When the weather turns cool, there’s nothing more comforting than a creamy, savory-sweet skillet dinner that comes together in one pan. This Chicken Fricassee with Apples is exactly that; a gourmet tasting meal that’s deceptively easy to make. Tender pan seared chicken simmers in a luxurious sauce with caramelized apples and onions, all brought together with a splash of apple cider and cream. It’s the elegant, cozy weeknight dinner you’ve been searching for, and your house will smell absolutely incredible.
Why You’ll Love This Recipe
- One Skillet Magic: Everything cooks in one pan, which means incredible flavor and minimal cleanup.
- Sweet & Savory Perfection: The combination of juicy apples, savory chicken, and a creamy thyme infused sauce is a match made in heaven.
- Quick & Elegant: This dish feels special enough for company but is simple enough for a regular Tuesday night.
- Cozy Comfort Food: It’s the ultimate hug in a bowl; rich, comforting, and utterly satisfying.
Ingredients for Chicken Fricassee with Apples
Gather these simple ingredients to create a restaurant quality meal at home.
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts (2 large) or chicken tenderloins
- Salt and pepper
- ¼ cup all purpose flour
For Cooking and the Sauce:
- 2 tablespoons unsalted butter, divided
- 2 tablespoons vegetable oil, divided
- 2 Honeycrisp, Fuji, or Gala apples, cored and cut into ¼ inch thick slices (do not peel)
- 1 medium yellow onion, finely chopped
- 2 teaspoons minced fresh thyme (or ¾ teaspoon dried)
- ¾ cup apple cider
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 tablespoon apple cider vinegar
For Garnish:
- 1 tablespoon minced fresh chives
Instructions for Making Chicken Fricassee with Apples
Follow these steps for a perfectly creamy and flavorful fricassee.
1Prepare the Chicken: If using whole chicken breasts, slice them in half horizontally to create four thinner fillets. If using tenderloins, gently flatten them with the palm of your hand to an even ½ inch thickness. Pat the chicken dry with paper towels; this is key for a good sear! Season all over with 1 teaspoon salt and ½ teaspoon pepper. Spread the flour in a shallow dish and dredge each piece of chicken, shaking off any excess.
2Cook the Apples: In a large 12 inch nonstick skillet, melt 1 tablespoon of butter with 1 tablespoon of oil over medium-high heat. Add the apple slices and season with ¼ teaspoon each of salt and pepper. Cook, stirring occasionally, for 6-8 minutes until the apples are lightly browned and tender. Transfer them to a plate and set aside.
3Brown the Chicken: In the same skillet, melt the remaining 1 tablespoon of butter with the remaining 1 tablespoon of oil over medium high heat. Add the chicken and cook for about 2 minutes per side, until lightly golden but not fully cooked through. Remove the chicken and set it aside on a separate plate.
4Build the Sauce: Add the chopped onion, thyme, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook over medium heat for 4-5 minutes, until the onion is softened and starting to brown. Pour in the apple cider and chicken broth, increase the heat to high, and bring to a boil. Let it boil uncovered for about 5 minutes, until the liquid is reduced by about half.
Stir in the heavy cream and bring back to a boil. Let the sauce cook and thicken slightly for 2-3 minutes.
5Finish the Dish: Reduce the heat to low and add the partially cooked chicken and any accumulated juices back into the skillet. Let it simmer uncovered for 2-3 minutes, until the chicken is cooked through. Stir in the apple cider vinegar and the reserved cooked apples. Let everything heat through for a minute. Taste the sauce and adjust seasoning with more salt or pepper if needed.
6Serve: Spoon the creamy sauce and apples over the chicken, sprinkle generously with fresh chives, and serve immediately. This is fantastic over mashed potatoes, rice, or egg noodles to soak up every bit of the delicious sauce.
Chicken Fricassee with Apples
Ingredients
- 1½ pounds boneless skinless chicken breasts (2 large) or chicken tenderloins
- Salt and pepper
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter divided
- 2 tablespoons vegetable oil divided
- 2 Honeycrisp Fuji, or Gala apples, cored and cut into ¼-inch thick slices (do not peel)
- 1 medium yellow onion finely chopped
- 2 teaspoons minced fresh thyme or ¾ teaspoon dried
- ¾ cup apple cider
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon minced fresh chives
Instructions
- Slice chicken breasts horizontally into 4 fillets (or flatten tenderloins). Pat dry and season with 1 tsp salt and ½ tsp pepper. Dredge in flour.
- In a large skillet, melt 1 tbsp butter with 1 tbsp oil over medium high heat. Cook apples with ¼ tsp each salt and pepper until tender (6-8 mins). Remove to a plate.
- In the same skillet, melt remaining butter and oil. Cook chicken for 2 mins per side until lightly browned but not cooked through. Remove to a plate.
- Add onion, thyme, heaping ¼ tsp salt, and ¼ tsp pepper to skillet. Cook 4-5 mins until softened.
- Add apple cider and broth. Boil for 5 mins until reduced by half.
- Add cream and boil 2-3 mins until slightly thickened.
- Return chicken to skillet. Simmer 2-3 mins until chicken is cooked through.
- Stir in vinegar and cooked apples. Heat through. Taste and adjust seasoning.
- Garnish with chives and serve.
Notes
- Chicken Tip: Slicing whole breasts yourself ensures even thickness and perfect cooking. Pre sliced cutlets are often too thin.
- Don't Skip the Vinegar: The apple cider vinegar at the end is crucial; it brightens the entire dish and balances the richness of the cream.
- Serving Suggestion: Serve over mashed potatoes, rice, or egg noodles to soak up the delicious sauce.
