Description
Make this easy candy apple chicken skillet with sweet-tangy apples and juicy chicken for a cozy weeknight dinner everyone loves. Tender chicken cooks in one pan with caramelized apples and a glossy, sweet-tangy glaze for a simple savory dinner.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, patted dry
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium crisp apples, sliced thin
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- ⅓ cup apple juice
- 3 tablespoons honey
- 3 tablespoons light brown sugar, packed
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon fine sea salt, plus more to taste
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken on both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the chicken in a single layer.
- Sear the chicken for 4 to 5 minutes per side until deeply golden and just cooked through, then transfer to a plate and tent loosely with foil.
- Reduce the heat to medium, add the butter to the same skillet, and once melted add the sliced apples and onion.
- Cook, stirring occasionally, for 6 to 8 minutes until the apples are tender and the onions are lightly caramelized around the edges.
- Stir in the minced garlic and cook 30 seconds until fragrant, then add the apple juice, honey, brown sugar, ketchup, apple cider vinegar, Dijon mustard, cinnamon, ginger, and salt.
- Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring, until the sugar is dissolved and the sauce is glossy.
- Whisk the cornstarch and cold water together in a small bowl, then slowly stir this slurry into the skillet and simmer 1 to 2 minutes until the sauce thickens and lightly coats the apples.
- Return the chicken and any accumulated juices to the skillet, nestling the pieces into the sauce, and spoon some of the candy apple glaze over the top.
- Simmer on low for 3 to 5 minutes until the chicken is hot, the apples are glossy, and the sauce is thick and sticky, adding a splash of water if it gets too thick.
- Check the chicken with an instant-read thermometer and make sure it has reached an internal temperature of 165°F, 74°C, in the thickest part.
- Turn off the heat, sprinkle with chopped parsley, and serve the candy apple chicken over rice or mashed potatoes with plenty of extra glaze and apples on top.
Notes
- Slice apples about ¼ inch thick so they soften and glaze without breaking down into sauce.
- Do not overcrowd the skillet when searing the chicken so it browns properly instead of steaming.
- Scrape up all the browned bits from the bottom of the pan when you add the liquids to build extra flavor into the glaze.
- If the sauce gets too thick after adding the chicken back, loosen it with a tablespoon or two of water or apple juice.
- Let the chicken rest in the hot sauce off the heat for a few minutes so it stays juicy when sliced.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled leftovers for up to 2 months.
- Reheat gently in a covered skillet over low heat with a splash of water or apple juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American