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Apple Cider Chicken | Easy Fall Chicken Dinner Recipe

Apple Cider Chicken

Emma steph
This comforting autumn dinner features tender chicken breasts seared to golden perfection and simmered in a rich, velvety sauce made with fresh apple cider, heavy cream, and aromatic herbs. The balance of tart apples and savory pan juices creates a restaurant-quality meal that is both sophisticated and incredibly easy to prepare in under 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 385 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts (approx. 1.5 lbs)
  • 1/4 cup plain flour
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 2 medium apples (Granny Smith or Honeycrisp), sliced
  • 2 yellow onions, sliced into half-inch pieces
  • 2 tsp fresh thyme leaves
  • 3 tbsp salted butter, divided
  • 1 tbsp extra virgin olive oil
  • 1/2 cup non-alcoholic apple cider
  • 1/2 cup low sodium chicken stock
  • 1/2 cup heavy cream
  • 1 tbsp apple cider vinegar

Instructions
 

  • Pat the chicken breasts completely dry with paper towels.
  • Combine flour, salt, and pepper in a shallow bowl and lightly coat the chicken, shaking off excess.
  • Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat.
  • Sear the chicken until golden brown on both sides, then remove and set aside.
  • In the same pan, add the remaining butter, sliced onions, and apples.
  • Sauté until the onions are soft and apples are tender, about 5-7 minutes.
  • Stir in the fresh thyme, then deglaze the pan with apple cider and apple cider vinegar.
  • Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the bottom.
  • Stir in the heavy cream and return the chicken to the skillet.
  • Simmer for another 5-8 minutes until the sauce has thickened and the chicken is cooked through.

Notes

Ensure chicken is patted very dry to get a proper crust. Do not substitute heavy cream with milk as it may curdle with the acidic cider and vinegar. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 22gProtein: 34gFat: 18gSaturated Fat: 9gCholesterol: 125mgSodium: 450mgFiber: 2gSugar: 9g
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