Looking for a hearty, flavorful dish that comes together in one pot and feels like a warm hug on a plate? This chicken fricassee with apples is just what you need .
It’s an old-fashioned classic with a modern twist, combining creamy, savory chicken with the subtle sweetness of apples for a dish that’s perfect for any occasion.
Why One-Pot Recipes Are a Kitchen Hero
One-pot recipes are the ultimate time-savers, and this chicken fricassee is no exception. With just one skillet, you minimize dishes while maximizing flavor.
This approach allows the flavors to meld beautifully as the chicken, apples, and creamy sauce cook together, creating layers of richness.
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Plus, one-pot dishes are perfect for busy weeknights when you want something comforting but don’t want to spend hours scrubbing pans.
The Perfect Balance of Sweet & Savory
The addition of apples takes this classic chicken fricassee to the next level. Fuji, Gala, or Braeburn apples add just the right amount of sweetness, which pairs beautifully with the creamy sauce and savory chicken.
Their natural sugars caramelize during cooking, giving the dish a hint of depth and complexity. Unlike other varieties, these apples hold their shape, ensuring each bite is a delightful mix of textures.
Tips for Customizing Your Dish
- Make it gluten-free: Substitute the all-purpose flour with a gluten-free alternative, and you’ve got a dish that works for everyone at the table.
- Add veggies: Toss in some mushrooms or spinach for added texture and nutrients.
- Spice it up: A pinch of cayenne or smoked paprika will give the sauce a hint of warmth.
Key Tips for Perfecting Your Chicken Fricassee with Apples
To ensure your one-pot dish turns out flawlessly every time, keep these handy tips in mind:
- Don’t skip the dredge: Lightly coating the chicken in flour before cooking not only helps thicken the sauce but also creates a beautiful, golden-brown crust. This step is essential for locking in the chicken’s moisture.
- Use a heavy-bottomed skillet: A sturdy, nonstick skillet ensures even heat distribution and prevents the sauce from sticking or burning during cooking.
- Cook in stages: Browning the apples and chicken separately allows each to develop its unique flavor. Once combined, they bring out the best in each other without losing their texture.
- Season as you go: Layering your seasoning at each step—chicken, sauce, and apples—ensures every element of the dish is flavorful.
Serving Suggestions to Elevate the Experience
To complete the meal, serve the chicken fricassee with apples alongside fluffy mashed potatoes or crusty bread to soak up the creamy sauce,
For a lighter option, pair it with a simple green salad or steamed vegetables. Whether it’s for a family dinner or a cozy gathering with friends, this one-pot recipe will have everyone asking for seconds.
Simple Chicken Fricassee with Apples One-Pot Recipe
Equipment
- 12-inch nonstick skillet
Ingredients
- ¼ cup all-purpose flour
- 4 boneless skinless chicken breasts (6 to 8 ounces each), trimmed
- ⅛ teaspoon plus ¼ teaspoon table salt divided
- ⅛ teaspoon plus ¼ teaspoon pepper divided
- 3 tablespoons unsalted butter divided
- 2 Fuji Gala, or Braeburn apples, cored and cut into 16 wedges each (½-inch thick)
- 1 onion chopped
- 2 teaspoons minced fresh thyme
- ½ cup apple cider
- ½ cup chicken broth
- ½ cup heavy cream
- 2 teaspoons cider vinegar
- 1 tablespoon minced fresh chives
Instructions
Prepare the Chicken:
- Spread the flour in a shallow dish. Pound the thicker end of each chicken breast to a uniform ½-inch thickness.
- Pat the chicken dry with paper towels, then sprinkle with ⅛ teaspoon salt and ⅛ teaspoon pepper.
- Working one at a time, dredge the chicken in the flour, shaking off any excess.
Cook the Apples:
- Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat.
- Add the apples, cut sides down, and cook until browned, about 5 minutes per side, moving and redistributing as needed.
- Transfer to a plate and set aside.
Cook the Chicken:
- Melt the remaining 1 tablespoon butter in the now-empty skillet over medium heat.
- Add the chicken and cook until lightly browned, about 2 minutes per side.
- Transfer the chicken to a separate plate.
Make the Sauce:
- Add the onion, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook over medium heat until softened and lightly browned, about 5 to 7 minutes.
- Stir in the cider and broth, scraping up any browned bits. Bring the mixture to a simmer.
- Return the chicken and accumulated juices to the skillet. Reduce the heat to medium-low, cover, and cook until the chicken registers 160°F, about 8 to 12 minutes.
Finish the Dish:
- Transfer the chicken to a serving platter and tent with foil.
- Stir the cream and apples into the skillet. Increase the heat to medium-high and bring to a boil. Cook until the sauce thickens slightly, about 2 minutes.
- Stir in the vinegar and accumulated chicken juices. Adjust the seasoning with additional salt and pepper as needed.
- Spoon the sauce and apples over the chicken and sprinkle with chives. Serve immediately.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.