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Oven roasted, cheesy prosciutto-wrapped chicken with Honeycrisp apples, roasted garlic, a little crispy sage, and browned butter. All served in a delicious white wine and cider pan sauce…for good measure. It doesn’t get simpler, cozier, or more delicious than this crispy prosciutto chicken. All you need is one skillet, 30 minutes, and fresh in-season autumn ingredients. Great any night of the week with a side of rice pilaf and a colorful salad.

overhead photo of Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce in skillet

A lot of times my favorite recipes are the recipes created because the original recipe concept completely failed. When a recipe fails, I usually scramble to try and make it right. Or…I simply scratch it all together and do something different, but maybe similar-ish.

Enter this cheesy, crispy prosciutto-wrapped chicken. When I began the day, I started out with a completely different chicken dinner in mind. But by the end of the day, I was photographing this one-skillet meal and SO EXCITED about it.

And you know something else? I’ve come to realize that my creativity really shines when under pressure. It’s not necessarily ideal (because oh my gosh it’s stressful), but I guess it works? Kind of? I’m not sure. The point is I love when I’m able to turn recipe failures into something even better than I’d originally envisioned. This chicken is all the sweet and savory flavors of fall, combined into a 30-minute chicken dinner. And every bite is mouth-watering.

overhead photo of apples in skillet before cooking

To make this prosciutto and apple butter chicken…

It all starts with an oven-safe skillet or roasting pan. I highly recommend my go-to Staub 12-inch cast-iron skillet. It’s the perfect pan for this recipe…and it’s extra pretty too.

Just be sure to use a pan that can go from the oven to the stove. You’ll roast the chicken in the oven, but then finish the pan sauce on the stove. This is why cast iron is ideal, but any roasting pan or stainless steel pan will also work.

Now, the chicken. It’s sweet, savory, cheesy, salty, and so freaking good. Here is why. Each chicken breast is spread with apple butter, topped with blue cheese, and wrapped in prosciutto. I know this may sound like an odd combo, but please, trust me here, it works. If you don’t love blue cheese, not a problem, use creamy gouda or sharp cheddar cheese. All will be equally delicious.

Next, roast the chicken with shallots, garlic, rosemary, thyme, and sweet Honeycrisp apples. As the chicken cooks the cheese melts, the prosciutto crisps, and the apples slowly caramelized and take on delicious flavor.

side angled photo of butter, garlic, shallots, and rosemary in skillet on stove

Next, that cider pan sauce

Once the prosciutto is crisp, remove the chicken from the oven and transfer with the apples onto a plate. Why? Because you need to make the pan sauce. Oh, the pan sauce. It’s beyond incredible.

Browned butter. Fried Sage. White Wine. Fresh apple cider.

I mean, MOUTHWATERINGLY GOOD…yes, shouting is necessary.

The sauce cooks down with the roasted garlic and shallots and turns into a flavorful, butter and herb-infused sauce with hints of wine and sweet autumn cider. It’s perfect drizzled over the prosciutto chicken and roasted apples.

overhead close up photo of Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce in skillet

To serve, I love making a quick wild rice pilaf, it’s light but hearty. The pilaf soaks up the delicious flavors of the sauce and I always find it pairs particularly well with apples.

Add crusty bread and a simple autumn salad. Best any night of the week dinner that would easily be perfect for a fancy dinner party with friends.

Also, if you’re looking for other sides to serve with this chicken, creamy mashed potatoes, polenta, or even mashed cauliflower would all be equally great options.

overhead photo of Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce on a plate with rice pilaf

If you make this prosciutto apple and sage butter chicken with cider pan sauce be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch The How To Video:

Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 499 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
  • kosher salt and black pepper
  • 4 teaspoons apple butter
  • 1/2 cup crumbled blue cheese or 4 thin slices of gouda cheese
  • 8 thin slices prosciutto
  • 2 small shallots, halved
  • 4 garlic cloves, smashed
  • 1-2 Honeycrisp apples, cut into 10-12 wedges
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  • 12 fresh sage leaves
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1/2 cup apple cider

