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4.34 from 3 votes

Braised Chicken Breasts with Apples

Servings: 4


  • 24 ounces boneless, skinless chicken breasts cut in 6-ounce pieces and then in half lengthwise to make thin fillets
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/4 cup` garlic slivered
  • 2 large sweet, tart apples Honeycrisp or Pink Lady, cored and thinly sliced
  • 2 cups low sodium chicken stock
  • 2 tbsp fresh thyme leaves


  • Place flour in a shallow bowl; add chicken fillets one at a time and turn to coat all sides with flour. Season flour-coated chicken with salt and pepper.
  • In a large sauté pan, heat olive oil on medium-high heat. Carefully add the chicken to the pan; brown both sides, about 1 1/2 minutes each side.
  • Add the garlic and apples; stir to combine.
  • Add stock and thyme; reduce heat to medium-low and simmer 18-20 minutes to thicken sauce.
  • Serve over rice or roasted vegetables.