I absolutely love this Chicken and Apples in Honey Mustard Sauce Recipe because it combines sweet, tangy, and savory flavors in such a comforting way. When I first tried it, the balance between the tender chicken and the bright apple slices in that luscious honey mustard sauce really surprised me-and my family goes crazy for it every time I make it.
This recipe works perfectly for a weeknight dinner when you want something quick but impressive, or for a cozy weekend meal when you want to feel a little fancy without fuss. Plus, it s super forgiving, making it easy for you to nail every time.
Why You’ll Love This Recipe
- Perfect Flavor Harmony: The sweet apples and honey perfectly balance the tang of Dijon mustard.
- Simple Ingredients: You probably have most of these in your kitchen already, which means less grocery shopping stress.
- Great for Any Occasion: Dress it up for guests or keep it casual for family dinners-it works either way.
- Failsafe Technique: Browning the chicken before simmering keeps it juicy and locks in flavor every time.
Ingredients You’ll Need
The ingredients here come together to create a sauce that s silky yet light, and the apples bring just the right bit of tartness and texture that complement the chicken so beautifully. Choosing the right type of apple and mustard will really make your dish shine.
- Sweet apple cider: Acts as the base of the sauce-look for a good-quality, naturally sweet cider.
- Cornstarch: Helps thicken the sauce without weighing it down.
- Salt: Essential to season and bring out all the flavors.
- Freshly ground black pepper: Adds just the right hint of heat and depth.
- Honey: Sweetens the sauce naturally-use a mild honey for the best balance.
- Dijon mustard: Gives that tangy, sharp element that pairs perfectly with the sweetness of the apples and honey.
- Flour (for dredging): Creates a nice crust on the chicken when browned.
- Boneless, skinless chicken breasts: Easy to cook quickly and stay moist in the sauce.
- Extra-virgin olive oil: For browning the chicken and apples-adds richness without overpowering.
- Small unpeeled apples: Use cooking-friendly varieties like Fuji, Granny Smith, or Jonagold for the best texture and flavor.
- Chicken broth: Adds savory depth and helps build the sauce.
- Fresh parsley: A bright garnish that lifts the entire dish.
Variations
I love how easy this Chicken and Apples in Honey Mustard Sauce Recipe is to tweak for different moods or dietary needs. You can adjust the sweetness or tanginess easily and swap ingredients to make it your own.
- More Intense Sauce: I discovered that doubling the cider, mustard, and honey and skipping the broth gives you a punchier sauce-perfect if you really love that honey mustard flavor.
- Apple Choices: Use tart Granny Smith apples for a sharper contrast or sweeter Fuji apples if you want the dish milder; just avoid red delicious-they get mushy when cooked.
- Protein Swap: Tried it with boneless chicken thighs once and loved how juicy they stayed, but breasts keep things lighter.
- Gluten-Free: I recommend swapping flour for almond or coconut flour and using a gluten-free mustard to easily adapt this recipe.
How to Make Chicken and Apples in Honey Mustard Sauce Recipe
Step 1: Whisk Together the Honey Mustard Sauce
Start by combining the sweet apple cider, cornstarch, Dijon mustard, honey, salt, and freshly ground black pepper in a small bowl. Whisk these well so the cornstarch dissolves completely; this mixture will thicken up beautifully once heated. I like to set it aside nearby so I can add it quickly once the chicken and apples are browned.
Step 2: Prep and Dredge the Chicken
Season the chicken breasts generously with salt and dust them evenly with flour, shaking off any excess. This step is crucial-it helps create a lovely crust that locks in juices and adds texture. I ve learned that lightly flouring the chicken instead of heavy coating gives the best golden brown results.
Step 3: Brown the Chicken and Apples
Heat the olive oil in a large non-stick skillet over medium to medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for about 3-4 minutes, until they have a beautiful golden crust on one side. Then, flip them over and immediately add the apple slices around the chicken in the skillet. Cook together another few minutes until the chicken browns on the other side, and the apples start to soften.
I always keep a close eye here to avoid burning the apples-they re delicate and can turn bitter if left too long.
Step 4: Simmer in Sauce Until Tender
Pour in the chicken broth and the honey mustard sauce mixture, stirring gently around the pan. Increase the heat to bring everything to a boil, then reduce it to low and cover the skillet. Let the chicken and apples simmer gently for about 15 minutes, or until the chicken is cooked through and tender. This slow simmer infuses the chicken with those lovely sweet and tangy flavors.
Step 5: Thicken the Sauce and Serve
Using a slotted spoon, transfer the chicken and apples to warm plates. Turn the heat back to high and let the sauce boil for a minute or two until it thickens slightly. Spoon the rich sauce generously over your plated chicken and apples, and sprinkle with fresh chopped parsley for a pop of color and freshness.
I like serving this with simple steamed rice or egg noodles to soak up every drop of the delicious sauce.
Pro Tips for Making Chicken and Apples in Honey Mustard Sauce Recipe
- Choose the Right Apples: I ve found that cooking apples like Jonagold or Granny Smith hold their shape best and won t turn mushy in the sauce.
- Don t Skip the Dredging: Lightly coating the chicken in flour helps you get that perfect crust and keeps the sauce velvety, something I learned after several dry runs!
- Simmer Gently: Keeping the heat low while simmering means juicy chicken that won t dry out or turn tough.
- Sauce Consistency: If your sauce feels too thin after simmering, just crank the heat up briefly to reduce it-watch closely so it doesn t burn.
How to Serve Chicken and Apples in Honey Mustard Sauce Recipe
Garnishes
Fresh parsley is my go-to garnish because it brings a refreshing brightness that contrasts beautifully with the rich sauce. Sometimes, I also toss on a few toasted sliced almonds for some crunch and a hint of nuttiness that s just delightful.
