Description
Skillet Apple Cider Chicken is a flavorful and comforting dish featuring tender chicken breasts cooked in a savory apple cider sauce with fresh thyme, sweet apples, and a hint of honey and Dijon mustard. This one-pan recipe combines the sweetness of apples with savory notes for a perfect balance, making it an ideal weeknight dinner that’s both easy and delicious.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
Sauce and Flavorings
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup apple cider
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 sprigs fresh thyme
- 2 medium apples, cored and sliced
- 1 tablespoon apple cider vinegar
Instructions
- Season the Chicken: Generously season the chicken breasts on both sides with salt and pepper to enhance the flavor before cooking.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until browned and cooked through. Remove from skillet and set aside.
- Sauté Onions: In the same skillet, melt the butter and add sliced onion. Cook for 4-5 minutes until the onions are softened and translucent.
- Add Garlic: Stir in minced garlic and cook for an additional minute to release its aroma without burning.
- Deglaze the Pan: Pour in the apple cider and chicken broth, stirring to incorporate and scraping up any browned bits on the skillet bottom for enhanced flavor.
- Add Flavorings: Mix in Dijon mustard, honey, and fresh thyme sprigs, stirring well to combine the sauce ingredients.
- Simmer Chicken with Apples: Return chicken breasts to the skillet and scatter sliced apples around. Cover and let simmer for 10-12 minutes until apples are tender and the sauce thickens slightly.
- Finish with Vinegar: Stir in apple cider vinegar just before serving to add brightness and balance the sweetness of the sauce.
- Serve: Plate the chicken topped with apples and sauce, garnished with extra thyme if desired for a fresh herbal note.
Notes
- Use tart apples like Granny Smith or Honeycrisp for a nice balance against the sweetness of honey in the sauce.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- For a thicker sauce, you can remove the chicken after simmering and reduce the sauce further by simmering uncovered.
- Fresh thyme can be substituted with dried thyme (use about 1 teaspoon dried) if fresh is unavailable.
