Harvest Apple Chicken and Rice
Warm, hearty, and brimming with fall flavors, Harvest Apple Chicken and Rice is the ultimate one-skillet dinner perfect for cozy nights. This dish combines tender, cinnamon-kissed chicken breasts with fragrant jasmine or basmati rice, sweet diced Granny Smith apples, and a savory blend of thyme and sage. A splash of apple cider adds a subtle sweetness, while low-sodium chicken broth ensures perfectly fluffy, flavorful rice. Sautéed onions and a touch of butter create a rich, aromatic base for this comforting meal. Ready in just 50 minutes from prep to plate, this recipe is not only ideal for busy weeknights but also makes a stunning centerpiece for seasonal gatherings. Garnish with fresh parsley for a pop of color, and serve warm for a dish that celebrates the best of autumn.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoons ground cinnamon
- 1 cup sweetened apple cider
- 2 cups low-sodium chicken broth
- 1 cup jasmine or basmati rice
- 2 pieces Granny Smith apples, peeled and diced
- 1 piece yellow onion, finely chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons dried sage
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
Season the chicken breasts on both sides with salt, pepper, and ground cinnamon.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 2-3 minutes until softened and translucent.
Add the diced apples to the skillet and sauté for another 2 minutes until slightly softened.
Stir in the butter, thyme, and dried sage. Allow the mixture to cook for 1 minute until fragrant.
Add the rice to the skillet and stir to coat it in the herb and apple mixture. Cook for 1 minute to lightly toast the rice.
Pour in the apple cider and chicken broth. Stir well to combine and bring the mixture to a gentle simmer.
Nestle the seared chicken breasts back into the skillet, ensuring they are partially submerged in the liquid. Cover the skillet with a lid and reduce the heat to low.
Simmer the dish for 20-25 minutes, or until the rice is tender, the liquid is fully absorbed, and the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the skillet from the heat and let it sit, covered, for 5 minutes to rest.
Garnish with freshly chopped parsley if desired. Serve warm and enjoy your Harvest Apple Chicken and Rice!
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 75.1 g | ||
| Protein | 230.1 g | 460% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 218 mg | 17% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2816 mg | 60% | |
*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.
