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Sunday Supper with Lunchbox Love – Sautéed Chicken with Rosemary

We’re headed out apple picking this morning so I was inspired to find a dinner recipe with apples in it. I’m going to try this one. Check out our blog for other as well. I found this recipe on Family Food for the Table.

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  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon extra-virgin olive oil
  • 1 small sweet onion, thinly sliced (about 1 cup)
  • 2 small red apples, sliced
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 heaping tablespoon fresh rosemary, finely chopped, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons apple cider vinegar


  1. Heat butter and oil in a large saute pan over medium-high heat.
  2. Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned.
  3. Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper.
  4. Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Brown on both sides, about 6-8 minutes total. (If your pan is too crowded, do this in batches so you can properly brown the chicken.)
  5. Add vinegar and remaining teaspoon of rosemary then cover the pan, reduce heat to medium and cook until chicken is cooked through, 3-5 more minutes.
  6. Serve chicken and apples with extra pan juices and enjoy!


I use either a regular red McIntosh or a Gala apple in this recipe — both work great.
You can add an extra tablespoon of butter to this dish at the end, if you want an extra rich sauce.

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