This Chicken with Caramelized Apples you can make in just 30 minutes from start to finish using only a few ingredients. Just imagine tender chicken that pairs perfectly with caramelized apples, and seasoned with a hint of herbes de Provence and a splash of wine, creating a gourmet meal without the fuss.
I’ve found my go-to recipe for busy weeknights: Chicken with Caramelized Apples. It’s super simple and incredibly tasty, perfectly blending that gourmet feel with practicality. What I love most about this dish is how quick it is to make—just 30 minutes from start to finish. It’s ideal for when I want an easy chicken and apple dinner but don’t want to compromise on taste.
Plus it only uses one pan, so there’s hardly any cleanup. Let me show you how to whip up this savory apple chicken skillet for a quick, delicious meal.
🥘 Ingredients and Substitutes
- Chicken Breasts are my go-to for a lean, tender protein that really picks up the flavors of everything else. But if you’re out of chicken breasts, I’ll recommend swapping in chicken thighs for a bit more fat and a richer taste.
- Garlic is non-negotiable for me—it adds that essential depth and kick. When fresh garlic is off the table, I’ll use garlic powder or a bit of shallot to keep the flavors tight, especially with the chicken and apples.
- Apples they’re what bring that perfect sweet and tart balance against the savory chicken. No apples? I’ll use pears, which are just as good, giving that similar texture and a sweet, lightly floral flavor.
- Wine. I used wine to tie all the flavors together, adding just a touch of acidity to brighten everything up. If you want to skip alcohol, then consider mixing the chicken broth with a teaspoon of white vinegar as a stand-in, and it works like a charm.
- Herbes de Provence is my secret weapon for that distinct, aromatic flair you get in French cooking. If I don’t have the blend on hand, consider making a mix of dried thyme, rosemary, and oregano for a similar herby feel.
- Butter enriches the dish, giving it a glossy finish and a rich mouthfeel. For those looking for a dairy-free option, olive oil or a plant-based butter can be used to achieve a similar richness and help in caramelizing the apples.
👩🍳 Step-by-step Directions
First, make sure the meat is washed and dried, then slice it into strips about ⅓ inch thick. Season both sides with salt and black pepper, but hold off if your Herbes de Provence already has salt in it. You don’t want it too salty; you can always adjust the salt later.
Heat up a skillet with a teaspoon of oil and half a tablespoon of butter. Cook the meat until it’s just starting to turn golden on each side.
After it’s got a bit of color, throw in the herbes de Provence and the chopped garlic.
Stir that around, then pour in the wine. Crank the heat up and let it cook for about 3 minutes, so the alcohol cooks off.
Next, add the apples you’ve cut into half-moon shapes, about ¼ inch thick. Cover and simmer on low for around 10 minutes or until the apples are tender.
Finish by stirring in the rest of the butter until it melts and creates a creamy sauce.
Serve it up hot. If you like, toss a few chopped herbs on top for extra flavor and a pop of color.
And if you’re going for the full experience, pair it with a cold glass of white wine on a warm summer evening.
🍽️ Serving Suggestions
- Roasted Veggies: Toss some Brussels sprouts, carrots, or parsnips in the oven. They add color and texture to your meal and go great with the chicken and apples.
- Creamy Polenta: Lay the chicken and apples over creamy polenta. Its soft, buttery taste makes all the flavors stand out, soaking up that delicious sauce.
- Wild Rice Pilaf: Mix up a wild rice pilaf with herbs and dried cranberries for a nutty, chewy side that complements the chicken and apples beautifully, adding some whole grains and flavor.
- Green Salad: Whip up a quick green salad with a light dressing. Throw in some mixed greens, sliced almonds, and goat cheese for a fresh and tasty contrast to the rich main dish.
- Baguette Slices: Grab a fresh, crusty baguette to soak up all that amazing sauce. It’s the best way to make sure you enjoy every bit of flavor.
🏆 Expert Tips. What to Pay Attention To?
- When you’re picking out chicken, go for pieces that are about the same size so they cook evenly. While skinless is healthier, I can’t deny that skin-on gives you that unbeatable flavor and crispiness.
