Best 2 Apple Pan Chicken Recipes

Apple pan chicken is a classic dish that combines the sweet and tangy flavors of apples with savory chicken. It is a versatile dish that can be served as a main course or as a side dish. The chicken is usually cooked in a pan with butter or oil, and the apples are added to the pan along with spices and seasonings. The dish is often served with rice or mashed potatoes.

Here are our top 2 tried and tested recipes!

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

PAN-SEARED CHICKEN WITH APPLE-RED WINE SAUCE

Pan-Seared Chicken with Apple-Red Wine Sauce image

This is one of my favorite recipes, invented quickly before a dinner with relatives. Any red wine will do for this recipe, but pick a dessert wine if you can. Be careful to pound the chicken breasts thin enough so that they cook through in the pan.

Provided by KidChef

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup all-purpose flour
4 (6 ounce) skinless, boneless chicken breast halves, pounded thin
salt and ground black pepper to taste
1 teaspoon olive oil
½ cup apple juice
½ cup sweet red wine
1 tablespoon butter
salt and ground black pepper to taste

Steps:

Pour flour into a shallow dish. Dredge chicken through the flour, shaking off excess flour; season with salt and pepper.
Heat olive oil in a skillet over medium-high heat for 1 minute. Place a small piece of chicken into the hot oil. If the oil sizzles, it is ready. Cook chicken in the hot oil until golden brown on the outside and no longer pink in the center, about 5 minutes per side. Transfer chicken to a serving dish, retaining the oil and browned bits of food in the pan.
Lower heat to medium and pour apple juice and red wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Let mixture sit over medium heat until sauce is a syrup-like consistency, 2 to 3 minutes. Stir butter until sauce until melted; season with salt and pepper. Spoon sauce over chicken.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 16.3 g, Cholesterol 104.5 mg, Fat 8.3 g, Fiber 0.5 g, Protein 37 g, SaturatedFat 3.2 g, Sodium 184.8 mg, Sugar 3.6 g

Tips:

To achieve crispy chicken skin, make sure to pat the chicken dry with paper towels before cooking. Additionally, use a non-stick skillet with a little bit of oil to prevent sticking.
Use a combination of butter and olive oil for cooking the chicken as the butter will add flavor while the olive oil will help prevent burning.
Do not overcrowd the skillet while cooking the chicken as this will result in uneven cooking. Cook the chicken in batches if necessary.
To create a flavorful pan sauce, deglaze the skillet with apple cider vinegar after removing the chicken. This will help dissolve any browned bits and create a delicious sauce.
Serve the chicken immediately with the pan sauce and your favorite side dishes like mashed potatoes, roasted vegetables, or a fresh salad.

Conclusion:

This Apple Pan Chicken recipe is a delightful and simple dish that combines the flavors of tender chicken, sweet apples, and a savory pan sauce. With its crispy skin, juicy meat, and flavorful sauce, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy weeknight meal, give this Apple Pan Chicken recipe a try – you won't be disappointed!