Chicken Apple Skillet
This creamy Apple Chicken Recipe combines juicy chicken thighs, sweet apples, onions, bacon, and a rich cream sauce for an easy one-skillet dinner that's ready in just 30 minutes. Perfect for busy weeknights or cozy fall dinners!
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.
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.Nutrition
Calories: 327kcalCarbohydrates: 13gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 124mgSodium: 610mgPotassium: 435mgFiber: 2gSugar: 9gVitamin A: 210IUVitamin C: 4mgCalcium: 28mgIron: 1mg
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