Chicken or Turkey with Apples
Discover the perfect harmony of savory and sweet with this delightful Chicken or Turkey with Apples recipe. Tender, golden-browned chicken breasts or turkey cutlets are nestled among caramelized apple slices and infused with a rich, aromatic sauce made from apple cider, chicken stock, and fresh thyme. The natural sweetness of apples like Granny Smith or Honeycrisp is perfectly balanced by the earthy depth of finely chopped shallots and a touch of butter, creating a dish that’s both comforting and elegant. This one-pan wonder comes together in just 40 minutes, making it ideal for weeknight dinners or impressive entertaining. Serve it over creamy mashed potatoes, fluffy rice, or with crusty bread to soak up every drop of the luscious sauce. Perfect for fall or anytime you crave bold, seasonal flavors, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts or turkey cutlets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large apples (e.g., Granny Smith or Honeycrisp)
- 2 medium shallots, finely chopped
- 1 cup chicken or turkey stock
- 0.5 cup apple cider
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the chicken breasts or turkey cutlets with salt and black pepper on both sides.
Lightly dredge the chicken or turkey in flour, shaking off any excess.
Heat a large skillet over medium heat and add the olive oil and 1 tablespoon of butter.
Once the butter is melted, add the chicken or turkey to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer the meat to a plate and cover with foil to keep warm.
Core and thinly slice the apples, leaving the peel intact for color and texture.
In the same skillet, add the remaining tablespoon of butter. Once melted, add the apple slices and cook for 3-4 minutes, stirring occasionally, until lightly caramelized.
Stir in the shallots and cook for another 2 minutes, until softened and fragrant.
Pour in the chicken or turkey stock and apple cider, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
Add the fresh thyme leaves and return the chicken or turkey to the skillet, nestling the pieces among the apples.
Simmer for 5-7 minutes until the sauce has slightly thickened and the meat is warmed through.
Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Garnish with fresh parsley, if desired, and serve hot over mashed potatoes, rice, or with crusty bread.
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3759 mg | 163% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 63.3 g | ||
| Protein | 226.7 g | 453% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2741 mg | 58% | |
*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.
