Autumn Chicken with Apples

This autumn chicken dinner brings together tender roasted chicken breasts, sweet potatoes, tart apples, and a spiced cider glaze for a cozy meal that tastes like fall in every bite. The aroma of apple cider, cinnamon, and buttery garlic alone will warm your kitchen and your spirits on chilly nights.

I fell in love with this dish the first time I made it for a Sunday dinner with my family. Now it is my favorite way to use up apples and sweet potatoes after our visits to the orchard.

Ingredients

• Boneless skinless chicken breasts: choose ones that are plump and evenly sized for juicier results
• Olive oil: this helps brown the chicken and keeps everything moist use extra virgin if you can
• Butter: adds richness to the sauce unsalted butter is best
• Garlic: minced for a deep savory base fresh cloves deliver the best flavor
• Apple cider: gives a natural autumn sweetness look for a cloudy unfiltered type
• Chicken broth: balances the cider and helps build the glaze use low sodium for better control
• Dijon mustard: brings tang and depth smooth variety works best
• Dried thyme: classic herb for chicken dishes try to source from a recent bottle for potent flavor
• Cinnamon: this spice ties together all the sweet and savory notes choose true Ceylon if possible
• Small sweet potatoes: peeled and cubed fresh ones will roast most evenly
• Large apple: cored and sliced for tart fruity bites Granny Smith or Honeycrisp work well
• Pecans: chopped for crunch and toasty flavor use fresh pecans for peak taste
• Salt and pepper: easy to adjust seasoning throughout the recipe use kosher salt if available
• Fresh parsley: brightens up the finished dish flat leaf type is more flavorful

Step-by-Step Instructions

Sear the Chicken:

Pat chicken breasts dry and season well with salt and pepper on both sides. In a large ovenproof skillet, heat the olive oil over medium high. Place chicken breasts into the hot oil and sear for about six minutes without moving them. Flip and cook another five minutes. You want deep golden color but the chicken does not need to be cooked through yet. Transfer the chicken to a plate to rest while you build flavor in the pan.

Build the Cider Sauce:

With the skillet on medium, add butter and swirl until melted and starting to foam. Stir in minced garlic and cook for one full minute until it smells fragrant and just barely golden. Pour in the apple cider and chicken broth. Use a wooden spoon or spatula to gently scrape up all the browned bits stuck to the bottom – these build so much flavor. Stir in the Dijon mustard, dried thyme, and cinnamon and let everything bubble together for two minutes until the sauce is slightly reduced.

Add Vegetables and Fruit:

Add the cubed sweet potatoes and sliced apples to the skillet. Stir gently so the pieces are well coated in the spiced sauce. Spread out so they form a layer across the pan.

Nestle Chicken and Top with Pecans:

Return the seared chicken breasts to the pan, nestling them between the sweet potatoes and apples. Scatter chopped pecans evenly across the top to add crunch and depth.

Roast Everything Together:

Place the skillet in your preheated oven. Roast uncovered for twenty five to thirty minutes. The chicken should reach at least 165 degrees internal and the sweet potatoes should be fork tender and golden around the edges.

Rest and Finish:

Remove the skillet from the oven and let the dish rest for about five minutes. This allows juices to absorb and flavors meld. Sprinkle with chopped fresh parsley before serving for a pop of color and freshness.

Save

Sweet potatoes are my highlight in this dinner. I love how they soak up all the cider glaze yet still hold their shape. This meal always brings back memories of chilly nights spent gathered around the table with laughter and seconds all around.

Storage Tips

Leftovers store well in airtight containers in the fridge for up to three days. I recommend reheating in the oven to help the potatoes crisp up again. If you want to freeze this dish, remove the apples before freezing as their texture can become mushy.

Ingredient Substitutions

You can swap boneless thighs for chicken breasts if you prefer dark meat and juiciness. For a dairy free meal, replace butter with more olive oil. If you do not have apple cider, try using a mix of apple juice and a splash of vinegar for tang. Walnuts work in place of pecans.

Serving Suggestions

This dinner is hearty on its own but works wonderfully with a simple green salad or steamed green beans. I love a slice of crusty bread to mop up the cider glaze from the skillet.

Cultural and Historical Context

Pairing chicken with apples is a classic approach in many European cuisines, especially French and German. Sweet potatoes bring an American autumn touch while pecans nod to Southern cooking traditions. This dish really feels like fall on a plate and is perfect after a trip to the apple orchard or a brisk outdoor walk.

Recipe FAQs

→ What apple varieties work best for this dish?

Tart apples like Granny Smith provide balance, but sweeter varieties like Fuji or Honeycrisp are also delicious and add a natural sweetness.

→ How do I know when the chicken is done?

The chicken should be golden and reach an internal temperature of 165°F (74°C). Juices should run clear when pierced.

→ Can I use a different nut instead of pecans?

Yes, walnuts or slivered almonds work well if you prefer a different texture or flavor twist.

→ What can I serve alongside this dish?

This pairs well with a light green salad, crusty bread, or simple steamed vegetables.

→ Is it necessary to toast the pecans?

Toasting pecans before adding enhances their flavor and adds extra crunch, but it's optional based on preference.