Autumn Harvest Chicken Skillet

A warm, seasonal skillet dish where juicy chicken breasts meet caramelized onions, sweet apple slices, and a rich apple cider sauce. It’s perfect for cozy dinners when I want something simple yet elegant.

Why You’ll Love This Recipe

I love how this recipe brings a bit of fall magic into a one-pan meal. The apples add natural sweetness, and the cider-based sauce gives a lovely depth without needing heavy cream. It’s comforting, colorful, and comes together fairly quickly—great for a weeknight dinner that feels special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
4 boneless, skinless chicken breasts
2 tbsp olive oil or butter
1 large onion, thinly sliced
2 apples, thinly sliced (Honeycrisp or Gala work well)
1 cup apple cider (not vinegar)
½ cup chicken broth
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt & black pepper, to taste

Directions

1. Pat the chicken breasts dry and season both sides with salt and black pepper.
2. In a large skillet, heat the olive oil (or melt the butter) over medium-high heat. Add the chicken breasts and sear for about 4–5 minutes per side until golden brown and almost cooked through. Remove them to a plate and set aside.
3. In the same skillet, reduce the heat to medium. Add the sliced onion and cook, stirring occasionally, until the onion is softened and begins to caramelize (about 5–7 minutes).
4. Add the sliced apples and cook for another 2–3 minutes until they start to soften.
5. Pour in the apple cider and chicken broth, and add the thyme. Stir gently, scraping any browned bits from the bottom of the skillet.
6. Return the chicken to the skillet, nestling them among the apples and onions. Reduce the heat to medium-low, cover, and simmer gently for 8–10 minutes, or until the chicken is cooked through (internal temperature ~165 °F / 74 °C).
7. Uncover and let the sauce reduce for a few minutes if it’s too thin, spooning it over the chicken and apples as it thickens.
8. Taste and adjust seasoning with extra salt or pepper if needed. Serve the chicken topped with the apple-onion mixture and sauce.

Servings and Timing

This recipe yields 4 servings (one chicken breast per serving).
Preparation time: ~10 minutes
Cooking time (searing + simmering + sauce reduction): ~20–25 minutes
Total time: ~30–35 minutes

Variations

• I sometimes add a handful of chopped sage or rosemary for extra herb flavor.
• For a richer sauce, I stir in a tablespoon of Dijon mustard or a splash of cream at the end.
• I’ll swap apples for pears or add sliced mushrooms depending on what’s in season.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I gently warm in a skillet over low heat, covering the pan and adding a splash of chicken broth or cider to loosen the sauce if needed. I avoid microwaving if possible, to preserve the texture of the apples and sauce.

FAQs

How do I tell when the chicken is fully cooked?

I use a meat thermometer and look for an internal temperature of 165 °F (74 °C). Alternatively, I cut into the thickest part to check there’s no pink and the juices run clear.

Can I use bone-in chicken instead?

Yes, but I’ll increase the simmering time and possibly partially cover the pan. Bone-in pieces may take 10–15 minutes extra to reach doneness.

What other apples work besides Honeycrisp or Gala?

Fuji, Pink Lady, or Braeburn work well too. I avoid overly soft apples like McIntosh, which can become mushy.

Can I skip the cider?

I don’t recommend omitting it entirely, but I might replace part of it with additional chicken broth and add a teaspoon of apple juice concentrate for sweetness.

Can I make this ahead?

I usually prepare the apples and onions ahead of time, then sear the chicken and assemble just before serving to keep textures fresh.

What sides pair nicely with this dish?

I like serving it with mashed potatoes, rice, roasted root vegetables, or crusty bread to soak up the sauce.

How thick will the sauce be?

It will be moderately thick—not as creamy as a gravy, but rich and saucy. If too thin, I simmer it a little longer uncovered.

Can I add vegetables?

Yes. I’ve added sliced carrots, parsnips, or Brussels sprouts with good results. I just adjust the cooking time so softer vegetables don’t overcook.

Is it okay to use dried thyme instead of fresh?

Yes, I use ½ teaspoon dried thyme when fresh isn’t available. The flavor is a bit more muted, but still good.

How do I keep the apples from turning mushy?

I slice them a little thicker (about ¼-inch) and add them later in cooking so they soften but still hold shape.

Conclusion

This Autumn Harvest Chicken Skillet is one of my favorites when I want a dish that feels seasonal, warm, and uncomplicated. The interplay of savory chicken, sweet apples, caramelized onions, and tangy cider makes every bite interesting. It’s a comforting meal that looks beautiful on the plate and warms you from the inside out.

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