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Chicken with apples recipe

Chicken with apples recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

Looking for a meal that can be on the table in 30 minutes yet is elegant enough for a dinner party? This dish looks and tastes like it comes from a fine French bistro, but with far healthier ingredients.

Be the first to make this!

IngredientsServes: 4

  • For the apples
  • 2 medium shallots, finely chopped
  • 2 dessert apples, peeled and cut into 5mm (¼in) slices
  • 225ml (8fl oz) apple juice
  • 175ml (6fl oz) low-sodium chicken stock
  • 1 tbsp Calvados or apple juice
  • For the chicken
  • 35g (1¼oz) plain flour
  • pepper to taste
  • 4 skinless, boneless chicken breasts, 140g (5oz) each
  • 2 tbsp whipping cream

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Lightly coat a large heavy nonstick frying pan with cooking spray or a little olive oil and set over a medium-high heat. Sauté the shallots for about 2 minutes or until soft. Add the apples and sauté for 3 minutes or until lightly browned. Add the apple juice, stock and Calvados. Cook, stirring, for about 5 minutes or until the apples are tender. Transfer to a medium bowl. Wipe the pan clean.
  2. Mix together the flour and pepper on a sheet of greaseproof paper. Coat the chicken breasts with the seasoned flour, pressing with your hands so the flour adheres and the chicken is flattened evenly.
  3. Lightly coat the frying pan again with spray or oil and set over medium-high heat. Cook the chicken for about 3 minutes on each side or until browned and almost cooked through. Return the apple mixture and any juices to the pan and bring to the boil, stirring. Reduce the heat and simmer for 2 minutes. Stir in the cream and serve.

Some more ideas

*Serve this dish with wild rice and green beans, with diced mango for dessert.
*Substitute turkey fillets for the chicken breasts.
*Stirring in cream at the end gives the sauce a satiny smoothness. Only a small amount is needed to give a satisfying richness, and this won't ruin your healthy eating goals.

Health points

Apples contain ellagic acid, an antioxidant substance that protects against heart disease and cancer. They also contain rutin, a chemical that teams up with vitamin C to maintain blood-vessel health.

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  • 1 cup apple cider
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon curry powder
  • 2 tablespoons butter
  • 1 medium onion (chopped)
  • 2 garlic cloves (minced)
  • 6 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 3 Granny Smith apples (peel on but cored and thickly sliced)
  • 2 tablespoons apple-cider vinegar
  • 1/3 cup chicken broth
  • 1 tablespoon cornstarch

In a small shallow bowl, combine the apple cider, nutmeg, and curry powder and set aside.

In a small microwave-safe dish, combine the butter, onion, and garlic. Microwave on high for 1 to 2 minutes or until the onion is softened. Place this mixture in the bottom of a 3- to 4-quart slow cooker.

Dip each chicken breast into the reserved apple-cider mixture to coat and then place them in the crock pot over the onion mixture. Pour any remaining apple-cider mixture over the chicken. Add salt and pepper to taste.

Cover the slow cooker and cook on low for 5 to 6 hours or until the chicken is almost cooked. Add the sliced apples and cook for 40 to 50 minutes longer on low or until the apples are tender and the chicken is thoroughly cooked to 165 F as measured by a reliable meat thermometer.

Remove the chicken and apples to a serving plate and cover with aluminum foil to keep warm.

To make the sauce, whisk together the vinegar, broth, and cornstarch in a small bowl until well mixed and lump free and stir into the liquid in the crock pot. Cover and cook on high heat, stirring occasionally, until sauce is thickened and bubbly, about 10 to 15 minutes. Pass the sauce separately at the table.

  • If you have one of the newer crock pots with warm, low, and high settings, they seem to cook faster so check the chicken after 4 hours on low. It should be almost done, then add the apples as directed in the recipe but cook them for 30 to 40 minutes or until tender.
  • If the sauce doesn't get thick enough after the first 10 to 15 minutes of cooking, just add more cornstarch mixed with chicken broth or apple-cider vinegar and cook for an additional 10 to 15 minutes on high.

  • 1 pound chicken tenders, trimmed and cut in half on the diagonal
  • ¾ teaspoon dried thyme, divided
  • ¾ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons canola oil, divided
  • 2 crisp red apples, such as Braeburn, Fuji or Gala, thinly sliced
  • 1 large red onion, quartered and sliced
  • ¾ cup apple cider or apple juice, divided
  • 1 cup cranberries, fresh or frozen (thawed)
  • 1 tablespoon all-purpose flour

Sprinkle both sides of chicken tenders with 1/4 teaspoon each thyme, salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, stirring, until lightly browned on all sides, 3 to 4 minutes total. Transfer to a clean plate.