Instructions

  • 1. Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil.
    2. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp apple butter, then top with cheese. Wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, garlic, and apples around the chicken. Add the rosemary and thyme. Drizzle olive oil over the apples, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked.
    3. Switch the oven to broil Remove the apples from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven place the chicken on the plate with the apples.
    4. Place the skillet with the shallots and garlic over medium heat. Add the butter and sage. Cook 1-2 minutes, until the butter is browned and the sage crisp. Remove the sage from the skillet and add to the plate with the chicken.
    5. To the skillet, add the wine and cider. Bring to a boil over high heat. Boil 5 minutes, until reduced by half. Slide the chicken and apples back into the skillet, simmer 1 minute. Remove from the heat.
    6. Serve the chicken topped with apples. Drizzle over any pan sauce. Top with fried sage. Serve along side rice pilaf. Enjoy!

horizontal photo of Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce in skillet

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Comments

  1. Love this recipe.. I made it before but you had a nice pilaf recipe with it.

    Do you have that recipe?

  2. This looks amazing! Any tips on adding more servings? Would adding more chicken be ok, or should I just make two separate batches to avoid overcrowding the skillet?

    1. Hi there! I would maybe just do two separate batches and double the recipe to avoid crowding the chicken! xTieghan

  3. I feel like this recipe involves a lot of touching raw chicken and then touching other ingredients. How do you avoid that?

  4. 5 stars
    This had amazing flavor. It seems like a complicated recipe but its really not. More steps than prep. Its tastes like you spent hours making it. Perfect fall dinner. I can’t wait to make again!

  5. 5 stars
    I just made this tonight and it was fabulous! I had some bourbon apple butter that was yummy and used some creamy Gouda. I reduced the cider mixture more than called for which concentrated the flavors and gave it a little more body and it was delicious! Will definitely be making this again! I’m going to try it with pork tenderloin too

  6. I don’t normally post a comment on a recipe I have tried but this definitely has to be an exception!!! This recipe is beyond fabulous!! This is a restaurant quality dish. I didn’t think I would like the apple but it is just WOW!!! Thank you for such a great recipe. Will be making this many times over!!!

  7. 5 stars
    This dish completely blew me away. It felt so elegant yet came together so quickly! I ended up subbing pesto for the apple butter and this was incredible. THANK YOU for your unique recipes!

    1. Hi Olivia! So delighted to hear that you enjoyed this dish, and even added your own special twist to it! Thanks again xTieghan

  8. 5 stars
    New all time favorite recipe! Made this tonight and wanted to lick the pan… Served with fresh homemade pasta and roasted acorn squash. That sauce is to die for. This recipe is going into the rotation!

    1. Hey Chelsea,
      Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan

    1. Hey Deanna,
      Thank you so much! Sure, brie would be yummy. I hope you love this recipe, please let me know if you give it a try! xTieghan

  9. Ok, I never ever write reviews but I just had to for this one. Over this past year, I have made more recipes by you than anyone else. Well, this recipe is hands down, my absolute favorite! It’s like Fall/Autumn on a plate! This recipe couldn’t be easier yet, it looks so fancy! My partner and I could not stop gushing over how delicious this is. Go ahead and do yourself a favor and make this dish! One pan, hardly any chopping or prep, beautiful and delicious!

  10. Hi,

    Just wanted to add I love the Fall also. To me no other season even comes close. Love your recipes and the photos of your family.
    Also Read One Thousand White Women Years ago and Loved it! 🙂

    1. Hey Barbara,
      Yes, that would work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

  11. 5 stars
    AWESOME ‼️ MAGNIFICO ‼️ Tieghan, you’re the best at mixing meat and fruit with perfect seasonings. My guests think I’m the ultimate cook thanks to you. Your recipes are a never fail.

    1. Hey there,
      Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  12. 5 stars
    This was amazing! Even our son that has a hard time chewing (new braces) scraped his plate clean. My husband requested I make it again the following day. I am loving your recipes. Thank you so much!

    1. Hey Christine,
      You will want to use regular apple cider here. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  13. Made this on the weekend after a day of baking. Loved it! Perfect fall flavours even in winter! Don’t skip the sage, it had great flavour!

