Next, lower the heat to medium and add in the sliced apples around the chicken. This is where the magic starts to happen! As the apples soften, they release their juices, and I can almost smell the sweetness wafting through the air. In a small bowl, mix the maple syrup and Dijon mustard, then pour this luscious concoction over the chicken and apples. Stir gently to combine everything.
Let it simmer for another 5-7 minutes until the chicken is cooked through, reaching an internal temperature of 165°F. If you’re like me and love to indulge, sprinkle the chopped pecans over the top in the last couple of minutes. Their crunchy texture adds a lovely contrast to the dish.
Finally, remove the skillet from heat and let it rest for a minute before serving. This allows the flavors to meld even further. I like to serve it straight from the skillet, garnished with extra pecans for a beautiful presentation that looks as good as it tastes.
Pro Tips for Best Results
First of all, I found that using room-temperature chicken instead of cold straight out of the fridge allows for a nicer sear. It cooks more evenly and gives that gorgeous browning we all love. I also tested this recipe with other types of apples, and Honeycrisp remains my favorite for their perfect balance of sweetness and tartness.
Don’t skimp on the maple syrup; it’s the star of the show! I’ve experimented with both homemade and store-bought varieties, and I always come back to pure maple syrup. The rich, authentic flavor elevates the entire dish. Finally, feel free to adjust the pecans depending on your preference. I love a generous amount, but you can definitely tone it down if you prefer a lighter crunch.
Also, adding a splash of apple cider vinegar enhances the flavors even more if you want a little tangy kick. Just a small tablespoon is enough!
Common Mistakes to Avoid
One common mistake I made initially was overcrowding the skillet. I remember trying to rush through dinner prep by squeezing in two whole chicken breasts and then some. However, this translates to steaming rather than searing, and since I wanted that delicious golden crust, it was a lesson learned! (See the next page below to continue…)