Polish tastes are incorporated into this quick and simple dish, making it the ideal dinner for cool autumn nights.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 4 (6 ounce) bone-in, skin-on chicken breasts
- salt and ground black pepper to taste
- 2 medium apples, cored and thinly sliced (such as Autumn Glory®)
- 1 small yellow onion, thinly sliced
- 1 tablespoon chopped fresh sage
- 1 ½ teaspoons chopped fresh rosemary
- ½ teaspoon chopped fresh thyme
- ½ teaspoon salt
- ¼ teaspoon poultry seasoning
- ¼ teaspoon black pepper
- ½ cup chicken broth
- ¼ cup heavy whipping cream
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
Instructions
- Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper and add to the hot skillet, skin-side down, leaving at least 1 inch between the breasts to ensure even cooking and browning. Cook until skin is browned, about 6 minutes. Turn and cook an additional 6 minutes until browned on both sides. Transfer chicken breasts to a plate.
- Preheat the oven to 375 degrees F (190 degrees C).
- Add remaining 1 tablespoon olive oil to the skillet and stir in apples and onion. Cook, stirring occasionally, for 4 minutes. Season with sage, rosemary, thyme, salt, poultry seasoning, and pepper; stir to combine.
- While apples are cooking, whisk together chicken broth, whipping cream, honey, and mustard in a small bowl. Pour broth mixture in with the seasoned apples and onions and gently scrape browned bits from the bottom using a wooden spoon. Slide chicken breasts back into the skillet, nestling them between onions and apples.
- Transfer skillet to the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- I used bone-in, skin-on chicken breasts, but it would work with boneless, skinless chicken breasts, too. If you’re using boneless, skinless chicken breasts, you may finish the chicken on the stovetop. Allow to cook 4 to 5 minutes more, and until sauce has reduced by half.
- If you don’t have an oven-safe skillet, transfer everything into a casserole dish before baking in the oven.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 7 g |
| Sodium | 618 mg |
| Sugars | 11 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Well, I kind of made it. 🙂 Found out we were out of chicken – so used pork chops. No fresh herbs so used dried. No heavy cream, so used sour cream. Turned out AWESOME! I’ll be making this recipe a keeper. Might even try it with the correct ingredients some day.
This was fabulous! I used boneless, skinless chicken breasts because that’s what I had in my freezer. I am lactose intolerant so didn’t use heavy cream & switched out the chicken broth for vermouth. It was heavenly. I will definitely make this again.
I made this recipe with boneless breasts and I didn’t have fresh sage so I used a ground ingredient. I also added two drops of hot sauce and a tablespoon or two of brown sugar. It gave it a small kick with sweetness to the sauce. It went well with the mashed potatoes but all in all it was great . This will be one of many types of chicken I make .
Was delish, my fam enjoyed it! Thanks for sharing the recipe.
A definite keeper! Followed recipe with only one change – no fresh herbs so used dried. I roasted potatoes but will use mashed next time to soak up even more of the delicious sauce