Apple Pan Chicken

Apple Pan Chicken


"An easy and quick way to make boneless chicken breast. Serve this hot over steamed rice or serve it cold and sliced as part of a summer time brunch."

Ingredients 40 m {{adjustedServings}} servings 294 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

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  1. Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent. Move the onions to the side, and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.
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Reviews 31

  1. 43 Ratings


Very nice. I used rasins rather than currents since that is what i had. I would also recommened toasting the pine nuts, it brings out their taste and gives a nice crunch. I also added 1/2 t of allspice which gives a nice wintery flavor. I will certainly make it again.


Very interesting and unusual flavor, however I added 1/4 cup sugar to sweeten it a bit, as it seemed a bit in limbo between a sweet dish and non-sweet dish. Do NOT overdo the thyme as I did. It gives the dish the signature flavor, but overdone, it will overpower. The prep time seemed to take a bit longer than 10 minutes, but I have little experience paring apples and that took more time, and I chose to cut the chicken breasts into bite-size chunks rather than use the whole breasts. The overall flavor is not spectacular, but it is nice over rice and very different. Definitely worth a shake!


We enjoy all the ingredients in this dish, so I thought we might like it. Unfortunately it wasn't well received at the table. Not wanting to waste the chicken breasts, I coated them with a thin marinade of dijon and a touch of garlic flavored olive oil then cut them in strips over a big leafy romaine and spinach salad. I suppose the fact that they had chilled and combined nicely with the greens made this a better luncheon salad than it did a dinner. Thanks Isadore.