Chicken Apple Skillet (One-Pan!)
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!
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
Testing Notes from Robyn
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.
So, no wonder this chicken and apple recipe is my new favorite for weeknights and entertain alike!
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!
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.
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.
This Recipe Is…
Chicken Apple Skillet
- 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
- Chopped chives
- 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.