Sheet Pan Chicken and Apples
Sheet pan chicken and apples is an easy dinner that pairs juicy chicken with roasted apples and onions for a wholesome meal full of fall flavor. This is a comforting dinner that’s simple enough for busy weeknights and special enough for Sunday supper.
There’s nothing worse than a sink full of dishes after a long day.
So you know I’m always looking for dinners that don’t leave me with tons of clean up.
Sheet pan meals and one skillet dinners are where it’s at in this kitchen and this sheet pan chicken and apples recipe is one of my favorites as soon as there’s a hint of fall in the air.
Sweet apples and onions with savory chicken in mustard sauce just hits all the cozy, comforting notes.
While it’s perfect on a crisp fall evening, it’s simple enough to enjoy any time of year when apples are in season or you have a few to use up.
With minimal prep and clean up, it’s perfect for busy weeknights but its satisfying flavors are perfect for bringing the family together for Sunday dinners.
Ingredients
To make this you’ll need:
- Chicken– Boneless, skinless chicken breast. Trim the extra fat off.
- Salt and pepper– To taste.
- Sugar– Brown.
- Apples– I recommend using 1 tart Granny Smith apple and 1 sweet Fuji apple. Core them and cut them into eighths.
- Onions– Medium yellow onions, peeled and cut into quarters.
- Apple juice– You could also use cider for a deeper, more spiced dish.
- Chicken broth– Or stock.
- Vinegar– White wine vinegar.
- Ground mustard
- Fresh thyme– For garnish.
How to Make
This sheet pan chicken and apples is so easy to make.
Just add the chicken to a rimmed baking sheet and season both sides with salt and pepper.
Bake the chicken at 350° for 30 minutes.
While the chicken cooks, melt the butter in a large skillet set over medium low heat.
Once the butter melts, whisk the sugar into it to combine.
Stir in the apples and onions so they get evenly coated and cook them for 2 minutes just to start to soften.
Then remove the skillet from the heat, and set it aside.
Whisk the apple juice, broth, vinegar, and mustard together in a small bowl.
Carefully remove the chicken from the oven, then add the fruit and onion mixture to the pan around the chicken.
Pour the juice mixture evenly overtop.
Bake for 30-35 minutes more or until the chicken is 165° in the thickest part.
Serve warm and enjoy!
Serving Suggestions
This makes a complete meal on its own, but if you want to fill it out with a starch it pairs nicely with:
- steamed rice
- mashed potatoes
- egg noodles
Storing Leftovers
To store leftovers, let the chicken cool completely.
Transfer the leftover chicken and apples into an airtight container in the fridge for up to 4 days.
Reheat in a hot oven until the chicken is warmed through.
Tips and Tricks
- Line the sheet pan with foil first for easier clean up.
- I recommend using 1 sweet fuji and 1 granny smith but you can use other apples if you prefer based on what you like and what you have on hand.
- If you want to add a little extra seasoning to the chicken, season it with some poultry seasoning when you sprinkle on the salt and pepper.
Other Sheet Pan Dinners
Sheet pan chicken and apples is the perfect sheet pan dinner to serve on a crisp fall night.
Make it and enjoy!
Looking for other sheet pan dinners?
Try these:
- Sheet Pan Jambalaya
- Kielbasa & Vegetables
- 7 Layer Cornbread Casserole
- Smoked Sausage With Pierogi
- Sheet Pan Meatloaf Meal
- Ranch Pork Chops With Potatoes
- Sausage Apple & Herb Sheet Pan Supper
If you’ve tried this SHEET PAN CHICKEN AND APPLES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sheet Pan Apple Chicken With Onions
Ingredients
- 4 boneless, skinless chicken breasts trimmed of fat
- salt & pepper to taste
- 2 tbsp butter
- 2 packed tbsp brown sugar
- 2 large apples cored & cut into 1/8's
- 2 medium yellow onions peeled & quartered
- 1/2 cup apple juice
- 1/4 cup chicken broth
- 1 tbsp white wine vinegar
- 1 tsp ground mustard
- sprigs of fresh thyme for garnish
Instructions
- Add the chicken to a rimmed baking sheet, then season with salt and pepper.4 boneless, skinless chicken breasts, salt & pepper
- Bake at 350° for 30 minutes.
- Melt the butter in a large skillet set over medium/low heat. Add the sugar and whisk in to evenly combine.2 tbsp butter, 2 packed tbsp brown sugar
- Add the apples and onions then gently toss to evenly coat. Cook for 2 minutes, then remove the skillet from the heat, and set aside.2 large apples, 2 medium yellow onions
- Add the juice, broth, vinegar, and mustard to a small bowl. Whisk to evenly combine. Set aside.1/2 cup apple juice, 1/4 cup chicken broth, 1 tbsp white wine vinegar, 1 tsp ground mustard
- Carefully remove the chicken from the oven, then add the fruit and onion mixture to the pan around the chicken. Pour the juice mixture evenly overtop.
- Bake for 30-35 minutes more.
- Serve warm and enjoy!
Notes
- Line the sheet pan with foil first for easier clean up.
- I recommend using 1 sweet fuji and 1 granny smith but you can use other apples if you prefer based on what you like and what you have on hand.
- If you want to add a little extra seasoning to the chicken, season it with some poultry seasoning when you sprinkle on the salt and pepper.
Nutrition
