This dish is a one-pan meal and brings the season of fall inside.

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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

384 calories; protein 36.3g; carbohydrates 15.4g; fat 19.5g; cholesterol 125.7mg; sodium 618.4mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
11/18/2019
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 Read More
(2)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2019
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 Read More
(2)
Rating: 4 stars
11/25/2019
Was delish my fam enjoyed it! Thanks for sharing the recipe. Read More
Rating: 5 stars
11/25/2019
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 small kick with sweetness to the sauce. It went well with the mashed potatoes but all in all it was great. This will be one of many types of chicken I make. Read More
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Rating: 5 stars
01/03/2021
This was fabulous! I used boneless, skinless chicken breasts because that's what I had in my freezer. I am lactose intolerant so didn't use heavy cream & switched out the chicken broth for vermouth. It was heavenly. I will definitely make this again. Read More
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