Monarch Tides

Fall has always been such a fun time of year. Everything starts to feel a little more comfy and cozy, and there are so many seasonal activities to enjoy as a family. Between pumpkin patches, changing leaves, and getting ready for the holidays, there always seems to be something to look forward to.

One of my all-time favorite fall traditions is apple picking. I usually like to go in September as a little introduction to the season, but this year, our outing fell in October. There’s something so sweet about spending time outside together and bringing home apples trying to come up with some fun dishes to incorporate them in. 

Since moving to Washington, I’ve wanted to explore more ways to cook with apples. We have such wonderful apples here, and I love the idea of pairing their sweetness with different flavors. So it’s not just in desserts, but at the dinner table too!

For this apple-inspired week, I’m sharing two recipes to try: an apple and thyme chicken skillet for a cozy dinner, and cinnamon apple turnovers for a sweet little treat. Both use simple ingredients and bring a bit of that orchard feeling into the kitchen.

Apple & Thyme Chicken Skillet

Apples might not be the first ingredient you think of when planning a chicken dinner, but their sweetness pairs beautifully with onion, thyme, and a little Dijon mustard. Apple cider and chicken broth make a light sauce to spoon over the chicken or over roasted potatoes or rice alongside it.

Serves: 4
Prep time: About 15 minutes
Cook time: About 25 minutes

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• 2 firm apples, cored and sliced
• 1 small yellow onion, sliced
• 2 teaspoons olive oil
• ½ cup apple cider or apple juice
• ½ cup chicken broth
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Prepare the chicken. Cut the chicken breasts horizontally into thin cutlets. Season both sides with salt and pepper.
2. Brown the chicken. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides, working in batches if needed. Transfer to a plate; it will finish cooking in the sauce.
3. Cook the apples and onion. Add them to the same skillet and cook for 5–7 minutes, stirring occasionally. If the pan gets dry, add a splash of the measured broth.
4. Make the sauce. Stir in the apple cider, remaining broth, Dijon, and thyme. Scrape up the browned bits from the bottom of the skillet.
5. Finish cooking. Return the chicken and any juices to the pan. Simmer gently until the thickest part of the chicken reaches 165°F and the sauce has reduced slightly. Taste and adjust the seasoning before serving.

A Little Kitchen Note

Choose firm apples that hold their shape, such as Honeycrisp, Fuji, or Granny Smith. A sweeter apple gives the sauce a softer flavor, while Granny Smith adds a little tartness.

Serve with roasted potatoes, rice, or green beans for a simple fall dinner.

Easy Cinnamon Apple Turnovers

For something sweet, these turnovers tuck cinnamon apples inside flaky puff pastry. Using ready-made pastry keeps the preparation manageable, and the little triangles feel special without needing perfectly shaped edges.

Makes: 8 turnovers
Prep time: About 20 minutes, plus cooling
Bake time: 20–25 minutes

Ingredients

• 1 package puff pastry containing 2 sheets, thawed according to package directions
• 3 medium apples, peeled, cored, and diced small
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
• 1 egg beaten with 1 tablespoon water, for brushing
• Optional: a little cinnamon sugar for sprinkling

Instructions

1. Cook the apples. Melt the butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, and lemon juice. Cook for 6–8 minutes, stirring occasionally, until the apples begin to soften.
2. Thicken the filling. Stir the cornstarch mixture again, then add it to the skillet. Cook for another 1–2 minutes, until the apple juices thicken. Remove from the heat and stir in the vanilla.
3. Cool completely. Transfer the filling to a shallow bowl and let it cool before assembling. Warm filling can soften the pastry and make it difficult to handle.
4. Prepare the pastry. Heat the oven to 400°F and line a baking sheet with parchment. Unfold each pastry sheet and cut it into 4 squares, making 8 total.
5. Fill and fold. Spoon about 2 tablespoons of filling onto one half of each square, keeping the edges clear. Lightly moisten the edges with water, fold diagonally into a triangle, and press firmly with a fork to seal.
6. Finish the tops. Arrange on the baking sheet with space between them. Brush lightly with egg wash, cut 2 small steam vents in each, and sprinkle with optional cinnamon sugar. If the pastry has become soft or warm, refrigerate the assembled turnovers for 15 minutes.
7. Bake. Bake for 20–25 minutes, until puffed and golden brown. Let cool for at least 10 minutes before serving—the filling will be hot.

Optional Vanilla Drizzle

Mix ¼ cup powdered sugar, 1–2 teaspoons milk, and a few drops of vanilla until smooth. Drizzle over the cooled turnovers.

A Little Kitchen Note

Small apple pieces make the turnovers easier to fill and seal. Avoid overfilling, even if you’re tempted to squeeze in a little extra! Any leftover filling can be spooned over oatmeal or yogurt.

Bringing a Little Fall Home

Apple picking is one of those outings that can carry over into the rest of the week. The apples come home with us, and suddenly there’s a reason to plan a cozy dinner or spend a little time baking. That’s what I’m looking forward to with these recipes: exploring new flavors and finding another way to enjoy the season together.

Do you have a favorite apple recipe, or a fall tradition you look forward to every year? I’d love to hear about it! 🍎