Description
Apple Cider Glazed Chicken & Apples is a cozy, flavorful skillet dish perfect for fall. Tender chicken is seared to golden perfection and simmered in a savory-sweet glaze of apple cider, chicken stock, soy sauce, and mustard powder, accompanied by sautéed apples and shallots. The fresh thyme adds an aromatic touch that complements the natural sweetness of the apples and cider, making this a delightful one-pan meal served best with rice or potatoes.
Ingredients
Scale
Chicken
- 1 cut up chicken (or 4 chicken breasts or 6 chicken thighs)
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- ½ tablespoon olive oil
- ½ tablespoon butter
Glaze & Accompaniments
- 2 shallots, thinly sliced
- 3 apples, sliced (Roma, Gala, Fuji, or Honey Crisp)
- 3 sprigs fresh thyme
- 1 cup apple cider
- ¾ cup chicken stock
- 1 teaspoon soy sauce
- ½ teaspoon dry mustard powder
- Fresh thyme leaves, for garnish
Instructions
- Season the Chicken: Pat the chicken pieces dry and evenly season them with dried thyme, salt, and freshly ground black pepper. This ensures the flavors penetrate the meat before cooking.
- Sear the Chicken: Heat a large skillet over medium-high heat and add the olive oil and butter. Once hot, add the chicken pieces and sear on both sides until they develop a rich golden-brown crust. This step locks in juices and adds depth of flavor. Remove the browned chicken from the pan and set aside.
- Sauté Shallots and Apples: In the same pan, add the thinly sliced shallots and sauté for about 1 minute until fragrant. Then add the sliced apples along with the fresh thyme sprigs, cooking for a few more minutes to soften and meld flavors.
- Deglaze the Pan: Pour in the apple cider and use a spatula to scrape up any flavorful browned bits from the bottom of the pan. Bring this mixture to a gentle simmer to concentrate the flavors.
- Add the Sauce Mixture: In a separate bowl, whisk together the chicken stock, soy sauce, and dry mustard powder. Pour this mixture into the skillet with the apples and cider. Nestle the seared chicken back into the pan among the apples and liquid.
- Simmer and Thicken: Reduce heat to low and simmer uncovered for 15 to 20 minutes until the chicken reaches an internal temperature of 165ºF and the sauce thickens into a glossy glaze. If the liquid reduces too quickly, add a splash more chicken stock as needed.
- Finish and Serve: Turn the chicken over to coat it fully in the glaze. Transfer the chicken pieces to a serving platter. Discard the thyme sprigs from the pan. Season the sauce with salt and freshly ground pepper to taste. Spoon the glazed apples over the chicken, drizzle with the remaining sauce, garnish with fresh thyme leaves, and serve immediately.
Notes
- This skillet meal is ideal for autumn when apples are in season, offering warm, comforting flavors.
- Serve over rice, mashed potatoes, or roasted vegetables to complete the meal.
- Using fresh thyme sprigs during cooking adds an aromatic herbal note, while fresh thyme leaves for garnish enhance visual appeal and freshness.
- If preferred, you can use skinless or bone-in chicken pieces depending on your choice, adjusting cooking time slightly.
- Monitor sauce reduction carefully to prevent burning or drying out.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 623 kcal
- Sugar: 22 g
- Sodium: 278 mg
- Fat: 37 g
- Saturated Fat: 11 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 43 g
- Cholesterol: 168 mg
