Skillet Chicken Breasts with Apples

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Diana Rattray
Updated 05/21/21
Chicken with Sliced Apples Danielle Leavell/Photolibrary/Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Yield: 4 chicken breasts
Nutrition Facts (per serving)
324 Calories
8g Fat
23g Carbs
38g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 324
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 9%
Cholesterol 102mg 34%
Sodium 239mg 10%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 10%
Total Sugars 15g
Protein 38g
Vitamin C 26mg 128%
Calcium 35mg 3%
Iron 2mg 9%
Potassium 516mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These chicken breasts get flavor from apples, apple juice, and thyme. A bit of apple cider vinegar and onions balance out the flavors. It's an easy preparation and makes a delicious everyday meal. 

Serve the chicken and apples with baked or roasted potatoes and a salad or steamed vegetables.

Ingredients

  • 2 tart apples (such as Granny Smith)

  • 1 medium onion

  • 4 teaspoons extra virgin olive oil, or canola oil, divided

  • 1 1/2 teaspoons fresh thyme leaves

  • 4 skinless, boneless chicken breast halves

  • 1 cup apple juice, divided

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon cornstarch

  • Salt, to taste

  • Pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Peel and core the apples. Slice them into thin wedges.

  3. Peel the onion and cut it in half. Cut the halves into thin slices.

  4. Heat 2 teaspoons of olive oil or canola oil in a skillet over medium heat. Add the sliced apples, onion, and thyme; cook for about 4 minutes, or until the apples are just tender but still firm. Stir frequently. Transfer the apple and onion mixture to a bowl and set aside.

  5. Add the remaining 2 teaspoons of olive oil or canola to the skillet. Add the chicken and cook for about 4 minutes, or until golden brown on both sides.

  6. Reduce the heat to medium low. Set 1 tablespoon apple juice aside and pour remaining juice into the skillet along with the apple cider vinegar. Cover and simmer for 6 to 8 minutes, or until chicken is cooked through and juices run clear.

  7. With a slotted spoon, remove chicken to platter and keep warm.

  8. Combine the cornstarch with reserved tablespoon apple juice; stir into skillet juices and cook over high heat, scraping up browned bits, for 2 minutes or until the juices are thickened.

  9. Return the apple mixture to the pan and heat through. Taste and season with salt and pepper as desired.

  10. Arrange the chicken on a platter and spoon the apple mixture around it. Serve hot.

 

Recipe Variation

  • Use about 1/2 teaspoon dried thyme if fresh thyme isn't available.