  14. 4 stars
    The flavors in this are truly outstanding. I used my Dutch oven to cook this and it came out great, opting to go the Gouda route since it is what I had in the fridge. I absolutely would make this again but would omit the salt on the apples. I found the prosciutto added enough flavor while the apples cooked. Thanks for another outstanding recipe!

  15. Hello Tieghan
    I am in the UK & cannot find apple butter. Is there a substitute I can use in this recipe. Thanks. x

  16. 5 stars
    Holy Hannah this is delicious!! Even my apple disliking spouse loved every bite!! And shockingly, I didn’t modify this and actually followed the directions. Oh, not totally true, I used thighs instead of breasts….

  17. 5 stars
    This chicken is absolutely amazing! I made it for my family the other day and everyone loved it. It is the perfect fall dish!

  18. 5 stars
    This was amazing. All the components were all so tasty. My whole family loved it which was surprising cause some of my kids are picky eaters. Thanks for the great recipe.

  19. 5 stars
    Made this tonight for dinner and it was so good. So. Good. The whole house smelled amazing too. My cast iron pan is a little small so i baked and broiled everything in a larger baking dish then transferred to the cast iron for the stove top part. Used gouda and laid the prosciutto on top of the chicken instead of wrapping it. Your recipes have not disappointed and i cant wait to try out another one!

  20. 5 stars
    Another “keeper” recipe. We made it as written and loved it. I made a butternut squash and apple risotto to serve as a side dish. We will make this again!

  21. 5 stars
    My house smells incredible after making this recipe, and, even better, my entire family loved it. Followed the recipe exactly, except I kept the sauce on the side. Thank you!

  22. 5 stars
    I accidentally bought WAY too thin chicken and had to make several adjustments as a result, but it still turned out amazing so I thought I’d share in case anyone makes my mistake!
    -dropped the initial oven cooking time to 10m
    -still broiled 2 minutes
    -the apples didn’t cook all the way due to shorter oven time, so I heated them up in a separate pan on the stove–next time I’ll just leave them in during broiling

    This may be the best sauce I’ve ever eaten. My husband kept insisting I make this recipe OFTEN. I think it’ll have to be once a month at most due to the cost of prosciutto, but it was definitely a hit!

  23. Hi Tieghan,
    My daughter very much dislikes chicken and most meats. However, our family of 4 is not vegetarian so we can’t always accommodate her. Last night she asked what we were having for dinner. I said, grilled chicken with veggie kabobs and hummus. She cried, so I made Mac n cheese, I don’t always accommodate her but try when I can. This morning I looked for delicious recipes on Half Baked Harvest. This was a total winner. My daughter LOVED this!!! Thank you so much!
    P. S. We make a ton of your desserts and love them!

    1. Hi Sarah! I am so happy this was a winner for the whole family!! Thank you so much for trying this one! Hopefully I have more recipes that you all can enjoy together! xTieghan

  24. 5 stars
    Made this tonight pretty much exactly as written. Used Gouda as the cheese and had to use dried sage spice in sauce while cooking down apples a bit more in sauce after the oven. Bottom line – it was V AMAZING!!! We went too fast to get a picture… make sure you have rolls or bread to dip in that sauce! Wonderful dinner. Thank you!!!

    1. Haha thats when you know its good! I am really happy this turned out so well for you, Kara! Thank you for trying it! xTieghan

    1. Hey Channing,
      You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Alvie,
      I would just omit the apple butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  25. 5 stars
    This recipe has me convinced that I need to invest into a cast iron skillet. I used a smaller oven safe pan for 8 boneless skinless thighs of varying sizes (half gouda and half bleu cheese) and wrapped with beef bacon. I ended up with quite a bit of sauce so just served as is and it was good. I can imagine following the rest of the steps to actually make the pan sauce makes the recipe even better. With the apples, this was the perfect entree for our Rosh Hashanah dinner, thank you!

    1. Hi Thy! I am really happy this recipe turned out so well for you! Thank you so much for trying it! Also, as you probably know, I love my cast iron skillet! Highly recommend!! xTieghan

  26. Oh Tieghan, you’ve done it again! This is absolutely superb. Since this whole Covid thing began, your wonderful recipes have been the highlight of my day! I made this tonight and my husband and I loved it.

  27. All these different ingredients… and they match like heaven. Just wonderful. Made it with steamed carrots.

  28. 5 stars
    This dish was amazing!! Improvised with bacon and mature cheddar and I made an apple puree (we don’t have apple butter in South Africa) and it was delicious. My husband and I both loved it!

    1. Hi Lizzy,
      You can use chicken broth in place of the white wine! I hope love the recipe, please let me know if you have any other questions! xTieghan

  29. Hi Tieghan! It might be more of a fall recipe but with some snow still around and a very windy day, I made this today. Not completely sure if apple butter is the same as the Dutch appelstroop, but it worked! Thank you for such a delicious recipe!

  30. 5 stars
    Tieghan .. well I am back again tonight with another 5 star rating ( I would give this 10 stars if I could ). It was so beyond amazing. You take food to an entirely new level!!
    I am new to your site (discovered you just a number of months ago ) but have quickly become addicted.
    I did your lemon ravioli last night and this tonight. Both were exceptional.
    I have to thank you that during these very difficult times , that you have these dishes that are pretty quick to make , nutritious and so soothing to the soul !! The world is somewhat divided right now with those at home with hours on their hands to cook … and the “me’s” of the world that are in essential services working 10-12 hours a day in very frightening environments. It is so important for us to be able to come home and cook in a short amount of time and for it to be things that make us happy for a moment.
    If there is a way to go through your recipes based on time needed to prepare … I would so love to know that.
    Looking forward to a day off this weekend to try something new from you !!
    Be safe .. be healthy
    Judi

    1. Hi Judi! I am so glad this recipe turned out so well for you! Also, thank you for continuing to work, I will try to set up something like that! I hope you are staying healthy and safe! xTieghan

    1. Hey Nonnie! I am sure boneless, skinless thighs will work great. Just add 5-8 minutes additional cooking time. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  31. This looks so great! Do you have any suggestions on substitutions I could use for the cider and the apple butter?

    1. HI Erin, you can use white wine or apple juice in place of the cider and honey in place of the apple butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  32. 5 stars
    Great and insanely delicious recipe. And leftovers work too! My sister takes a leftover piece to school when we have this. So yummy and crazy easy!

  33. 5 stars
    Immediately added this recipe to my favorites. Soo sooo good! I was happy with how surprisingly simple this was to make! Making it again this week!

  34. 5 stars
    I forgot to take a picture!!! Next time because this is DEFINITELY a do over!! I love the mix of flavors in this recipe. I had just made some apple butter and was researching different ways to use….VOILA this recipe is amazing and oh so easy to make.

    1. HI! I think applesauce will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! I think applesauce will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  35. 5 stars
    Made it tonight served over spaghetti squash and boy was It was a hit!! Loved how easy it was but yet had complex flavors!!

  36. Well, I think I know what I’m making next week! Not a blue cheese fan though, so I think I’m gonna try this with a local cheesemonger’s garlic chive aged brie.

  37. 5 stars
    This was amazing and easy my guests were blown away. I did not have apple butter so I substituted honey butter. This will become a staple at our home.

  38. Wow! Can I just say that is one of the best meals I’ve ever cooked! And the best part is that is was pretty easy and only 1 pan! I am blown away! Thank you so much for this post!

  39. 5 stars
    I made this tonight for dinner, so delicious! The only thing is, my sage didn’t crispy at ALL, it just got limp and wilty in the pan. Any tips on how to avoid this for next time / why my sage leaves didn’t crisp?

    1. Hey Clare! All you need to do is just cook the sage longer in the butter. It shouldn’t take more then 1-2 minutes to crisp up, once it holds it’s shape, it’s crisp. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  40. 5 stars
    I made apple butte last week and was searching for other ways to use it up. This was amazing- like fall on a plate! Thank you!

  41. Hi, Teagan,

    This was delicious! Just made it tonight. It turned out great I need to look through your cookbook I bought at Anthropologie again. . Thank you!

  42. 5 stars
    I just made this for dinner! It was so tasty! I did supplement some homemade chicken broth for some of the cider just got funsies. A great combo of savory and sweet!

  43. 5 stars
    I have been married 7 years and have made dinner for my husband almost every week night. I made this tonight and he said it was one of his favorite dishes I have ever made. I said that I was just good at following directions! You did an amazing job. The flavors were interesting, exciting, and warm. Will be making this many times during these cooler months. Thank you!!

  44. 1 star
    I must have made this wrong or something. It didn’t turn out well. I used the chicken breasts. After a 20 min bake in the oven, there was so much juice from the chicken in the pan. The recipe didn’t call for it to be drained so I didn’t. It turned out very soupy in the end.

    1. Hi Pam, where your chicken breast large? Did you cut them in half horizontally as directed? If using large breast, they will most likely have a lot of moisture which is why you had too much liquid in the pan. I recommend cutting your breast in half horizontally or using the called for chicken cutlets. Please let me know if you have any other questions. Hoping this helps you a bit! Thank you! xTieghan ???

  45. 5 stars
    I made this tonight for my mom – it is AMAZING!! Sooooo delicious. I ised smoked gruyere instead of gouda, and added yd yams and mushrooms to the pan – showstopper!!

  46. 5 stars
    This was absolutely delicious! Served it with Some roasted broccoli, and your mashed cauliflower recipe! My husband thought they were mashed potatoes! This was fantastic!!!!

  47. 5 stars
    Tieghan – I wouldn’t change a thing—what flavor! Made it last night and just served it with steamed broccoli. Yet another winner winner chicken dinner! PS I used Gouda.

  48. 5 stars
    This is the most amazing thing I’ve ever eaten. No lie. It was soooo good. I immediately sent the recipe to all of my friends.

  49. 5 stars
    This was a fantastic recipe! The flavors were so perfectly balanced & it was fairly quick and easy and so yummy! The chicken stayed super moist. This is definitely a repeat recipe and would be an impressive meal to serve to company!

  50. 5 stars
    This was SO good. And made my kitchen smell divine. My chicken was a little dry, so I may have overcooked it a bit, but the flavors in this were OMG good. I served with mashed sweet potatoes and it was perfect.

  51. 5 stars
    I recently found your Instagram and have been
    Pinning your recipes like crazy. This is the first one I tried and I loved it. My husband said he was impressed and that I need to make again soon. I ordered your cookbook tonight on Amazon. I look forward to many more happy endings after trying your recipes. Thanks for this Fall Beauty.

    1. Hi Mistie! I am so glad this turned out so well for you! I hope you continue to love my recipes and the book! Thank you! xTieghan

  52. This recipe is SO good! It has a few steps to it, but it’s totally worth it! Such a perfect fall meal. We couldn’t stop gushing about it as we ate it!

    1. Hi Rebecca! I use sweet apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  53. 5 stars
    This is legit one of the best dishes I’ve ever made. My husband, toddler and I ate most of it at supper and my first thought was, “Maybe I should make this again tomorrow.” Perfect for fall and all the fresh orchard apples!

  54. 5 stars
    One of my very favorite HBH recipes! It took me a lot longer than the suggested time – which is nothing new – but it was well worth it! I made this with the sage butter mashed potatoes from the coq au vin recipe (I make these with about everything!) and the dish was so rich and tasty. Perfect for fall!

  55. 5 stars
    WOW! Made this last night for a friend and it was so easy, super quick clean up, and best of all impressively delicious!! I used gouda on half and trader joe’s unexpected cheddar on the other 2, both were on point. Highly recommend this for any night of the week!

    1. Oh yum on the gouda! Way to use what you had on hand! Thanks for sharing Ashley! X Kelly

  56. 5 stars
    Yummm!! I made this for dinner tonight and it was so good!! I loved how simple it was and only one dirty pan. My family loved it, including a very picky 3 year old. I will definitely be making this again.

  57. A crowd pleaser for sure! I’m totally guilty of snacking on the apples while the chicken was broiling but this was a delicious recipe. I used gouda cheese (I don’t always love gorgonzola) and it was the perfect balance of sweet and salty. Will definitely be making again, thanks Tieghan!

    1. You definitely could use pork loin. I’d suggest cutting it into smaller chunks and you may have to adjust the cooking times. Let us know if you have more questions along the way!

  58. 5 stars
    I made this last night and my husband said it was the best chicken he has ever tasted and we already made plans to have it again next week! Seriously SO DELICIOUS and really easy too!

  59. 5 stars
    This was in the top 5 best things I’ve Ever tasted and/or made!!! I highly recommend using high-quality Gouda. The way it pairs with the sweetness of the apple is insane. And those sage chips? Amazing!

  60. 5 stars
    Made this tonight thinking fall although it was 80 degrees in NJ. I love the flavors and the ease of this recipe. I made the apple butter over night in my Instapot and have plenty to spare for a butternut squash soup.

    1. Thanks Sandi! I’m happy to hear you enjoyed it. And that you are doing your best to enjoy the season even if the weather isn’t cooperating!

  61. 5 stars
    Made this tonight, Tieghan! It was to die for! Company worthy for sure! I may even make it for
    Thanksgiving. Ours is coming up this month! Thanks so much!

  62. There is not one, NOT ONE, recipe that I’ve cooked from your site that has been anything other than delicious! PS. I think you know this but, everything is better with crispy sage.

    1. Yes apple cider not apple cider vinegar. Enjoy Kira! Let us know if you have any other questions!

  63. 5 stars
    My husband and I made this tonight. We followed the recipe exactly and it was divine! What amazing flavors that I never would have thought of combining. Thanks for the beautiful recipe!

  64. 5 stars
    This was delicious! I used cheddar as I love New England cheddar with the apples that are coming off of the trees!

  65. 5 stars
    Made this last night. Great way to dress up chicken breasts. The combo of the cheese, apple butter and prosciutto is amazing…sweet and salty.

  66. 5 stars
    Incredibly tasty and all made in one pot! Easy clean up! I substituted pumpkin butter for apple butter because I had picked it up earlier today at the farmers market.

  67. I’ve recently found you (your site) and I stalk it on a daily basis. Can’t wait to make it all!! Having friends over for dinner on Sunday and dying to make this but is there a good substitute for the white wine?

  68. 5 stars
    Hello from the UK made it tonight lovely very quick to make. Here in the UK we don’t have apple butter so I just substitute saute apple butter work a treat. Thank for the great recipe

  69. 5 stars
    Hi Tieghan!
    Gosh, I just love the way you follow the season and available produce! I also love it when you have a one-pot meal.
    I’d love to see you round out your beautiful entrees by offering coordinating sides. Like what kind of salad would you put with this autumn chicken?
    Thank you for sharing with all of us! I’m having SO much fun following and cooking with you.
    Best,
    Colorado Belle

  70. This looks and sounds delicious! I’m planning on making it for a small housewarming party next week. Can’t wait! Would this be ok without the cheese? I have 2 people who try to limit their dairy…

  71. Good gods, Tieghan! What a beautiful dish to welcome Fall. I have to try this. Prosciutto will keep the chicken moist!

  72. Looks delicious can’t wait to try this when my Mother-in-law visits. . I saw your recipes i& your new cookbook in October’s Good Housekeeping. You need your own cooking show on Food Network or Cooking Channel.

    1. Hi Pamela! You need 1/2 cup apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Debi! You need 1/2 cup apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  73. Hi Tieghan! I’m dying to make this, but I can’t find the apple cider in the ingredients list. How much should I add? Thanks! Nancy

    1. Hi Nancy! You need 1/2 cup apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Nancy! You need 1/2 cup apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  74. 5 stars
    Tieghan! We must be on the same wavelength! I can’t believe I actually just bought, sage, rosemary, prosciutto and apple cider the other day! Plus, I just made apple butter. I’m thinking this may be dinner tonight. Fall is in full swing (although, the temperature could go down a bit here. It’s been in the mid 70’s for a couple of weeks) , but the tree’s are just starting to turn colour. Can’t believe yours are at their peak right now! It would be so pretty to see. Thanks for this recipe and I shall let you know how it turns out! ?

  75. Hi Tieghan!

    i would love to make this tonight! How much cider should I add? Looks delicious!

    Thank you!

    Kristen Berry

    1. Hi Kristen! You need 1/2 cup apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan