Description
This Spiced Apple Cider Chicken recipe features tender boneless chicken breasts simmered in a fragrant apple cider reduction with warm spices and caramelized apples. The combination of smoked paprika, cinnamon, nutmeg, and thyme enhances the natural sweetness of the apples and cider for a comforting, flavorful dish perfect for autumn dinners or any time you crave a touch of sweet and savory warmth.
Ingredients
Scale
Chicken and Spices
- 4 boneless, skinless chicken breasts (about 1½ lbs)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp smoked paprika
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Apple Cider Reduction
- 2 cups unsweetened apple cider
- 1 cup apple juice (100% juice, no added sugar)
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
- Pinch of additional salt
Other Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 medium apples, thinly sliced (Granny Smith or Honeycrisp)
Instructions
- Season the chicken: Pat the chicken breasts dry with paper towels. Sprinkle both sides evenly with kosher salt, black pepper, smoked paprika, ground cinnamon, and ground nutmeg. Rub the spices well into the meat and allow the chicken to rest for 5 minutes to absorb the flavors.
- Prepare the spiced apple cider reduction: In a medium saucepan, combine the unsweetened apple cider, apple juice, brown sugar, Dijon mustard, apple cider vinegar, dried thyme, and a pinch of salt. Bring the mixture to a gentle boil over medium heat. Then reduce the heat and simmer uncovered for 10–12 minutes until the liquid thickens to a syrupy consistency, stirring occasionally.
- Sear the chicken and caramelize the apples: Heat a large skillet over medium-high heat and add the olive oil. Once the oil shimmers, add the unsalted butter and let it melt. Place the seasoned chicken breasts into the skillet and sear them for 3–4 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside. Add the thinly sliced apples to the same skillet and sauté for 2–3 minutes until they begin to soften and caramelize, absorbing the residual flavors in the pan.
- Simmer chicken in the reduction: Return the seared chicken breasts to the skillet with the caramelized apples. Pour the prepared apple cider reduction over the chicken and apples. Reduce the heat to medium, cover the skillet, and simmer gently for 12–15 minutes, or until the chicken reaches an internal temperature of 165 °F (74 °C) and the sauce has thickened to your liking.
- Finish and serve: Remove the lid and stir the sauce gently to evenly coat the chicken and apples. If the sauce is too thick, add a splash of water or extra apple cider to loosen it. Transfer the chicken breasts to a serving platter and spoon the sauce and apples over the top. Garnish with fresh thyme leaves if desired, and serve warm for a comforting main dish.
Notes
- Use firm apples such as Granny Smith or Honeycrisp for best caramelization without turning mushy.
- Ensure chicken is cooked to an internal temperature of 165 °F (74 °C) for safety.
- The apple cider reduction can be prepared in advance and reheated gently to save time.
- Adjust the sweetness by varying the brown sugar amount according to your taste.
- For a thicker sauce, simmer uncovered a few extra minutes after adding the chicken back to the skillet.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: apple cider chicken, spiced chicken breast, caramelized apples, apple cider reduction, autumn recipes, easy chicken dinner
