Chicken Fricassee with Apples

Why You’ll Love This Recipe

I like this recipe because it combines simple ingredients in a way that feels special without being difficult. The apples bring a touch of sweetness that pairs beautifully with the creamy sauce. I also enjoy how the chicken stays moist and tender while simmering, and the final dish feels hearty yet refined. This is the kind of recipe I turn to when I want something comforting but not too heavy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 sweet apples like Fuji, Gala or Braeburn
4 boneless, skinless chicken breasts trimmed
salt and pepper
⅓ cup all-purpose flour
4 tablespoons unsalted butter divided
1 onion chopped fine
1 tablespoon fresh thyme leaves
½ teaspoon salt
½ teaspoon pepper
½ cup apple cider (not sweetened apple juice)
½ cup low-sodium chicken broth
½ cup heavy cream
2 teaspoons apple cider vinegar
1 tablespoon fresh chopped parsley or additional thyme leaves for garnish

Directions

1. I start by washing the apples and cutting them into wedges, leaving the skin on. Each apple gives me 16 wedges.

2. I place the flour in a shallow bowl, pat the chicken dry, season it, and dredge each breast in flour before setting them aside.

3. In a large skillet, I melt 2 tablespoons of butter and brown the apple slices on both sides, about 5 minutes per side, then transfer them to a bowl.

4. With the remaining butter, I brown the chicken breasts and set them aside again.

5. In the same skillet, I cook the onion with thyme, salt, and pepper until softened and browned, about 7–8 minutes.

6. I add the cider and broth, bring it to a boil, then return the chicken to the pan. I cover and simmer on medium-low for about 15 minutes until the chicken is fully cooked.

7. Once done, I transfer the chicken to a platter and keep it warm. I then add cream to the skillet, bring it to a boil, and let it reduce for 5 minutes.

8. I stir in vinegar, add the apples and chicken juices back in, check the seasoning, and finish with fresh parsley.

9. I spoon the sauce over the chicken and serve immediately.

Servings and Timing

This recipe makes 4 servings. The prep time takes about 30 minutes, cooking takes 45 minutes, so I plan for a total of 1 hour and 15 minutes from start to finish.

Variations

I sometimes like to add peas at the end for color and freshness. Mushrooms or carrots work beautifully when sautéed with the onions. If I want a lighter version, I reduce the cream slightly and add more broth. For a richer flavor, I occasionally use bone-in chicken pieces, though they take a little longer to cook.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken gently on the stove over low heat with a splash of broth or cream to keep the sauce silky. I avoid microwaving too long since it can make the chicken tough.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can use thighs, but I may need to simmer them a little longer since they take more time to cook through.

Do I have to use apple cider?

I prefer cider for its flavor, but I can substitute with unsweetened apple juice, though the sauce will be a little sweeter.

Can I make this ahead of time?

Yes, I can make it a day ahead, store it in the fridge, and gently reheat before serving.

What apples work best for this recipe?

I like using firm, slightly sweet apples like Fuji, Gala, or Braeburn. They hold their shape and balance the sauce nicely.

Can I freeze this dish?

I don’t recommend freezing because the cream sauce can separate, but I can freeze just the chicken and apples without the sauce.

How do I thicken the sauce more?

If I want a thicker sauce, I let it simmer a few extra minutes after adding the cream.

Can I make this without cream?

Yes, I can replace the cream with half-and-half or even extra broth for a lighter version, but the sauce won’t be as rich.

What side dishes go well with this?

I like serving it with mashed potatoes, rice, or buttered noodles to soak up the sauce. A simple green salad also works well.

Can I make this recipe gluten-free?

Yes, I can use a gluten-free flour blend for dredging the chicken, and the recipe will still work.

How do I know when the chicken is fully cooked?

I use a thermometer to check that the chicken reaches 165°F at the thickest part before serving.

Conclusion

I love how this Chicken Fricassee with Apples brings together sweet and savory flavors in such a comforting way. It feels like a special dish, but it’s easy enough for a weeknight. With its creamy sauce, tender chicken, and caramelized apples, it’s a meal I look forward to making again and again.