Introduction

This Spiced Apple Cider Chicken offers a delightful balance of savory and sweet flavors, perfect for a cozy meal. Tender chicken breasts are infused with warm spices and simmered in a rich apple cider reduction, complemented by caramelized apples. It’s an inviting dish that’s easy to prepare and sure to impress.

The image shows three pieces of cooked chicken thighs with a dark, crispy brown skin, speckled with black pepper and small green herb bits on top. They sit in a shallow layer of golden brown sauce that glistens under the light. Around the chicken pieces, there are soft, cooked apple slices with a warm caramelized brown color and smooth texture. Fresh green rosemary sprigs are placed on and around the chicken, adding a touch of bright green. The food is served on a white plate with a slightly raised edge, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 1½ lbs)

2 cups unsweetened apple cider

1 cup apple juice (100% juice, no added sugar)

2 tbsp olive oil

1 tbsp unsalted butter

2 tsp smoked paprika

1 tsp ground cinnamon

½ tsp ground nutmeg

1 tsp dried thyme

1 tsp kosher salt

½ tsp freshly ground black pepper

2 medium apples, thinly sliced (Granny Smith or Honeycrisp)

2 tbsp brown sugar

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

Instructions

Step 1: Pat the chicken breasts dry with paper towels. Sprinkle both sides with kosher salt, black pepper, smoked paprika, ground cinnamon, and ground nutmeg. Rub the spices into the meat and let rest for 5 minutes.

Step 2: In a medium saucepan, combine the apple cider, apple juice, brown sugar, Dijon mustard, apple cider vinegar, dried thyme, and a pinch of additional salt. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes, or until the liquid thickens to a syrupy consistency.

Step 3: Heat a large skillet over medium-high heat and add olive oil. When the oil shimmers, add the butter, then place the seasoned chicken breasts in the pan. Sear 3–4 minutes per side until golden brown. Remove chicken and set aside.

Step 4: Add the sliced apples to the same skillet and sauté for 2–3 minutes until they begin to soften and caramelize.

Step 5: Return the chicken to the skillet, pour the prepared apple cider reduction over the top, and add the caramelized apples. Reduce heat to medium, cover, and simmer for 12–15 minutes, or until the chicken reaches an internal temperature of 165 °F (74 °C) and the sauce has thickened.

Step 6: Remove the lid, stir the sauce to coat the chicken and apples evenly. If the sauce is too thick, add a splash of water or extra cider. Transfer the chicken to a serving platter, spoon the sauce and apples over the top, and garnish with fresh thyme leaves if desired. Serve warm.

Tips & Variations

Use tart apples like Granny Smith for a tangy balance or Honeycrisp for a sweeter finish.

For extra depth, add a splash of bourbon or apple brandy to the cider reduction while simmering.

Serve over mashed potatoes or rice to soak up the flavorful sauce.

To make it gluten-free, ensure your Dijon mustard and other ingredients are certified gluten-free.

FAQs

Can I use bone-in chicken for this recipe?

Yes, bone-in chicken breasts or thighs can be used, but adjust the simmering time to ensure the chicken cooks through completely.

Is it possible to make this dish ahead of time?

You can prepare the apple cider reduction and caramelized apples in advance and store them separately. Combine with freshly cooked chicken when ready to serve for the best texture and flavor.