This one-pan chicken and apples is an easy skillet dinner made with tender chicken, vegetables and apples. This dish is the quintessential fall recipe!

More one pot recipes we love in the fall include one pot chicken and rice and sheet pan chicken and potatoes.

Close-up of apple chicken recipe in a skillet with sweet potatoes, broccoli, bacon, apples and juicy chicken chunks.

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Key Takeaways: One Pan Chicken and Apples

  • One-pan dinner: Chicken, apples, bacon and vegetables all cook together in one skillet for an easy complete meal.
  • Sweet and savory: Tart apples, salty bacon, thyme and a touch of cinnamon give this dinner a cozy fall flavor.
  • Easy to customize: Swap the sweet potatoes for baby potatoes, use green beans instead of broccoli or substitute chicken thighs for breasts.
  • Best apples: Granny Smith hold their shape well while cooking, but Honeycrisp or Golden Delicious work too.

Why I Love this Recipe

This one pan chicken and apples is one of my favorite fall dinners, especially when apples are in season. Instead of making my usual apple crisp, I love using them in a savory dinner with chicken, bacon and fresh vegetables. Everything cooks together for an easy complete meal.

The combination may sound unexpected, but the savory chicken and bacon pair so well with the slightly sweet apples and warm cinnamon. If you love easy dinners with minimal cleanup, my one pan balsamic chicken and veggies and one pot chicken and orzo are two more favorites.

XO - Jamielyn

Ingredient Notes

Ingredients for apple chicken recipe arranged on a cutting board, including chicken breast, apples, bacon, sweet potatoes, broccoli, garlic, and chicken stock.

Find the full printable recipe with specific measurements below.

  • Chicken: I’m using chicken breast because that’s what my family prefers, but you could easily swap it for chicken thighs.
  • Bacon: The bacon adds great flavor, but if you’re looking to cut costs or don’t have any on hand, you can leave it out.
  • Sweet potato: I love using sweet potatoes for the punch of flavor, but you could easily swap them for baby gold or red potatoes.
  • Broccoli: We are big fans of broccoli, but if you’re not you can easily swap this out for green beans.
  • Apples: The apples add the perfect touch to this fall chicken recipe. I love using Granny Smith to add the tartness this dish deserves.

Variations

  • This recipe for chicken and apples is easy to customize with seasonal produce like butternut squash, Brussels sprouts and bacon, or pears.
  • You can also add more fall herbs like fresh rosemary or swap dried thyme for fresh thyme sprigs.
  • The chicken would also taste amazing cooked in brown butter instead of olive oil for a more nutty and caramelized flavor.

How to Make One Pan Chicken and Apples

Cooking chicken in a white skillet for chicken and apples.

Step 1: In a large pan, cook the chicken until no longer pink and lightly browned on the exterior. Then remove from the skillet onto a paper-towel lined plate.

Cooking bacon in a white skillet.

Step 2: Cook the bacon in the same pan and once cooked through, place on a plate lined with paper towels to drain. Leave some bacon fat in the pan to flavor the veggies.

Chopped apples, sweet potatoes and broccoli in a skillet with garlic, cinnamon and thyme.

Step 3: Sauté the broccoli, sweet potatoes, and chopped onion in the reserved bacon fat until tender and caramelized. Give it a stir every few minutes so all sides roast evenly.

One pan chicken and apples with bacon, sweet potatoes and broccoli in a skillet.

Step 4: Once the vegetables are tender, add in the apples, garlic, thyme, cinnamon, and half 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 simmer until heated through. Top with bacon right before serving.

Overhead shot of one pan apple chicken dinner in a white skillet with sweet potatoes, green apples, broccoli, and crispy bacon.

Tips for the Best Apple Chicken

Here are some helpful tips to make this apple chicken recipe even easier!

  • Bacon grease. Cook the veggies in the bacon grease! It adds so much extra flavor to the dish.
  • Cinnamon. The cinnamon adds a nice fall flavor. You could always add in more or less to taste.
  • Crisp apples. I used Granny Smith apples because they are crisp and don’t get mushy when cooked. Honeycrisp or Golden Delicious are other good options.

One Pan Chicken and Apples FAQs

Can I make this apple chicken recipe without bacon?

Sure! The dish will still be plenty flavorful without it, so feel free to omit the bacon completely if preferred. I happen to love the saltiness it adds, as well as the flavor the bacon grease gives to the vegetables, so I always leave it in.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work well and stay especially juicy. Cut them into similar-sized pieces and cook until they reach 165°F.

What to serve with chicken and apples?

While your dinner cooks on the stove, whip up a batch of my sweet cornbread or cornbread muffins to serve alongside this skillet dinner. Talk about the ultimate fall comfort meal!

How to store leftover apple chicken?

Any leftovers of this apple chicken recipe will stay fresh in an airtight container in the refrigerator for up to 3 days. You can use the microwave to warm it back up or heat it on the stove for a crispier result.

Close-up of apple chicken skillet with sweet potatoes, broccoli, bacon, and juicy chicken chunks being scooped with a wooden spoon.

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More one pot meals include pot pie soup, one pot pumpkin chili and chicken stuffed crescent rolls.

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Chicken and apples in a pot with wooden spoon.

One Pan Chicken and Apples

4.98 from 34 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
This one pan chicken and apples is an easy skillet dinner made with tender chicken, vegetables and apples. This dish is the quintessential fall recipe!
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Ingredients 

  • 1 Tablespoon olive oil
  • 1 pound boneless, skinless chicken breast , cut into 1-inch cubes
  • ½ teaspoon ground black pepper
  • 1 teaspoon Kosher salt , divided
  • 4-8 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 , peeled and chopped
  • 2 granny smith apples , cored and diced
  • 2 cloves garlic , minced
  • ½ teaspoon dried thyme
  • 1/4-1 teaspoon ground cinnamon , to taste
  • 1 cup chicken stock , or chicken broth (divided)

Instructions

  • Cook chicken. In a large, nonstick pan, heat 1 Tablespoon olive oil over medium-high heat, until shimmering. Add 1 pound cubed chicken, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Cook until lightly browned and cooked through. Transfer the chicken to a paper towel-lined plate.
  • Fry bacon. Reduce the heat to medium-low. Add 4-8 slices bacon and cook until crisp. Transfer bacon to a paper towel-lined plate. Leave 1 1/2 Tablespoons of bacon fat in the pan.
  • Add vegetables. Increase the heat to medium-high. Add 3 cups broccoli, 1 cubed sweet potato, 1 chopped onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are crisp-tender and the onion is translucent.
  • Add seasonings and combine. Stir in 2 diced apples, 2 cloves garlic, 1/2 teaspoon thyme, and 1 teaspoon cinnamon. Cook for 1 minute, then pour in 1/2 cup 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. Stir in the bacon. Serve warm.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variations: 
  • Swap out sweet potatoes for baby gold or red potatoes.
  • If you don’t love broccoli you can omit or swap for green beans.
  • While the bacon does give great flavor, you can omit if preferred. 
Storage: Store leftovers in a covered container for up to 3 days in the refrigerator. Reheat in the microwave or a skillet over low heat until warm. 

Nutrition

Calories: 272kcal, Carbohydrates: 23g, Protein: 21g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 59mg, Sodium: 667mg, Potassium: 721mg, Fiber: 4g, Sugar: 10g, Vitamin A: 5694IU, Vitamin C: 47mg, Calcium: 52mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe originally contributed by Katie from Purely Katie for I Heart Naptime.