flavor and help keep the chicken juicy and moist.
  • Sweet potatoes – one of my favorite fall root vegetables. They roast up soft and sweet and pair perfectly with rosemary and garlic.
  • Granny smith apples – they bring in a big bite of sweet and tart flavor that pairs perfectly with all the other ingredients.

Making this sheet pan dish is super simple but does require some timing only because you’ll need to cook your chicken a bit longer than both the sweet potatoes and the apples.

You’ll cook the chicken for 10 minutes alone, then add the sweet potatoes and cook for another 15 minutes, lastly you’ll throw on the apples, cook for 5 minutes and BOOM dinner!

Sheet Pan Chicken and Apples on a sheet pan sprinkled with rosemary.

Can I use chicken breast instead of chicken thighs?

Yes, you can use boneless skinless chicken breast but you’ll need to cook it a lot less than the bone-in skin-on chicken thighs.

Put the chicken breast and sweet potatoes in the oven at the same time and then follow the rest of the recipe directions.

You’ll likely need to tweak the cooking time based on the thickness of your chicken breasts. You want to make sure the middle of the chicken breast is at least 165 degrees F.

Can I use boneless skinless chicken thighs?

Yes, you’ll follow the same directions as you would for chicken breast.

Sheet Pan Chicken and Apples served on white plates.

How do I store leftover sheet pan chicken and apples?

Store any leftovers in an airtight container and eat within 2 days.

To reheat I like to wrap in foil and warm in the oven.

You can also reheat in the microwave but it will make the skin a bit soggy.

Sheet Pan Chicken and Apples cooked on a sheet pan.

Love this sheet pan chicken and apples?

Try a few of my other delicious sheet pan meals!

  • Looking for a sheet pan meal that uses chicken breast? Try my Sheet Pan Mediterranean Chicken.
  • Want to use up some chicken sausage? Try my Sheet Pan Chicken Sausage Fajitas.
  • Why not get fancy and try my Sheet Pan Spatchcocked Cornish Hens with Summer Vegetables.
  • Need a traditional dinner? Try my Sheet Pan Chicken and Potato Dinner.
  • Love all things quesadilla? Try my Sheet Pan Chicken Quesadillas.

Sheet Pan Chicken and Apples

prep time: 15 minutes

cook time: 30 minutes

total time: 45 minutes

This sheet pan chicken and apples with sweet potatoes is the perfect fall weeknight meal! Roasted chicken thighs paired with warm fall flavors all cooked up on the same sheet pan. You’ll love this simple and flavorful dish!

Ingredients

For chicken:

  • 4 bone-in skin-on chicken thighs
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter, room temperature
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper

For vegetables

  • 2 sweet potatoes, cut into 1/2 inch pieces
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 granny smith apples, cut into 1/2 inch slices

Instructions

For chicken:

  1. Preheat oven to 425 degrees F and line a rimming baking sheet with parchment paper, set aside.
  2. Pat the chicken thighs dry with a paper towel and loosen the skin of the chicken away from the meat.
  3. In a small bowl mix together minced garlic, olive oil, room temperature butter, minced rosemary, kosher salt, and black pepper.
  4. Rub the mixture over each chicken thighs, making sure to stuff a small amount of the mixture underneath the skin of each thigh.
  5. Place the chicken thighs, skin side up, in the center of the prepared sheet pan.
  6. Cook for 10 minutes while you prepare the vegetables.

For vegetables:

  1. Combine the sweet potatoes, garlic, olive oil, kosher salt, and pepper in a small mixing bowl.
  2. After 10 minutes of bake time, remove the chicken from the oven, spread the sweet potatoes around the chicken thighs, making sure to place them all in an even layer.
  3. Bake for 15 minutes.
  4. Remove from the oven, toss the potatoes, and add the apples to the sheet pan. Again, try to make sure everything is laying flat and not piled on each other.
  5. Cook for an additional 5 minutes, to help soften the apples, or until the chicken registers 164 degrees F. on a meat thermometer.

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