I absolutely love this Chicken and Apples in Honey Mustard Sauce Recipe because it’s one of those dishes that feels special but comes together so easily on a busy weeknight. The sweet-tart apples paired with the tangy honey mustard sauce create a beautiful balance that brightens up the juicy chicken breasts. When you try this, you ll find it makes dinner feel like a warm, comforting hug – yet it s fresh and vibrant.
When I first tried this recipe, I was surprised at how the ingredients melded into something surprisingly elegant without needing tons of fuss or fancy techniques. It s perfect for impressing guests with minimal effort, or simply enjoying a cozy family meal that doesn t leave you stuck in the kitchen all evening. Trust me, this Chicken and Apples in Honey Mustard Sauce Recipe is worth making again and again!
Why You’ll Love This Recipe
- Simple yet impressive: It feels fancy but is straightforward enough for any cook to nail.
- Perfect balance of flavors: Sweet apples and tangy honey mustard create a mouthwatering combo.
- One-pan magic: Everything cooks in one skillet, saving you time and cleanup.
- Family-friendly: The mild sauce pleases all ages, including picky eaters.
Ingredients You’ll Need
These ingredients come together to create layered flavors while keeping things easy to find and prepare. I recommend choosing firm cooking apples for the best texture and flavor-they hold up beautifully during cooking.
- Sweet apple cider: Adds mild sweetness and depth; opt for pure cider, not sweetened apple juice.
- Cornstarch: Helps thicken that beautiful sauce to just the right consistency.
- Salt: Essential for balancing flavors-don t skimp here!
- Freshly ground black pepper: Adds a peppery kick that complements the sweetness.
- Honey: Choose a mild honey to enhance the sauce without overpowering it.
- Dijon mustard: Provides tang and a little heat; important for that signature honey mustard taste.
- Flour: For dredging the chicken to get that lovely golden crust.
- Boneless, skinless chicken breasts: Easy to cook evenly and perfect for soaking up the sauce.
- Extra-virgin olive oil: Adds richness and helps create a crisp sear on the chicken.
- Small unpeeled apples (Fuji, Granny Smith, Jonathan, etc.): The star companion-choose a firm variety that holds its shape.
- Chicken broth: Adds savory depth and keeps the sauce luscious.
- Fresh parsley: A pop of green and fresh herb flavor to finish the dish.
Variations
I like to experiment with this Chicken and Apples in Honey Mustard Sauce Recipe by switching up the apples or adding a quick twist on the sauce. It s flexible, so you can tailor it to your taste or what you have on hand.
- Ingredient swaps: I sometimes use tart Granny Smith apples for more tang or sweeter Fuji apples when I want a gentler finish.
- Sauce intensity: When I want a bolder honey mustard flavor, I double the cider, honey, and mustard – skipping the broth for a richer sauce.
- Herbs: Adding thyme or rosemary during the simmer step adds a lovely aroma that pairs beautifully with the apples.
- Protein tweak: If you prefer, you can substitute chicken thighs for a juicier, slightly richer option; just adjust cooking time.
How to Make Chicken and Apples in Honey Mustard Sauce Recipe
Step 1: Whisk Together Your Sauce Mixture
Start by combining the apple cider, cornstarch, Dijon mustard, honey, salt, and freshly ground black pepper in a small bowl. Whisk them together really well to dissolve the cornstarch and energize the flavors. This mixture will thicken beautifully into your honey mustard sauce later, so don t rush this part.
Step 2: Prepare and Flour the Chicken
Pat your chicken breasts dry with paper towels and salt them generously on both sides – this step really seasons the meat inside and out. Then lightly dredge each breast in flour, shaking off any excess. This creates a lovely golden crust when you sear them.
Step 3: Brown the Chicken and Apples
Heat two tablespoons of extra-virgin olive oil in a large non-stick skillet over medium to medium-high heat. Once hot, add the chicken breasts and cook until the underside is golden brown, around 3-4 minutes. Flip the chicken, then arrange the apple slices around them and let everything brown for just a couple of minutes more. You ll want those apples slightly caramelized but still holding their shape.
Step 4: Simmer with Broth and Sauce Mixture
Pour the chicken broth and the honey mustard sauce mixture over the chicken and apples, then bring to a gentle boil. Lower the heat to simmer, cover the pan, and cook until the chicken is tender and cooked through-around 15 minutes. This slow cooking lets the apples infuse the sauce with a sweet, tangy punch.
Step 5: Thicken the Sauce and Serve
Carefully remove the chicken and apples to serving plates with a slotted spoon. Turn the heat back up to high and let the sauce in the pan simmer for 1-2 minutes until it thickens slightly. This intensifies the flavors and gives you that luxurious sauce to drizzle over everything. Finish with a sprinkle of fresh parsley and get ready for the compliments!
Pro Tips for Making Chicken and Apples in Honey Mustard Sauce Recipe
- Don t skip the flour-dusting: It helps build that perfect sear and thicken the sauce gently.
- Use cooking apples: I learned the hard way that sweet eating apples like red delicious get mushy fast.
- Adjust sauce strength: For a punchier sauce, double the cider and mustard, and skip the broth.
- Watch your heat: Simmer gently to keep chicken tender without drying it out.
