Q1: What is the absolute secret to a juicy, not dry, pan-seared chicken breast?

There are two main secrets! First, be sure to pound your chicken breasts to an even thickness before you begin. This is the key that allows them to cook quickly and evenly. Second, and most importantly, be very careful not to overcook them . The best way to check for doneness is with an instant-read thermometer . The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C) .

Q2: What are the best kind of apples to use for a savory dish so they don't turn into mush?

You want to use a firm, crisp apple that will hold its shape when cooked. An apple that is both sweet and slightly tart is perfect for balancing the savory flavors of the dish. A classic Honeycrisp, a Gala, or a Braeburn are all fantastic choices.

Q3: Can I make this dish ahead of time?

This dish comes together so quickly that it is at its absolute best when it is made fresh. However, you can chop your onion and slice your apple ahead of time to make the final cooking process even faster.

Q4: What is the difference between apple cider and apple juice?

Apple cider is typically an unfiltered, unsweetened, and sometimes unpasteurized juice that is made from fresh apples. It has a cloudy appearance and a much more robust and authentic apple flavor. Apple juice , on the other hand, has been filtered to remove all the pulp and is usually pasteurized, which gives it a much clearer appearance and a sweeter, milder flavor. For the best, most complex flavor in this savory pan sauce, apple cider is highly recommended.

Q5: Is this recipe gluten-free?

Yes! As written, this recipe is completely and naturally gluten-free , as the sauce is thickened with a simple reduction, not a flour-based roux.

Autumn Harvest Chicken Skillet (30-Minute Meal!)

A simple and flavorful one-pan ‘Autumn Harvest Chicken Skillet.’ This easy weeknight meal features boneless, skinless chicken breasts that are pan-seared until golden brown. A savory-sweet pan sauce is then created in the same skillet by sautéing thinly sliced onions and apples, then deglazing the pan with apple cider and chicken broth. The chicken is returned to the skillet to finish cooking in the simmering, thyme-infused sauce, creating a perfect fall-themed dinner.

Author: Grace

Ingredients

4 boneless, skinless chicken breasts
2 tbsp olive oil or butter
1 large onion, thinly sliced
2 apples (Honeycrisp or Gala recommended), thinly sliced
1 cup apple cider
½ cup chicken broth
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt & black pepper, to taste

Instructions

Season the chicken breasts generously on both sides with salt and pepper.
Heat the olive oil or butter in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced onions and cook for 3–4 minutes until they have softened.
Stir in the apple slices and cook for another 2–3 minutes until they are slightly tender.
Pour in the apple cider and chicken broth, using a spoon to scrape up any browned bits from the bottom of the skillet.
Add the thyme leaves, then return the chicken (and any accumulated juices) to the skillet.
Bring the liquid to a simmer, then reduce the heat and continue to simmer for 8–10 minutes, until the chicken is cooked through and the sauce has reduced slightly.
Serve the chicken and apples hot, spooning the pan sauce over the top.

Notes

This is a true one-pan meal, which builds layers of flavor by cooking the sauce in the same skillet used for the chicken, making for easy cleanup.
Searing the chicken first and then letting it finish cooking in the sauce is a key technique to develop flavor while ensuring the chicken stays moist.
This dish is delicious served over mashed potatoes, rice, or egg noodles to soak up the extra pan sauce.

Find it online: https://www.eatswithsoul.com/autumn-harvest-chicken-skillet/