Savor the Flavor: Creamy Apple Bourbon Chicken Skillet Delight

Discover the delicious Creamy Apple Bourbon Chicken Skillet, a comforting dish blending smoky bourbon and crisp apples.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Unsalted Butter Adds richness and flavor; substitute with olive oil if needed.
1 tablespoon Extra-Virgin Olive Oil Great for sautéing; use only olive oil for a lighter option.
2 tablespoons Spicy Mustard Provides a zesty kick; Dijon mustard can be used for a milder taste.
1 teaspoon Paprika Adds smokiness; opt for smoked paprika for extra depth.
1/2 cup Bourbon Infuses the dish with rich flavor; Evan Williams is a cost-effective choice.
1 cup Low-Sodium Chicken Stock Keeps the sauce from being too salty; regular chicken stock can be used.
1 cup Heavy Cream Creates a rich and creamy sauce; substitute with half-and-half for a lighter version.
1 cup Finely Shredded Extra-Sharp White Cheddar Adds sharpness and thickens the sauce; Gruyère can be used as an alternative.

For the Chicken and Vegetables

2 lb Boneless, Skinless Chicken Breasts Ensures moistness; butterfly for thinner pieces to prevent dryness.
1 small Red Onion Thinly sliced; provides sweetness and depth; shallots can be used for a milder flavor.
2 medium Granny Smith Apples Thinly sliced; offers a tart contrast to the richness.
Kosher Salt Enhances overall flavor; adjust to taste.
Freshly Ground Black or White Pepper Adds a touch of heat; white pepper offers a more subtle flavor.

For Serving

Thyme Sprigs For garnish, optional.

Equipment

large skillet

Method

How to Make Creamy Apple Bourbon Chicken Skillet

In a large skillet, melt 2 tablespoons of unsalted butter along with 1 tablespoon of extra-virgin olive oil over medium heat. Let it become fragrant, which should take about 1 minute.
Add the thinly sliced red onion and Granny Smith apples to the skillet. Sauté them for about 5-7 minutes, until the onions are translucent and the apples are caramelized but still firm.
Season the boneless, skinless chicken breasts with kosher salt and freshly ground black pepper. Place them in the skillet, searing for about 6-8 minutes on high heat until they’re golden brown on both sides.
Stir in 2 tablespoons of spicy mustard and 1 teaspoon of paprika. Pour in the ½ cup of bourbon, cooking for about 2 minutes until the bourbon reduces slightly.
Pour in 1 cup of low-sodium chicken stock and 1 cup of heavy cream. Bring it to a gentle simmer, and stir in 1 cup of finely shredded extra-sharp white cheddar cheese. Continue cooking for about 10-15 minutes until the sauce thickens.
Once the sauce has reached the desired consistency, garnish the dish with fresh thyme sprigs before serving.

Nutrition

Serving: 1plateCalories: 480kcalCarbohydrates: 15gProtein: 38gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Optional: Serve this dish over long-grain rice or roasted potatoes for a complete meal.

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