Chicken and Apples in Honey Mustard Sauce

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

  • 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.

Yum

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

  • bigBess

    Tried this a couple days ago with Fujis. The apples were so-so, but I really liked how quickly this all came together. An easy, tasty dish!

  • Pink Sun Drops

    An extremely nice change from your normal Italian or comfort styles of chicken. And very very good – now a requested family favorite! I did change one thing. As I did not have apple cider on hand I went with a different dressing to mix in with the broth – it had 1/2 c. mayo, 2 tsp. mustard, 2 tblsp. honey, 1 tblsp. lemon juice mixed together. Did the same as I would’ve with the dressing called for and mixed it in with the broth after the chicken and apples were removed and thickened it up a little bit. The apples added a delicious touch. Thanks Elise for this recipe! Oh also I used organic Braeburn I believe and they were perfect.

  • Mikey

    Well I have to say this is one of the tastiest things I have ever cooked. I prepared this dish with granny smith apples (recommended be Elise) and they worked out great. I followed it up with a side of Green Beans with Almonds and Thyme which was amazing. I was planning on having some rice along with this meal but I forgot to put the lid on the pot after the water evaporated and..well.. no rice tonight. I’m a 22yr old college student just looking for easy but tasty recipes and this definitely fit the bill. Thanks!

  • George

    Just tried it – really loved the chicken. It was moist and delicious. I used 1 pink lady apple for 2 chicken breasts. Turned out great.

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