Chicken Fricassee with Apples

Chicken fricassee with apples is the perfect marriage of sweet and savory.

Servings: 4
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Total Time: 55 Minutes


  • 2 large boneless skinless chicken breasts (1½ pounds total), or 1½ pounds chicken tenderloins (see note)
  • Salt and pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 2 Honeycrisp, Fuji, or Gala apples, cored and each cut into ¼-inch-thick slices (do not peel)
  • 1 medium yellow onion, finely chopped
  • 2 teaspoons minced fresh thyme (or ¾ teaspoon dried)
  • ¾ cup apple cider
  • ¾ cup chicken broth
  • ¾ cup heavy cream
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon minced fresh chives


  1. Slice the chicken breasts in half horizontally to form four flat fillets.(Skip this step if using chicken tenderloins; instead, using the palm of your hand, gently flatten the tenderloins so that they are an even ½-inch thickness.)
  2. Pat the chicken dry with paper towels and season all over with 1 teaspoon salt and ½ teaspoon pepper. Spread the flour in a shallow dish. Dredge the chicken in the flour to coat, shaking to remove excess; transfer to a plate and set aside.
  3. Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Add the apples to the pan and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook the apples, stirring occasionally, until lightly browned and softened, 6 to 8 minutes. Transfer to a second plate; set aside.
  4. Melt the remaining 1 tablespoon butter with the remaining tablespoon oil in the now-empty skillet over medium-high heat. Add the chicken and cook until lightly browned but not quite cooked through, about 2 minutes per side. Set the partially cooked chicken on another plate and set aside.
  5. Add the onion, thyme, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper to now-empty skillet and cook over medium heat until the onion is softened and browned, 4 to 5 minutes.
  6. Add the cider and broth to the skillet, increase the heat to high, and bring the mixture to a boil. Cook, uncovered, until the liquid is reduced by approximately half, about 5 minutes.
  7. Add the cream and bring to a boil. Cook until sauce has thickened slightly, 2 to 3 minutes. Add the chicken and any accumulated juices back to the skillet, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, 2 to 3 minutes.
  8. Stir in the vinegar and apples. Taste the sauce and adjust the seasoning, if necessary. Spoon the sauce and apples over the chicken, sprinkle with the chives, and serve.
  9. I buy two large chicken breasts and slice them in half horizontally, which makes four nice portions that cook quickly in one batch. I don't recommend using the pre-sliced chicken breasts sold at the supermarket – they are typically very thin, which means you'd need more of them to get 1½ pounds, and you'd have to cook the chicken in two batches. If you don't want to bother with slicing the chicken breasts yourself, chicken tenderloins are a great alternative.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 599
  • Fat: 35
  • Saturated fat: 16
  • Carbohydrates: 30 g
  • Sugar: 17
  • Fiber: 3 g
  • Protein: 42 g
  • Sodium: 1,035 mg
  • Cholesterol: 202 mg