Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 1 tsp (5g) sea salt
  • ½ tsp (3g) cracked black pepper
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 medium (300g) Granny Smith apples, sliced into ½ inch wedges
  • 1 medium (110g) yellow onion, thinly sliced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (3g) fresh thyme leaves
  • ½ cup (120ml) low-sodium chicken broth
  • 2 tbsp (30g) Dijon mustard
  • 1 tbsp (15g) honey
  • 1 tbsp (15ml) apple cider vinegar

Instructions:

  1. Pat the chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Add chicken breasts and sear for 5–7 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate; they should be slightly underdone.
  4. In the same skillet, add the sliced onions and sauté for 3–4 minutes until translucent.
  5. Stir in the apple wedges and cook for another 4 minutes until tender but still holding their shape.
  6. Add minced garlic and fresh thyme, cooking for 30 seconds until fragrant.
  7. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits (fond).
  8. Whisk in the Dijon mustard, honey, and apple cider vinegar.
  9. Return the chicken and any accumulated juices to the skillet and simmer for 5–8 minutes until cooked through.