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Skillet Chicken with Apples and Onions

This skillet chicken with apples and onions combines sweet autumn fruit with aromatic rosemary and savory onions in a light and creamy Dijon sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Calories: 502 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 4 boneless skinless chicken cutlets (about 6 ounces each)
  • ½ cup all-purpose flour, for dredging
  • Kosher salt and pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ½ of a sweet onion, thinly sliced
  • 2 medium apples, sliced (I like a firm-flesh apple such as Granny Smith, Honey Crisp, Pink Lady, or Braeburn)
  • 2 cloves garlic, pressed or minced
  • 1 tablespoon minced fresh rosemary
  • 1 cup chicken broth
  • ¼ - ½ cup heavy cream, at room temperature
  • 2 tablespoons Dijon mustard
  • 1 teaspoon brown sugar (or sub with maple syrup)

Instructions

    Cup of Yum
  1. Pat chicken dry and season on all sides with salt and pepper. Place the flour in a shallow dish and season with salt and pepper. Dredge each chicken cutlet in the seasoned flour, shaking off any excess flour.
  2. In a large skillet, heat olive oil over medium-high heat. Stir in butter. When the butter is foamy, add the chicken cutlets to the pan. Cook until the chicken is browned on both sides and the meat reaches an internal temperature of 165° F, about 3-4 minutes per side. Do not overcrowd the pan, so brown the chicken in batches if necessary. Remove the chicken to a plate and set aside while you make the sauce.
  3. Add the sliced onion and apples to the skillet and cook over medium-high heat until the onion is translucent, about 5 minutes. Add the garlic and rosemary; cook, stirring constantly, for 30 seconds.
  4. Add the chicken broth to the skillet; use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 3-4 minutes, so that the liquid reduces by about half.
  5. Reduce heat to low, gradually whisk in the cream, Dijon and brown sugar. start with about ¼ cup of cream, and then slowly add more, if desired. Cook for a few more minutes to let the sauce thicken (do not boil). Taste and season with salt and pepper.
  6. Return chicken to the skillet; garnish with additional fresh herbs. Serve immediately.

Notes

  • For a shortcut, I like to purchase thinly-sliced chicken breast (or "chicken cutlets") at the store. Alternatively, you can make chicken cutlets at home by slicing two large chicken breasts in half horizontally and then pounding flat to an even thickness.
  • Don't overcrowd the pan when browning the chicken. Instead, work in batches (cooking two cutlets at a time) so that the chicken can develop a nice sear on the outside. Otherwise you risk steaming the chicken, missing out on that great color, flavor and texture.
  • The total cooking time will vary depending on the size and thickness of your chicken. I always recommend using a meat thermometer to check the temperature of your chicken. It's done perfectly when it reaches an internal temperature of 165°F.
  • I prefer firm-flesh apples in this recipe because they hold up to the cooking process (rather than turning to mush). Good varieties include Granny Smith, Honey Crisp, Pink Lady or Braeburn.
  • Use fresh herbs (rather than dried herbs) for the best flavor.

Nutrition Information

Serving 1/4 of the chicken and sauce Calories 502kcal (25%) Carbohydrates 29g (10%) Protein 39g (78%) Fat 25g (38%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 165mg (55%) Sodium 561mg (23%) Potassium 856mg (24%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 734IU (15%) Vitamin C 12mg (13%) Calcium 54mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 502

% Daily Value*

Serving 1/4 of the chicken and sauce
Calories 502kcal 25%
Carbohydrates 29g 10%
Protein 39g 78%
Fat 25g 38%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 165mg 55%
Sodium 561mg 23%
Potassium 856mg 18%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 734IU 15%
Vitamin C 12mg 13%
Calcium 54mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.