Autumn Harvest Chicken Skillet
A comforting skillet dish featuring chicken, sweet apples, and earthy mushrooms cooked in a savory sauce, perfect for fall.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 4 pieces Boneless, Skinless Chicken Breasts or thighs
- 2 tablespoons Olive Oil or Butter
- 1 large Yellow Onion thinly sliced
- 2 pieces Apples Honeycrisp, Gala, or Granny Smith, sliced
- 1 cup Apple Cider
- 0.5 cup Low-Sodium Chicken Broth
- 1 teaspoon Fresh Thyme or 0.5 teaspoon dried
- Salt and Black Pepper to taste
- 1 cup Sliced Mushrooms optional
Instructions
- Pat chicken dry and season with salt and pepper. Heat olive oil or butter in a large skillet over medium-high heat.
- Add chicken to the skillet and sear for 3-4 minutes on each side until golden brown. Remove and set aside.
- Add sliced onions to the skillet and sauté for 3-4 minutes until softened.
- Add sliced apples and mushrooms, cooking for an additional 2-3 minutes until apples begin to soften.
- Pour in apple cider and chicken broth, scraping any browned bits from the skillet. Stir in thyme.
- Return the chicken to the skillet, cover, and simmer for 8-10 minutes until chicken is cooked through.
- Serve hot, spooning sauce over the chicken. Enjoy with mashed potatoes or rice.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 3 months.