Sauced Chicken Breasts with Apples and Onions
Transform your dinner routine with this comforting yet elegant recipe for Sauced Chicken Breasts with Apples and Onions. Perfectly seared chicken breasts are paired with tender caramelized onions, sweet-tart apples, and a creamy, thyme-infused sauce, creating a harmonious balance of savory and subtly spiced flavors. A splash of apple cider vinegar and a touch of cinnamon elevate the dish with a hint of warmth and complexity. This skillet-cooked masterpiece comes together in just 45 minutes, making it ideal for both busy weeknights and sophisticated gatherings. Serve it over a bed of mashed potatoes or alongside roasted vegetables for a wholesome, flavorful meal that feels like a seasonal celebration.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 medium yellow onion
- 2 medium apples (Granny Smith or Honeycrisp)
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon ground cinnamon
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- 0.5 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce heat to medium and add the butter to the skillet. Once melted, add the sliced onions and cook for 5 minutes, stirring occasionally, until softened and lightly caramelized.
Add the sliced apples to the skillet and cook for an additional 3 minutes until lightly browned. Stir in the thyme leaves and ground cinnamon.
Pour in the chicken broth and apple cider vinegar. Bring the mixture to a simmer and scrape up any browned bits from the bottom of the skillet.
Return the chicken breasts to the skillet, nestling them into the onion and apple mixture. Cover the skillet and simmer for 12–15 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Remove the chicken breasts from the skillet and set aside. Carefully stir the heavy cream into the skillet, allowing the sauce to thicken slightly for 2 minutes.
Return the chicken to the skillet, spooning the sauce over the top. Garnish with chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3498 mg | 152% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 48.3 g | ||
| Protein | 223.3 g | 447% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2907 mg | 62% | |
*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.
