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This brown butter chicken with apples is the perfect cozy dinner for fall! Juicy, golden-brown chicken breasts are paired with crisp Honey crisp apples, fresh sage, and a rich, creamy Brie sauce.
If you love easy chicken breast recipes, check out this creamy Boursin chicken and smothered chicken breasts.
Table of Contents
The brown butter is what really makes this dish special. It adds a deep, nutty flavor that pairs beautifully with the sweet apples and savory chicken. Then the Brie melts right into the sauce, making it incredibly creamy without overpowering the other flavors.
Also, everything comes together in one skillet! That’s the best part!
Why You’ll Love This Brown Butter Chicken
There’s so much flavor packed into this skillet! The chicken develops a beautiful golden crust before the butter is browned right in the same pan, which means you don’t lose any of those delicious browned bits.
The Honey crisp apples add a subtle sweetness and remain slightly crisp, while the fried sage adds an earthy flavor. The creamy Brie sauce ties everything together with a touch of Dijon mustard and fresh lemon juice to balance the richness.
It’s creamy, savory, buttery, slightly sweet, and packed with cozy fall flavors.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Chicken breasts – Chicken thighs may also be used.
- Butter– once browned will create a nutty depth.
- Sage– Feel free to swap for thyme or rosemary.
- Honeycrisp apples – Gala and Pink Lady will also work well.
- Shallots – You can use yellow or red onions as well.
- Brie – creamy richness to make a silky sauce. After removing the rind from the Brie, you should have about 4 ounces of cheese.
- Dijon – Optional but adds such great flavor!
- Lemon– brightness that cuts the richness of the cream sauce.
Top Tips
- Brown the chicken until deeply golden, this creates an exceptional flavor.
- Browning the butter is not necessary, but it gives the dish a deeper, nuttier flavor that complements the sweet apples, earthy sage and creamy Brie. Take watch to not burn it.
- Let the apples develop those golden edges to develop the concentrated and caramelized flavor we’re looking for. Cook until tender yet firm. Avoid cooking them until mushy or falling apart.
- Be sure to remove the rind from the Brie and cut it into small pieces before adding it to the skillet.
- Keep the heat low once the Brie has been added and stir frequently until melted. It may have very small unmelted bits remaining, but it still works great. Avoid boiling it. NOTE: when I made this, the Brie had some very small unmelted bits remaining in the sauce.
FAQ’s
Can I make these with thighs instead of breasts?
Yes! Boneless, skinless thighs work well and stay juicy. Adjust the cooking time as needed until the chicken reaches an internal temperature of 165°F.
What kinds of apples are best for this recipe?
Honeycrisp, Gala, and Pink Lady work well because they are firm, slightly sweet, and tart. They hold their shape during the cooking process.
Do I need to peel the apples?
No, the peel can be left on for extra color and texture.
Can I make this ahead of time?
I recommend preparing this and serving right away for the best texture. The apples may soften slightly after refrigeration.
What can I serve with this recipe?
The cream sauce is especially delicious spooned over mashed potatoes, buttered noodles or rice. Roasted vegetables and a side salad are also great options to pair with this meal.
Are there any variations?
- Try adding some crisp cooked bacon for a smoky and salty contrast to the sweet apples and creamy Brie.
- Try adding a splash of apple cider for a more pronounced apple flavor.
- Add some sliced cremini mushrooms for a hearty, savory version.
Storage & Reheating
Allow leftovers to cool completely, then transfer them to an airtight container and refrigerate for up to 3 days.
Reheat gently in a skillet over low heat. Because the sauce contains cream and Brie, avoid reheating it over high heat. If the sauce becomes too thick after refrigeration, add a small splash of chicken broth or heavy cream while reheating.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Brown Butter Chicken with Apples
Equipment
- heavy bottomed skillet
- wooden spatula
- tongs
- knife
- Cutting Board
Ingredients
- 4 boneless, skinless chicken breasts, 6-7 ounces each
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter, divided
- 10-12 sage leaves
- 2 Honeycrisp apples, cored and cut into wedges
- 1 medium shallot, diced
- ¾ cup chicken broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 8-ounce container of Brie, rind removed and cut into small pieces, room temperature
- 1 teaspoon fresh lemon juice
- salt and pepper to taste
Instructions
- Pat the chicken dry with paper towels. Season with salt and pepper on both sides.
- Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter. When the butter is foaming, add the chicken. Cook for 4-5 minutes per side, until deeply golden and the chicken reaches 165°F in the thickest part. Cooking time will vary depending on the thickness of the chicken.
- Transfer the chicken to a plate and loosely tent with foil.
- Add the remaining 3 tablespoons butter to the skillet. Cook until melted, foamy and deep golden brown with a nutty aroma. Watch closely because butter can burn quickly.
- Add the sage leaves and fry for about 30-60 seconds, until crisp. Transfer to a plate.
- Add the apple wedges to the browned butter. Cook for 1-2 minutes per side until golden around the edges but still firm. Transfer apples to the plate with the chicken.
- Add the shallot to the skillet and cook for about 2 minutes, stirring occasionally, until softened.
- Reduce heat to medium-low. Add the chicken broth, scraping up the browned bits from the bottom of the skillet. Simmer gently for 3-4 minutes, until slightly reduced.
- Stir in the heavy cream and Dijon mustard. Add the cubed Brie and stir frequently over medium-low heat until the Brie is melted, and the sauce is creamy. Do not let the sauce boil. There may be tiny bits left of unmelted Brie.
- Stir in the lemon juice. Taste and adjust seasonings as needed.
- Return the chicken and its juices to the skillet. Spoon the sauce over the chicken. Arrange the apple slices and crispy sage around the chicken. Warm gently for 1-2 minutes, then serve immediately.
Notes
Top Tips
- Brown the chicken until deeply golden, this creates an exceptional flavor.
- Browning the butter is not necessary, but it gives the dish a deeper, nuttier flavor that complements the sweet apples, earthy sage and creamy Brie. Take watch to not burn it.
- Let the apples develop those golden edges to develop the concentrated and caramelized flavor we’re looking for. Cook until tender yet firm. Avoid cooking them until mushy or falling apart.
- Be sure to remove the rind from the Brie and cut it into small pieces before adding it to the skillet.
- Keep the heat low once the Brie has been added and stir frequently until melted. It may have very small unmelted bits remaining, but it still works great. Avoid boiling it. NOTE: when I made this, the Brie had some very small unmelted bits remaining in the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
