Chicken with Caramelized Apples

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 got a killer recipe for those busy nights: Chicken with Caramelized Apples. It’s super easy and tastes amazing, giving you that fancy dinner vibe without all the hassle.

The best part? It’s ready in just 30 minutes. Perfect for when you’re craving something good but need it quick.

And it’s all in one pan, so cleanup is a breeze. Let me show you how to put together this tasty chicken and apple skillet in no time.

🥘 Ingredients and Substitutes

• Chicken breasts are my staple for a lean, tender protein that really soaks up flavors. If I’m out, I swap in chicken thighs for extra richness.
• Garlic is a must for me—it’s crucial for depth and kick. If I’m out of fresh garlic, I’ll use garlic powder or a bit of shallot to keep the flavors sharp, especially with chicken and apples.
• Apples add that perfect sweet and tart contrast to the savory chicken. No apples? Pears are a great substitute, offering a similar texture with a sweet, subtly floral taste.
• I used wine to bring all the flavors together, adding a bit of acidity. If you’re skipping alcohol, a mix of chicken broth and a teaspoon of white vinegar works great too.
• Herbes de Provence is my secret for that classic French flavor. Without it, I mix dried thyme, rosemary, and oregano to get that herbal touch.
• Butter gives the dish a glossy finish and rich taste. For a dairy-free version, I use olive oil or plant-based butter, which also helps caramelize the apples nicely.

👩‍🍳 Step-by-step Directions

First, make sure to wash and dry your meat, then slice it into ⅓ inch thick strips. Season both sides with salt and black pepper, but be careful if your Herbes de Provence already contain salt—you don’t want it too salty. You can always adjust the seasoning later.

Heat up a skillet with a teaspoon of oil and half a tablespoon of butter, and cook the meat until it just starts to turn golden on each side.

Once it has some color, toss in the Herbes de Provence and chopped garlic.

Give it a good stir, then pour in the wine. Turn up the heat and let it cook for about 3 minutes to cook off the alcohol.

Next, add the apples you’ve cut into half-moon shapes, about ¼ inch thick. Cover and let it 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 into a creamy sauce.

Serve it hot, and if you like, sprinkle a few chopped herbs on top for extra flavor and a pop of color.

And if you’re looking for the complete experience, pair it with a cold glass of white wine on a warm summer evening.

🍽️ Serving Suggestions

• Roasted Veggies: I like to roast some Brussels sprouts, carrots, or parsnips. They add a nice burst of color and texture that pairs well with the chicken and apples.
• Creamy Polenta: I often serve the chicken and apples over creamy polenta. It has a soft, buttery taste that really brings out all the flavors, soaking up the delicious sauce.
• Wild Rice Pilaf: A wild rice pilaf with herbs and dried cranberries works great as a side. It’s nutty and chewy, complementing the chicken and apples, and adds some hearty whole grains.
• Green Salad: I whip up a quick green salad with mixed greens, sliced almonds, and goat cheese. It’s a fresh, tasty contrast to the rich main dish.
• Baguette Slices: I always grab a fresh, crusty baguette to mop up all that amazing sauce. It’s the best way to enjoy every last bit of flavor.

🏆 Expert Tips. What to Pay Attention To?

• Choose chicken pieces that are about the same size so they cook evenly. Skinless is healthier, but skin-on tastes so much better and gets nice and crispy.
• For the caramelized apples, I stick with Honeycrisp or Granny Smith for that perfect mix of sweet and tart. Make sure to slice them evenly for cooking and looks.
• The wine matters. I use a dry white wine that’s good enough to drink on its own because you’ll really taste it as it cooks down.
• Herbes de Provence are a must for that authentic French flavor. If you can’t find it, just mix dried thyme, rosemary, marjoram, and a pinch of lavender. Adding them right before the wine helps bring out their flavors.
• Don’t rush the cooking. I brown the chicken well and let those apples caramelize over medium heat to build up the flavors without burning anything.

Storage

• Store in the fridge for 3-4 days in an airtight container.
• Reheat in a skillet over medium heat or microwave on low, stirring occasionally.
• Freezing is possible for up to 3 months, though the texture may change slightly. Thaw overnight in the fridge and ensure chicken reaches 165°F when reheating.

📋 Recipe Card: