Chicken with Caramelized Apples

Ingredients

• 454 gchicken breast
• to tastesalt
• to tasteblack pepper
• 7 gbutter
• 5 mlolive oil
• 2 clovesgarlic
• 1 teaspoon (about 1 g)herbes de Provence
• 60 mlwhite wine
• 227 gapples
• 7 gbutter

Instructions

1. 1

   Prepare the chicken

   Wash and dry the chicken thoroughly, then cut it into long strips about ⅓ inch thick. Season both sides with salt and black pepper.

2. 2

   Brown the chicken

   Heat a skillet over medium heat. Add 1 teaspoon of olive oil and ½ tablespoon of butter. When hot, add the chicken strips and fry until lightly golden on both sides.

3. 3

   Add the herbs

   Add the herbes de Provence and finely chopped garlic to the skillet, then stir to combine.

4. 4

   Cook the wine

   Pour in the white wine and turn the heat up to high. Cook for about 3 minutes, until the alcohol has evaporated.

5. 5

   Soften the apples

   Add the apple slices and cover the skillet. Reduce the heat to low and cook for approximately 10 minutes, or until the apples have softened.

6. 6

   Finish the sauce

   Gently mix in the remaining ½ tablespoon of butter until it melts and forms a creamy sauce.

7. 7

   Serve immediately

   Serve the chicken and apples straight away.

8. 8

   Add optional herbs

   For extra flavour and colour, garnish with finely chopped herbs if desired.

What is chicken with caramelised apples?

This French-inspired skillet dish brings together chicken, apples, garlic, herbs and white wine. The fruit softens in the pan and lends a gentle sweetness to the savoury sauce.

Here, chicken breast cooks quickly in strips, making the recipe practical for a weeknight meal. The wine and a little butter help tie the chicken and apples together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 416 calories, 49g protein, 18g carbs, 14g fat.

The chicken provides most of the protein, while the apples and wine contribute carbohydrates. Butter and olive oil supply most of the fat; pair a serving with non-starchy vegetables or salad for a more balanced plate.

The key ingredients

Chicken breast: Cutting it into evenly sized strips helps it cook quickly and consistently. Drying it well before seasoning also helps the surface brown.

Apples: Use apples that hold their shape reasonably well as they soften. Slice them evenly so they cook at a similar pace.

Herbes de Provence: This dried herb blend adds a savoury, aromatic note. Garlic gives the pan sauce extra depth.

Brown the chicken first

Even pieces: Aim for strips around ⅓ inch thick, as directed, so they brown without needing a long time in the pan.

Hot pan: Add the chicken once the oil and first portion of butter are hot. Avoid moving the strips too often; let each side take on a little colour before turning.

Let the wine reduce

High heat: After adding the white wine, cook it for about 3 minutes as instructed. This gives the alcohol time to evaporate and concentrates the liquid.

Watch the pan: If the liquid reduces very quickly, lower the heat slightly so there is still enough sauce to coat the chicken and apples.

Check the apples and sauce

Softened fruit: Keep the skillet covered over low heat for approximately 10 minutes. The apples are ready when a fork can pierce them easily, while the slices still hold together.

Creamy finish: Stir in the remaining butter gently once the apples are soft. This melts it into the pan juices without breaking up the fruit.

Timing and serving

The recipe takes about 30 minutes in total, with the chicken browning first, followed by the wine and covered apple-cooking stage. Prepare the apple slices while the chicken starts cooking if you want to keep the process moving.

Serve straight from the skillet while the sauce is warm. A simple green salad or steamed vegetables make an easy accompaniment.

Recipe notes & tips

• Pat the chicken dry before cutting and seasoning it.
• Cut the chicken strips and apple slices to similar thickness for more even cooking.
• Use a skillet large enough to arrange the chicken without crowding it.
• Keep the lid on while the apples cook so they soften in the pan.
• Stir the final butter in gently to help keep the apple slices intact.

Variations

• Use cider: Replace the white wine with dry cider for a fruitier pan sauce.
• Try a different apple: Choose a firm variety that will soften without quickly turning to mush.
• Add shallot: Cook finely sliced shallot with the garlic for a mellow savoury flavour.
• Finish with herbs: Scatter finely chopped fresh herbs over the dish just before serving.
• Serve with grains: Spoon the chicken and sauce over cooked rice or another simple grain.

Common mistakes to avoid

• Wet chicken: Pat it thoroughly dry before seasoning so it can brown more readily.
• Uneven strips: Cut the chicken to a consistent thickness to help it cook evenly.
• Crowded skillet: Brown the chicken in batches if needed; overcrowding can prevent good browning.
• Rushed apples: Keep them covered over low heat for approximately 10 minutes so they have time to soften.
• Rough stirring: Fold the final butter in gently to avoid breaking up the softened apples.

How to store

Cool leftovers promptly and refrigerate in a sealed container for up to 2 days. Reheat gently in a covered pan until piping hot, adding a small splash of water if the sauce needs loosening.

Frequently asked questions