If you love roasted chicken, this tender Apple Cranberry Chicken Skillet is the perfect autumn dinner. Fresh apple cider, chicken broth, cranberries and apple slices, savory country mustard and caramelized brown sugar create a perfectly sweet and savory sauce. One skillet and so many layers of flavor create a fabulous and easy weeknight dinner!
FRESH APPLES & CRANBERRIES...
Fall is the season for both of these autumn favorites!
I buy fresh cranberries by the bag - the bigger and fresher, the better! Look for cranberries that are plump, firm, and bright red. Keep them in the fridge - or throw the bag in the freezer to save for another day.
My favorite apple for this recipe are Sugarcrisp, but you can use your favorite baking apples - just make sure to use apples that are firm and crisp, have a firm consistency and don't mush up when baked, and have a delicious strong apple flavor. Granny Smith apples will give you a tart flavor, and it's great to mix up one tart and one sweet in this recipe. Braeburn and Pink Lady apples also work well for baking in both sweet and savory dishes.
APPLE CRANBERRY CHICKEN SKILLET RECIPE SECRETS...
2 pounds chicken thighs (skin-on bone-in) or chicken breasts (boneless with skin on)
Salt and Pepper
3 tablespoon olive oil
1 teaspoon fresh rosemary (removed from stem & crushed) or dried rosemary
1 garlic clove (minced)
½ cup apple cider (use REAL apple cider – not apple juice)
½ cup chicken broth or stock
¼ cup light brown sugar
2 tablespoons country mustard
2 apples (peeled, cored and sliced into ¼-inch thick slices)
1-1/2 cups fresh cranberries
Garnish with additional fresh rosemary sprigs
HOW I MAKE THIS:
SERVINGS: 4 servings
Originally posted September 2014; revised and reposted October 2020.
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