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Creamy Apple Bourbon Chicken Skillet Recipe

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4.8 from 105 reviews

This Creamy Apple Bourbon Chicken Skillet is a delightful one-pan recipe featuring tender chicken breasts cooked to perfection and combined with sautéed onions and crisp Granny Smith apples. The dish is enhanced by a rich, creamy bourbon sauce infused with spicy mustard, paprika, and sharp white cheddar, making a comforting and flavorful meal perfect for any night.

Ingredients

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Main Ingredients

  • 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 to taste
  • 3 boneless, skinless chicken breasts (about 2 lb. total)
  • Freshly ground black or white pepper to taste
  • 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

  1. Sauté Onions and Apples: In a 10″ skillet over medium heat, melt the butter with 1 tablespoon of olive oil. Add the thinly sliced red onion and Granny Smith apple slices, seasoning with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions begin to wilt and the apples are softened and lightly golden, approximately 6 minutes. Transfer the mixture to a plate and set aside.
  2. Prepare Chicken Cutlets: Slice each chicken breast through the thickest side to create 6 thin cutlets. Season both sides with kosher salt and freshly ground black or white pepper.
  3. Cook Chicken: Using the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Cook the chicken cutlets in batches if necessary, turning occasionally until they are golden brown and an instant-read thermometer inserted into the thickest part reads 165°F, about 4 to 5 minutes per side. Transfer cooked chicken to the plate with the onions and apples.
  4. Make Bourbon Sauce: Lower the heat to medium. In the same skillet, add the spicy mustard and paprika, stirring until warmed through, about 30 seconds. Pour in the bourbon, whisking and scraping the browned bits from the pan. Cook until the liquid reduces, thickens, and the alcohol aroma dissipates, about 1 minute. Add low-sodium chicken stock and bring to a simmer. Reduce the liquid by half, stirring occasionally, for 3 to 4 minutes.
  5. Add Cream and Cheese: Reduce heat to medium-low. Stir in the heavy cream and shredded extra-sharp white cheddar until the cheese melts and the sauce reaches a gentle simmer. Increase heat back to medium and cook, stirring occasionally, until the sauce thickens slightly, about 3 to 5 minutes.
  6. Combine and Warm Through: Return the chicken cutlets, sautéed onions, and apples to the skillet. Toss gently and cook until everything is warmed through, about 2 to 3 minutes. Taste and adjust seasoning with additional salt if needed. Garnish with thyme sprigs if desired before serving.

Notes

  • Use a sharp knife to slice the chicken breasts evenly for consistent cooking times.
  • If you prefer less alcohol flavor, ensure the bourbon sauce is cooked down until the alcohol smell disappears.
  • Granny Smith apples add a nice tart contrast; other firm tart apples can be substituted.
  • Serve with cooked rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
  • Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.

Find it online: https://queenrecipe.com/creamy-apple-bourbon-chicken-skillet-recipe/