Baked Chicken with Apples
When the weather cools down and the leaves start to turn, there’s something so satisfying about warm, oven-baked meals that fill your kitchen with the most delicious smells. This Baked Chicken with Apples is one of those recipes. It’s sweet, savory, and simple, with juicy chicken breasts, tender apples, and just the right touch of herbs and spice.
Servings 4
Calories 360kcal
Cost $12–$15
Ingredients
- 4 boneless skinless chicken breasts (or thighs if preferred)
- 2 tablespoons olive oil
- 1 large yellow onion thinly sliced
- 2 garlic cloves minced
- 2 –3 crisp apples like Honeycrisp or Fuji, cored and sliced
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- ½ cup low-sodium chicken broth
- 1 teaspoon dried thyme or 1 tablespoon fresh
- Salt and black pepper to taste
- Optional: pinch of cinnamon or nutmeg for extra warmth
- Optional garnish: fresh thyme or chopped parsley
Instructions
- Start by preheating your oven to 400°F (200°C). Lightly grease your baking dish or skillet with a drizzle of olive oil. Pat the chicken dry with paper towels and season both sides with salt, pepper, and a little thyme.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side, just until it gets some golden color. You’re not cooking it all the way through here, just locking in that flavor.
- Remove the chicken from the pan and set it aside. In the same skillet, add another drizzle of olive oil, then toss in the sliced onion and garlic. Cook for about 4 minutes, until softened and fragrant. Stir in the apple cider vinegar and Dijon mustard and let it simmer for a minute.
- Spread the onion mixture across the bottom of your baking dish. Place the seared chicken breasts on top, then arrange the apple slices all around and on top of the chicken. Pour in the chicken broth and sprinkle a little extra thyme, salt, and a pinch of cinnamon if using.
- Cover the dish loosely with foil and bake for 20 minutes. Then uncover and bake for another 10–15 minutes, until the chicken is fully cooked through and reaches 165°F. The apples should be soft and slightly caramelized.
- Let the chicken rest for about 5 minutes before serving. Spoon some of the apple-onion mixture and pan juices over each portion. Garnish with fresh herbs if you’d like, and serve warm.
Notes
1. Don’t skip the sear.
Browning the chicken first gives it a deeper flavor and helps it stay juicy during baking. It’s just a few extra minutes but makes a big difference. 2. Choose the right apples.
Go for firm, crisp apples like Honeycrisp, Fuji, or Pink Lady. Softer apples like McIntosh may break down too much in the oven. 3. Use a meat thermometer.
To avoid dry chicken, use a thermometer to check for doneness. Chicken is perfect at 165°F. 4. Let it rest.
Give your chicken a few minutes to rest after baking so the juices redistribute and stay in every bite.
Browning the chicken first gives it a deeper flavor and helps it stay juicy during baking. It’s just a few extra minutes but makes a big difference. 2. Choose the right apples.
Go for firm, crisp apples like Honeycrisp, Fuji, or Pink Lady. Softer apples like McIntosh may break down too much in the oven. 3. Use a meat thermometer.
To avoid dry chicken, use a thermometer to check for doneness. Chicken is perfect at 165°F. 4. Let it rest.
Give your chicken a few minutes to rest after baking so the juices redistribute and stay in every bite.