Side Dishes
This dish pairs so well with simple sides like fluffy jasmine rice or tender egg noodles to soak up the sauce. Roasted vegetables or a crisp green salad with a light vinaigrette can add a lovely fresh balance to the meal.
Creative Ways to Present
For a dinner party, I like plating the chicken slices topped with apples and drizzled with sauce on individual plates, then garnishing with parsley and a lemon wedge for a little pop. Serving it in colorful, rustic bowls also works wonderfully for a more casual feel that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
I usually store leftover chicken and apples in an airtight container in the fridge, and it keeps well for up to three days. The sauce thickens as it cools, but it tastes even better the next day as all the flavors develop more fully.
Freezing
Freezing this recipe works fine if you want to prep ahead-just let it cool completely, then freeze in a sealed container. When you thaw it, the sauce might separate a bit, but a quick gentle rewarming and stir will bring it back to life.
Reheating
I recommend reheating leftovers gently on the stovetop over low heat with a splash of water or broth if needed to loosen the sauce. This keeps the chicken tender and stops the sauce from drying out or sticking to the pan.
FAQs
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Can I use chicken thighs instead of breasts in this Chicken and Apples in Honey Mustard Sauce Recipe?
Absolutely! Chicken thighs stay juicier and more flavorful during cooking, so they work great with this recipe. Just adjust the cooking time slightly to ensure they re cooked through, since thighs can take a bit longer than breasts. The rich meat also pairs really nicely with the sweet and tangy sauce.
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What s the best type of apple to use for this recipe?
I recommend apples that hold their shape well when cooked, like Granny Smith, Fuji, Jonagold, or Pippin. They add a nice balance of sweetness and tartness without turning to mush. Avoid Red Delicious apples, as they become very soft and don t provide the same texture or flavor.
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Can I make the honey mustard sauce spicier?
Yes! You can increase the amount of Dijon mustard for extra tang and heat or add a pinch of cayenne pepper or smoked paprika to give the sauce a subtle kick. Just be sure to taste as you go so it stays balanced with the sweetness of the honey and apples.
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Is this recipe gluten-free?
The original recipe uses flour for dredging, so to make it gluten-free, you can substitute the all-purpose flour with cornstarch or a gluten-free flour blend. Also, double-check that your mustard and broth are gluten-free. These swaps won t change the flavor much but will keep it safe for gluten-sensitive eaters.
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Can I prepare this recipe ahead of time?
Definitely! You can prep the sauce and chop the apples ahead, store everything separately, and cook it fresh when ready. Alternatively, fully cooked leftovers reheat beautifully and taste even better after a day or two in the fridge as the flavors deepen.
Final Thoughts
Chicken and Apples in Honey Mustard Sauce Recipe is one of those dishes that feels both homey and a little special all at once. I love how easy it is to prepare yet how impressive the flavors come together. Whether you’re cooking for family or friends-or just treating yourself-this recipe delivers comfort and brightness in every bite. Give it a whirl, and I m sure it ll become a favorite in your kitchen just like it has in mine.
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Chicken and Apples in Honey Mustard Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This classic Chicken and Apples in Honey Mustard Sauce recipe features tender pan-seared chicken breasts cooked with sweet, tart apples in a creamy honey mustard sauce, perfect for an easy and flavorful family dinner. The sauce is made from apple cider, Dijon mustard, honey, and chicken broth, creating a mild yet delicious glaze that complements the natural sweetness of the apples.
Ingredients
Sauce Ingredients
- 1/2 cup sweet apple cider
- 1 1/2 teaspoons cornstarch
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon honey
- 2 tablespoons Dijon mustard
- 1/2 cup chicken broth
Chicken and Apples
- 1/2 cup flour, for dredging
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 2 small unpeeled apples, cored and cut into eighths (such as Fuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh)
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the sauce mixture: In a bowl, whisk together the apple cider, cornstarch, Dijon mustard, honey, salt, and freshly ground black pepper until smooth. Set this mixture aside to use later for the sauce.
- Season and dredge chicken: Season the chicken breasts generously with salt. Then, dredge each chicken breast in the flour, ensuring they are well coated. Shake off any excess flour to avoid clumping during cooking.
- Brown chicken and apples: Heat the olive oil in a large non-stick skillet over medium to medium-high heat until hot. Add the chicken breasts to the pan and cook without moving until well browned on one side, about 3 to 4 minutes. Flip the chicken over, add the apple slices to the skillet, and continue cooking until the chicken is browned on the other side and the apples begin to soften.
- Add broth and cider sauce, then simmer: Pour in the chicken broth and the prepared apple cider mixture. Increase the heat to bring the liquid to a boil, then reduce the heat to low. Cover the skillet and let the chicken and apples simmer gently until the chicken is cooked through and tender, approximately 15 minutes.
- Reduce the sauce: Use a slotted spoon to remove the chicken breasts and apple slices, placing them on serving plates. Increase the heat under the pan to high and simmer the sauce for one to two minutes, until it thickens slightly and becomes glossy.
- Serve: Spoon the thickened honey mustard sauce over the chicken and apples. Garnish with fresh parsley for a pop of color and freshness. This dish pairs perfectly with rice or noodles.
Notes
- The sauce is mild by default; for a more intense honey mustard flavor, double the amount of apple cider, mustard, and honey in the sauce mixture, and omit the chicken broth.
- Do not use Red Delicious apples for this recipe, as their texture and flavor do not hold up well during cooking.
- This recipe is adapted from Jean Kressy of the Boston Globe.
Nutrition
- Serving Size: 1 serving
- Calories: 339
- Sugar: 12g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 75mg