- For those caramelized apples, Honeycrisp or Granny Smith are your best bets for that sweet-tart magic. Make sure to slice them evenly, not just for even cooking but for a nice presentation too.
- Choosing the right wine is crucial. Opt for a dry white wine that you’d actually enjoy sipping, since its flavor will concentrate as it cooks.
- Stick with Herbes de Provence to get that authentic French vibe. If you can’t find it, mix up your own with dried thyme, rosemary, marjoram, and a pinch of lavender. Adding the herbs right before the wine really lets their flavors shine.
- Take your time with cooking. Brown the chicken and get those apples caramelized over medium heat. This builds flavor without risking a burn.
Storage
Refrigeration:
When I make Chicken with Caramelized Apples, I always let it cool down to room temperature before popping it in the fridge. This avoids any condensation that could make everything soggy. I seal it up tight in an airtight container to keep the moisture and flavor locked in, and to make sure it doesn’t pick up any weird fridge smells. It stays good in the fridge for about 3-4 days.
Freezing:
If I’m freezing it, I portion it out into containers that are freezer-safe and slap a date on them so I know how long they’ve been in there. I’ve found it stays good for up to 3 months. After that, it’s still safe to eat, but the quality starts to dip.
Thawing and Reheating:
When it’s time to eat, I thaw it in the fridge overnight. Slow thawing keeps the chicken and apples’ texture nice. I avoid leaving it out at room temperature because that’s just asking for trouble with bacteria.
To reheat, I usually warm it up in a skillet over medium heat to bring back that slight crispness in the apples. If I’m in a hurry, the microwave does the job, but I make sure to cover it and go easy on the power setting, stirring now and then to heat everything evenly.
Considerations:
I’ve noticed that freezing and thawing can make the apples a bit softer, but the chicken stays moist if it’s stored and reheated right. And of course, I always check that the chicken hits that safe internal temp of 165°F (74°C) when reheating, just to be safe.
📋 Recipe Card:
Chicken with Caramelized Apples
Equipment
Ingredients
- 1 lb Chicken Breast
- Salt
- Black Pepper
- ½ tablespoons Butter
- 1 teaspoons Olive Oil
- 2 cloves Garlic
- 1 teaspoons Herbs de Provence
- ¼ cup White wine
- 8 oz Apples
- ½ tablespoons Butter
Instructions
- Prepare the chicken by washing and drying it thoroughly. Cut into long strips about ⅓ inch thick. Season both sides with salt and black pepper.1 lb Chicken Breast, Salt, Black Pepper
- Heat a skillet over medium heat. Add 1 teaspoon of olive oil and ½ tablespoon of butter. Once hot, add the chicken strips and fry until they turn slightly golden on both sides.½ tablespoons Butter, 1 teaspoons Olive Oil, 1 lb Chicken Breast
- Add the herbes de Provence and finely chopped garlic to the skillet. Stir well to combine.1 teaspoons Herbs de Provence, 2 cloves Garlic
- Pour in the white wine and increase the heat to high. Cook for about 3 minutes, or until the alcohol from the wine has evaporated.¼ cup White wine
- Add the apple slices to the skillet. Cover and reduce the heat to low. Let cook for approximately 10 minutes, or until the apples have softened.8 oz Apples
- Incorporate the remaining ½ tablespoon of butter, mixing gently until the butter melts and creates a creamy sauce.½ tablespoons Butter
- Serve immediately.
- Optional: Garnish with finely chopped herbs for extra flavor and color.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- If you end up with a lot of liquid in the pan after caramelizing those juicy apples, no stress—it’ll cook down into a tasty sauce, especially once you add some wine or broth.
- Want a bit more texture? Toss in some chopped nuts like walnuts or pecans with the apples. They bring a great crunch and a nutty taste that goes so well with both the chicken and apples.
- I swear by using a cast-iron skillet for this. It’s great for even cooking and getting those apples and chicken just right. But really, any heavy pan does the trick.
- Think about pairing this with something that’ll soak up all that amazing sauce—mashed potatoes, creamy polenta, or a slice of crusty bread if you’re not watching your carbs.
- And don’t rush to slice the chicken right after cooking. Giving it a good 5-10 minute rest lets the juices settle back in, making each bite juicier and more flavorful.
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