Apple Chicken Skillet
For the Chicken:
4 boneless, skinless chicken breasts or thighs
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 teaspoon dried thyme
2 tablespoons olive oil
For the Sauce:
1 tablespoon butter
2 apples (such as Honeycrisp or Granny Smith), sliced
1 medium shallot or ½ red onion, thinly sliced
1 cup apple cider (not vinegar)
½ cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon brown sugar (optional, for extra sweetness)
Chopped fresh rosemary or parsley, for garnish
Season the Chicken:
Mix salt, pepper, coriander, cinnamon, nutmeg, and thyme in a small bowl. Rub seasoning over both sides of the chicken.
Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 4–5 minutes per side until golden brown (it doesn’t need to be fully cooked).
Transfer to a plate.
Sauté the Apples and Shallots:
In the same skillet, reduce heat to medium. Melt butter.
Add sliced apples and shallots; cook for 3–4 minutes until softened.
Deglaze and Simmer:
Pour in apple cider and stir, scraping up any browned bits.
Let it simmer for 5 minutes to reduce slightly.
Make the Sauce:
Stir in cream, Dijon, and brown sugar. Simmer for 2–3 more minutes until slightly thickened.
Finish Cooking:
Return chicken to the pan. Cover and simmer on low heat for 10 minutes, or until chicken is fully cooked (165°F internal temperature).
Spoon sauce and apples over the top before serving.
Garnish & Serve:
Sprinkle with fresh rosemary or parsley. Serve over mashed potatoes, rice, or crusty bread.
You can swap the cream for half-and-half or full-fat coconut milk for a lighter/dairy-free version.
Add a splash of white wine or a pinch of crushed red pepper flakes for extra depth.
Find it online: https://ukfinda.com/apple-chicken-skillet/