One-Pan Chicken and Apples: A Fall Delight

Ingredients 0/16

Step 1

Warm a tablespoon of olive oil and some butter in a large oven-safe skillet over medium-high heat. While that’s warming up, season the chicken breasts with salt and pepper on both sides. Once the skillet is hot, place the chicken in it skin-side down, making sure to leave about an inch of space between each piece so they brown nicely. Let them cook for about 6 minutes until the skin turns golden and crispy. Flip the chicken and cook for another 6 minutes on the other side, then take the chicken out and set it aside on a plate.

Step 2

Turn your oven on to 375°F (190°C) to preheat. Add the remaining tablespoon of olive oil to the skillet, then toss in the apples and onions. Cook them, stirring now and then, for about 4 minutes until they start to soften. Sprinkle in the sage, rosemary, thyme, salt, poultry seasoning, and pepper, stirring everything together so the flavors blend.

Step 3

While the apples are cooking, whisk together the chicken broth, whipping cream, honey, and mustard in a small bowl. Pour this mixture into the skillet with the apples and onions, and use a wooden spoon to gently scrape up any browned bits stuck to the bottom—that’s where the flavor is! Nestle the chicken breasts back into the skillet, tucking them in between the apples and onions.

Step 4

Pop the whole skillet into the oven and bake until the chicken is cooked through and the juices run clear, about 30 minutes. If you have a meat thermometer, check that it reads 165°F (74°C) near the bone to be sure it’s done. Once it’s ready, serve it up warm and enjoy!