Anti Inflammatory Pan-Seared Chicken with Apple Pan Sauce

Total time40 min

Prep time10 min

Cook time30 min

Anti Inflammatory Pan-Seared Chicken with Apple Pan Sauce

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
2 tbsp olive oil

For the pan sauce

2 medium apples (such as honeycrisp or fuji), peeled, cored, and thinly sliced
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 cup chicken broth
1 tbsp apple cider vinegar
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp salt

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the chicken breasts completely dry with paper towels and season both sides evenly with the 1/2 tsp salt.
2
Heat the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until shimmering. Add the chicken breasts smooth-side down and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.

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