In this Sauteed Chicken and Apples dish, caramelized apples, juicy seared chicken breasts and savory kale are seasoned with turmeric, thyme, and apple cider vinegar, creating a delicious nutritious fall meal. It’s an easy-to-make, immune boosting, anti-inflammatory fall dish.
In this sweet and savory dish of sautéed chicken, apples and kale the apple cider vinegar helps accentuate turmeric’s delightfully earthy qualities. Thyme adds depth and flavor making the dish super satisfying. It’s a simple dish you can make in 30 minutes.
Apples are one of falls great gifts. Most of the time we use them in sweet desserts. Some of my favorites are Paleo Apple Coffee Cake and Apple Raspberry Cobbler. But apples can also be used in savory dishes.
If you’ve never eaten apples in a dinner recipe you’re in for a treat. Sweet and caramelized apples are the perfect complement to savory chicken. Here is another apple chicken dish you can make in the oven Glazed Sheet Pan Chicken with Butternut Squash Apples and Kale
Why I Love This Apple Chicken Dish
- Made in One Pan – Clean up is easy, since everything is sautéed, you don’t even have to turn on the oven.
- Deliciously Sweet and Savory – Juicy chicken and sweet apples paired with slightly bitter kale, apple cider vinegar and spices creates just the right balance.
- Incredibly Healthy – It’s a complete meal full of lean protein, nutrient rich vegetables and high fiber fruit.
- Anti-Inflammatory – The turmeric, thyme and apple cider vinegar help reduce inflammation and boost your immunity.
- High In Protein – Each serving has 40 grams of protein.
- Easy to Make – Made with simple ingredients you can find in your supermarket or natural foods store.
Ingredients and Substitutions
- Ghee – I like the taste of ghee and it works well when browning the chicken. It’s also incredibly good for your body. Olive oil or avocado oil will also work.
- Chicken Tenders make this dish easy, the chicken is already cut. If you don’t have chicken tenders use boneless chicken breasts and cut them into 1 inch strips.
- Organic Apples are best since apples are often heavily sprayed. Use red apples for the nice color. The dish comes out best when you leave the skins on and it will have more nutrients. I like the sweet, subtly tart flavor of honeycrips.
- Onion – sweet or yellow onions.
- Ginger – freshly grated is best. I use a microplane.
- Turmeric – use dried since it’s sprinkled on the chicken before sautéing.
- Thyme – fresh is best here. Dried is okay but use only 1 teaspoon.
- Apple Cider Vinegar with the ‘mother.’ Braggs is a good brand it’s full of healthy probiotics.
- Kale – Baby kale is easy, it’s already washed, just chop it a little. If using regular kale remove the stems and chop the leaves. Any leafy green vegetable will work like spinach or Swiss chard.
- Celtic sea salt and fresh pepper to balance the flavors.
What Makes This Dish Anti-Inflammatory and Immunity Boosting
There are 4 powerful ingredients in this recipe to help your body adjust to the changing season by reducing inflammation and boosting your immunity. Here they are:
1. Apple Cider Vinegar with the ‘mother’ is highly beneficial to our body. ‘The mother’ is a naturally occuring culture of beneficial bacteria that transforms apple cider into vinegar.
- The protiotics in the ‘mother’ stimulates the growth of healthy bacteria in the gut.
- Studies have shown ACV can help regulate blood sugar.
- It may lower cholesterol by increasing good cholesterol.
2. Turmeric comes from the root and can be used fresh or dried.
- Turmeric contains a compound called curcumin, rich in anti-inflammatory properties and antioxidants. It’s why it’s such a popular anti-inflammatory supplement.
- Studies show that curcumin found in turmeric may act as an antidepressant.
3. Ginger comes from the root and can be used fresh or dried.
- Encourages efficient digestion, so food doesn’t linger as long in the gut. It’s soothing to your belly..
- The anti-inflammatory antioxidants and compounds found in ginger can help reduce joint pain.
- It also has anti-inflammatory compounds to help protect your brain function as you age.
3. Thyme contains thymol, the main essential oil in thyme. It’s well known for its antioxidant, anti-inflammatory and antimicrobial activity. It helps prevent you from getting a cold.
How to Make Sautéed Chicken and Apples
- Sauté the apples in ghee in a saute pan for about 3 minutes. Add onions and ginger, saute 3-4 minutes until apples and onions are softened and slightly brown. Remove to a plate while you saute the chicken.
- Season chicken cutlets with salt, pepper, turmeric and 2 teaspoons of the thyme.
- Saute the chicken in ghee in the same skillet until it’s browned on both sides and almost cooked through, about 3 minutes per side.
- Add the apple cider vinegar and stir to coat the chicken.
- Return the apples and onions back into the pan.
- Add kale and remaining thyme. Cover the pan, cook for 2-3 minutes until kale is tender and chicken is cooked through.
- Taste and season with salt and pepper, or additional vinegar to taste.
- Serve alone or with roasted potatoes or rice if you like more carbs.
How to Store Leftover Apple Chicken
This dish is best when eaten right away. Any leftover apple chicken will stay fresh in an airtight container in the refrigerator for up to 3 days, but the kale may get a little brown. Warm it back up on the stove.
Enjoy this savory, sweet, juicy, dish this fall. Great for feeding your family on busy weeknights nights with a delicious flavor. It’s an incredibly healthy and comforting meal you can make in one pan.
If you like this recipe, try these other delicious fall chicken dishes:
- Glazed Sheet Pan Chicken with Butternut Squash, Apples and Kale
- One Pan Mushroom Chicken
- One Skillet Greek Chicken with Cauliflower and Kale
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In this dish, caramelized apples, juicy seared chicken breasts and savory kale are seasoned with turmeric, thyme, and apple cider vinegar, creating a delicious nutritious fall meal.
- 2 Tablespoons ghee or extra-virgin olive oil, divided
- 1 small sweet onion, thinly sliced (about 1 cup)
- 2 cups organic red apples, sliced with skin on
- 1/2 teaspoon fresh ginger, grated or minced
- 1 pound chicken tenders or boneless, skinless chicken breasts, cut into 1-inch strips
- 1 heaping Tablespoon fresh thyme, finely chopped, divided
- 1/2 teaspoon Celtic sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon turmeric
- 2 Tablespoons apple cider vinegar
- 2 cups firmly packed baby kale, chopped
- Heat the ghee or oil in a large sauté pan over medium-high heat.
- Add apple slices, sauté 3 minutes until they are beginning to brown.
- Add onions and ginger, sauté for 4 minutes, until onions and apples are softened and slightly browned. Stir frequently to brown evenly.
- Meanwhile, season the chicken strips with 2 teaspoons of thyme, turmeric, salt and black pepper.
- Once cooked, remove the apples and onions from the pan onto a plate.
- Add another tablespoon of ghee and the chicken breast strips. Brown on both sides, about 3 minutes per side.
- Add apple cider vinegar and stir to coat the chicken.
- Return the onions and apples back to the pan. Add the kale and remaining teaspoon of thyme, mix.
- Cover the pan, cook until kale is tender, and chicken is cooked through, 2-3 minutes.
- Taste to adjust salt and pepper. Add more ACV if desired.
- Serve alone or with roasted potatoes, quinoa or rice.
This recipe makes 2 large or 3 medium size servings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Chicken
- Method: Saute
- Cuisine: Paleo, Gluten Free, Dairy Free
Keywords: sauteed chicken and apples, easy sauteed chicken and apples, apple chicken