Chicken Fricassee with Apples
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With its blend of sweet apples and savory chicken, this fricassee is just what you need for a comforting fall dinner.
Halfway between a sauté and a stew, chicken fricassee is a classic French dish of golden sautéed chicken in a creamy sauce. This updated version with apples, adapted from Cook’s Country, is perfect for fall. The sauce is made with equal parts chicken stock, apple cider and cream, giving the dish a savory yet fruity complexity, while a splash of cider vinegar at the end adds brightness. The sautéed apples add tart-sweet flavor and also make the dish feel a little fancy. Serve with a simple green vegetable, like roasted Brussels sprouts, along with rice, egg noodles, or mashed potatoes. This would also be lovely with a glass of dry white wine.
Table of Contents
“This was delicious! Super simple and straightforward. I’ve already made it twice this week.”
What You’ll Need To Make Chicken Fricassee With Apples
- Chicken Breasts or Tenderloins: I recommend using two large chicken breasts and slicing them in half horizontally, which makes four nice portions that cook quickly in one batch. Avoid the pre-sliced chicken breasts sold at the supermarket; they are too thin. If you don’t want to bother with slicing the chicken breasts yourself, chicken tenderloins are a great alternative.
- All-Purpose Flour: Coats the chicken, helping to brown it and slightly thicken the sauce.
- Butter: Adds richness to the dish, helping to sauté the apples and chicken.
- Vegetable Oil: Combines with butter for sautéing, preventing the chicken from burning and ensuring even cooking.
- Apples: Add a sweet, tart flavor that complements the savory chicken and creamy sauce.
- Yellow Onion: Adds depth of flavor and sweetness to the sauce as it cooks.
- Fresh Thyme: Brings an earthy, aromatic note that enhances the overall flavor profile.
- Apple Cider: Adds sweetness and acidity, contributing to the sauce’s complexity.
- Chicken Broth: Adds savory depth and richness to the sauce.
- Heavy Cream: Provides a creamy, luxurious texture to the sauce, balancing the sweetness of the apples.
- Apple Cider Vinegar: Adds a tangy brightness that cuts through the richness of the cream mixture.
- Fresh Chives: Offer a mild onion flavor and a fresh, vibrant finish to the dish.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
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 1/2-inch thickness.)
Pat the chicken dry with paper towels and season all over with 1 teaspoon salt and 1/2 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.
Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a 12-inch large skillet (nonstick) over medium-high heat. Add the apples to the pan and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Cook the apples, stirring occasionally, until lightly browned and softened, 6 to 8 minutes. Transfer to a second plate; set aside.
Melt the remaining 1 tablespoon butter with the remaining tablespoon oil in the now-empty skillet over medium-high heat and add the chicken.
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.
Add the onion, thyme, a heaping 1/4 teaspoon salt, and 1/4 teaspoon pepper to now-empty skillet.
Cook over medium heat until the onion is softened and browned, 4 to 5 minutes. Stir periodically with a wooden spoon.
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.
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.
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.
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Chicken Fricassee with Apples
Ingredients
- 1½ pounds boneless skinless chicken breasts (2 large), or 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 cut into ¼-inch (6-mm) 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
Instructions
- 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/1-cm thickness.)
- 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.
- Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a 12-inch (30-cm) 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 (680 g), 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.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Comments
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Just made this last night. Super yummy and easy. I used Gala apples and it was delicious. Thanks again Jenn, for another amazing recipe. My 87 year old mother said it is now one of her all time favorites. A great New England comfort food dinner.
I only have peach cider. Do you think that would work in place of the apple cider?
Sure, I think that should be fine. 🙂
Made this last night, along with your recommended side of roasted brussel sprouts with balsamic and honey and everyone loved it! Served with crusty bread from the oven and finished the meal with your French Apple Cake (which was remarkably easy to make and SO good). Will definitely put this in rotation going forward – the flavors were amazing. Thank you for teaching us how to make this outstanding meal!
This landed in my inbox at the right time as I had just defrosted some chicken breasts, and yesterday a friend gave me a few bags of apples and onions from the garden. Personally I loved this. Sadly, my hubby and kids (5 and 6) did not. They’re in the “fruit should not be cooked in a main course” camp. But still, two thumbs up from the chef.
Absolutely brilliant, this is an amazing main course. Well done Jenn, a real home run. This is “company quality” right from the get go.
Another high-end comfort meal from you, Jenn! Made it exactly as written. Such depth of flavor with those creamy notes of a traditional fricassee but with a fruit-forward zing. Will absolutely make this again. Thank you!
Made this tonight and it was a great hit. Perfect fall dish served over egg noodles.
Thanks again for your wonderful recipes and advice.
JH
I made this recipe for dinner tonight. It was absolutely delicious! Thank you, Jenn. You are my go-to website for everything I cook. You never disappoint!
This looks amazing! I can’t wait to make it! To keep the carbs down, could I dredge the chicken in super fine almond flour?
Sure, Alex – that should be fine. 🙂
I’m making this TONIGHT! I have chicken breasts and apples that need to be cooked and I just searched, “Chicken Breasts, Apples, Once Upon A Chef” hoping you had something and you do! You always do. Thanks.