Apple Cider Chicken

Apple Cider Chicken

Living near the apple orchards, it’s not a surprise that we have a lot of apple recipes. Many are sweet, but we love pairing apples with a protein for a savory, hearty meal. For this one, it’s chicken.

Servings: 4


  • 1 pound boneless skinless chicken breasts, trimmed and pounded to equal thickness
  • ½ teaspoon salt divided
  • ½ teaspoon ground pepper divided
  • 2 tablespoons extra-virgin olive oil divided
  • 2 medium Granny Smith apples peeled and thickly sliced
  • ¼ cup finely chopped shallots
  • 1 teaspoon dried thyme
  • ½ cup apple cider
  • ½ cup unsalted chicken broth
  • 1 tablespoon reduced-fat sour cream
  • 1 tablespoon chopped fresh parsley


  1. Season chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned, about 3 minutes per side. Remove chicken from skillet and set aside.
  2. Reduce heat to medium. Add the remaining 1 tablespoon oil, apples, shallot and thyme to the pan. Cook, stirring, until softened, 2 to 3 minutes. Add apple cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.
  3. Return the chicken and any accumulated juices to the pan; adjust heat to maintain a simmer. Cook until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 3 to 4 minutes. Transfer the chicken to a platter. Stir sour cream, parsley and the remaining 1/4 teaspoon each salt and pepper into the sauce. Spoon the sauce over the chicken.

Delicious and pretty easy.  It’s great for groups and/or make ahead. Seen here as part of a employee appreciation party buffet. (Notice it is paired with everyone’s favorite – Aunt Helen’s Rolls.)