Caramel Apple Chicken
Caramel Apple Chicken
Caramel Apple Chicken is an American recipe categorized as dinner, main course, with 15 min of prep, 25 min of cooking, and 40 min total. It yields 4 servings.
Caramel Apple Chicken combines boneless skinless chicken breast, crisp apple, unsweetened apple cider, and apple cider vinegar using gentle simmering.
Mealtime: Dinner, Main Course
Cuisine: American
Dietary Preferences: Gluten-Free
Cooking Time: 30-Minute Meal
Difficulty Level: Intermediate
Seasonal Preference: Family Style
Nutritional Information (per serving)
| Calories | 455 kcal |
|---|---|
| Protein | 28 g |
| Total Fat | 23 g |
| Fiber | 2 g |
| Sodium | 660 mg |
Ingredients
- 1 1/4 lb boneless skinless chicken breast, cut into 1-inch pieces (570g)
- 1 teaspoon kosher salt (5g)
- 1/2 teaspoon black pepper (1g)
- 1 tablespoon olive oil (15mL)
- 1 tablespoon unsalted butter (14g)
- 1 crisp apple, cored and cut into 1/2-inch wedges (180g)
- 1 small shallot, finely chopped (40g)
- 1 teaspoon fresh thyme leaves (1g)
- 3/4 cup unsweetened apple cider (180mL)
- 1 tablespoon Dijon mustard (15g)
- 1 tablespoon apple cider vinegar (15mL)
- 1 tablespoon light brown sugar (13g)
- 1 teaspoon cornstarch (3g)
- 1 tablespoon water (15mL)
- 1/4 cup toasted pecans, chopped (30g)
Utensils
- Mixing bowl
- Large skillet
- Spatula
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Oven mitts
- Serving spoon
Step by Step Instructions
- Season the chicken pieces with the kosher salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat and cook the chicken in one layer for 5 to 7 minutes, until browned and the thickest piece reaches 165°F (74°C); transfer it to a plate.
- Reduce the heat to medium, melt the unsalted butter, add the apple wedges and shallot, and cook for 4 to 5 minutes, until the apple edges begin to caramelize and the shallot softens.
- Stir in the fresh thyme, apple cider, Dijon mustard, apple cider vinegar, and brown sugar and simmer for 4 minutes, scraping up the browned bits.
- Whisk the cornstarch and water into a smooth slurry, stir it into the apple sauce, and simmer for about 1 minute, until glossy.
- Return the chicken and its juices and toss for 1 to 2 minutes, until hot and evenly coated.
- Remove the Caramel Apple Chicken from the heat and finish it with the toasted pecans.
Variations & Serving Suggestions
- Replace chicken breast with equal-weight boneless chicken thighs and cook to 165°F (74°C).
- Replace pecans with equal-volume toasted walnuts.
- Use Granny Smith apple for a sharper finish or Honeycrisp for a sweeter finish.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Caramel Apple Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Caramel Apple Chicken gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, small bowl, whisk, large skillet, tongs, instant-read thermometer.
Transfer the entire skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Recipe FAQs & Cooking Guidance
Can I use chicken thighs?
Replace the chicken breast with 1 1/4 pounds boneless skinless chicken thighs cut into even pieces. Brown them as directed and cook every piece to at least 165°F (74°C).
Which apples work best?
Use a crisp tart-sweet apple such as Honeycrisp, Pink Lady, or Granny Smith. Softer apples can collapse before the cider sauce finishes reducing.
Can I prepare the sauce ahead?
Whisk the cider, Dijon mustard, vinegar, and brown sugar up to one day ahead. Cut the apple and make the cornstarch slurry shortly before cooking.
What can replace the pecans?
Replace the 1/4 cup pecans with 1/4 cup toasted walnuts, or omit the nuts. Add either nut only after removing the skillet from the heat.