Autumn Harvest Chicken Skillet
A delightful one-pan meal featuring tender chicken, sweet apples, and aromatic herbs, perfect for cozy fall gatherings.
Equipment
- Skillet
Ingredients
- 4 pieces Boneless, Skinless Chicken Breasts or thighs for extra juiciness
- 2 tablespoons Olive Oil or Butter
- 1 large Yellow Onion thinly sliced
- 2 pieces Apples sliced (e.g., Honeycrisp, Gala, or Granny Smith)
- 1 cup Apple Cider not vinegar
- 0.5 cup Low-Sodium Chicken Broth
- 1 teaspoon Fresh Thyme or 1/2 tsp dried
- 1 cup Sliced Mushrooms optional for added earthiness
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Pat the chicken dry and season both sides with salt and black pepper.
- In a large skillet, heat olive oil or butter over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
- Add sliced onions to the same skillet and sauté for 3-4 minutes until softened and caramelized.
- Stir in the apple slices and optional mushrooms, sautéing for an additional 2-3 minutes until apples are just tender.
- Pour in the apple cider and chicken broth, scraping up any browned bits from the skillet. Stir in thyme.
- Return the chicken to the skillet, nestling it among the onions and apples. Reduce heat to medium-low, cover, and simmer for 8-10 minutes or until chicken is cooked through.
- Once cooked, serve hot, spooning the sauce over the chicken. Pairs well with mashed potatoes or wild rice.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.