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Baked apple chicken on a sheet pan with caramelized apple slices, onions, and fresh thyme garnish

Apple Chicken Sheet Pan

Tender baked chicken breasts surrounded by caramelized apples and onions, roasted in a tangy apple juice and dry mustard sauce on a single sheet pan.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 423
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • kosher salt to taste
  • ground black pepper to taste
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar packed
  • 2 large apples cored and cut into eighths — Honeycrisp or Gala recommended
  • 2 small onions quartered
  • 1/2 cup apple juice
  • 1/4 cup chicken stock
  • 1 tbsp white wine vinegar
  • 1 tsp dry mustard not prepared mustard
  • chopped fresh thyme optional, for topping

Equipment

  • Rimmed baking sheet
  • Heavy-Bottom Skillet
  • Small mixing bowl
  • Instant-read thermometer

Method
 

  1. Preheat oven to 350 degrees F.
  2. Arrange chicken breasts in a single layer on a rimmed baking sheet. Season both sides with salt and pepper. Bake for 30 minutes. Chicken will not be fully cooked at this stage.
  3. While the chicken bakes, melt butter in a heavy-bottom skillet over medium heat. Add brown sugar and stir for 1 to 2 minutes until fully combined and glossy.
  4. Add apple slices and quartered onions to the skillet. Toss to coat over low heat for about 2 minutes. Remove from heat and set aside.
  5. In a small bowl, whisk together apple juice, chicken stock, white wine vinegar, and dry mustard until smooth.
  6. Remove the baking sheet from the oven. Arrange the apple and onion mixture evenly around the chicken.
  7. Pour the apple juice mixture evenly over the chicken, apples, and onions. Scatter fresh thyme on top if using.
  8. Return to the oven and bake for another 30 minutes until chicken reaches 165 degrees F internally and apples and onions are tender and lightly caramelized. Total cook time is 1 hour.

Notes

Use firm apples like Honeycrisp or Gala. Avoid soft varieties like McIntosh. Bone-in chicken can be used but requires 15 to 20 additional minutes of cook time. Apple mixture and sauce can be made up to 24 hours ahead. Leftovers keep refrigerated for up to 3 days.