Alright, Let’s Talk About This Apple Butter Chicken
You ever get a craving for something cozy but also want to feel a bit fancy on a Wednesday night? That’s when I whip out this Sweet and Savory Apple Butter Chicken recipe. First time I made it, it was by accident—tried to use up an open jar of apple butter that was lurking in the fridge, you know the one wayyyyy at the back. The results? Let’s just say my husband looked up halfway through chewing and said, “Wait, what is this? Why is it so good?” (I took that as a win.)
Oh, and once I tried it with pears instead of apples just to be contrary... total flop. Tasted like a weird dessert with chicken. Stick with apples. Trust me.
Why You'll Love This (Or At Least Why I Do)
I make this when I want something that feels like a hug in a pan. My family goes crazy for it because the apple butter gives the chicken this sticky, sweet glaze that somehow tastes like autumn and Sunday dinner at the same time (even if it's just a random Tuesday). And, okay, not gonna lie, it’s kind of magical how the whole house smells when this is bubbling away—my neighbor once stopped by just to ask what I was making. Plus, if you’re not a fan of chopping a million things, this is your jam. I used to get annoyed that the sauce looked kind of weird halfway through, but then learned to just trust the process.
What You’ll Need (And What You Can Swap)
- 4-6 boneless, skinless chicken thighs (You can use breasts if that’s what you’ve got—just keep an eye so they don’t go dry. My grandma insisted on bone-in, but honestly, I’m lazy.)
- 1 cup apple butter (store-bought or homemade—here’s a link if you wanna make your own: Smitten Kitchen’s Apple Butter)
- 1 medium onion, sliced thin (Red or white, or even a couple shallots if you’re feeling extra.)
- 2 cloves garlic, minced (Sometimes I use the pre-minced stuff from a jar if I can’t be bothered.)
- 1 tablespoon Dijon mustard (Stone-ground works too, or heck, yellow in a pinch.)
- 2 tablespoons apple cider vinegar (White wine vinegar is fine; I’ve even used balsamic, though it made things a bit dark.)
- 1 tablespoon soy sauce (Or Worcestershire if you like a deeper flavor.)
- ½ teaspoon smoked paprika (Regular is fine too. Sometimes I use chipotle powder for heat.)
- Salt and pepper (Trust your gut here—start with a pinch or two.)
- Olive oil (Or butter, or avocado oil—whatever’s handy.)
How to Pull It All Together (AKA Directions, Kinda)
- First, heat a big skillet (cast iron if you’ve got it, but any pan will do—don’t stress) over medium-high heat with a good glug of olive oil.
- Season both sides of your chicken with salt and pepper. Drop those into the hot pan. Let them go until they’re browned on both sides (about 3-4 minutes per side). Don’t fiddle with them too much—you want that color. If they stick a little at first, just wait; they’ll let go when they’re ready.
- Pop the chicken onto a plate for a bit. Now, throw your sliced onions into the same pan (maybe add another splash of oil if it looks dry). Let them soften and get a little color—5-ish minutes. Add the garlic for the last minute so it doesn’t burn. This is where I usually sneak a taste because onions cooked like this are the best.
- Now, in goes the apple butter, Dijon, vinegar, soy sauce, and smoked paprika. Stir everything up—don’t worry if it looks a bit weird at this stage, it always does! The sauce will loosen up as it heats.
- Slide the chicken (and any juices) back into the pan. Turn the heat to low, spoon some sauce over each piece, and cover. Let it simmer gently for 12-15 minutes, flipping once and basting if you feel fancy. You want that chicken cooked through and the sauce thick and glossy.
- Lift the lid, check the chicken (poke the thickest bit, juices should run clear—not pink). Taste the sauce. Need more salt? More vinegar? Adjust as you like. Sometimes I toss in a handful of chopped apples or a splash of cider if I want it saucier.
Some Notes From My Kitchen (a.k.a. Things I’ve Learned the Hard Way)
- I once tried to make this in a slow cooker. The sauce turned runny, and the chicken lost all its oomph. Stick to the skillet unless you really have to set and forget—it’s just better.
- Don’t walk away during the simmer, or the sauce can catch and scorch. Happened to me while I got distracted chatting on WhatsApp… oops.
- Actually, I find it works better if you let the sauce reduce a bit with the lid off for the last 5 minutes. More flavor, less soupiness.
