Chicken and Apples in Honey Mustard Sauce

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Updated from the recipe archive. Originally posted in 2004.

We first posted this recipe years ago, it came from my dear friend Heidi H in Carlisle, Massachusetts. I think she got a version of it from the Boston Globe. With apple season upon us, it is timely again. This is a quick and easy chicken dish for a mid-week meal. Apple slices cook alongside chicken breasts and everything comes together with a simple honey mustard sauce.

Chicken and Apples in Honey Mustard Sauce Recipe

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  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4.

The sauce this recipe produces is fairly mild. If you would like a more intensely honey-mustard sauce, double up on the apple cider/mustard/honey mixture and skip the broth. Whatever you do, do not use red delicious apples for this recipe. That variety of apple simply does not cook well.

Ingredients

  • 1/2 cup apple cider
  • 1 1/2 teaspoons cornstarch
  • Salt
  • Freshly ground black pepper
  • 1 Tbsp honey
  • 2 Tbsp Dijon mustard
  • 1/2 cup flour, for dredging
  • 1 pound boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • 2 small unpeeled apples, cored and cut into eighths (use Fuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples)
  • 1/2 cup chicken broth
  • Fresh parsley for garnish

Method

1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.

2 Salt the chicken well and dust in flour. Shake off the excess.

3 In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until golden brown on one side, about 3-4 minutes. Turn chicken, add apples, and cook until the chicken has browned on the other side.

4 Add chicken broth and cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.

5 With slotted spoon, remove chicken and apples to serving plates. Spoon sauce over chicken and apples and sprinkle with parsley. Serve with rice or noodles.

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Links:

Chicken Sausage with Apple Slaw - from Steamy Kitchen
Chicken with Apples and Sage - from Framed Cooks
Gouda-Stuffed Chicken with Apple Pan Sauce - from Recipe Girl


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Showing 4 of 49 Comments

  • Jason

    I have made this recipe numerous times and it is always delicious. However, there are a couple things I have changed on it. I usually add the apples in stages with the last addition just a couple minutes before cooking is complete. This gives you some nice texture variation on the apples. The other thing that I add is cashews, again added in stages with the apples. In my opinion the cashew addition takes this dish from good to outstanding.

  • MKG

    I loved this recipe! I tend not to cook during the weekdays since I’m usually exhausted after work BUT this was so quick AND it was so delicious. I followed the recipe but just added a little more honey for my taste and some red pepper flakes to the sauce since I LOVE spicy food. My chicken came out so moist and flavorful. And the sauce was just perfect. I’ve been raving about this recipe, can’t wait to cook this for other people.

  • Jani

    Elise, This is just one of many recipes I’ve found on your blog. I’m taking care of my 90+ year old parents and quickly ran out of recipes they’d enjoy. Simply Recipes saved me!

  • Bunni

    Made this for friends after skiing. It was a hit. I just doubled the cider mixture rather than using the chicken broth as suggested. wouldn’t change a thing. It was a hit and everyone asked for the recipe. Making again tonight for family, but I couldn’t find cider, so I will use apple juice with maybe a spritx of lemon juice.

  • Nasdaq24

    Made this for dinner yesterday with changes….my son who is my worst critic and husband who loves it when I make a new dish devoured it all! Used orange juice instead of apple cider and chicken broth. Will be making this for a luncheon I am catering in two weeks. Thanks for sharing this recipe

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