Chicken and Apples in Honey Mustard Sauce

Looking for a quick and easy chicken breast recipe? This one is perfect for fall.

You just dredge chicken breasts in a little flour, brown them and apple slices in a little olive oil, and pull everything together with a simple honey mustard sauce.

It all cooks in one pot, in 30 minutes. We like serving it with rice or noodles, a great way to sop up that extra sauce!

This recipe is a version of one that came from my friend Heidi in Massachusetts, who pulled it from the Boston Globe years ago.

Chicken and Apples in Honey Mustard Sauce Recipe

  • Prep: 5 minutes
  • Cook: 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.

Please do NOT use red delicious apples for this recipe. That variety of apple simply does not cook well.


  • 1/2 cup sweet 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


1 Whisk apple 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 Brown the chicken breasts and apple slices: 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 well browned on one side, about 3-4 minutes.

Turn chicken, add apples, and cook until the chicken has browned on the other side.

4 Add broth cider mixture, cover and simmer: 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 Reduce sauce: With slotted spoon, remove chicken and apples to serving plates. Increase the heat of the pan to high and simmer the sauce for a minute or two until it thickens.

Spoon sauce over chicken and apples and sprinkle with parsley.

Serve with rice or noodles.

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Showing 4 of 50 Comments / Reviews

  • Glenn Sullivan
    This is a staple in my house, but tonight I mixed it up... I used boneless pork chops instead of chicken, and completely forgot to add the chicken broth, but the resulting sauce was wonderfully thick, and it complimented the pork very well. But made according to the recipe is our usual method, which is ALSO a crowd pleaser. But use a big pan!
  • 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!
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