Apple Cider Chicken with Apples and Fresh Herbs
By Sloane Park
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Level
Easy
Apple cider chicken is cooked with 100% unfiltered apple cider instead of apple juice for a stronger apple flavor in a hot skillet sauce. I prepare apple cider chicken as one course for a fall menu with browned chicken and other fresh herbs and apple slices added to the skillet sauce.
I cook in a big pan and allow the chicken breasts to dry before they hit the pan with oil and butter. I arrange the chicken breasts in the pan as they cook. I cook them in batches to prevent overcrowding the pan. Overcrowding the pan steams the chicken and keeps it from browning. The apples cook with the onions in the pan.
Cook the flour for one minute before adding the cider and broth. Scrape the browned bits free before simmering the sauce with the chicken in the same pan. Reduce the heat before adding the cream and Dijon mustard. Cook the thyme for a few minutes before adding it to the sauce.
Choose an apple variety that stays firm when exposed to brief cooking. Good options include Honeycrisp and Granny Smith apples. If you are making this dish with Granny Smith apples, you get more tartness, which pairs especially well with cream. Apple slices will not soften or blend with the chicken as much in this dish. Rosemary should be added just before serving.
Why you'll love this recipe
- 1An apple provides additional flavor to the sauce and can be cut to leave chunks in the pan.
- 2Fresh thyme and rosemary provide an herbal taste without overpowering the cider and chicken flavors.
- 3Four chicken breasts equal four servings. The sauce clings to each piece in the same pan.
- 4Dijon mustard provides acidity to the sweet apple juice to provide a balance in the sauce. This is not a type of dessert sauce.
- 5Heavy cream can be used to make a sauce from pan drippings to serve with potatoes and other pasta dishes.
Ingredients
- •4 boneless, skinless chicken breasts (about 6 oz each, pounded to 1/2-inch thickness)
- •1 tbsp olive oil
- •2 tbsp unsalted butter (divided)
- •1 Honeycrisp or Granny Smith apple (cored and thinly sliced)
- •½ yellow onion (thinly sliced)
- •2 cloves garlic (minced)
- •1 tsp fresh thyme leaves
- •1 tbsp all-purpose flour
- •1 cup apple cider (not apple cider vinegar)
- •½ cup low-sodium chicken broth
- •½ cup heavy cream
- •1 tbsp Dijon mustard
- •salt (to taste)
- •freshly ground black pepper (to taste)
- •fresh rosemary (for garnish)
Instructions
- 1
Pound the chicken breasts to an even 1/2-inch thickness.
- 2
Pat the chicken dry with a paper towel and season both sides with salt and pepper.
- 3
Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter is melted and foaming.
- 4
Sear the chicken for 4-5 minutes per side until golden brown.
- 5
Remove the chicken to a plate. It does not need to be cooked through yet.
- 6
Reduce the heat to medium and melt the remaining 1 tbsp butter in the skillet.
- 7
Add the onion and cook for 5 minutes, stirring occasionally, until it starts to soften.
- 8
Add the apple and cook for 3-4 minutes until slightly tender and caramelized.
- 9
Stir in the garlic and thyme, then cook for 1 minute until fragrant.
- 10
Sprinkle the flour over the apple and onion mixture and stir constantly for 1 minute.
- 11
Whisk in the apple cider and chicken broth slowly.
- 12
Scrape the browned bits from the bottom of the skillet, bring the sauce to a simmer, and cook for 5 minutes until it begins to thicken.
- 13
Reduce the heat to low and stir in the heavy cream and Dijon mustard until smooth.
- 14
Season the sauce with additional salt and pepper to taste.
- 15
Return the chicken and any juices from the plate to the skillet, then spoon sauce over the chicken.
- 16
Simmer for 5-7 minutes until the chicken is cooked through and reaches 165°F (74°C).
- 17
Garnish with fresh rosemary and serve immediately.
FAQ
Nutrition (per serving)
Calories
485
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