How to Serve Chicken and Apples in Honey Mustard Sauce Recipe
Garnishes
I always finish this dish with a sprinkle of fresh parsley for a splash of color and a little herbal brightness. Sometimes I add a small pinch of fresh thyme leaves, which goes beautifully with the apples and mustard flavor.
Side Dishes
I like to serve this Chicken and Apples in Honey Mustard Sauce Recipe alongside buttery rice or tender noodles to soak up that luscious sauce. Roasted green beans or a crisp salad bring freshness, balancing the sweet and savory elements on the plate.
Creative Ways to Present
For special dinners, I sometimes plate the chicken slices fanned out with apple wedges elegantly arranged around them, drizzled with the mustard sauce. A few microgreens or edible flowers turn this into a dish that looks restaurant-worthy but takes no extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. The flavors even deepen overnight, making it perfect for an easy next-day meal.
Freezing
Freezing this dish works, but I recommend freezing the chicken and apples separately from the sauce if possible-or freeze all together in a sturdy container with some sauce. Thaw overnight in the fridge for best results.
Reheating
When reheating, I warm the chicken and apples gently in a skillet over low heat and add a splash of broth or water to loosen the sauce if it s thickened too much. This keeps everything moist and delicious without drying out the chicken.
FAQs
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Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs have more fat which keeps them juicier and adds richness. Just keep in mind they may need a few extra minutes to cook through, and you might want to adjust simmering time accordingly.
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What kind of apples work best for this recipe?
Choose firm cooking apples like Fuji, Granny Smith, Jonagold, or McIntosh. They hold their shape during cooking and provide a nice balance of sweet and tart flavors. Avoid Red Delicious, as they tend to get mushy and lose flavor when cooked.
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Can I make the sauce spicier or more intense?
Yes! If you want a more intense honey mustard flavor, try doubling the apple cider, honey, and mustard in the sauce mixture and skip the broth to keep it bold and thick. You can also add a touch of cayenne pepper for a spicy kick.
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How should I reheat leftovers without drying out the chicken?
Reheat gently over low heat in a skillet and add a splash of broth or water to keep the sauce from drying out. Avoid using high heat or the microwave at full power, as the chicken can become tough and dry quickly.
Final Thoughts
This Chicken and Apples in Honey Mustard Sauce Recipe has become one of my favorite go-to dishes when I want something that tastes thoughtfully crafted but comes together in under 30 minutes. It strikes that perfect balance between cozy and elegant, sweet and tangy, juicy and crisp. I hope you enjoy making and sharing this recipe as much as my family does-it s the kind of dish that brings smiles around the table and makes you feel proud you didn t need to fuss. Give it a try soon; I think you ll be hooked!
Print
Chicken and Apples in Honey Mustard Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Tender boneless chicken breasts cooked with sweet and tart apple slices in a luscious honey mustard sauce made from apple cider, Dijon mustard, and honey. This comforting and savory dish is pan-seared then simmered to perfection, creating a delicious balance of flavors that pairs wonderfully with rice or noodles.
Ingredients
Sauce
- 1/2 cup sweet apple cider
- 1 1/2 teaspoons cornstarch
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon honey
- 2 tablespoons Dijon mustard
Chicken and Apples
- 1/2 cup flour, for dredging
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 2 small unpeeled apples, cored and cut into eighths (use Fuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples)
- 1/2 cup chicken broth
- Fresh parsley, for garnish
Instructions
- Prepare the sauce mixture: In a bowl, whisk together the apple cider, cornstarch, Dijon mustard, honey, salt, and freshly ground black pepper until well combined. Set this mixture aside to later thicken the sauce.
- Season and dredge the chicken: Generously salt the chicken breasts and lightly coat them in the flour, shaking off any excess to ensure an even, thin layer for browning.
- Brown chicken and apples: Heat the olive oil in a large non-stick skillet over medium to medium-high heat. Once hot, add the chicken breasts and cook without moving them for about 3 to 4 minutes until the first side is well browned. Flip the chicken, add the apple slices around the chicken in the pan, and continue cooking until the chicken is browned on the second side.
- Add broth and sauce mixture, then simmer: Pour the chicken broth and the prepared cider-mustard-honey mixture into the pan. Bring to a boil, then reduce the heat to low. Cover the pan and simmer gently for about 15 minutes, or until the chicken is tender and cooked through, allowing the flavors to meld and the apples to soften.
- Reduce the sauce: Remove the chicken and apples from the pan using a slotted spoon and place them on serving plates. Increase the heat to high and let the sauce simmer for 1 to 2 minutes until it thickens slightly for a concentrated flavor and glossy finish.
- Serve and garnish: Spoon the thickened honey mustard sauce over the chicken and apples, sprinkle with fresh parsley for freshness, and serve immediately alongside rice or noodles as preferred.
Notes
- The sauce is mild and subtle; for a more intense honey mustard flavor, double the apple cider, mustard, and honey mixture and omit the chicken broth.
- Avoid using Red Delicious apples as they do not cook well in this recipe. Recommended apples include Fuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh.
Nutrition
- Serving Size: 1 serving
- Calories: 339
- Sugar: 11g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg
