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Apple and honey-glazed chicken tenders recipe using fresh apples on a plate with honey glaze and apple slices

Apple and Honey-Glazed Chicken Tenders

Juicy pan-seared chicken tenders coated in a golden apple-honey glaze that is simultaneously sweet, savory, and fragrant. Fresh apples soften and release their juice to create the glaze while honey thickens it into an amber lacquer. A simple weeknight dinner that feels special, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds chicken tenders boneless, patted dry
  • 2 medium fresh apples Granny Smith or Fuji, cored and sliced
  • 3 tablespoons honey
  • 3 cloves garlic minced
  • 0.5 cup chicken broth or apple juice
  • 1 tablespoon soy sauce for depth
  • 1 tablespoon olive oil or butter
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon ground cinnamon optional for warmth
  • 1 tablespoon fresh thyme or rosemary optional, for garnish

Method
 

  1. Season the chicken tenders with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken tenders for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
  3. In the same skillet, reduce heat to medium. Add garlic and cook for 30 seconds until fragrant.
  4. Add the apple slices to the pan and cook for 3–4 minutes until they begin to soften and release their juice.
  5. Pour in the broth or apple juice, honey, soy sauce, and cinnamon if using. Stir to combine. Let the sauce simmer and reduce for 3–4 minutes until it thickens into a glossy glaze.
  6. Return the chicken to the pan and turn to coat in the glaze. Cook for 1–2 more minutes until everything is hot and well coated.
  7. Serve immediately over rice or potatoes, spooning extra glaze and apples over the top. Garnish with fresh thyme or rosemary if desired.

Notes

Do not overcook the chicken — it dries quickly. Cut apples slightly thicker so they hold their shape during cooking. If the glaze thickens too fast, add a splash of broth or water. Granny Smith apples add tartness; Fuji adds sweetness and perfume. Serve over rice, mashed potatoes, or with a simple salad.