adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-Pan Autumn Chicken Breasts with Apples
One-Pan Autumn Chicken Breasts with Apples
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
One-pan herb-roasted chicken with apples, onions, and mustard cream sauce.
Ingredients:
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 4 (6 ounce) bone-in, skin-on chicken breasts
  • salt and ground black pepper to taste
  • 2 medium apples, cored and thinly sliced (such as Autumn Glory®)
  • 1 small yellow onion, thinly sliced
  • 1 tablespoon chopped fresh sage
  • 1.5 teaspoons chopped fresh rosemary
  • 0.5 teaspoon chopped fresh thyme
  • 0.5 teaspoon salt
  • 0.25 teaspoon poultry seasoning
  • 0.25 teaspoon black pepper
  • 0.5 cup chicken broth
  • 0.25 cup heavy whipping cream
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
Instructions:
  • In a large oven-safe skillet over medium-high heat, heat 1 tablespoon of olive oil and butter. Season both sides of the chicken breasts with salt and pepper. Place the chicken breasts skin-side down in the skillet with at least 1 inch of space between them for even cooking and browning. Cook for about 6 minutes until the skin is browned. Flip the chicken breasts and cook for another 6 minutes until both sides are browned. Transfer the chicken breasts to a plate.
  • Preheat the oven to 375°F (190°C) for a perfect bake.
  • Stir in the remaining tablespoon of olive oil in the skillet along with the apples and onion. Cook for 4 minutes, stirring occasionally. Season with sage, rosemary, thyme, salt, poultry seasoning, and pepper, stirring to combine.
  • Combine chicken broth, whipping cream, honey, and mustard in a bowl. Add to the skillet with apples and onions. Gently deglaze the pan and return chicken to skillet.
  • Place the skillet in the preheated oven and bake for around 30 minutes until the chicken is no longer pink at the bone and the juices run clear. Make sure the chicken reaches an internal temperature of 165 degrees F (74 degrees C) when measured with an instant-read thermometer near the bone.

Similar Recipes