Description
A one-pan fall favorite with seared chicken breasts, caramelized onions, tender apples, and a cider-Dijon-thyme pan sauce. Simple enough for a weeknight, elegant enough for guests.
Ingredients
4 boneless skinless chicken breasts
2 medium Honeycrisp or Pink Lady apples, sliced
1 large red onion, thinly sliced
1 tablespoon avocado oil
1 tablespoon unsalted butter
1/2 cup apple cider
1 tablespoon Dijon mustard
1/4 cup low-sodium chicken broth
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
1. Pat chicken breasts dry with paper towels and season with salt and pepper.
2. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat.
3. Sear chicken breasts for 4-5 minutes on one side until golden brown. Flip and repeat on the other side. Remove and set aside.
4. Add butter to the skillet, then add sliced red onions. Cook until soft and beginning to caramelize, about 6-8 minutes.
5. Pour in apple cider, Dijon mustard, and chicken broth. Stir and scrape up browned bits from the bottom.
6. Simmer for 2-3 minutes until sauce starts to reduce.
7. Add apple slices and return chicken breasts to the skillet.
8. Cover and simmer on low heat for 5-7 minutes, or until chicken reaches 165°F internally.
9. Remove from heat and let rest for 3-5 minutes before serving.
10. Top with fresh thyme and serve warm.
Notes
Let the chicken sear undisturbed for a proper golden crust.
Use firm-sweet apples to keep texture intact.
Always rest the chicken before serving to retain juices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 9g
- Sodium: 590mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 115mg
Keywords: fall chicken skillet, apple chicken, one-pan dinner