If You Want To Mix It Up (Variations I’ve Tried)
- I swapped in pork chops once, and wow, that’s a whole new thing. A bit richer, almost smoky. Would do again.
- Tried tofu for my veggie cousin. It kind of fell apart, but tasted good. Maybe press it more first?
- Remember the pear experiment? Yeah, never again. Was like eating dessert with chicken—not my cuppa tea.
- Once I added a splash of bourbon to the sauce. It was… interesting. Maybe too interesting. But if you like whiskey, go for it!
Do You Really Need Special Equipment?
A big skillet is handy, but I’ve done this in a regular nonstick pan, and honestly, it still turns out great. If you don’t have a lid, just use a big plate. (That’s what I do when all my lids vanish mysteriously. Probably in the garage somewhere.)
How To Store (Though It Won’t Last Long!)
Leftovers keep in an airtight container in the fridge for up to 3 days. I think this actually tastes even better the next day—something about the flavors hanging out together overnight. But honestly, in my house it never lasts more than a day. Reheat gently so the sauce doesn’t burn.
How I Like To Serve It
Usually, I just plop it over a pile of mashed potatoes (or rice if I’m out). My youngest eats it tucked into a bun like a weirdly fancy sandwich, which I have to admit is genius. Sometimes we eat it with roasted veggies or even just bread to mop up that sauce. I’ve even served it over egg noodles when we ran out of potatoes. No complaints.
Pro Tips (Mostly Lessons From My Own Kitchen Mishaps)
- I once tried rushing the browning step and regretted it because the chicken just looked sad and pale. Give it time, you’ll be happier.
- Don’t skip the vinegar, even if you’re tempted. It really balances the sweet (I thought I could go without, and nope—too sweet, almost cloying).
- Add the garlic after the onions get a head start or you’ll have burnt bits. Learned that one the hard way.
FAQ: Real Questions From Real People (And Me)
Can I use chicken breasts instead of thighs?
Yep, just watch them so they don’t dry out. I sometimes cut big breasts in half horizontally so they cook faster (and soak up more sauce).
Is apple butter the same as applesauce?
Nope! Apple butter is thicker, richer, and more spiced up. If you only have applesauce, you could use it, but add a bit more sugar and spices, and cook it down to thicken. Or make a quick apple butter—here’s a speedier version: Serious Eats Instant Pot Apple Butter.
Can I make this ahead?
Oh, definitely. It reheats well, and I think the flavors get even better after a night in the fridge. Just don’t microwave it to death—low and slow is better.
What side dishes work best?
Mashed potatoes, rice, even polenta. Once I served it with a crisp green salad and everyone was happy. My friend swears by mac and cheese on the side, though, so you do you!
Do you ever make it spicy?
I do! I toss in a pinch of chili flakes or a bit of chipotle powder if I want a kick. Not traditional, but why not?
How do you know when chicken is cooked?
I usually poke it and check that the juices run clear. Or use a thermometer if I can find it (165°F is the goal). Sometimes I just cut a piece open to check. Not fancy, but it works.
Help, my sauce is too thick/thin!
If it’s too thick, add a splash of chicken broth or apple cider. Too thin? Let it simmer uncovered a bit longer. Easy fix.
A Quick Side Note
This recipe always reminds me of that one time I tried to impress my in-laws with a fancy dinner and spilled apple butter all over the floor. Slipperiest mess ever, and the dog wouldn’t touch it. Lesson: keep a kitchen towel handy and don’t rush! (And maybe don’t cook in socks.)
Alright, that’s the story! Give this one a go and let me know how it turns out (or if you spill anything—makes me feel better). Happy cooking!
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup apple butter
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and black pepper on both sides.
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2Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken breasts and sear for 2-3 minutes per side until lightly browned. Remove chicken and set aside.
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3In the same skillet, add chopped onion and cook for 2-3 minutes until softened. Stir in minced garlic and cook for 1 minute more.
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4In a small bowl, whisk together apple butter, Dijon mustard, apple cider vinegar, and dried thyme. Pour the mixture into the skillet and stir to combine with the onions and garlic.
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5Return the chicken breasts to the skillet, spooning some sauce over each piece. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly.
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6Remove from oven and let rest for a few minutes before serving. Spoon extra sauce over the chicken and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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