Sautéed Chicken with Rosemary and Apples


This one-pan recipe combines the sweetness of apples with the savory flavors of rosemary and onion to bring you the perfect weeknight dinner.

  • Serving Size
  • Yields
    4 Servings

Nutrition Facts

  • KCal: 292kal
  • Carbs: 15g
  • Fat: 9g
  • Protein: 39g


  • ½ Tablespoon butter
  • ½ Tablespoon extra-virgin olive oil
  • 1 small sweet onion, thinly sliced
  • 2 small New York BRAEBURN apples
  • 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch strips
  • 1 Tablespoon fresh rosemary, finely chopped and divided
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 Tablespoons apple cider vinegar


  1. Heat butter and oil in a large pan over medium-high heat.
  2. Add onion and Braeburn apple slices and sauté for 4 to 5 minutes, until softened and slightly browned.
  3. Season the chicken strips with 2 teaspoons rosemary, salt and black pepper.
  4. Push the onion and apple slices to the sides of the pan and add chicken strips to the middle. Brown chicken on both sides, about 6 to 8 minutes total.
  5. Add vinegar and remaining teaspoon of rosemary. Cover and cook over medium heat until chicken is thoroughly cooked (3 to 5 more minutes).
  6. Serve chicken and apples with juices from pan.