Sautéed Mushroom Apple Chicken

One-pan dinners like this shine when sweet Honeycrisp apples meet earthy cremini mushrooms beside seared chicken. A quick sauté with thyme, rosemary, and a splash of apple cider vinegar ties the skillet together for an easy American weeknight plate.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 385 cal
• 38g protein
• 18g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken breasts
• 12 oz cremini mushrooms
• 2 medium Honeycrisp apples
• 1 medium yellow onion
• 3 garlic cloves
• 4 fresh thyme sprigs
• 1 sprig fresh rosemary
• 3 tbsp olive oil
• 1 tbsp unsalted butter
• 2 tbsp apple cider vinegar
• 1/2 cup low-sodium chicken broth
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp chopped fresh parsley

Instructions

1. 1Pat the chicken dry and season both sides generously with salt, pepper, and smoked paprika. Let it sit at room temperature while you prep the produce.
2. 2Wipe the mushrooms clean and slice them thickly so they hold shape during the sauté. Core the apples and cut into half-moons; leave the peel on for color and texture. Thinly slice the onion and mince the garlic.
3. 3Heat a large 12-inch skillet over medium-high heat and add most of the olive oil. When the oil shimmers, lay the chicken in a single layer and sear without moving until deep golden, about 5 to 6 minutes.
4. 4Flip the chicken and cook the second side until nearly cooked through and golden, another 4 to 5 minutes. Transfer the chicken to a plate and tent loosely with foil.
5. 5Lower the heat to medium and add the remaining oil plus the butter to the same skillet. Tip in the onion and cook, stirring, until translucent and edges begin to soften, about 3 minutes.
6. 6Add the mushrooms in an even layer and let them sit undisturbed for 2 minutes so they brown. Stir and continue cooking until they release liquid and turn golden brown, 5 to 6 minutes total.
7. 7Stir in the garlic, thyme sprigs, and rosemary and cook just until fragrant, about 45 seconds. Nestle the apple slices among the mushrooms and cook, tossing gently, until the apples are warm and just starting to soften at the edges, 2 to 3 minutes.
8. 8Pour in the apple cider vinegar and chicken broth, scraping up any browned bits from the pan bottom. Return the chicken and any accumulated juices to the skillet, nestling pieces among the mushrooms and apples.
9. 9Simmer uncovered over medium-low heat until the chicken reaches 165°F in the thickest part and the sauce reduces slightly, 4 to 6 minutes. Discard the herb sprigs.
10. 10Taste and adjust seasoning with a pinch more salt or pepper if needed. Scatter chopped parsley over the top and serve straight from the skillet while the apples are still bright and the mushrooms glossy.