Add the remaining 1 tablespoon oil to the pan. Add apples, onion, 2 tablespoons cider (or juice) and the remaining 1/2 teaspoon each thyme and salt. Stir to combine. Cook, stirring often, until the apples and onion are softened, 3 to 4 minutes. Add cranberries and sprinkle flour over everything in the pan cook, stirring, for 1 minute. Return the chicken to the pan and pour in the remaining cider (or juice). Cover and cook, stirring once or twice, until the sauce has thickened and the chicken is cooked through, about 3 minutes more.

Chicken With Sautéed Apples and Mushrooms

Sear crispy chicken thighs to absolute perfection with the GH Fry Pan, available on

10-ounce package cremini mushrooms, quartered

large shallot, finely chopped

Gala apples, cut into 1/2-inch-thick wedges

chicken thighs (about 11/2 pounds)

sprigs thyme, plus more for serving

  1. Heat oven to 375°F. Heat 2 tablespoons oil in large oven-safe skillet on medium-high. Add mushrooms and a pinch of salt and cook, tossing occasionally, 5 minutes. Add shallot and cook, stirring occasionally, until mushrooms are golden brown, 2 to 3 minutes transfer to plate. Add apples and butter to skillet and cook, tossing occasionally, until beginning to turn golden brown, 2 to 3 minutes transfer to second plate and wipe skillet clean.
  2. Return skillet to medium heat. Rub chicken with remaining Tbsp oil, season with ½ tsp each salt and pepper and cook, skin side down first, until browned, 8 to 10 minutes drain excess fat. Turn chicken skin side up, add wine and cook 1 minute, then add broth and thyme. Return apples to skillet, transfer skillet to oven and bake until chicken is cooked through (165°F on an instant-read thermometer), 7 to 8 minutes.
  3. Transfer chicken and apples to plate, discard thyme and return skillet to medium heat. Whisk in cream and mustard, then fold in mushroom mixture and cook until heated through, about 2 minutes. Serve with chicken and apples and additional thyme if desired.

NUTRITIONAL INFORMATION (per serving): About 475 calories, 34 g fat (11 g saturated), 26 g protein, 455 mg sodium, 19 g carbohydrate, 3 g fiber

    1. Preheat the oven to 375 degrees.
    2. Season the chicken with salt and freshly ground pepper to taste and 1/2 teaspoon of the cinnamon. Put in a roasting pan with the onion. Pour the chicken broth and wine over the chicken, and roast in the oven for 45 minutes.
    3. After the chicken has been cooking for 45 minutes, surround it with the apples sprinkled with the remaining cinnamon and the sugar. Baste with the wine, and roast for about 45 more minutes, or until the apples are very soft and the chicken is cooked.

    Reprinted with permission from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan, © 2010 Alfred A. Knopf, a division of Random House, Inc.

    Recipe: Roasted Chicken with Apples & Fennel

    Once the weather cools down enough to turn on the oven, it’s time for roasted chicken. If you learn how to roast a chicken, you’ll have the Sunday dinner menu locked down for rest of your life. A perfect roasted chicken makes everyone happy. Health nuts and meat-lovers agree that it hits the spot. This recipe incorporates roasted apples and baking spices for a hearty meal that brings together all the best flavors of fall.

    • 1½ Tbsp kosher salt
    • 1½ tsp freshly ground black pepper
    • ½ tsp ground allspice
    • ½ tsp ground cinnamon
    • ½ teaspoon ground coriander
    • ¼ tsp ground cardamom
    • 1 lemon, zested and juiced
    • 2 garlic cloves, grated
    • ¼ cup extra virgin olive oil
    • 1 whole chicken (

    1. In a bowl, combine the salt, pepper, allspice cinnamon, coriander, cardamom, lemon zest, and garlic. Stir in 3TB of the olive oil until combined. Rub the mixture all over the chicken (including inside the cavity). Place the thyme and rosemary sprigs inside the cavity. Transfer to a baking sheet and let rest in the fridge, uncovered, for at least 1 hour and up to 24 hours.

    2. Preheat the oven to 450°F. Transfer the baking sheet to the oven and roast for 30 minutes, or until browned.

    3. Remove the sheet from the oven and scatter the apples and fennel around the chicken. Drizzle with the lemon juice and remaining olive oil and return to the oven. Roast for 25-30 minutes, or until the chicken is browned and cooked through.

