Apple Cider Chicken

Why You’ll Love This Recipe

It delivers big autumn flavor with barely any cleanup thanks to just one pan. With each serving under 300 calories and packing around 30 grams of protein, it’s a healthy, satisfying meal that marries sweet, savory, and aromatic notes in a simple, elegant way.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil, divided
• Boneless, skinless chicken thighs (about 1½ lb)
• Kosher salt and freshly ground black pepper
• Fresh apple cider (½ cup)
• Dijon mustard (2 tsp)
• Firm sweet apples, cored and sliced (e.g., Gala, 3 medium)
• Fresh rosemary, finely chopped (2 tsp, plus extra for garnish)

Directions

1. Heat half the oil in a large skillet over medium-high. Season chicken with half the salt and pepper, then add chicken, cook 4 minutes per side until internal temp reaches 160°F. Remove and tent with foil.
2. Wipe the skillet clean, then add the remaining oil. Sauté apple slices with the rest of the salt, pepper, and rosemary until tender and lightly golden (~5 minutes).
3. Stir together cider and Dijon mustard, pour over the apples, return chicken to the pan, and cook 4–5 minutes until sauce is reduced by half. Serve garnished with extra rosemary.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Substitute chicken breasts if preferred (adjust cooking time accordingly) .
• Try tart apples like Granny Smith or Braeburn for a tangier contrast.
• Add a splash of apple cider vinegar or swap some cider for chicken broth for a subtly different tang.
• Stir in sautéed onions or shallots with the apples for extra depth.

Storage/Reheating

Best enjoyed the day it’s made, but will keep in the fridge for 1–2 days. Reheat gently either in the microwave or stovetop with a splash of chicken broth to prevent drying out.

FAQs

Can I swap chicken thighs for breasts?

Absolutely. Just keep a close eye on cooking time as breasts cook faster and can dry out if overdone.

What if I don’t have apple cider?

You can substitute with apple juice or a mix of apple juice and chicken broth. The flavor will be milder but still lovely.

Can I prepare this ahead of time?

You can pre-slice apples and season chicken ahead of time; just cook fresh for best texture.

Any ideas for making it dairy-free or creamy?

For a creamy version, finish with a spoonful of crème fraîche or Greek yogurt stirred into the sauce off heat. It can be made dairy-free too just stick with the cider and mustard base.

Is there a way to make the apples softer or more caramelized?

Yes cook the apple slices longer over medium heat until they soften deeply or develop a caramelized edge before adding the cider.

Can I use dried rosemary instead of fresh?

You can, but use only about half the amount or add it in earlier so it infuses the oil. Fresh rosemary adds best aromatic results.

What sides pair well with this dish?

Mashed potatoes, roasted root vegetables, wild rice, or a crusty baguette to soak up the sauce all make excellent companions.

Can I double the recipe for more servings?

Yes just use a larger skillet or divide cooking between two pans to avoid overcrowding and ensure even browning.

Conclusion

This Apple Cider Chicken from Well Plated is effortless yet sophisticated a perfect way to celebrate fall flavors in a healthy, weeknight-ready dish. With juicy chicken, sweet-tart apple cider sauce, and rosemary aromatics, it’s quick to make and beautiful to serve.

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