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My review
One-Pan Autumn Chicken Breasts with Apples
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thedailygourmet
"This dish is a one-pan meal and brings the season of fall inside."
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Ingredients
1 h servings 384Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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).
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Footnotes
- 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.
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Reviews
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11/17/2019
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
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 smal...