Apple-Braised Chicken

Apple-braised chicken

Total Time
1 hr 15 min
20 min
55 min
Juicy chicken meets a tart apple, and they fall for each other in a skillet. It’s an autumnal love story. Serve on a bed of couscous or brown rice (microwaved is just fine). Apples will last a week (tops) if you leave them out on a countertop. But in your fridge’s crisper drawer? They’ll stay fresh and delicious for about a month.


Olive oil

2 tsp

Uncooked boneless skinless chicken breast

1 pound(s), 4 (4-oz) pieces

All-purpose flour

1 Tbsp

Red onion

2 large, sliced

Kosher salt

1 tsp

Black pepper

¼ tsp, freshly ground

Apple cider

1½ cup(s)

Fat-free reduced sodium chicken broth

1 cup(s)

Dijon mustard

1 tsp

Granny Smith apple

2 large, sliced

Fresh sage

1 Tbsp, finely chopped

Fresh parsley

4 tsp, chopped


  1. In a large nonstick skillet, heat the oil over medium-high. Sprinkle the chicken on both sides with the flour; cook, turning once, until browned, 3 to 5 minutes per side. Transfer to a plate.
  2. Add the onions, salt, and black pepper to the same pan. Reduce heat to medium-low and cook, stirring frequently, until the onions are softened, 8 to 10 minutes.
  3. Add the cider, stock, and mustard and stir to combine. Return the chicken to the pan. Increase heat to medium-high and bring to a boil. Cook, uncovered, for 15 minutes.
  4. Add the apples and sage to the pan. Turn the chicken over and stir the apples and onions. Cook, uncovered, until the chicken is cooked through, 10 to 12 minutes. Sprinkle with the parsley.
  5. Serving size: 1 chicken breast and ¾ cup apple mixture