Chicken and Apples in Cream
Delight your taste buds with the comforting, autumn-inspired flavors of Chicken and Apples in Cream. This one-pan recipe combines tender, golden-seared chicken breasts with sweet and tart apples—perfectly softened in rich, buttery goodness—before being bathed in a luscious cream sauce infused with fragrant thyme. Sautéed onions and garlic add depth, while the delicate balance of chicken broth and heavy cream creates a velvety texture that enhances every bite. Ready in just 45 minutes, this dish is as easy as it is elegant, making it ideal for a cozy weeknight dinner or a special occasion. Serve it alongside fluffy mashed potatoes, roasted vegetables, or a crusty baguette to soak up the sauce. It's a comforting, restaurant-quality meal that will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pieces medium apples (such as Granny Smith or Honeycrisp), cored and sliced
- 1 pieces small onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon parsley, chopped (optional, for garnish)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add butter to the skillet. Once melted, add the sliced apples and cook for 2-3 minutes, stirring occasionally, until they begin to soften. Remove the apples from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes, or until fragrant and translucent.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the broth simmer for 2 minutes.
Reduce the heat to low and stir in the heavy cream and thyme leaves. Return the chicken breasts to the skillet, spooning the cream sauce over them.
Cover the skillet and let the chicken simmer for 12-15 minutes, or until cooked through (internal temperature should reach 165°F/74°C).
Add the cooked apples back to the skillet for the last 5 minutes of cooking to warm them through.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Garnish with chopped parsley, if desired, and serve hot. This dish pairs well with rice, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 10.6 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
