When you’re looking for a cozy dinner that feels a little special without requiring a lot of work, this Apple Cider Chicken is a wonderful choice. Tender chicken is seared until golden brown, then simmered with sweet-tart Granny Smith apples, shallots, fresh thyme, apple cider, and chicken broth. A little sour cream stirred into the sauce at the end makes it creamy and brings all those savory, sweet, and tangy flavors together.
The combination of apples and chicken makes this apple cider chicken especially good for fall, but there’s no reason to save it for just one season. The Granny Smith apples add a bright tartness that balances the richness of the chicken and creamy sauce, while fresh thyme gives the dish a warm, savory flavor.
This is also a great example of how a heavy cast iron skillet can turn a simple chicken dinner into something much more flavorful. The chicken gets a beautiful sear in the hot pan, while all those browned bits left behind become part of the apple cider sauce. A heavy skillet also gives you plenty of room to cook the chicken and build the sauce in the same pan.
The recipe is flexible enough to use either boneless skinless chicken breasts or thighs. After the chicken is browned, the apples, shallots, and thyme are quickly cooked before apple cider and chicken broth are added. The chicken goes back into the pan to finish cooking and soak up the flavorful sauce.
Serve this skillet apple cider chicken with a crisp salad and some crusty bread for an easy complete dinner. The bread is especially useful for soaking up the creamy apple cider sauce.
If you enjoy savory dishes with a touch of fruit, this Apple Cider Chicken is a comforting and flavorful dinner that’s simple enough for a weeknight but special enough to serve to guests.
Serve this chicken with some broiled Cheesy Garlic Bread, homemade Ciabatta Bread or some crusty French Bread. Check out these other tasty Apple Cider Vinegar recipes to incorporate more ACV into your diet.
Print
Apple Cider Chicken
Apple Cider Chicken is a perfect dinner when served with a salad and some nice crusty bread. Exchanges: 1/2 Fruit; 3 Protein, lean; 1 1/2 Fat.
- Total Time: :45
- Yield: 4 1x
Ingredients
- Chicken
- 1 1/2 teaspoon olive oil
- 1 Granny Smith apple, peeled and diced
- 1/4 cup minced shallots
- 2 teaspoons fresh minced thyme
- 1/2 cup apple cider
- 1/2 cup fat-free, low sodium chicken broth
- 2 tablespoons reduced-fat sour cream
- 1 tablespoon minced fresh parsley
Instructions
- Season 4 boneless skinless chicken breasts or 4 boneless skinless chicken thighs with 1/8 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
- In a 12-14-inch heavy skillet, preferably cast iron or stainless (NOT nonstick), heat 1 1/2 tablespoons olive or canola oil over medium-high heat.
- Add the chicken and sear until well browned on both sides for 3-4 minutes per side for the breasts, 2-3 minutes for the thighs.
- Transfer the chicken to a plate and tent with foil. NOTE: For Bone-In Breasts and Thighs: Follow step 1, but instead of removing the chicken to a plate, transfer the chicken to a baking sheet. Roast the chicken at 375ºF for about 10-15 minutes until chicken is cooked through. Add back to the skillet with the sauce and cook for 3-4 minutes more.
- Add the oil to the pan on medium heat. Add the apples, shallots and thyme to the pan and cook for 2 minutes. Add the apple cider and broth and bring to a simmer. Cook for 3 minutes.
- Return the chicken and juices to the skillet and reduce to low. Simmer for 4 minutes. Add in the sour cream and parsley and serve.
Notes
- If you can’t find fresh cider, substitute unsweetened, unfiltered apple juice.
- Prep Time: :15
- Cook Time: :30
- Category: Entree
- Method: Stove Top