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Sliced chicken and a whole breast in apple cider sauce in a skillet.
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3 from 1 vote

Apple Cider Chicken

Chicken is seared with herbs and cooked to tender perfection in a flavorful apple cider sauce. Serve this Apple Cider Chicken with roasted Brussels sprouts and apples for a memorable fall-inspired meal.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 587kcal

Ingredients

  • 1 pound Brussels sprouts trimmed and halved (loose leaves removed)
  • 2 crisp-sweet red apples (unpeeled) like Gala, Fuji, or Honeycrisp, cored and each cut into 8 wedges
  • 1 red onion cut into 6 to 8 wedges
  • 2 sprigs rosemary
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons kosher salt (or to taste), divided
  • ¾ teaspoon freshly ground black pepper divided
  • 3 tablespoons butter divided
  • 2 pounds boneless skinless chicken breasts 4 pieces (regular thickness, not thin sliced)
  • 1 teaspoon chopped rosemary leaves
  • ½ teaspoon dried thyme
  • 1 ¾ cups apple cider divided
  • 2 teaspoons Dijon or stone ground mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon cornstarch

Instructions

  • Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F.
  • Add the Brussels sprouts, apples, red onion and rosemary sprigs to a baking sheet and toss with the olive oil, ½ teaspoon salt (or to taste) and a ¼ teaspoon pepper. Spread in a single layer and roast on the upper oven rack, flipping halfway through, until tender and browned, 25 to 30 minutes.
  • Meanwhile, heat 2 tablespoons butter in a large ovenproof skillet over MEDIUM-HIGH heat. Pat the chicken dry with paper towels and then season on both sides with remaining 1 teaspoon salt, remaining ½ teaspoon pepper, the chopped rosemary and thyme. Add the chicken to the skillet and cook until well browned on the bottom, about 5 to 6 minutes. Flip and cook 4 more minutes, then pour 1½ cups cider into the skillet around the chicken. Transfer the skillet to the lower oven rack and roast until internal temperature of the thickest piece measures 165 F when measured with an instant read thermometer, about 10 to 12 minutes.
  • When the Brussels are fork tender, remove the baking sheet from the oven. Remove and discard the woody rosemary sprigs and toss the veggies and apples with a spatula. Lay a sheet of foil loosely over the top to keep them warm while you finish the chicken.
  • After removing the chicken from the oven, transfer it to a cutting board to rest and return the skillet to MEDIUM-HIGH heat. Simmer for 2 minutes to reduce the cider slightly. Reduce heat to MEDIUM-LOW and whisk in the Dijon. Add the remaining 1 tablespoon butter and the vinegar and stir constantly until the butter has melted into the sauce. Combine the remaining ¼ cup apple cider with the cornstarch in a measuring cup and whisk it into the sauce. Continue to cook on LOW until the sauce has thickened. Taste and season with additional salt and pepper, if needed. Remove the pan from the heat.
  • Slice the chicken (if desired) and return it to the skillet with the sauce. Serve the chicken with the veggies and apples, spooning some of the sauce over the top of both.

Nutrition

Calories: 587kcal | Carbohydrates: 38g | Protein: 53g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1274mg | Potassium: 1537mg | Fiber: 7g | Sugar: 23g | Vitamin A: 1247IU | Vitamin C: 106mg | Calcium: 88mg | Iron: 3mg