Description
This Creamy Apple Bourbon Chicken Skillet features tender chicken cutlets cooked to golden perfection and simmered with sautéed apples and onions in a rich, creamy bourbon sauce. The addition of sharp white cheddar cheese adds depth and a savory finish to this comforting, flavorful one-pan dish perfect for a cozy dinner.
Ingredients
Scale
For the Chicken and Sauce
- 1 Tbsp. unsalted butter
- 3 Tbsp. extra-virgin olive oil, divided
- 1 small red onion, thinly sliced
- 1 Granny Smith apple, thinly sliced
- 1/2 tsp. kosher salt, plus more for seasoning
- 3 boneless, skinless chicken breasts (about 2 lb. total)
- Freshly ground black or white pepper
- 2 Tbsp. spicy mustard
- 1/4 tsp. paprika
- 1/2 cup bourbon
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- 2 oz. finely shredded extra-sharp white cheddar (about 1 cup)
- Thyme sprigs, for serving (optional)
Instructions
- Sauté Onions and Apples: In a 10-inch skillet over medium heat, melt butter with 1 tablespoon olive oil. Add the thinly sliced red onion and Granny Smith apple, and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions start to wilt and apples soften with a lightly golden color, about 6 minutes. Transfer the mixture to a plate and set aside.
- Prepare Chicken Cutlets: Slice the chicken breasts through their thickest part to create 6 thin cutlets. Season both sides with salt and freshly ground black or white pepper.
- Cook Chicken: In the same skillet over medium-high heat, add the remaining 2 tablespoons olive oil. Cook the chicken cutlets in batches if needed, turning occasionally, until golden brown on both sides and the internal temperature reaches 165°F, about 4 to 5 minutes per side. Transfer the cooked chicken to the plate with the onions and apples.
- Create Bourbon Sauce: Reduce heat to medium and add the spicy mustard and paprika to the skillet, stirring until warmed through, about 30 seconds. Pour in the bourbon and cook while whisking and scraping up any browned bits from the pan until the liquid reduces, thickens, and the alcohol smell dissipates, about 1 minute. Add the chicken stock and bring to a simmer. Cook, stirring occasionally, until the liquid is reduced by half, about 3 to 4 minutes.
- Finish the Cream Sauce: Lower the heat to medium-low and stir in the heavy cream and shredded sharp white cheddar cheese. Cook, stirring frequently, until the cheese melts and the sauce reaches a gentle simmer. Increase heat slightly to medium and continue cooking, stirring occasionally, until the sauce thickens slightly, about 3 to 5 minutes.
- Combine and Warm Through: Return the cooked chicken, sautéed onions, and apples back into the skillet. Toss everything gently and cook until warmed through, 2 to 3 minutes more. Adjust seasoning with additional salt if needed. Garnish with thyme sprigs, if desired, before serving.
Notes
- Use a good-quality bourbon for the best flavor; avoid overly sweetened types.
- Granny Smith apples provide a tart contrast, but you can substitute with Honeycrisp for a milder sweetness.
- Ensure chicken is cooked through by using an instant-read thermometer to check for 165°F internal temperature.
- If you do not have extra-sharp white cheddar, a sharp yellow cheddar or Gruyère can be used as alternatives.
- This dish pairs excellently with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg
