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Apple Chicken Sheet Pan Dinner

Apple chicken sheet pan dinner with caramelized brown sugar apples and onions on a rimmed baking sheet
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Juicy roasted chicken breasts baked alongside caramelized brown sugar apples and onions, finished in a tangy apple juice, chicken broth, dry mustard, and white wine vinegar pan sauce – all on one sheet pan. A comforting fall dinner bursting with sweet and savory flavor.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 2 large apples, cored and cut into eighths (Honeycrisp, Gala, or Fuji recommended)
  • 2 small onions, quartered
  • 1/2 cup apple juice
  • 1/4 cup chicken stock
  • 1 tablespoon white wine vinegar (or apple cider vinegar)
  • 1 teaspoon dry mustard
  • Chopped fresh thyme, optional for topping

Instructions

  1. Preheat oven to 350 degrees F.
  2. Arrange chicken breasts in a single layer on a large rimmed baking sheet. Season generously on both sides with kosher salt and black pepper. Bake for 30 minutes – chicken does not need to be fully cooked through at this stage.
  3. While chicken bakes, melt butter in a heavy-bottomed skillet over low heat. Add brown sugar and stir until completely smooth and glossy.
  4. Add apple eighths and quartered onions to the skillet. Toss over low heat until evenly coated in the butter and brown sugar mixture, about 2 minutes. Remove from heat and set aside.
  5. In a small bowl, whisk together apple juice, chicken stock, white wine vinegar, and dry mustard until fully combined.
  6. After 30 minutes, remove chicken from oven. Arrange the apple and onion mixture around and alongside the chicken on the sheet pan.
  7. Pour the apple juice mixture evenly over the chicken, apples, and onions. Sprinkle chopped fresh thyme over the top if using.
  8. Return the sheet pan to the oven and bake for another 30 minutes until chicken reaches 165 degrees F at the thickest point and apples and onions are tender and caramelized.
  9. Let rest 5 minutes before serving. Spoon pan juices over the chicken before plating.

Notes

  • If chicken breasts are very thick, cut in half horizontally or pound to even thickness for consistent cooking.
  • Always use a rimmed baking sheet or casserole dish to keep pan juices contained.
  • Do not add apples and onions before the 30-minute mark – they cook faster than chicken and will burn if added too early.
  • Boneless chicken thighs can be substituted – increase total bake time by up to 15 minutes and verify 165 degrees F internal temperature.
  • Toss the apples and onions just until coated in the butter mixture – over-coating leads to burning during the second bake.

Nutrition

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