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Sauteed chicken and apples with rosemary

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One-skillet sautéed chicken and apples with rosemary is an easy weeknight dinner with big flavor, perfect for celebrating fall!One-skillet sautéed chicken and apples with rosemary is an easy weeknight dinner recipe that's perfect for fall! | www.FamilyFoodontheTable.com

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I am feeling so full in the best of ways!

Not food baby full… though maybe a bit of that too 😉 Mostly, I just feel full of inspiration, friendship, warmth, happiness, life… and on and on.

I’m normally a very do-go-make-fix-finish type of person. Type A all the way. And I had some of that at the Chopped Con conference this past weekend — great speakers, great learning, great take-aways. Lots of notes, lots of lists, lots of goals set.

But I also got to re-connect with old friends and new friends. And drink, eat and laugh together. And it was so special to take a moment out to just be, to enjoy, to reflect, to connect, to share… such a welcome change of pace. I feel refreshed and renewed. 😊

But, as always, let’s go back to the food…

One-skillet sautéed chicken and apples with rosemary is an easy weeknight dinner recipe that's perfect for fall!

So yes, I just shared my apple and butternut squash muffins a couple of days ago and today I’m bringing your this sautéed chicken and apples with rosemary.

And fair warning, I have a ridiculous number of apple recipes coming your way in the next month.

I’m not kidding. So many apple recipes. Sweet, savory, all manner of meals, but all kinds of apple love going on here.

Some pumpkin, too, of course, but mostly just an overload of apples. #sorrynotsorry

One-skillet sautéed chicken and apples with rosemary

Today we’re taking our apples savory and bringing them to dinner.

The apple is sliced and sautéed with onions, then some rosemary-seasoned chicken breasts are seared in the pan and everything cooks together with a splash of apple cider vinegar to really help bring home the flavors.

It’s fall comfort food that’ll whisk you away to the orchard!

One-skillet sautéed chicken and apples with rosemary is an easy weeknight dinner recipe that's perfect for fall!

A few quick notes on this chicken and apples recipe: 

  • I have used both a regular red McIntosh and a Gala apple in this recipe — either works great. Honey crisp would be fabulous as well!
  • Make sure not to overcrowd your pan. You want to brown the chicken, not just steam it. You can cook the chicken in batches if you need to.
  • You can add an extra tablespoon of butter to this dish at the end, if you want an extra rich sauce.
  • Either way, please, please make sure to spoon the extra pan juices over your chicken when you serve it – so much flavor! You don’t want to miss it. 👍

One-skillet sautéed chicken and apples with rosemary is an easy weeknight dinner recipe that's perfect for fall!

You can serve this chicken with paprika roasted potatoes or 10-minute microwave baked potatoes. They’d be great over some creamy polenta too.

Add a super simple spinach salad or a massaged citrus kale salad and you are in for a healthy fall feast!

Hope you have a great week! Enjoy!

~ Kathryn

Yield: 4 servings

Sauteed chicken and apples with rosemary

One-skillet sautรฉed chicken and apples with rosemary is an easy weeknight dinner recipe that's perfect for fall! | www.FamilyFoodontheTable.com

One-skillet sautรฉed chicken and apples with rosemary is a great fall dinner!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon extra-virgin olive oil
  • 1 small sweet onion, thinly sliced (about 1 cup)
  • 2 small red apples, sliced
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 heaping tablespoon fresh rosemary, finely chopped, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons apple cider vinegar

Instructions

  1. Heat butter and oil in a large saute pan over medium-high heat.
  2. Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned.
  3. Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper.
  4. Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Brown on both sides, about 6-8 minutes total. (If your pan is too crowded, do this in batches so you can properly brown the chicken.)
  5. Add vinegar and remaining teaspoon of rosemary then cover the pan, reduce heat to medium and cook until chicken is cooked through, 3-5 more minutes.
  6. Serve chicken and apples with extra pan juices and enjoy!

Notes

I use either a regular red McIntosh or a Gala apple in this recipe -- both work great.

You can add an extra tablespoon of butter to this dish at the end, if you want an extra rich sauce.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 376Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 148mgSodium: 398mgCarbohydrates: 17gFiber: 3gSugar: 12gProtein: 54g
© Kathryn Doherty
Cuisine: American / Category: Chicken

One-skillet sautéed chicken and apples with rosemary is an easy weeknight dinner recipe that's perfect for fall! | www.FamilyFoodontheTable.com

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Comments

  1. Jessica @ Nutritioulicious says

    I’m all about apples right now too! Love them in both sweet and savory recipes. Can’t wait to try this chicken dish.So glad you had a good time and learned a lot at Chopped Con. Never heard of that conference before, but saw people posting on IG and looked great!

    Reply

  2. Cheyanne @ No Spoon Necessary says

    So glad you are feeling full-filled ๐Ÿ˜‰ AND you had a stellar time at the conference, Kathryn! I’m pretty sure you already know this, but I’m all for you bringing ALL the apple recipes this month!! I say keep ’em coming girlfriend! I absolutely loooove this one skillet meal!!! Chicken, apples and rosemary all together in one meal (and one pan)?! Heaven! Pinned! Cheers, girlfriend!

    Reply

  3. Dawn @ Girl Heart Food says

    Yay! Glad you are feeling so content, Kathryn!! Nothing like it, right ?! Hubby says I’m Type A too, but I’m not sure….maybe sometimes, lol ๐Ÿ˜‰ Bring on the apples, girl. If the upcoming recipes look and sound as good as this, I’m all for it! Love the apple cider vinegar & rosemary in there too. I bet this smells amazing when it’s cooking! Great suggestion of serving with kale salad. Love it! Pinned, of course. Have a lovely week!

    Reply

  8. Teresa says

    I was looking for a recipe to use up some chicken thighs I cooked two days ago. I might try a version of this recipe and see how it turns out. ๐Ÿ™‚

    Reply

  9. Andi Lau says

    This is SO good and easy to make. My family loves it. My 3 year old grandson likes helping me cut the apples and onions. Wonderful flavors

    Reply

  10. Breeann says

    This was great! My husband who never likes any herb especially rosemary gobbled it down. I also added chorizo from our local butcher shop to the dish. It was fantastic!

    Reply

  11. Jazmine says

    Just made your recipe just like you instructed. Perfect welcoming to Autumn! And my two year old thanked me lol. I know I’m 2 years late,but I’m gonna look good your Apple recipes now

    Reply

  12. Terri says

    Soooo good! I made this tonight, but with dried Rosemary because I didn’t have any fresh on hand. Served it with your Simple Spinach Salad with Feta, so quick and easy. The only complaint from my family, there were no leftovers, haha!

    Reply

  13. Patti Doyle says

    I made this tonight and my family loved it! I used the honey crisp apples and they were wonderful. I added more apple cider vinegar than the recipe called for to have a little more sauce and it worked out fine. Iโ€™ve passed this recipe along to a few other people. Thank you for a really good new recipe!

    Reply

  16. Jim says

    Excellent recipe. Took recommendation of previous reviewer and added a tad more vinegar. Everyone loved it. I used Fuji apples. Thanks for a great recipe.

    Reply

    • Kathryn Doherty says

      Hi there! So this is definitely best when it’s first made, but the pan juices will help it reheat nicely. I’d just recommend making sure you don’t overcook the chicken the first time. And when you reheat it, I’d advise doing it over low heat and covering the pan, to help lock in extra moisture. (You could also stop after step number 4 and then finish cooking everything before you’re ready to serve – just make sure the chicken gets cooked through.) Hope that helps and hope you enjoy it!

      Reply

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