Apple cider garlic butter chicken. These cider glazed chicken breasts are juicy and practically foolproof. Seared until golden and nestled between thick wedges of tender-crisp apples. All served in a delicious apple cider pan sauce jazzed up with garlic butter, and topped with salty pancetta. It’s easy to make, super hearty and delicious. All you need is one skillet and 30 minutes in the kitchen. Highly recommended any night of the week, just add some crusty bread and a big side salad for a real treat.
Here, apple cider is the secret of this delicious pan sauce and definitely plays the starring role in this recipe. We infuse the cider with oregano, garlic, mustard and balsamic vinegar, then jazz it up with soy sauce for an aromatic element and full-flavored experience. And at the end we add some crushed red pepper flakes for just that a little extra kick.
We simmer the sauce to concentrate the apple cider flavor, until thick and glossy, creating a sticky, not-too-sweet coating everyone will love. This is a one-skillet dinner you won’t want to miss. Best any night of the week, but also perfect for a fancy dinner party with friends.
Let me guide you through the recipe with this step-by-step VIDEO.
What to serve with apple cider chicken?
Here are a few things you can add to make it a meal:
- rice
- polenta
- garlic bread
- mashed potatoes
- lettuce salad drizzled with olive oil and balsamic vinegar
- carrot salad (grated carrots, red onion, mayo, lemon juice, salt and pepper)
RECIPE NOTES
- swap apple cider for unfiltered apple juice
- use sweet and crunchy apples like Pink Lady, Braeburn, Honeycrisp or Jazz
- you can use chicken breasts or boneless/skinless thighs
- instead of oregano, add sage, rosemary or thyme
More delicious one-skillet chicken recipes, please!
- Creamy Garlic Red Pepper Chicken
- Creamy Chicken with Corn and Chorizo
- Creamy Black Pepper Chicken Drumsticks
Apple Cider Garlic Butter Chicken
Ingredients
- 4 chicken fillets small, or 2 large sliced horizontally
- 2 apples like Pink Lady cut into 12 wedges
- 4 ounces pancetta
- 4 garlic cloves minced
- 1 tbsp oil
- 2 tbsp unsalted butter
- 1 tbsp flour
- 1 cup apple cider (not vinegar)
- 1 tsp balsamic vinegar
- 1 tsp low sodium soy sauce
- 1 tsp whole grain mustard
- 10 sprigs oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp sweet paprika
- ¼ tsp crushed red pepper flakes more to taste
Instructions
- Get all the prep done before you start cooking: mince the garlic, tear up pancetta in large pieces, cut apples into 10-12 wedges and slice off the core. Season chicken with salt, pepper and sweet paprika.
- Heat a large non-stick skillet over medium heat and add oil and 1 tbsp butter. Cook pancetta until crispy, about 3 minutes. Remove from skillet leaving the pancetta grease in te skillet.
- Add chicken and cook over medium high, about 8-10 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken breasts. Remove from skillet and place on a clean plate. Cover with foil.
- Add apples, place in a single layer and cook until golden brown and crisp-tender, about 3 minutes per side. Remove from skillet.
- Melt the remaining butter and reduce heat to very low, add garlic, cook for about 2 minutes. Add flour and stir to incorporate. Pour in apple cider, stir and scrape up the brown bits on the bottom of the skillet with a wooden spoon. Bring to a boil and stir in mustard, soy sauce, balsamic vinegar, and the remaining spices. Simmer for 5 minutes, or until the sauce starts to thicken.
- Add chicken and simmer for 3 minutes or until chicken is heated through. Top with oregano and pancetta. Adjust salt and black pepper. Sprinkle with extra chili flakes, if desired. Serve!
Video
Nutrition
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