Amazing Chicken Apple Skillet (1-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 quick & easy light & comforting meal, ready in just about 30 minutes!
Equipment
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
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
- Chicken: I like chicken thighs for the recipe, as breasts can dry out, but I've tested it with boneless, skinless chicken breasts and that version works too.
Nutrition
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
