Skillet Apple Cider Chicken
A gorgeous, one-pan dinner featuring golden-brown chicken and tender apple slices smothered in a rich, savory-sweet apple cider glaze. Ready in just 30 minutes!
Yield: 4
Cost: 5
Materials
- 2 large boneless skinless chicken breasts (sliced in half horizontally to make 4 cutlets)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter divided
- 1 large shallot finely chopped
- 2 medium honeycrisp or gala apples cored and sliced into thin wedges
- 2 cloves garlic minced
- 1 cup fresh apple cider not apple cider vinegar
- 1/2 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves plus extra for garnish
- 2 tablespoons heavy cream optional, for richness
Instructions
- Prepare the Chicken: Season the chicken cutlets evenly on both sides with the salt and freshly cracked black pepper.
- Sear the Chicken: Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the pan is hot, add the seasoned chicken cutlets. Cook for 4 to 5 minutes per side until golden brown and cooked through (reaching an internal temperature of 165°F). Remove the chicken to a plate and tent loosely with foil to keep warm.
- Saute the Apples and Shallots: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the sliced apples and chopped shallot. Cook for 4 to 5 minutes, stirring occasionally, until the apples are slightly tender and the shallot is translucent.
- Add the Garlic: Stir in the minced garlic and fresh thyme leaves. Cook for 1 additional minute until fragrant.
- Make the Sauce: Pour the apple cider and chicken broth into the skillet. Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Whisk in the Dijon mustard.
- Simmer and Reduce: Let the liquid come to a rapid simmer. Allow it to bubble and reduce by half, which should take about 5 to 7 minutes. The sauce will begin to slightly thicken into a glaze. If using, stir in the heavy cream right at the end for a silky finish.
- Combine and Serve: Return the cooked chicken cutlets and any resting juices back to the skillet. Spoon the warm apple cider glaze and apples generously over the top of the chicken. Let it simmer for 1 more minute to heat everything through. Garnish with fresh thyme and serve immediately.
Notes
Apple Cider vs. Apple Cider Vinegar: It is critical to use unfiltered, sweet apple cider for this recipe (usually found in the produce section), not the highly acidic apple cider vinegar found in the baking aisle. If you cannot find cider, unsweetened apple juice is the best substitute.
Best Apples to Use: Firm, crisp apples that hold their shape under heat work best. Honeycrisp, Gala, Fuji, or Pink Lady are all excellent choices. Avoid Red Delicious or McIntosh, as they will turn to mush in the pan.
Chicken Thigh Alternative: You can easily swap the chicken breasts for boneless, skinless chicken thighs. They are incredibly forgiving and stay very juicy, just adjust the searing time by a minute or two until they are fully cooked through.
Best Apples to Use: Firm, crisp apples that hold their shape under heat work best. Honeycrisp, Gala, Fuji, or Pink Lady are all excellent choices. Avoid Red Delicious or McIntosh, as they will turn to mush in the pan.
Chicken Thigh Alternative: You can easily swap the chicken breasts for boneless, skinless chicken thighs. They are incredibly forgiving and stay very juicy, just adjust the searing time by a minute or two until they are fully cooked through.