One-Pan Autumn Chicken Breasts with Apples

This dish is a one-pan meal where chicken breasts are first browned on the stovetop and then baked in the oven with apples, onion, and mustard in an herb-flavored cream sauce.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 384 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon butter
• ¼ cup heavy whipping cream
• 2 teaspoons honey
• salt and ground black pepper to taste
• ¼ teaspoon poultry seasoning
• ½ cup chicken broth
• 1 tablespoon chopped fresh sage
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil, divided
• ¼ teaspoon black pepper
• ½ teaspoon chopped fresh thyme
• 1 ½ teaspoons chopped fresh rosemary
• 1 small yellow onion, thinly sliced
• 4 (6 ounce) bone-in, skin-on chicken breasts
• 2 medium apples, cored and thinly sliced (such as Autumn Glory®)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper and add to the hot skillet, skin-side down, leaving at least 1 inch between the breasts to ensure even cooking and browning. Cook until skin is browned, about 6 minutes. Turn and cook an additional 6 minutes until browned on both sides. Transfer chicken breasts to a plate.

Step 3

Add remaining 1 tablespoon olive oil to the skillet and stir in apples and onion. Cook, stirring occasionally, for 4 minutes. Season with sage, rosemary, thyme, salt, poultry seasoning, and pepper; stir to combine.

Step 4

While apples are cooking, whisk together chicken broth, whipping cream, honey, and mustard in a small bowl. Pour broth mixture in with the seasoned apples and onions and gently scrape browned bits from the bottom using a wooden spoon. Slide chicken breasts back into the skillet, nestling them between onions and apples.

Step 5

Transfer skillet to the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).