Skillet Chicken and Apples

This easy stovetop meal is loaded with chicken, apples, and flavor. The chicken thighs cook up beautifully juicy and the apples and onions add texture and taste. This dinner recipe is perfect for fall, but you will want to make it all year long.

Load your skillet with succulent chicken, flavorful apples and onions too. Balance them all with herbs and make a simple pan sauce to tie it all together. 

One skillet is all you need to make this tender and juicy chicken and apples meal. The finished dish looks amazing and the process is really quite simple.

Just season the chicken thighs and cook them in a skillet. Remove, and then prepare a super simple apple cider pan sauce with mustard, apples and onions.

This is a quick and easy 35-minute dinner recipe is one you’ll want to make on repeat!

Tips and Tricks

Fresh apple cider gives the pan sauce really great flavor. You can usually find it at apple orchards and grocery stores in the fall, but may be harder to find during other parts of the year.

I recommend stocking up when it is easy it find and freezing it for use throughout the year. If you freeze it in ice cube trays, you can store the cubes in a freezer bag and take out what you need for recipes.

If you can’t find cider, apple juice or even white wine will work in its place. The dish will still taste delicious.

This recipe can be made with chicken breasts instead of thighs if you prefer, but you’ll lose some flavor. The darker meat of chicken thighs have more fat, so they taste much richer than chicken breasts.

The thighs are also usually smaller than chicken breasts, so they cook faster on the stove. If you use chicken breasts, I recommend buying the thin-sliced or tenderloin cuts and watch them carefully so they don’t overcook.

For the best flavor though, stick with the thighs. Or use drumsticks if you need to switch it up.

If your skillet is small, cook the chicken in batches. You don’t want to overcrowd the pan.

What to Serve With Chicken and Apples

I like serving this chicken and apples with roasted green beans. There is just something about seeing that pop of green with the dish that looks appealing.

Sometimes I make egg noodles to help soak up the sauce. Or you could serve it with homemade crescent rolls or soft dinner rolls.

Ps. If you love this recipe, you should check out the recipe for apple rosemary pork chops. They are another fabulous fall meal.

4.88 from 8 ratings

Savory Skillet Chicken and Apples

Author: Carlee

Servings: 6 Servings

Load your skillet with succulent chicken, flavorful apples and onions too. Balance them all with herbs and make a simple pan sauce to tie it all together. All you need is a little buttered pasta or potatoes and a vegetable for a hearty meal everyone will love.

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Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Equipment

• Swiss Diamond 4.3 Qt Saute Pan

Ingredients 

0.5x1x2x

• ▢ 1 Tablespoon vegetable oil or other neutral cooking oil
• ▢ 6 chicken thighs
• ▢ 1 medium onion
• ▢ 3 apples
• ▢ ½ cup apple cider
• ▢ 2 teaspoons Dijon mustard
• ▢ 1 Tablespoon chopped fresh sage or about a tsp of dried
• ▢ 1 teaspoon rosemary
• ▢ 2 teaspoons cornstarch
• ▢ salt and pepper

Instructions 

• In a large skillet, warm the oil over medium heat until it ripples.
  1 Tablespoon vegetable oil
• Season the chicken thighs liberally with salt and pepper. Place the chicken thighs in the pan with the hot oil. Cook them about 5 minutes on each side or until almost cooked through.
  6 chicken thighs
• Meanwhile, clean, core and slice the apples and slice the onion.
  1 medium onion, 3 apples
• Remove the chicken thighs from the pan. If there is excessive grease, remove all but a Tablespoon or two.
• Add the onion and apples to the pan and cook for a couple of minutes.
• Stir together the apple cider, mustard, rosemary, and sage. Pour the liquid into the pan while stirring the deglaze the pan. Be sure to scrape up any bits that might be stuck to the bottom of the pan.
  ½ cup apple cider, 2 teaspoons Dijon mustard, 1 teaspoon rosemary, 1 Tablespoon chopped fresh sage
• Nestle the chicken back into the pan with the apples and onions. Cover and cook for about 7 more minutes. Check the chicken to be sure it is all up to temperature.
• Stir the cornstarch into ¼ cup of water and stir into the pan. Allow to come to a bubble and thicken a bit. Adjust the seasoning on the pan sauce to your liking.
  2 teaspoons cornstarch

Notes

If you can’t find apple cider, use apple juice or white wine in its place. 

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Nutrition Information

Serving: 1Serving | Calories: 404kcal | Carbohydrates: 18g | Protein: 24g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 132mg | Potassium: 443mg | Fiber: 3g | Sugar: 12g | Vitamin A: 164IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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