    4. Let the chicken rest for at least 10 minutes before carving. Transfer the roasted apples and fennel to a serving dish, and top with the carved chicken.

    One Pan Chicken and Apples

    This time of year apples are in season at the local orchards and I love coming up with recipes using them. This is a savory dish with apples, so it’s completely different than your typical sweet apple desserts. It tastes like all of the flavors of fall and is a complete comfort meal in one pan. Definitely one of my favorite fall dinner ideas!

    With the seasons changing, I am sharing a one pan meal that has all the fall flavors and is super easy to make. The great thing about this recipe is that the meat, vegetables and fruit are all cooked in the same pan, making cleanup so simple. Not only is this dish easy, but it is also healthy!

    We eat a lot of chicken in my house, mainly because it’s a healthy protein that all my kids will eat. So this dish starts out with chicken and also includes bacon, too. Because anything with bacon is delicious. :) Then I added in lots of fresh fall vegetables. It’s a savory fall dinner recipe but it slightly sweet from the apples and cinnamon. It really is hearty, healthy, and yummy. Enjoy!


    Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with 1 tablespoon of the butter.

    Melt the remaining 4 tablespoons butter in a large heavy skillet over medium heat. Add the apples and onions and saute until the apples are tender, about 10 minutes. Spoon into the baking dish.

    Rub the chicken with the salt and pepper and arrange over the apple-onion mixture. Combine the cheeses with the bread crumbs and thyme and sprinkle the mixture over the chicken. Drizzle the brandy over the cheese. Bake for 40 minutes or until the cheese is golden brown and the chicken is done.

    Creamy Thyme Chicken with Sautéed Apples and Mushrooms

    Give your classic chicken dinner a makeover with a creamy mustard sauce.

    10-ounce package cremini mushrooms, quartered

    large shallot, finely chopped

    Gala apples, cut into 1/2-inch-thick wedges

    small chicken legs (about 2 lbs)

    sprigs thyme, plus more for serving

    1. Heat oven to 375°F. Heat 2 tablespoons oil in large oven-safe skillet on medium-high. Add mushrooms and pinch of salt and cook, tossing occasionally, 5 minutes. Add shallot and cook, stirring occasionally, until mushrooms are golden brown, 2 to 3 minutes transfer to a plate. Add apples and butter to the skillet and cook, tossing occasionally until beginning to turn golden brown, 2 to 3 minutes transfer to a second plate and wipe skillet clean.
    2. Return skillet to medium. Rub chicken with remaining Tbsp oil, season with 1/2 teaspoon each salt and pepper, and cook, bone side up first, until browned on all sides, 10 to 12 minutes drain excess fat. Turn chicken skin side up, add wine and cook 1 minute, then add broth and thyme. Return apples to the skillet, transfer skillet to oven, and bake until chicken is cooked through (165°F), 7 to 8 minutes.
    3. Transfer chicken and apples to plate, discard thyme, and return skillet to medium heat. Whisk in cream and mustard, then fold in mushroom mixture and cook until heated through, about 2 minutes. Serve with chicken and apples and additional thyme if desired.


    Chicken Apple Sausage

    Ingredients US Metric

    • 1 1/2 pounds boneless, skinless chicken breasts, roughly chopped and frozen for 1 hour
    • 1/4 pound sliced bacon, roughly chopped and frozen for 1 hour
    • 1 tablespoon unsalted butter (1/2 oz), cold
    • 2 Granny Smith apples, peeled, cored, grated, and squeezed dry
    • 2 teaspoons whole coriander seeds
    • 1 teaspoon whole fennel seeds
    • 2 teaspoons whole white or black peppercorns
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon cayenne pepper
    • 2 tablespoons olive oil, plus more as needed


    Working in batches, place the chicken in a food processor and pulse until coarsely ground, probably 6 to 8 pulses. Transfer to a large bowl.

    Dump the bacon and butter in the food processor and pulse until coarsely ground, at least 6 times and perhaps 12 times.

    Add the bacon and the butter to the chicken and stir by hand until combined. Add the apples and stir again.

    In a spice mill or coffee grinder, grind the coriander seeds, fennel seeds, and peppercorns together to a medium-fine grind. Add the ground spices to the chicken mixture along with the salt, nutmeg, and cayenne. Mix with your fingertips until well blended. Pinch off a small amount and heat it in a little oil in a skillet over medium-high heat, turning once, until cooked through. Taste and adjust the seasonings in the uncooked sausage mixture accordingly.

