Chicken with Apple and Rosemary Pan Sauce

Ingredients (2 servings)

2 boneless, skinless chicken breasts

1 apple (thinly sliced)

1 small onion (thinly sliced)

2 cloves garlic (minced)

1 teaspoon fresh rosemary (chopped) or ½ teaspoon dried rosemary

½ cup chicken broth

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon honey (optional)

1 tablespoon olive oil

1 tablespoon butter

Salt and pepper (to taste)

Instructions

1. Cook the Chicken:

Heat olive oil in a pan over medium-high heat.

Season the chicken breasts with salt and pepper.

Sear the chicken for 4-5 minutes per side until golden brown.

Remove from the pan and set aside (they will finish cooking later).

2. Sauté the Aromatics:

In the same pan, add the sliced onions and apples.

Cook for about 3-4 minutes until they soften.

Add the minced garlic and rosemary, stirring for 30 seconds until fragrant.

3. Make the Sauce:

Pour in the chicken broth, apple cider vinegar, Dijon mustard, and honey.

Stir well, scraping up any bits stuck to the pan.

Bring to a simmer.

4. Finish Cooking:

Return the chicken to the pan, covering it with the sauce.

Simmer for another 5-7 minutes until the chicken is fully cooked (165°F internal temperature).

Stir in the butter for a silky sauce.

5. Serve:

Plate the chicken with the apple-onion mixture on top.

Spoon extra sauce over everything.

Serve with mashed potatoes, rice, or a simple salad.

Enjoy your homemade Chicken with Apple and Rosemary Pan Sauce!