Best 2 One Pan Autumn Chicken Breasts With Apples Recipes

**One-Pan Autumn Chicken Breasts with Apples: A Culinary Symphony of Flavors**

As the autumn leaves paint the landscape with vibrant hues, it's time to indulge in a culinary masterpiece that captures the essence of the season. Our One-Pan Autumn Chicken Breasts with Apples recipe offers a delightful harmony of flavors and textures that will tantalize your taste buds. Tender chicken breasts are seared to perfection and nestled amidst a medley of crisp and juicy apples, sweet and savory bacon, and a medley of aromatic spices. An optional glaze made from apple cider and maple syrup adds an extra layer of fall flavors that will make your taste buds dance. Served atop a bed of hearty wild rice, this one-pan dish is not only convenient to prepare but also a feast for the senses. Embark on a culinary journey through the flavors of autumn with this delectable recipe sure to become a seasonal favorite.

**Additional Recipes to Explore:**

**1. Creamy Chicken with Apples and Bacon:** This comforting dish combines tender chicken, crisp apples, smoky bacon, and a creamy sauce for a classic and satisfying meal.

**2. Apple Cider Chicken Skillet:** Bursting with fall flavors, this skillet dish features chicken thighs braised in a flavorful apple cider sauce, accompanied by tender vegetables.

**3. Harvest Chicken Pot Pie:** Celebrate the bounty of autumn with this hearty and wholesome chicken pot pie, filled with tender chicken, a medley of vegetables, and a golden, flaky crust.

**4. Chicken and Apple Stuffed Acorn Squash:** These individual servings of roasted acorn squash are filled with a savory mixture of chicken, apples, and spices, making for a visually appealing and delicious dish.

**5. Fall Harvest Salad with Chicken:** This vibrant salad combines tender chicken, crisp apples, roasted butternut squash, and a tangy dressing for a refreshing and nutritious meal.

These additional recipes offer a diverse selection of autumn-inspired dishes, each highlighting the unique flavors of the season. From creamy and comforting to savory and hearty, there's a recipe here to suit every palate and occasion.

Here are our top 2 tried and tested recipes!

ONE-PAN AUTUMN CHICKEN BREASTS WITH APPLES

One-Pan Autumn Chicken Breasts with Apples image

This dish is a one-pan meal and brings the season of fall inside.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil, divided
1 tablespoon butter
4 (6 ounce) bone-in, skin-on chicken breasts
salt and ground black pepper to taste
2 medium apples, cored and thinly sliced (such as Autumn Glory®)
1 small yellow onion, thinly sliced
1 tablespoon chopped fresh sage
1 ½ teaspoons chopped fresh rosemary
½ teaspoon chopped fresh thyme
½ teaspoon salt
¼ teaspoon poultry seasoning
¼ teaspoon black pepper
½ cup chicken broth
¼ cup heavy whipping cream
2 teaspoons honey
1 teaspoon Dijon mustard

Steps:

Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper and add to the hot skillet, skin-side down, leaving at least 1 inch between the breasts to ensure even cooking and browning. Cook until skin is browned, about 6 minutes. Turn and cook an additional 6 minutes until browned on both sides. Transfer chicken breasts to a plate.
Preheat the oven to 375 degrees F (190 degrees C).
Add remaining 1 tablespoon olive oil to the skillet and stir in apples and onion. Cook, stirring occasionally, for 4 minutes. Season with sage, rosemary, thyme, salt, poultry seasoning, and pepper; stir to combine.
While apples are cooking, whisk together chicken broth, whipping cream, honey, and mustard in a small bowl. Pour broth mixture in with the seasoned apples and onions and gently scrape browned bits from the bottom using a wooden spoon. Slide chicken breasts back into the skillet, nestling them between onions and apples.
Transfer skillet to the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 383.9 calories, Carbohydrate 15.4 g, Cholesterol 125.7 mg, Fat 19.5 g, Fiber 2 g, Protein 36.3 g, SaturatedFat 7.4 g, Sodium 618.4 mg, Sugar 11.2 g

SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION

Sheet-Pan Chicken With Apple, Fennel and Onion image

Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don't dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.

Provided by Colu Henry

Categories dinner, weekday, weeknight, poultry, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 teaspoons fennel seeds
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
Kosher salt and black pepper
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)
1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
4 sprigs rosemary
Flaky salt, for serving

Steps:

Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Use a variety of apples. Different types of apples offer different flavors and textures, so using a mix will add complexity to your dish. Some good options include Granny Smith, Honeycrisp, and Braeburn.
Don't overcook the chicken. Chicken breasts are very lean, so they can easily become dry and tough if overcooked. Cook them until they are just cooked through, or until the internal temperature reaches 165 degrees Fahrenheit.
Use a good quality apple cider. The apple cider you use will add a lot of flavor to the dish, so it's important to use a good quality one. Look for an apple cider that is made from 100% apple juice and has no added sugar.
Serve with your favorite sides. This dish is great with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

This one-pan autumn chicken breasts with apples recipe is a delicious and easy way to enjoy the flavors of fall. The chicken is juicy and tender, the apples are sweet and tart, and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.