This easy Apple Chicken Recipe combines tender chicken thighs, fresh apples, and a creamy sauce for a delicious one-skillet dinner ready in about 30 minutes.
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Every fall, I find myself looking for new ways to cook with fresh apples beyond desserts. While apple pie is always my favorite, I love how apples bring a touch of sweetness to savory dishes as well. This Creamy Apple Chicken Recipe comes together in one skillet with very little cleanup! Perfect for a cozy meal at home during a chilly autumn evening.
If you enjoy easy chicken dinners like this, you'll also love my Crock Pot Marry Me Chicken and Cajun Chicken and Rice (One Pot)
Reader Review: "Delicious! I made this for my family dinner and it was wonderful. It came out perfectly and I will making this again." - Maria
Why You'll Love This Recipe
- Ready in about 30 minutes. Making it perfect for busy weeknights.
- Simple Pantry Ingredients. Fresh apples, chicken, bacon, and a handful of everyday staples.
- One Skillet Recipe. Fewer dishes to wash!
- Perfect for the fall apple season. But delicious year-round.
Ingredients
- Apples: Fuji, Gala, or Honeycrisp will work well and provide the right amount of sweetness.
- Chicken Thighs: Boneless, skinless
- Chicken Stock: To add some richness.
- Onion: A sweet yellow onion works best with apples.
- Brown Sugar: To enhance the natural sweetness.
- Garlic Powder: To add a savory depth and flavor to the chicken.
- Bacon: Bacon makes everything better.
- Oil: Olive oil or avocado oil works best for sautéing.
- Salt and Pepper: Simple seasonings to enhance the flavors.
- Heavy Cream: Creates the rich, creamy sauce.
- Apple Cider Vinegar: To add brightness and balance the cream.
Tim's Tip: Use a firm apple like Fuji or Gala so they don't become mushy.
How to Make this Chicken Apple Recipe
1. Prepare the Ingredients: Dice the apples into ¼-inch cubes. Dice the onion and mince the garlic. Cut the chicken thighs into bite-sized pieces and season with salt, pepper, and garlic.
2. Cook the Apples: Heat oil in a large skillet over medium heat. Add the onion and cook until softened, about 4-5 minutes. Stir in the apples and cook for another 2 minutes. Remove the apple mixture from the skillet and set aside.
3. Sear the Chicken: Add another drizzle of oil to the skillet if needed. Add the seasoned chicken and cook for about 2 minutes per side until nicely browned.
4. Simmer Everything Together: Pour in the chicken stock. Return the apple and onion mixture to the skillet and stir in the brown sugar. Reduce the heat to medium-low and simmer for about 8 minutes, or until the chicken reaches an internal temperature of 165°F.
5. Finish the Sauce: Transfer the chicken to a plate and let it rest for a few minutes. Stir in the heavy cream and apple cider vinegar into the skillet. Simmer for several minutes until the sauce thickens slightly. Taste and season with additional salt and pepper if needed.
6. Serve: Return the chicken to the skillet and spoon the creamy apple sauce over the top. Garnish with crispy bacon and fresh parsley if desired.
Substitutions and Variations
- Use Chicken Breasts: Boneless chicken breast works great if you prefer leaner meat.
- Add Herbs: Fresh thyme, rosemary, or sage pair wonderfully with apples.
- Add Mushrooms: Sauté sliced mushrooms with the onion for extra flavor.
- Add Spinach: Stir in fresh spinach during the final few minutes of cooking for a bright pop of color and flavor.
Expert Tips
- Don't overcrowd the pan when browning the chicken. Cook in batches if needed.
- Let the sauce simmer gently after adding the cream to prevent it from separating.
- Always check the chicken with a meat thermometer. Chicken should reach 165°F before serving.
- Use apples that hold their shape, like Fuji or Honeycrisp.
- Cook the bacon until crispy before starting the recipe, and use a little bacon grease instead of oil for even more flavor.
What to Serve with Chicken Apple
I love serving it with a side that soaks up every bit of the delicious sauce and enhances the apple flavors.
- Creamy Mashed Potatoes
- Stuffed Garlic Bread
- Crispy Baked Green Beans
- Steamed Rice
- Sheet Pan Roasted Vegetables
- Garden Salad with Buttermilk Ranch Dressing
Storage
Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a skillet over medium-low heat, adding a splash of chicken stock or cream if needed to loosen the sauce.
FAQs
Fuji, Gala, Honeycrisp, or Pink Lady apples all hold their shape well while cooking.
Yes. The heavy cream naturally thickens as it simmers. If you'd like an even thicker sauce, stir in cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
Yes. The flavors become even better after sitting overnight, making it an excellent meal prep recipe.
More Delicious Apple Recipes
- Crockpot Apple Dump Cake
- Apple Slaw
- Apple Pork Casserole
- Apple Pie (With Canned Apple Pie Filling)
- Cranberry Apple Crisp
Made this recipe? Let me know!
Recipe
Chicken Apple Skillet
Ingredients
- 4 tablespoon Olive Oil
- 2 Apples Sweet Crisp Apples, Fuji
- 1 Onion Diced (about 1 cup)
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 6 Chicken Thighs Boneless
- ¼ teaspoon Garlic Powder
- ⅔ cup Chicken Stock
- ¼ cup Cooked Bacon
- 2 teaspoon Brown Sugar
- 4 tablespoon Heavy Cream
- 1 teaspoon Apple Cider Vinegar
Instructions
- Prepare the Ingredients: Dice the apples into ¼-inch cubes. Dice the onion and mince the garlic. Cut the chicken thighs into bite-sized pieces and season with salt, pepper, and garlic. 1 tsp Salt ¼ tsp Black Pepper ¼ tsp Garlic Powder
- Cook the Apples: Heat oil in a large skillet over medium heat. Add the onion and cook until softened, about 4-5 minutes. Stir in the apples and cook for another 2 minutes. Remove the apple mixture from the skillet and set aside. 4 tbsp Olive Oil 1 Onion 2 Apples
- Sear the Chicken: Add another drizzle of oil to the skillet if needed. Add the seasoned chicken and cook for about 2 minutes per side until nicely browned. 6 Chicken Thighs
- Simmer Everything Together: Pour in the chicken stock. Return the apple and onion mixture to the skillet and stir in the brown sugar. Reduce the heat to medium-low and simmer for about 8 minutes, or until the chicken reaches an internal temperature of 165°F.2 tsp Brown Sugar. ⅔ cup Chicken Stock
- Finish the Sauce: Transfer the chicken to a plate and let it rest for a few minutes. Stir in the heavy cream and apple cider vinegar into the skillet. Simmer for several minutes until the sauce thickens slightly. Taste and season with additional salt and pepper if needed. 4 tbsp Heavy Cream 1 tsp Apple Cider Vinegar
- Serve: Return the chicken to the skillet and spoon the creamy apple sauce over the top. Garnish with crispy bacon and fresh parsley if desired. ¼ cup Cooked Bacon
Notes
- Don't overcrowd the pan when browning the chicken. Cook in batches if needed.
- Let the sauce simmer gently after adding the cream to prevent it from separating.
- Always check the chicken with a meat thermometer. Chicken should reach 165°F before serving.
- Use apples that hold their shape, like Fuji or Honeycrisp.
- Cook the bacon until crispy before starting the recipe, and use a little bacon grease instead of oil for even more flavor.
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