Photo of Apple-braised chicken by WW

Apple-braised chicken

3 - 7
PersonalPoints™ per serving
Total Time
1 hr 12 min
20 min
52 min
This easy one-pan supper pairs juicy chicken breasts with a tangy, irresistible compote. It's a wonderful autumn-inspired meal and a great way to make use of freshly picked apples. You'll find yourself making it whenever you visit the apple orchard. Along with the apples, the chicken is flavored with sliced red onions, apple cider, Dijon mustard, and fresh sage. Feel free to serve it with whole wheat or regular couscous to help absorb some of the delicious pan sauce. Couscous cooks in a matter of minutes, so it's a terrific, fast side dish. You can swap in broth for water when you make the couscous to amp up the flavor.


Uncooked boneless skinless chicken breast(s)

1 pound(s), four 4-oz pieces

Olive oil

2 tsp

All-purpose flour

1 Tbsp

Uncooked red onion(s)

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(s)

2 large, sliced

Fresh sage

1 Tbsp, minced

Fresh parsley

4 tsp, chopped


  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of chicken breasts with flour; cook until browned on both sides, flipping once, about 3-5 minutes per side. Remove from skillet to a plate.
  2. Add onions, salt, and pepper to same pan and reduce heat to medium-low; cook, stirring frequently, until onions are softened, about 8-10 minutes.
  3. Add cider, broth and mustard to pan; stir to combine.
  4. Return chicken to pan and increase heat to medium-high; bring to a boil. Cook, uncovered, 15 minutes.
  5. Add apples and sage to pan; flip chicken over, stir mixture and continue to cook, uncovered, until chicken is cooked through, about 10-12 minutes. Sprinkle with parsley and serve.
  6. Serving size: 1 chicken breast and 3/4 c apple mixture