    To make patties, using your hands, shape the sausage mixture into 12 to 15 patties, each about 3 inches (7 1/2 centimeters) in diameter and 1/2 inch (12 millimeters) thick. (The patties can be made up to 1 day ahead, tightly covered, and refrigerated or frozen.)

    To make links, see the variation below.

    In a large skillet over medium-high heat, warm the oil. Working in batches, add the patties and cook until the bottom is golden brown, 3 to 4 minutes. Turn and cook until the patties are golden brown on the second side, 3 to 4 minutes. It may be necessary to add a touch more oil with subsequent batches. Transfer the chicken apple sausage patties to paper towels to drain briefly, then serve. Originally published April 22, 2015.

    How To Make Chicken Apple Sausage Links

    If you prefer sausage links to sausage patties, you’ll need a meat grinder or a stand mixer with a sausage-stuffing attachment, a total of about 6 feet small pork or sheep casings (available from most butchers and Whole Foods Markets), and the instructions that follow.

    1. Place the sausage mixture in the freezer. Meanwhile, soak the casings in a large container of warm water for 30 minutes.

    2. Drain the casings. Working over the sink, gently run warm water through each casing segment, pinching both ends and lifting up the water-filled casing. Cut out any sections of casings that leak.

    3. Slip the end of a casing onto the meat grinder (or sausage-stuffing attachment), leaving about 6 inches of overhang. Grab the mixture from the freezer and tightly pack the chilled mixture into the canister.

    4. Start cranking the meat grinder handle very slowly (or turn the stand mixer on low speed) until the meat begins to collect in the casing. Tie the far end of the casing in a knot. Continue cranking (or increase the speed of the meat grinder or stand mixer to medium-low) and pass more mixture through the tube, holding the filled casing loosely in one hand to regulate how tightly it’s packed.

    5. When the casing is stuffed to your liking, even out the width of the sausage and then remove the casing from the grinder (or attachment) and measure about 6 inches unfilled casing and then tie a knot in that end. Twist the stuffed casing to create links that are even in size. (The extra casing before the knot is to compensate for the amount of casing used in twisting.) Prick the links with a needle (or pin or skewer) all over to allow steam to escape while cooking.

    6. If not using right away, arrange the links on a wire cooling rack placed over a baking sheet and refrigerate, uncovered, overnight to allow the casings to dry, which creates crisper casings when the sausages are cooked.

    7. Transfer the links to resealable plastic bags and refrigerate for up to 1 week or freeze for up to 3 months.

    Recipe Testers' Reviews

    Larry Noak

    This amazing recipe will be added to my breakfast/lunch/dinner rotation. It's as good as can be. It far surpasses any store-bought chicken apple sausage and is very simple to make. I make many types of sausage and always use a meat grinder. I nearly feel foolish now that this recipe simply instructed us to use a food processor. I challenge anyone to detect the difference. I used half boneless, skinless thighs and half boneless, skinless breasts. I found the amount of spice to be perfect.

    This recipe made 1 dozen man-sized patties, which of course means. I will need more! I used about 3 tablespoons oil and cooked them for about 5 minutes on each side. I would also like to mention that I wrapped the patties separately in plastic wrap and then put them in baggies. In a moment of sheer laziness, I also put them on a plate, covered them with a paper towel, and microwaved them on high for 2 minutes and 10 seconds. To my delight and surprise, they were delicious. And if you're thinking they might've been rubbery. they weren't! I've had these with pasta and on biscuits. These are so good that I find myself just eating them on their own, straight from the skillet or microwave.

    I have 2 minor tips that will make this much easier:

    First, cube the meat before freezing in a one-gallon resealable plastic bag. Flatten the cubes into a single layer and it will freeze faster and come apart more readily when it's time to add it to the processor.

    And I simply peeled the apples then grated them on a box grater. You really do not need to core or even slice the apples just, peel and grate, turning the apples as you go. One last hint, DON'T FORGET TO SQUEEZE THE JUICE FROM THE GRATED APPLES. Simply put the apples in a couple of paper towels and wring them. You will be surprised how much juice there is!

    Susan Bingaman

    Why buy chicken apple sausage when it’s so easy to make your own? This recipe has 3 things going for it:

    1. No special equipment needed. Grinding the chicken and bacon in the food processor makes this recipe accessible.

    2. I can control the sodium. We watch how much sodium we eat and tend to skip sausage because it’s just too salty. This chicken apple sausage is super flavorful but not super salty.

