Apple and Cheddar Chicken Skillet
Fresh apples are hitting their peak right now across the Front Range, and they're too good to save only for dessert. This one-pan dinner pairs tart apple slices with chicken and sharp cheddar in a quick pan sauce that tastes far more complicated than it actually is. It's the kind of meal that comes together in about 30 minutes and feels like you tried harder than you actually did.
Ingredients
- 4 boneless, skinless chicken breasts (about 600 g), pounded to even thickness
- Salt and black pepper to taste
- 2 tablespoons butter
- 2 medium apples (Gala or Honeycrisp work well), cored and sliced into thin wedges
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Heat butter in a large skillet over medium-high heat until foaming.
- Season chicken breasts generously with salt and pepper on both sides.
- Place chicken in the skillet and cook for 5-6 minutes per side until golden brown; transfer to a plate.
- Add sliced onion to the same skillet and cook for 3 minutes, stirring occasionally, until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add apple slices and cook for 2 minutes, stirring gently, until they begin to soften slightly.
- Pour in chicken broth, scraping up any browned bits from the pan bottom.
- Return chicken to the skillet, nestling it among the apples and onions.
- Reduce heat to medium and simmer for 8-10 minutes until chicken is cooked through (internal temperature 165°F).
- Remove skillet from heat and stir in heavy cream, cheddar cheese, apple cider vinegar, thyme, and red pepper flakes if using.
- Stir gently until cheese is melted and sauce is smooth, about 1 minute.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve over rice, mashed potatoes, or egg noodles.