Description

Craving a cozy, fall-inspired meal that’s quick and bursting with flavor? Apple Cider Chicken combines tender chicken breasts with a rich, tangy apple cider sauce, enhanced by sweet apples, onions, and aromatic thyme

Ingredients

Scale

Apple Cider Chicken uses fresh, seasonal ingredients for a flavorful, comforting result. Here’s what you’ll need for 4 servings:

2 tablespoons olive oil: For searing and sautéing.
2 tablespoons butter, divided: Adds richness to the chicken and sauce.
4 boneless, skinless chicken breasts (about 2 pounds): Tender, lean protein base.
Salt and freshly ground black pepper: Seasons the dish to taste.
½ Vidalia onion, chopped: Provides sweet, savory depth.
1 Granny Smith apple, cored and sliced into ¼-inch wedges: Adds tart, fruity flavor.
3 cloves garlic, minced: Infuses bold, aromatic savoriness.
2 teaspoons dried thyme: Brings earthy, herbaceous notes.
2 bay leaves: Enhances the sauce with subtle warmth.
2 tablespoons all-purpose flour: Thickens the cider sauce.
1 ½ cups apple cider: Creates a sweet-tangy, autumnal sauce.

Why These Ingredients Matter

Chicken Breasts: Lean and tender, they soak up the cider sauce.
Apple Cider: Provides a sweet-tart base that defines the dish.
Granny Smith Apple: Adds tartness to balance the sweet cider.
Thyme and Bay Leaves: Contribute earthy, aromatic depth to the sauce.

Substitutions and Variations

Olive Oil: Swap with avocado oil or vegetable oil.
Butter: Replace with plant-based butter or additional olive oil for dairy-free.
Chicken Breasts: Use boneless chicken thighs (increase cooking time by 2-3 minutes) or pork chops (cook to 145°F/63°C).
Vidalia Onion: Substitute with yellow onion, sweet onion, or 1 teaspoon onion powder.
Granny Smith Apple: Use Honeycrisp, Fuji, or pears for a sweeter twist.
Garlic: Replace with ¾ teaspoon garlic powder.
Dried Thyme: Swap with 1 tablespoon fresh thyme or 1 teaspoon dried rosemary.
All-Purpose Flour: Use cornstarch (1 tablespoon) or gluten-free flour for thickening.
Apple Cider: Substitute with apple juice (less tangy) or chicken broth with 1 tablespoon apple cider vinegar.
Gluten-Free: Use gluten-free flour or cornstarch and confirm cider is gluten-free.
Flavor Variations:
- Spicy Apple Cider Chicken: Add ¼ teaspoon red pepper flakes with the garlic.
- Creamy Cider Chicken: Stir in ¼ cup heavy cream or sour cream after simmering.
- Maple Cider Chicken: Add 1 tablespoon maple syrup to the cider for extra sweetness.
- Herb-Infused Chicken: Include 1 teaspoon fresh rosemary or sage with the thyme.
- Nutty Cider Chicken: Sprinkle 2 tablespoons chopped toasted pecans or walnuts before serving.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 2 tablespoons olive oil, 2 tablespoons butter, 4 chicken breasts, salt, pepper, ½ Vidalia onion, 1 Granny Smith apple, 3 cloves garlic, 2 teaspoons dried thyme, 2 bay leaves, 2 tablespoons flour, 1 ½ cups apple cider.
Chop onion, core and slice apple into ¼-inch wedges, mince garlic.

Tip: Use uniform chicken breasts (about ½-inch thick) for even cooking; pound thicker breasts to even thickness.

Step 2: Sear Chicken

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Season 4 chicken breasts with salt and freshly ground black pepper.
Add chicken to the skillet; sear until golden, about 4 minutes per side.
Remove chicken and set aside.

Tip: Pat chicken dry before seasoning for better browning; avoid overcrowding the skillet.

Step 3: Sauté Vegetables

Add remaining 1 tablespoon butter to the skillet.
Add ½ chopped Vidalia onion, 1 sliced Granny Smith apple, 3 cloves minced garlic, 2 teaspoons dried thyme, and 2 bay leaves.
Sauté until apples begin to brown and onions soften, about 6 minutes.

Tip: Stir occasionally to prevent sticking; keep apple slices intact for texture.

Step 4: Thicken Sauce

Sprinkle 2 tablespoons all-purpose flour over the vegetable mixture; stir for 2-3 minutes to cook out the raw flour taste.
Pour in 1 ½ cups apple cider; stir to combine.

Tip: Stir constantly while adding flour to avoid lumps; scrape up browned bits for extra flavor.

Step 5: Simmer Chicken

Nestle the seared chicken breasts back into the skillet, spooning some sauce over them.
Bring to a boil, then reduce to a simmer and cover.
Cook until chicken is cooked through (internal temperature of 165°F/74°C), about 12 minutes.

Tip: Check chicken temperature at 10 minutes to avoid overcooking; ensure sauce simmers gently.

Step 6: Serve

Remove bay leaves and discard.
Serve chicken hot, about 1 breast with sauce and apples per serving, spooning extra sauce over the top.

Tip: Let chicken rest for 2-3 minutes before serving to lock in juices; serve directly from the skillet for a cozy presentation.