I don’t use apples in savoury dishes nearly enough and this apple chicken skillet in creamy mustard maple sauce definitely worth making more! This is a basic skillet chicken dish where chicken is cooked in a pan before making a pan sauce to serve the chicken in! The sauce is made with chicken broth and apple cider (soft), seasoned with rosemary, thyme, dijon mustard, and maple syrup along with a hint of cinnamon! The final touch is to add sliced apples near the end. This is an amazing quick and easy dinner that’s a perfect way to enjoy some fall apples!
Apple Chicken Skillet
A quick and easy chicken skillet with apples in a creamy sauce.
- salt and pepper to taste
- 1 pound boneless skinless chicken breasts or thighs, pounded thin
- 2 tablespoons flour (gluten-free for gluten-free)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
- 1 pinch ground cinnamon (optional)
- 1/2 cup chicken broth (or white wine)
- 1/2 cup apple cider (soft) (or apple juice)
- 1/4 cup heavy/whipping cream
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon grainy mustard
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons maple syrup (or brown sugar)
- 2 large apples, cored and cut into thick slices
- Season the chicken with salt and pepper, dust in the flour and shake off the excess.
- Heat the oil in a large skillet over medium heat, add the chicken and cook until golden brown, about 4-6 minutes per side, before setting aside.
- Add the onion to the pan and cook until; tender, about 5 minutes.
- Add the garlic, thyme, rosemary, and cinnamon, and cook until fragrant, about a minute.
- Add the broth, apple cider, cream, mustards, and maple syrup, mix, add the chicken and apples, bring to a boil, reduce the heat and simmer for 5 minutes.
Option: Add cheddar cheese! Either melt it into the sauce or sprinkle on as garnish!
Option: Add bacon!
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