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One-Pan Autumn Chicken Breasts with Apples

Rated as 4.8 out of 5 Stars

"This dish is a one-pan meal and brings the season of fall inside."
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1 h servings 384
Original recipe yields 4 servings


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  1. 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.
  2. Preheat the oven to 375 degrees F (190 degrees C).
  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.
  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.
  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).


  • Cook's Notes:
  • I used bone-in, skin-on chicken breasts, but it would work with boneless, skinless chicken breasts, too. If you're using boneless, skinless chicken breasts, you may finish the chicken on the stovetop. Allow to cook 4 to 5 minutes more, and until sauce has reduced by half.
  • If you don't have an oven-safe skillet, transfer everything into a casserole dish before baking in the oven.

Nutrition Facts

Per Serving: 384 calories; 19.5 15.4 36.3 126 618 Full nutrition

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Read all reviews 3
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A definite keeper! Followed recipe with only one change - no fresh herbs so used dried. I roasted potatoes but will use mashed next time to soak up even more of the delicious sauce

I made this recipe with boneless breasts and I didn't have fresh sage so I used a ground ingredient. I also added two drops of hot sauce and a tablespoon or two of brown sugar. It gave it a smal...

Was delish, my fam enjoyed it! Thanks for sharing the recipe.