A handful of simple ingredients combine in this delicious one-pan chicken and apple recipe, made up of crisp apples, tender chicken, and a super simple, creamy sweet-and-savory sauce. The ultimate easy comfort meal that’s the perfect use for apples!

Overhead shot of a skillet with cooked chicken and apples in a pan sauce.

5 star review

“This recipe is amazing! Quick and easy with minimal chopping. Made this to serve a dinner guest and they could not stop raving about it. I used apple cider instead of some of the stock and it was perfect!”

– Ale

Visual Guide: How to Make this Chicken and Apple Recipe

Jump to Recipe Instructions
Overhead sho of the following ingredients: raw chicken thighs, chicken stock, oil, butter, onion, cream, pepper, and apples.
Gather ingredients.
Overhead shot of cooked onion slices in a skillet.
Cook onions until softened.
Overhead shot of a skillet with cooked onions and sliced apples.
Add apples and cook.
Overhead shot of a plate with cooked sliced onions and apples.
Set aside.
Overhead shot of a skillet with browned chicken thighs.
Brown chicken.
Overhead shot of a rectangular wooden cutting board with cooked chicken thighs.
Remove chicken and let rest.
Overhead shot of a skillet with cooked onions and apples. A hand is in the frame pouring cream into the skillet.
Add cream and cook until thickened.
Overhead shot of cooked chicken and apples in a pan sauce.
Add vinegar and chicken.
Overhead shot of a serving spoon in a skillet with cooked chicken and apples in a pan sauce.
Serve the chicken with the sauce spooned over top.

Testing Notes from Robyn

I don’t know about you, but I love the combination of apples and chicken, (just check out this slow cooker apple cider chicken and instant pot chicken apple cabbage).

And when sweet apples are combined with savory garlic, onion, and herbs, they are the perfect accompaniment to chicken — trust me, even if you aren’t normally a fan of fruit in savory dishes, this recipe might just change your mind.

This recipe is truly a stunner, and on top of that it’s easy to prepare, easy to clean up, and comes together in 30 minutes or less (i.e. a dream meal).

So, no wonder this chicken and apple recipe is my new favorite for weeknights and entertain alike!

Similar to my chicken asparagus skillet and chicken zucchini skillet, this meal highlights the simplicity of chicken with a few other key ingredients thrown together in one pan.

To round out the flavors of this chicken apple recipe, you’ll finish off with a splash of cream for some richness and apple cider vinegar for a bright finish.

And don’t skip the cream or the vinegar – it totally make the sauce! I only use a small amount of cream which keeps the sauce from being too heavy – resulting in a dish that tastes deliciously rich, but still quite light.

Weeknight dinners really can’t get any more simple or comforting than this!

Closeup shot of a serving spoon in a skillet with cooked chicken and apples in a pan sauce.

Make This An Apple Cider Chicken Skillet

If you have apple cider on hand, you need to try this variation! For an apple cider chicken skillet, use ½ chicken stock and ⅓ cup apple cider in place of the ⅔ chicken stock. I love this version but don’t always have apple cider on hand. However, when I do, I am for sure making this version of the dish!

Ingredient Notes & Substitutions

With minimal ingredients, every ingredient is pretty important to the flavor of this recipe, but there are some tweaks you can make.

Onions: If you don’t like onions, you can leave them out.

Apples: Use any medium-sized, sweet crisp apple.

Chicken: I like chicken thighs for the recipe, as breast can dry out, but I’ve tested it with boneless, skinless chicken breasts and that version works too.

Brown sugar: The tiny amount of brown sugar highlights the sweetness of the apples, and I highly recommend keeping it in. However, if you’re watching your sugar intake, you can leave it out.

Heavy cream: The cream added at the end adds a delicious richness to the dish, and I do not recommend leaving it out. You can use half-and-half instead, but anything with a lower fat content will make the sauce curdle. For a dariy-free swap, try full-fat coconut milk.

Apple cider vinegar: The apple cider vinegar added at the end adds brightness to the dish. You can use white wine vinegar or even lemon juice instead.

Chives: I love a sprinkle of chives at the end, but flat leaf parsley works well too.

Overhead shot of a skillet with chicken and apples in a pan sauce. The skillet is surrounded by small bowls with chopped chives and pepper.

Serving Suggestions

This recipe makes the most delicious sauce, so you will want something to soak it all up! I love serving it with crusty bread or over rice or noodles.

And if you want a vegetable, add a green salad on the side with apple cider vinaigrette.

Overhead shot of a serving spoon in a skillet with cooked chicken and apples in a pan sauce.

This Recipe Is…

Overhead shot of a skillet with cooked chicken and apples in a pan sauce.
5 stars (8 ratings)

Chicken Apple Skillet

Servings: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
A handful of simple ingredients combine in this delicious one-pan chicken and apple recipe, made up of crisp apples, tender chicken, and a super simple, creamy sweet-and-savory sauce. The ultimate easy comfort meal that’s the perfect use for apples!
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Ingredients

  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 2 medium sweet-crisp apples, cored and cut into ½ inch thick slices (such as Fuji, Gala, or Braeburn)
  • 1 onion, thinly sliced
  • 1 teaspoon kosher salt, divided
  • 6 boneless skinless chicken thighs, or 4 (6- to 8-ounce) boneless, skinless chicken breasts
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon granulated garlic powder
  • ⅔  cup chicken stock
  • 2 teaspoons brown sugar

To Add at The End

  • 4 tablespoons heavy cream
  • ¼  teaspoon apple cider vinegar

Optional

  • Chopped chives

Equipment

Instructions 

  • Heat a large 12-inch skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter along with the onion and ¼ teaspoon salt. Cook until softened, about 5 minutes, stirring occasionally.
  • Add the apple and cook 2 more minutes, stirring occasionally.
  • Carefully remove the apple and onion mixture to a bowl and set aside. To the same pan, add the remaining 1 tablespoon butter and 1 tablespoon olive oil and heat over medium heat. Sprinkle the chicken on all sides with ¼ teaspoon salt, garlic power, and black pepper. Cook until lightly browned, about 2 minutes per side.
  • Add the apple-onion mixture back to the pan along with the chicken stock and brown sugar, scraping any browned bits from the bottom of the pan. Reduce heat to medium low, cover, and cook until the chicken reaches 160F, about 8-12 minutes.
  • Remove the chicken to a cutting board and allow to rest for 5 minutes. Meanwhile, add the cream to the pan and cook until the sauce has thickened slightly, about 2 minutes. Stir in the vinegar and taste, adjusting the seasoning to taste. Serve the chicken with the sauce spooned over top, sprinkled with chives if desired.

Notes

See blog post for ingredient substitutions, serving suggestions, and more.
Author: Robyn Conley Downs
Course: dinner
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 260kcal, Carbohydrates: 4g, Protein: 23g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 129mg, Sodium: 501mg, Potassium: 341mg, Fiber: 0.3g, Sugar: 2g, Vitamin A: 292IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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