Apple and Cheddar Chicken Skillet
This is the kind of dish that tastes like you spent hours on it but comes together in about 30 minutes, and it uses apples the way they're meant to be used at dinner, not dessert. Tart apples cut through rich chicken and sharp cheddar, while a splash of cider vinegar pulls everything into focus. It's comfort food that actually makes sense on a September weeknight when South Dakota's apple season is at its peak.
Ingredients
- 600 g boneless chicken breasts or thighs, cut into bite-sized pieces
- 3 medium apples (Honeycrisp or Granny Smith work best), cored and cut into 1-inch chunks
- 1 medium yellow onion, sliced into half-moons
- 2 tablespoons butter
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon ground thyme (or 1 teaspoon fresh thyme leaves)
- 2 tablespoons cider vinegar
- 1 dl chicken broth
- 120 g sharp cheddar cheese, shredded
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Heat butter in a large skillet over medium-high heat until foaming.
- Add chicken pieces and cook, stirring occasionally, until no longer pink on the outside, about 5 minutes (it doesn't need to be fully cooked through yet).
- Add onion slices and cook for another 3 minutes, stirring, until onion softens.
- Add apple chunks, salt, pepper, and thyme, and stir to combine.
- Pour in cider vinegar and chicken broth, scraping the bottom of the pan to loosen any stuck bits.
- Bring to a simmer, then reduce heat to medium and cook uncovered for 8–10 minutes until chicken is cooked through and apples are tender but not falling apart.
- Mix cornstarch and water in a small bowl to make a slurry, then stir it into the skillet.
- Simmer for 1 more minute until the sauce thickens slightly.
- Remove from heat and stir in cheddar cheese until it melts completely.
- Taste and adjust salt and pepper if needed.
- Serve over rice, egg noodles, or mashed potatoes.