Description
Apple Cider Chicken with Caramelized Apples is a flavorful and comforting dish featuring tender chicken breasts simmered in a savory apple cider and Dijon mustard sauce, paired perfectly with sweet, cinnamon-spiced caramelized apples. This recipe highlights a balance of savory and sweet, ideal for a cozy dinner.
Ingredients
Scale
Chicken and Sauce
- 2 tablespoons olive oil
- 1 medium sweet Vidalia onion, sliced into thin strips
- 1.25 pounds boneless skinless chicken breasts, sliced into 1-inch wide strips or chicken breast tenders
- Salt and pepper, for seasoning
- 2 cloves garlic, peeled and finely minced or pressed
- 3/4 cup apple cider (non-alcoholic)
- 2 tablespoons Dijon mustard
Caramelized Apples
- 2 tablespoons butter
- 2 medium red apples, cored and sliced into 1/4-inch wedges
- 3 tablespoons light brown sugar, packed
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- 2 teaspoons fresh sage leaves, stems discarded, finely chopped
Instructions
- Cook Onions: In a large skillet, heat olive oil over medium-high heat. Add sliced Vidalia onions and cook for about 7 minutes, stirring frequently, until they soften and begin to caramelize.
- Cook Chicken: Add the chicken strips to the skillet with the onions. Season with salt and pepper. Cook for 4 to 5 minutes, flipping and stirring intermittently to ensure even cooking. Chicken should be about 80 percent done.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant, stirring frequently.
- Add Sauce: In a medium bowl or large measuring cup, whisk together apple cider and Dijon mustard. Pour the mixture into the skillet with the chicken. Reduce heat to low, cover, and simmer for 7 to 10 minutes until chicken is cooked through.
- Caramelize Apples: While the chicken simmers, heat butter in a separate large skillet over medium-high heat until melted. Add apple wedges, brown sugar, cinnamon, and lemon juice. Stir to combine and cook for 5 to 7 minutes, stirring frequently to prevent burning, until apples are just tender.
- Season and Serve: Taste the chicken and cider-Dijon sauce mixture, adjusting seasoning with additional salt and pepper if needed. Sprinkle the dish evenly with fresh chopped sage leaves and serve immediately.
Notes
- Use only still, non-alcoholic apple cider; do not substitute with alcoholic hard cider.
- This dish is best served warm and fresh, but leftovers can be stored in the refrigerator up to 5 days.
- Store chicken and caramelized apples separately in airtight containers for optimal texture upon reheating.
- Reheat gently to avoid overcooking the chicken or mushy apples.
- Red apple varieties like Gala, Fuji, or Honeycrisp work best for sweetness and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 18 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