    3. It tastes naughty. Chicken sausage tends to be dry and icky. Not this chicken apple sausage. That little bit of bacon and butter add richness and flavor to plain old chicken breast. If I couldn’t see what I was eating, I would never guess this sausage was made with only chicken breasts.

    A few things to make this recipe go a bit faster: I grated the apple in the food processor, and then swapped the grating disc for the metal blade to grind the chicken. I cut the partially frozen chicken breast and bacon into large chunks and processed them in batches with diced cold butter, so all I had to do was combine it with the spices. The less mixing I had to do, the better.

    I cooked the patties on my nonstick griddle set to 400°F and they cooked without any oil in about 10 minutes, flipping once. Perfect for breakfast.

    Alexandra M.

    This chicken apple sausage recipe is a winner. Not only does it yield a batch of super satisfying sausages, but I also get the satisfaction of making my own meat products. (This is not something I usually do!) I used a mix of chicken breasts and thighs, which was great. I found the amount of spice to be perfect, and I would definitely not skimp on the nutmeg or cayenne. (Actually, I'd add a bit more cayenne next time.) Before pulsing the meat in the food processor, I cut it into 1-inch chunks. For me, this was imperative. Also, I had to pulse the meat a lot to get a course grind (

    15 times for the chicken and about 8 times for the bacon).

    After tasting a tester patty, I was very pleased. I added 1/2 teaspoon salt to the mixture, but overall the flavor was perfect—peppery and subtly floral. The sausage mixture yielded 15 small patties. The cooking time was accurate, but I can't say if more cooking oil was needed for subsequent batches, as I froze most of the patties. To serve, I braised a few sausages in broth with some tomatoes and cabbage and served it over polenta. This was so tasty and inexpensive!

    Important: You need a spice mill to grind the peppercorns and coriander seeds. There is NO way that you can grind these spices with a mortar and pestle. Trust me. I tried it and nearly sprained my wrist. (I ended up chopping them with my sharpest sushi knife—there was no other way, since I don't own a spice mill. This was annoying.)

    Pat Francis

    Making chicken apple sausage at home is a good way to ensure that you know exactly what you're serving and eating—no mystery ingredients. For those of us less on the DIY end of the spectrum, forming the spiced meat into patties rather than stuffing it into casings makes the process less labor-intensive yet produces results that are just as tasty. These patties are a case in point.

    Adding some bacon to chicken breast meat increases the fat content for better binding and cooking and also enhances the flavor without sacrificing all the advantages of white meat chicken. Fennel, coriander, nutmeg, and black and cayenne peppers provide a warm spicing that plays off the lean (but not too lean) meat mixture and sweet-tart apple shreds. I ground the chicken in 2 batches. The bacon fat held the pieces together pretty persistently, which is why it took so many more pulses to grind it.

    Linda Pacchiano

    This chicken apple sausage recipe makes very good sausage. The bacon and the apple help to keep the patties somewhat moist. I might add even more of these components the next time I make this recipe. The combination of spices worked quite well and was just about the right amount. I cut back slightly on the nutmeg and the cayenne and there was a nice level of heat in the finished product. I didn’t get a strong sense of the bacon in the cooked patties.

    A final note: when you squeeze the grated apple dry, be sure to catch the juice from the apples and either drink it, use it in a salad dressing, or for some other delicious purpose.

    Helen Doberstein

    I adore sausage made with fennel, so this recipe started off on the right foot for me. Chicken, fennel, and apple—what’s not to like? The fennel was a lovely addition to the chicken meat, and I enjoyed the floral notes from the cardamom and nutmeg and the hint of heat from the cayenne.

    I liked the rustic chunkiness for the meat after using the food processor. After mixing it all together, it seemed a little wet. I wasn't able to use the mixture right away so had to cook and taste it the next morning. The mix still seemed a little moist but workable. Cooking time was just right at 4 minutes per side. Since the meat used was chicken, I chose to use the longer cooking time to be on the safe side. I used a nonstick pan so no additional oil was needed.

    I cooked 6 sausages and froze 5 for another time. I served these sausage patties with rye toast, sunny-side up eggs, and sliced tomatoes. Yum! These would also make a great chicken burger for the grill if the patties were larger.


    If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    Made this yesterday using 1/2 chicken hearts and gizzard and half more traditional chicken meat. This recipe knocks it out of the park. If I were to change anything I think it was a little black pepper forward but maybe not. Would make again for sure

    Thank you, Cheryl! We’re delighted that you enjoyed it so much and thanks for taking the time to let us know.