This one pan chicken and apples is an easy and rustic dinner option made with healthy vegetables and apples. This dish is the quintessential fall recipe!
This time of year apples are in season at the local orchards and I love coming up with recipes using them. This is a savory dish with apples, so it’s completely different than your typical sweet apple desserts. It tastes like all of the flavors of fall and is a complete comfort meal in one pan. Definitely one of my favorite fall dinner ideas!
With the seasons changing, I am sharing a one pan meal that has all the fall flavors and is super easy to make. The great thing about this recipe is that the meat, vegetables and fruit are all cooked in the same pan, making cleanup so simple. Not only is this dish easy, but it is also healthy!
We eat a lot of chicken in my house, mainly because it’s a healthy protein that all my kids will eat. So this dish starts out with chicken and also includes bacon, too. Because anything with bacon is delicious. :) Then I added in lots of fresh fall vegetables. It’s a savory fall dinner recipe but it slightly sweet from the apples and cinnamon. It really is hearty, healthy, and yummy. Enjoy!
How to make chicken and apples
- MEAT. Cook the chicken and bacon separately and lay on a plate lined with paper towels to drain.
- VEGETABLES. Saute sweet potatoes, broccoli, chopped onion and garlic in reserved bacon fat.
- APPLES. Once the vegetables are tender, add in the apples, cinnamon, dried herbs and 1/2 of the chicken stock. Bring to a boil and cook until the stock evaporates. Then add the cooked chicken back in, as well as the remaining chicken stock and cook until heated through. Top with bacon right before serving.
Tips + modifications
- You can use other seasonal veggies like butternut squash or brussels sprouts.
- Feel free to use chicken thighs instead of breasts for even more flavor.
- Cook the veggies in the bacon grease! It adds so much extra flavor to the dish.
- The cinnamon adds a nice fall flavor. You could always add in more or less to taste.
- I used granny smith apples because they’re crisp and don’t get mushy when cooked. If using a different variety, make sure it’s nice and crisp.
More easy one pan meals:
Chicken and Apples
- 1 Tablespoon olive oil
- 1 pound chicken breast, diced (boneless, skinless)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon black pepper
- 8 slices thick-cut bacon (chopped)
- 3 cups broccoli florets
- 1 medium sweet potato (peeled and diced into 1/2 inch pieces)
- 1 medium white onion (chopped)
- 2 granny smith apples (cored and diced)
- 2 cloves of garlic (minced)
- 1/2 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1 cup chicken stock (divided)
- Heat the olive oil in a large, nonstick pan over medium-high heat, until hot and shimmering. Add the diced chicken, 1/2 teaspoon salt and pepper. Cook until lightly brown and cooked through. Transfer chicken to a plated lined with paper towels.
- Reduce the pan heat to medium-low. Add chopped bacon and cook until crisp and brown. Reserve 1 1/2 Tablespoons of bacon fat. Transfer bacon to the plate that the chicken is on using a slotted spoon.
- Increase the heat back to medium high. Add broccoli, sweet potato, onion and 1/2 teaspoon salt. Cook until the vegetables are crisp-tender and the onion is translucent, stirring occasionally.
- Stir in the apples, garlic, thyme and cinnamon. Cook 1 minute, then pour in 1/2 cup of the chicken stock. Bring to a boil and cook until the stock has evaporated. Add the chicken and remaining 1/2 cup chicken stock. Cook until heated through. Then add the bacon and serve warm.
Recipe and photography originally contributed by Katie from Purely Katie for I Heart Naptime.