Honey-Mustard Chicken and Apples

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We loved this! It is fairly labor intensive, however well worth the effort. The flavors melded so well and truly complimented each other. I had Cippolini onions on hand so I added them instead of chopped onions, otherwise followed as directed. I agree you only need half the roux. Also we loved that the apples softened and created a very flavorful sauce.......perhaps that's why I only needed half the roux.

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Very Flavorful! I used 3 large skinless boneless chicken breast cut in half (6 pieces. I couldn't find cortland apples so I used granny smith as others suggested. I used 3 because they were on the smaller side (so glad I did. Everything else per recipe. I will keep this recipe!!

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Great Autmumn Meal! I am definitely adding this to my repitoire. I used Bone-in split breast, Fabulous. The bone really does add so much moisture. I also skipped the last step, creating the sauce. When the dish comes out of the oven, the sauce is perfect already.

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This was pretty tasty. The onions and apples added a great flavor to the chicken. I think next time I'm going to use boneless.

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This recipe was great but I modified it to my liking. I pan seared the chicken but just put the whole lot (apples, onions, Chicken & sauce into a corning wear dish and baked it. I used Dijon mustard mixed with honey instead. Worked out super well & the 'mustard' taste was not overpowering (surprisingly ... I believe the sweet apples I used worked against it. My guests were very happy with the dish.. and I wish I had made more to serve! p.s... The amount of butter/flour to make the gravy after was totally not enough... I had to make double of what the recipe asked for.

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I really didnt like this....there wasnt much honey mustard flavoring in my chicken. Maybe it would be better if you cut out the chicken broth and just brushed or marinated in honey musted. The apples really didnt do anything for me either and I love apples. Will not cook again.....A!

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This recipe was delicious. I made a few slight modifications. I did not have honey mustard so I made my own with guldens spicy brown mustard and honey. I also had granny smith apples in the house so I used those. In addition, instead of cooking it at 450 degrees I took a slower cook approach for about 45 minutes at 325 convection roast. I served it with roasted potatoes with fresh rosemary. Will definitely make it again.

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I loved this! Very easy and lots of great flavor. My husband however was not a big fan. The apples did get very soft and were more like apple sauce. I guess I might add them just for the last few mins next time. He also is not a fan of chicken with the bone in, so I might buy it boneless next time.

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This is ONE OF THE BEST!! My family loved it so much I made it twice in one week. It is so easy and with only using one pan, clean up is a breaze as well. Before I found this recipe I would have told you that I do NOT eat thighs. The first time I made it though I did not have apples so I used peeled red potatoes and cooked it just a bit longer to make sure the potatoes were done. I did not make the butter/flour mixture either because with the potatoes it helped thicken the gavy on its own so I just put it on the stove and used just a little flour to help thicken it just a bit more for our liking. The next time I made it I did have apples and we did not like it as much. So will be sticking to the potatoes from now on and will be making it so many more times. Thansk for giving this one to us!!!!

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Super easy & delicious!