This apple chicken recipe is an easy sheet pan meal with cozy fall vibes. Perfectly seasoned chicken, tart apple and roasted Brussels sprouts come together to make a delicious autumn dinner.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American
Keyword: Apple Chicken Recipe, Fall Chicken Dinner, Roasted Chicken, Apple and Brussels Sprouts, Sheet Pan Chicken with Apples
1largeGranny Smith apple, ½-inch slicesor other tart variety
Instructions
Preheat the oven to 425 °F and line a 13"x18" baking sheet with parchment.
In a large bowl, toss the Brussels sprout halves with olive oil and salt. Place cut side down on the baking sheet and roast for 5 minutes, while you prep the chicken and apples.
In a small bowl, mix together the seasoning for the chicken: brown sugar, paprika, dried thyme leaves, garlic powder and salt. Place the chicken between two pieces of parchment, or in a plastic resealable bag, and use a meat mallet or rolling pin to pound them to an even thickness (¾" to 1" thick).
Coat both sides of each chicken breast with the olive oil and seasoning. Add the breasts to the baking sheet with the Brussels sprouts, spaced out evenly.
In the same large bowl used for the Brussels sprouts, whisk together the melted butter, brown sugar, cinnamon and pinch of salt. Add the apple slices and gently toss them until well coated. Place the apples on the sheet pan around the chicken. It's okay if the apple slices overlap a bit.
Roast for 23-25 minutes, or until the chicken breast has an internal temperature of 165 °F in the thickest part of the breast. Serve immediately. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Notes
If desired, double up on the Brussels sprouts and apples. Use a second sheet pan for the Brussels sprouts (still give them a 5-minute head start in the oven) and roast the apples and chicken on the same pan.
You can substitute fresh green beans (trimmed and sliced in half) for the Brussels sprouts.