Description
Creamy Apple Bourbon Chicken Skillet is a delicious, comforting dish featuring tender chicken cutlets cooked with sautéed onions and Granny Smith apples, all simmered in a rich, creamy bourbon sauce accented with sharp cheddar cheese and a hint of smoky paprika. This one-pan recipe brings together sweet, savory, and tangy flavors perfect for a hearty family dinner.
Ingredients
Scale
For the Chicken and Fruit
- 1 Tbsp. unsalted butter
- 3 Tbsp. extra-virgin olive oil, divided
- 1 small red onion, thinly sliced
- 1 Granny Smith apple, thinly sliced
- 1/2 tsp. kosher salt, plus more
- 3 boneless, skinless chicken breasts (about 2 lb. total)
- Freshly ground black or white pepper
For the Sauce
- 2 Tbsp. spicy mustard
- 1/4 tsp. paprika
- 1/2 cup bourbon
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- 2 oz. finely shredded extra-sharp white cheddar (about 1 cup)
- Thyme sprigs, for serving (optional)
Instructions
- Sauté Onions and Apples: In a 10″ skillet over medium heat, heat the butter and 1 tablespoon of olive oil until the butter is melted. Add the thinly sliced red onion and Granny Smith apple, seasoning with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions begin to wilt and the apples are softened and lightly golden, about 6 minutes. Transfer the mixture to a plate and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast through the thickest side to create 6 thin cutlets. Season both sides of the cutlets generously with kosher salt and freshly ground black or white pepper.
- Cook Chicken: In the same skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil. Working in batches if necessary, cook the chicken cutlets, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F, about 4 to 5 minutes per side. Transfer the cooked chicken to the plate with onions and apples.
- Make Bourbon Mustard Sauce: Reduce heat to medium. In the same skillet, add the spicy mustard and paprika, stirring and cooking until warmed through, about 30 seconds. Pour in the bourbon, whisking and scraping up browned bits from the bottom of the pan. Cook until the liquid reduces, thickens, and the alcohol smell dissipates, about 1 minute. Add the low-sodium chicken stock and bring to a simmer. Cook, stirring occasionally, until the liquid reduces by half, approximately 3 to 4 minutes.
- Add Cream and Cheese: Reduce heat to medium-low and stir in the heavy cream and shredded extra-sharp white cheddar until the cheese melts and the sauce comes to a gentle simmer. Increase heat to medium and continue cooking, stirring occasionally, until the sauce thickens slightly, about 3 to 5 minutes.
- Combine and Warm Through: Return the cooked chicken cutlets, sautéed onions, and apples back into the skillet with the sauce. Toss gently and cook until everything is warmed through, about 2 to 3 minutes. Taste and adjust seasoning with additional salt if needed. Garnish with fresh thyme sprigs if desired and serve immediately.
Notes
- Use a sharp, extra-sharp white cheddar for the best melting texture and flavor contrast in the sauce.
- If you prefer a milder flavor, substitute Granny Smith apple with Fuji or Gala apples.
- For a non-alcoholic version, replace bourbon with apple juice or chicken broth, but the flavor profile will be different.
- Make sure not to overcrowd the skillet when cooking chicken to ensure a nice golden crust.
- Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 140mg
